*****Official BBQ Thread - Suns out, Buns out!*****
- Thread starter Psymonkee
- Start date
Looks a cracker. Get some cooks up once you are firing away!@michty_me as requested
7ft wide and tall, 408kg.
9.5mm (3/8ths) inch thick all over, including stack, doors etc.
1.5m² / 2316 Sq inches of cooking space.
Cannot open the main chamber with one hard, requires both and a fair effort. Wife can't open it at all.
I might have gone a little overboard... Runs real well though, it eats wood but the mass means the temperatures are relatively stable.
Purchased some flue to extend stack through the gazebo roof.
This was my little short rib test run:
Australian Angus short ribs
Left some fat cap and the silverskin on.
Trimmed corners.
Salt, Pepper, Seasoning salt.
275°F - 300°F, Oak wood.
Took off after 6 hours at around 197°F as probing like butter.
Foil wrapped with smoked tallow and held at 150°F for four hours in the oven (no wrap during cook).
Taste and texture were great, smoke added a subtle sweetness that I never managed to get with the Kamado or WSM. I assume as they have smoldering chunks rather than fully on fire.
Bark was excellent, the hold softened it a little, but that just made it better imho.
I need to add less salt next time, would have been fine on a large brisket, but the ribs were a little salty for my taste.
Top fat and silverskin were completely rendered down. So I'll continue to leave it on going forward. Probably helped by the offset cooking top down.
Knocked up a quick BBQ sauce too that we have been enjoying this whole week!.
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They look excellent! Thats an impressive bit of beef rib. It's making me hungry!This was my little short rib test run:
Australian Angus short ribs
Left some fat cap and the silverskin on.
Trimmed corners.
Salt, Pepper, Seasoning salt.
275°F - 300°F, Oak wood.
Took off after 6 hours at around 197°F as probing like butter.
Foil wrapped with smoked tallow and held at 150°F for four hours in the oven (no wrap during cook).
Taste and texture were great, smoke added a subtle sweetness that I never managed to get with the Kamado or WSM. I assume as they have smoldering chunks rather than fully on fire.
Bark was excellent, the hold softened it a little, but that just made it better imho.
I need to add less salt next time, would have been fine on a large brisket, but the ribs were a little salty for my taste.
Top fat and silverskin were completely rendered down. So I'll continue to leave it on going forward. Probably helped by the offset cooking top down.
Knocked up a quick BBQ sauce too that we have been enjoying this whole week!.
I'm just waiting on my patio being finished before I can get the kamado back out of the garage.
I spotted a Komodo Joe at a discount price last weekend. I've discussed with the Mrs and if it's still there tomorrow I'll go and pick it up. I think it may be a series 1 demonstrator so my main concern is the cracking of the inside ceramics, but I think it may be a later series. Will check before purchase..
Ahh I think it may be a Kettle Joe: https://www.firehouse-uk.com/product/kamado-joe-kettle-joe-bbq-2/ basically a metal kettle BBQ with a ceramic heatbox and 'slow roller' insert (I can see that the outer joint is going to leak fat that drops inside - bad design).
Slightly concerned with a metal BBQ from experience the current one has lasted with rust and repainting.
Edit seems that the kettle joe was discontinued due to enamel cracking, ash issues and ceramic blocks also cracked out of the box. In short I think they had too many issues with it.
Ahh I think it may be a Kettle Joe: https://www.firehouse-uk.com/product/kamado-joe-kettle-joe-bbq-2/ basically a metal kettle BBQ with a ceramic heatbox and 'slow roller' insert (I can see that the outer joint is going to leak fat that drops inside - bad design).
Slightly concerned with a metal BBQ from experience the current one has lasted with rust and repainting.
Edit seems that the kettle joe was discontinued due to enamel cracking, ash issues and ceramic blocks also cracked out of the box. In short I think they had too many issues with it.
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Ok so today to did a pork belly experiment:
A) Pepper and season salt all over.
B) Heavy seasoning salt on top only.
B was easily better, less of a bark, but then I plan to cook alongside Brisket, so I don't need two amazing barks.
Spritzed with maple syrupand water.
7 hours cook and 1 hours rest.
275-300°F
Tasted great but the fat needs to be more rendered. So next time no spritzing!
My gazebo also now sports a chimney, we had marshmallows on spaghetti sticks for pudding.
A) Pepper and season salt all over.
B) Heavy seasoning salt on top only.
B was easily better, less of a bark, but then I plan to cook alongside Brisket, so I don't need two amazing barks.
Spritzed with maple syrupand water.
7 hours cook and 1 hours rest.
275-300°F
Tasted great but the fat needs to be more rendered. So next time no spritzing!
My gazebo also now sports a chimney, we had marshmallows on spaghetti sticks for pudding.
Soldato
I got to use a Webber kettle at a holiday rental over the weekend, so liked the ease of removing ashes and the flip-up sides of the grill for adding more fuel.
Now I've made the fatal mistake (for my wallet) of hitting up Google to look at prices to replace our existing cheap BBQ. We actually bought that for camping but have been using it at home for years when our previous BBQ rusted through.
Napoleon Pro 22 - approx £320
Weber MT E5750 - approx £230
Weber MT E5755 - approx £270
Weber MT E5775 - approx £350
Do prices discount much at the end of the summer?
I like the idea of having a hinged lid but that's a bit of step up in price. Any recommendations and observations would be welcome.
Now I've made the fatal mistake (for my wallet) of hitting up Google to look at prices to replace our existing cheap BBQ. We actually bought that for camping but have been using it at home for years when our previous BBQ rusted through.
Napoleon Pro 22 - approx £320
Weber MT E5750 - approx £230
Weber MT E5755 - approx £270
Weber MT E5775 - approx £350
Do prices discount much at the end of the summer?
I like the idea of having a hinged lid but that's a bit of step up in price. Any recommendations and observations would be welcome.
I'm making Mexican Pork Tinga again on Saturday. You *need* to try this.
www.youtube.com
Mexican Pork Tinga (Tinga de Puerco). Cooked on the Kamado Joe
If you like pulled pork, then this takes it to the next level in my opinion! Smokey porky goodness & packed full of flavour, this dish incorporates chorizo, ...
www.youtube.com
Look at marketplace or Gumtree for any second hand kettles? Always some going. Quick clean and you are good to go.
Enjoy my Weber MT E5755 as does it all.
wow that looks insaneThis was my little short rib test run:
Australian Angus short ribs
Left some fat cap and the silverskin on.
Trimmed corners.
Salt, Pepper, Seasoning salt.
275°F - 300°F, Oak wood.
Took off after 6 hours at around 197°F as probing like butter.
Foil wrapped with smoked tallow and held at 150°F for four hours in the oven (no wrap during cook).
Taste and texture were great, smoke added a subtle sweetness that I never managed to get with the Kamado or WSM. I assume as they have smoldering chunks rather than fully on fire.
Bark was excellent, the hold softened it a little, but that just made it better imho.
I need to add less salt next time, would have been fine on a large brisket, but the ribs were a little salty for my taste.
Top fat and silverskin were completely rendered down. So I'll continue to leave it on going forward. Probably helped by the offset cooking top down.
Knocked up a quick BBQ sauce too that we have been enjoying this whole week!.
Soldato
Thanks for the discounted link as well - will have a look. Does the lid holder on your 5755 work well? I thought the basic hook on the Weber I used was a bit of faff getting it lined up at times and I ended just plonking the lid on the floor.
The lid holder works well. I usually do indirect cooks so don't need to check often. For direct cooking the lid is still fine and better than the hook version. That looks a right faff.
Soldato
Thanks. I think the 5755 is top of the list then as the sweet spot. Being cheaper than the top tier options pays for a starter chimney and maybe charcoal baskets as it seems Weber swapped the baskets for rails for 2024 (further investigation needed).
Saving money and buying accessories is wise choice.
They had the chimney and baskets in Prime offer yesterday. You just missed out.
Brisket/Pork trimmings, 30% fat.
Half normal (pictured), half cheese and chillies.
Cold smoked with Prague powder #1.
Natural hog casing.
Fat free milk powder for binder.
Pepper, mustard powder, paprika, garlic powder, Cayenne
Water for normal and cream for the cheese/chillies.
I did 2% salt, a little too salty for me. So next time will be 1.5%.
Very juicy and tasty with a great pop! Lots of effort but pleased for first attempt.
Half normal (pictured), half cheese and chillies.
Cold smoked with Prague powder #1.
Natural hog casing.
Fat free milk powder for binder.
Pepper, mustard powder, paprika, garlic powder, Cayenne
Water for normal and cream for the cheese/chillies.
I did 2% salt, a little too salty for me. So next time will be 1.5%.
Very juicy and tasty with a great pop! Lots of effort but pleased for first attempt.
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Soldato
- Joined
- 13 May 2003
- Posts
- 8,939
Hi Peeps
I haven't used my callow smoker for about 2 years as I've been busy after moving house. I can generally remember how to use it targetting a smoker temp of 110-115°C and using the sand tray with some water to help stabilise the temperature. But I can't remember temperatures and time for a pork shoulder joint. I have a twin probe thermomter one for the smoker internal one for the meat. I remember at some point I need to wrap it but it has been a few years and the detail eludes me. Some reminders on basic timings would be super helpful.
Also can anyone suggest a basic pork rub recipe I can use?
Any help much appreciated.
I haven't used my callow smoker for about 2 years as I've been busy after moving house. I can generally remember how to use it targetting a smoker temp of 110-115°C and using the sand tray with some water to help stabilise the temperature. But I can't remember temperatures and time for a pork shoulder joint. I have a twin probe thermomter one for the smoker internal one for the meat. I remember at some point I need to wrap it but it has been a few years and the detail eludes me. Some reminders on basic timings would be super helpful.
Also can anyone suggest a basic pork rub recipe I can use?
Any help much appreciated.
Pork shoulder's a pretty forgiving cut of meat, so you don't need to worry much about keeping an exact temperature. Are you making pulled pork? If you're looking to end up with roast pork that you can slice up, please ignore the rest of this!
Initial smoker temp anywhere between 100-140C will get the job done. Lower temps will obviously take longer, so you'll get more smokiness and more bark. You don't have to wrap - some people don't bother at all, others use a foil boat instead of a full wrap. Wrapping means you can really crank the heat up to finish the cook quicker, which is handy.
A rough example would be: Cook at 125C until you reach an internal temp around 75C, and more importantly you have a nice bark. Time's going to depend on your smoker and the size of the joint, but maybe 5-6 hours or so? Wrap and increase the heat (add sauce and/or some sort of liquid like apple juice if you like), or make a foil boat (or leave unwrapped) and just carry on, until you get to around 95C internal or thereabouts. The main thing is to check that it's completely "probe tender", i.e. you can stick a probe in and feel next to no resistance. If not, give it a bit longer. Definitely important to let it rest for an hour or so afterwards, but longer is fine.
Some examples of different approaches:
Foil boat: https://www.youtube.com/watch?v=XShPEuwwkcs&ab_channel=ChudsBBQ
Full wrap: https://www.meatchurch.com/blogs/recipes/pulled-pork
No wrap: https://www.meatchurch.com/blogs/recipes/no-wrap-pork-butt-pulled-pork
Soldato
- Joined
- 13 May 2003
- Posts
- 8,939
@rgrocott Thx for the reply. I'll bear that in mind for the future.
In the end I made a rub of 30% salt, 30% brown sugar, 20% paprika, 10% cumin and 10 % garlic powder which worked quite nicely.
I cooked at 105°C for about 4 hours with 2 lots of soaked wood chips (about 40 mins) smoke. The internal temp got up to about 65°C and I was in a rush and finished in the oven for about 30 minutes to 80°C internal temp. I got a pleasant smoke flavour, a good smoke ring and a tender sliced BBQ pork. The bark was ok not great so a few improvements in time and temp required but a creditable effort.
Also I took off all the loose bits and rubbed them then placed in tray below pork. These were quite salty but realy really good. Might need a different rub for thiose if I do it again.
In the end I made a rub of 30% salt, 30% brown sugar, 20% paprika, 10% cumin and 10 % garlic powder which worked quite nicely.
I cooked at 105°C for about 4 hours with 2 lots of soaked wood chips (about 40 mins) smoke. The internal temp got up to about 65°C and I was in a rush and finished in the oven for about 30 minutes to 80°C internal temp. I got a pleasant smoke flavour, a good smoke ring and a tender sliced BBQ pork. The bark was ok not great so a few improvements in time and temp required but a creditable effort.
Also I took off all the loose bits and rubbed them then placed in tray below pork. These were quite salty but realy really good. Might need a different rub for thiose if I do it again.