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

rgrocott said:
I got a Ninja Woodfire grill this week, and did my first cook in it today - pulled pork, turned out pretty well! I'd want to tweak the flavours in the rub next time, and maybe try different pellets, but I can't fault the grill itself.

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It's not cheap at £350, but it's so easy to use that I can absolutely see myself cooking a lot of things that I would never bother doing with a more traditional BBQ smoker setup.
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Im not looking for electric…..want charcoal or wood fired
 
Thanks for the recommendations for weber bbq last year.

With chimney it really takes the faff away from coals. If anything the bbq is still too big.



How well do you guys clean the grill? I mean I tend to give it a full chemical Clean at season end. But not to that level in one summer. Otherwise it becomes a chore!
 
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I love my weber, just bought a cast iron plancha with a hole in the middle, and combined with the rotisserie and pizza accessory I can cook anything I want to!

I just heat and rub with a brush then tin foil (in case there's metal filaments left from the brush), I keep meaning to do a deep clean but haven't got round to it yet...
@413x
 
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413x said:
Thanks for the recommendations for weber bbq last year.

With chimney it really takes the faff away from coals. If anything the bbq is still too big.



How well do you guys clean the grill? I mean I tend to give it a full chemical Clean at season end. But not to that level in one summer. Otherwise it becomes a chore!
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not a weber but napoleon fire kills all on the grate once every 3-4 cooks i spread out what's left of the coals make sure there's 20 mins run time left and open the vents job done ..
 
Hi guys, where do you get your charcoal and logs from for your burners, I've looked at a few suppliers via google and also some of the stuff on Amazon and am so torn about what's best (I got a box of cherrywood logs from Amazon for my smoker) as all the reviews are 50\50 and was hoping one of you fine BBQ guru's could advise.
 
Turner and George Packer Brisket - Salt, Pepper, Garlic and Charcoal Rub
Turner and George Wings - Buffalo with Blue Cheese dip (Made these way too hot even for my tastes :cry:)
Grilled pineapple & Peach Salsa
My legendary potato salad






Excuse the mess, entertaining 15 people in a small house leads to carnage haha
 
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SPG said:
Save some skin from the thighs and drape it over the top during cooking (2 deep) If your using a Kammado as it stops the top getting burnt. Then the really werid people who like eating skin are happy as well.
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Love the skin, best bit. Thinking about doing something similar on the rotisserie.
 
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