*****Official BBQ Thread - Suns out, Buns out!*****

Mrs Seabiscuit said:
So excited, we have our WSM on order and delivery is tomorrow, @seabiscuit and I will do a batch of memphis dust to go on ribs and some pulled pork.
As well as some other bits and pieces, I cannot wait. :D

Where is everyone, surely we dont hibernate until summer months?
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Pretty much my go to meat, so easy and with that rub its lovely.

I was actually considering moving on from my WSM. My neighbour has the Aldi Kamado BBQ - they look great for the money, potentially a little better on gusty days. Also for use as a general coal BBQ, which isn't as easy on the WSM (lower down, although direct heat is possible)

Can anyone share any thoughts on them? :)
 
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I just ordered a weber classic kettle and can't wait to use it next week when I get home from work. I can finally throw out my old rusted uniflame bbq. To be fair though it's lasted me 7 years, so I cant complain, but I doubt it would make it past summer because the bottom is about to fall through.
Bring on the nice weather!
 
Question for the kettle barbecue owners... which Onlyfire kebab option should I spring for?

There seems to be the choice of:
  • One big rotisserie
  • Rotisserie/Pizza Oven combo
  • Multiple smaller kebab-turning set-up
While the first 2 seem more versatile, I feel like I'd get the most use from the last option.

What does everyone else have? Are there any brands other than Onlyfire to consider?
 
tlrBeta said:
I was actually considering moving on from my WSM. My neighbour has the Aldi Kamado BBQ - they look great for the money, potentially a little better on gusty days. Also for use as a general coal BBQ, which isn't as easy on the WSM (lower down, although direct heat is possible)
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Direct heat is ok. Of course you can’t look under the grill other BBQs. I’ve had mine 3 years. Left outside in elements and cover still in good nick. Decent smoker but manual. Other BBQs can have the auto adjusters on the vents. So I spend 12 hours guarding it.
 
teenwolf said:
Anybody having one today?
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Fired up the KJ for the first time since Christmas day. Unfortunately I opened it up to a hive of mold, clearly forgot to clean it properly after the Turkey feast! Luckily I managed to address this a few hours before the in-laws arrived.

We did some chicken thigh skewers, and FIL brought round some very nice sausages and some venison strap steaks (he does deer conservation, so shot and butchered by himself), which were unreal. Really nice and thick too, so got a really nice sear with some good colour on the outside (praise be to the KJ divide and conquer system!), but medium rare on the inside. Didn't get any cooked pics of those sadly

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So I had a check of my grill area after it's been out all winter. Looks like a lot of yucky stuff/mould has grown on it. I guess I forgot to clean the grill properly.

Shall I just fire it up and burn it all off??
 
dl8860 said:
Fired up the KJ for the first time since Christmas day. Unfortunately I opened it up to a hive of mold, clearly forgot to clean it properly after the Turkey feast! Luckily I managed to address this a few hours before the in-laws arrived.

We did some chicken thigh skewers, and FIL brought round some very nice sausages and some venison strap steaks (he does deer conservation, so shot and butchered by himself), which were unreal. Really nice and thick too, so got a really nice sear with some good colour on the outside (praise be to the KJ divide and conquer system!), but medium rare on the inside. Didn't get any cooked pics of those sadly

PXL-20220327-115705517.jpg
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Looks great - please adopt me :D

What BBQ is that? All these people with Kamados :D

Liquid_Entity said:
Shall I just fire it up and burn it all off??
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Same here, I just fire it up, high heat for 10 minutes or so. If I have the time I do a deep clean at various points (racks off etc).
 
Liquid_Entity said:
So I had a check of my grill area after it's been out all winter. Looks like a lot of yucky stuff/mould has grown on it. I guess I forgot to clean the grill properly.

Shall I just fire it up and burn it all off??
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As I said above I opened up to a moldy mess. I fired it up to 250C for 30 mins, then scraped it down, let things cool, gave the grills a hot soapy wash (always a horrible job), tried to knock off any gunk I could find anywhere else inside, then fired it up really hot again and had a final scrape down before I put any meat in it. No one has fallen ill yet!

tlrBeta said:
Looks great - please adopt me :D

What BBQ is that? All these people with Kamados :D
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It's a Kamado Joe Classic II. It was a total splurge, I contributed half, and wife and parents the other half as a 30th birthday present. Definitely no regrets, it's a beautiful contraption.

I'll adopt you if you bring the meat.
 
200sols said:
Anybody got a weber summit?
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There's at least one person who has posted in this thread that has got one. I had to think very long to choose between Kamado Joe classic II and the summit charcoal. Much of a muchness really I think performance wise, probably just comes down to aesthetic/ideals (ceramic is coolest / ceramic is more likely to break!), or if you can get one a lot cheaper than the other.
 
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