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

Never reported back, I received my Weber Master-Touch GBS Premium SE E-5775 Charcoal Grill 57cm and am absolutely loving it. Cooked various meats on it so far and the sear GBS system is superb too. Far superior to the gas spirit I had in my humble opinion.

Question: I've just ordered a pizza stone to try. I'm no stranger to pizza making as have had various Ooni hardware. However this is my first time cooking on a charcoal kettle BBQ. Are the charcoals best positioned centrally under the stone or to the far left and right edges? In one respect it makes sense to have a super hot stone but in the absence of an overhead flame I fear the base will overcook whislt the toppings are underdone. I wondered if I postion the charcoal to the sides it may allow more even heat distribution?
 
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When i cook pizza on my weber i have the charcoals at the very back and have the lid angled so its open a little at the front, a small piece of wood does the trick. I then add wood on top of the coals to get extra heat and flame which rises up and cooks the top. i have found i need the lid cracked a little about an inch to get the wood / coals going to get it extra hot.
 
bad_ass_neil said:
When i cook pizza on my weber i have the charcoals at the very back and have the lid angled so its open a little at the front, a small piece of wood does the trick. I then add wood on top of the coals to get extra heat and flame which rises up and cooks the top. i have found i need the lid cracked a little about an inch to get the wood / coals going to get it extra hot.
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Thanks, thats a good idea to add some wood on top!
 
Hope everyone’s been making the most of the great weather this weekend for grilling!

Did a quick hot wings (basically a vehicle for the home made hot sauce), lamb chops and sausages for the kids. Bit of grilled asparagus, corn on the cob, cabbage slaw and halloumi to add something extra.

Had a bit of a nightmare with cleaning my BBQ - my cleaning brush has started to degrade very badly and isn’t going to last the season. Any recommendations for a BBQ cleaning brush please?
 
tom_nieto said:
Hope everyone’s been making the most of the great weather this weekend for grilling!

Did a quick hot wings (basically a vehicle for the home made hot sauce), lamb chops and sausages for the kids. Bit of grilled asparagus, corn on the cob, cabbage slaw and halloumi to add something extra.

Had a bit of a nightmare with cleaning my BBQ - my cleaning brush has started to degrade very badly and isn’t going to last the season. Any recommendations for a BBQ cleaning brush please?
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Did a pichana roast on Monday on our new Kamado for its maiden cook which was delicious and its looking like today is going to be clear so i've got some tandoori lamb shanks marinading in the fridge which i'm going to get on the smoker at lunch time :p Pics to follow.
 
R.O.S.S.I said:
Did a pichana roast on Monday on our new Kamado for its maiden cook which was delicious and its looking like today is going to be clear so i've got some tandoori lamb shanks marinading in the fridge which i'm going to get on the smoker at lunch time :p Pics to follow.
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how you finding it ? got a smoker and 2 kettle bbq's .. next is either a kamado or pellet .. decisions decisions ... :)
 
flea.rider said:
how you finding it ? got a smoker and 2 kettle bbq's .. next is either a kamado or pellet .. decisions decisions ... :)
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Love it. Amazing how well it holds temp and how quick it gets up to temp. Little learning curve with lighting it up (dont need a chimney, just lob in a firelighter and let it go).
Ive always used a Weber kettle previously but love the Kamado now.
 
flea.rider said:
so just dropped £1305 on a masterbuilt 800 pit master addition with a Masterbuilt Manifold Cover .. selling my wood burner but keeping the kettles for now .. yep getting old and want an easy life BBQing :)
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It's a cracking bit of kit. I've got the same but without the pizza oven. I leave the rotisserie motor attached permanently, it's easier than taking it off and back on each time.

So easy to use for long cooks, especially with three young children.

I've kept my Napoleon Pro22 and still use the Aldi Mini ceramic or the Weber GA for quick evening cooks.
 
GJF47 said:
It's a cracking bit of kit. I've got the same but without the pizza oven. I leave the rotisserie motor attached permanently, it's easier than taking it off and back on each time.

So easy to use for long cooks, especially with three young children.

I've kept my Napoleon Pro22 and still use the Aldi Mini ceramic or the Weber GA for quick evening cooks.
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snap ..lol i went Napoleon Pro22 instead of weber there fine once you seal there middles .. great cast iron grill :) ..
 
flea.rider said:
snap ..lol i went Napoleon Pro22 instead of weber there fine once you seal there middles .. great cast iron grill :) ..
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They are good. Better built than Webers these days apparently. I used the OnlyFire rotisserie on it last week to do a whole chicken while I had a lamb shoulder and burnt ends going on the Masterbuilt.

I picked my grate up and one of the side hinge sections fell out and shattered :mad:

Keep meaning to pick up a new one (around £30) but always forget until it comes to using it.
 
flea.rider said:
snap ..lol i went Napoleon Pro22 instead of weber there fine once you seal there middles .. great cast iron grill :) ..
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GJF47 said:
They are good. Better built than Webers these days apparently. I used the OnlyFire rotisserie on it last week to do a whole chicken while I had a lamb shoulder and burnt ends going on the Masterbuilt.

I picked my grate up and one of the side hinge sections fell out and shattered :mad:

Keep meaning to pick up a new one (around £30) but always forget until it comes to using it.
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I bought a Napoleon Pro 22 last year - but barely used it.

Got any tips?

@flea.rider - what do you mean by "seal their middles"?

@GJF47 - funnily enough I'm looking at the OnlyFire rotisserie right now - I was going to go for the combo with the pizza oven additions - just because it seems like a useful set of extras for £20 or so. Is that what you went for?
 
garnett said:
I bought a Napoleon Pro 22 last year - but barely used it.

Got any tips?

@flea.rider - what do you mean by "seal their middles"?

@GJF47 - funnily enough I'm looking at the OnlyFire rotisserie right now - I was going to go for the combo with the pizza oven additions - just because it seems like a useful set of extras for £20 or so. Is that what you went for?
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where the silver meats the black on the bottom just use some high temp sealant stops extra air going in so it's more controllable ..
 
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