Soldato
- Joined
- 11 Jun 2013
- Posts
- 2,632
Good call on the new thread! I got a cold smoking kit for xmas so I need to hit the fishmonger asap
*****Official BBQ Thread - Suns out, Buns out!*****
- Thread starter Psymonkee
- Start date
Soldato
Good call on the new thread! I got a cold smoking kit for xmas so I need to hit the fishmonger asap
Try doing some cheddar too - way better than shop-bought smoked cheese!
ooo I forgot all about cold smoking!
Well the BBQ Gods shone brightly on me today as yesterday I finally got her in doors to sign off on a BBQ purchase and I've just managed to pick up a Weber Original Kettle Premium 57cm for £150!
Go Outdoors have them for £164.99 which is a very good deal anyway (miles cheaper than anywhere else with stock), I went reserved it online for collection, got a call today saying that they only had the display one left but they could offer it me for £150. Still had the box etc but it was already assembled so just detached the legs and popped it in my car! It's in immaculate condition aside from my mucky hand prints with no scratches etc so i'm one very happy chappy indeed!
Very chuffed!
Sorry for the poo pic.
Go Outdoors have them for £164.99 which is a very good deal anyway (miles cheaper than anywhere else with stock), I went reserved it online for collection, got a call today saying that they only had the display one left but they could offer it me for £150. Still had the box etc but it was already assembled so just detached the legs and popped it in my car! It's in immaculate condition aside from my mucky hand prints with no scratches etc so i'm one very happy chappy indeed!
Very chuffed!
Sorry for the poo pic.
Very nice for 150 notes, especially in the current climate. I have an old performer, but it's basically the same built into a table. It's about 7 years old now, I've had to replace the bottom vent covers, charcoal and cooking grates but other than that still going strong. It stays outside all year with no cover.
It doesn't need one TBH, the parts I've replaced are not ones exposed to the elements they're the one that take the brunt of the heat..
Soldato
Might fire up the BBQ this weekend as I'm home. Need some pulled pork tbh
Soldato
There is a general line of thinking that under a cover outdoors will actually shorten the life vs leaving it out uncovered - you get moisture trapped in by the cover!
Really? I get dead paranoid about leaving anything outside because of rust.....
My garden chairs case and point, nuts have gone rusty on them even though the actual chairs have waterproof/nylon like seats which water just runs off!
Heres a better picture of the beast. Way bigger in real life than what I imagined it to be!
Just need to order a remote meat probe, chimney starter kit and (maybe) a cover!
My garden chairs case and point, nuts have gone rusty on them even though the actual chairs have waterproof/nylon like seats which water just runs off!
Heres a better picture of the beast. Way bigger in real life than what I imagined it to be!
Just need to order a remote meat probe, chimney starter kit and (maybe) a cover!
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Soldato
I'm going to grill something this weekend. I haven't decided what though. I've got a rack of ribs in the freezer so maybe those or maybe a pork butt. I'm a bit bored of doing that though and fancy something a bit different.
I made a couple of cheese cream and jalapeno stuffed, bacon wrapped pork tenderloin a few weeks ago which turned out pretty good. I'm a bit bored of making those now too.
I might do some pulled beef or brisket unless anyone else has some good suggestions.
I made a couple of cheese cream and jalapeno stuffed, bacon wrapped pork tenderloin a few weeks ago which turned out pretty good. I'm a bit bored of making those now too.
I might do some pulled beef or brisket unless anyone else has some good suggestions.
Associate
shoulder of lamb? one of my favourites.
make some flatbreads on the BBQ after cooking to eat with it.
make some flatbreads on the BBQ after cooking to eat with it.
Any advice on getting a longer burn on the smoker? (ProQ Frontier Elite)
I set up the charcoal basket with a snake 2 wide, 3 high circling nearly the whole basket leaving enough space to drop a few lit coals in to get it going and this gets me a burn time of approx 12 hours after allowing time for the BBQ to get up to temp.
With a 2.5kg pork shoulder on it and minimal peeking the highest internal temperature I have managed on both this and a brisket is 173F which is enough to cook it but not good enough for pulling!
Grill temp is usually 220F - 260F so no problems there. I realise I could go all Texas crutch (foil wrap) and cheat my way to pulling temp but I'd like to manage it legit if possible. Both the brisket and shoulder were done on cold days (sub 10c) which may not be helping.
Any ideas/advice?
I set up the charcoal basket with a snake 2 wide, 3 high circling nearly the whole basket leaving enough space to drop a few lit coals in to get it going and this gets me a burn time of approx 12 hours after allowing time for the BBQ to get up to temp.
With a 2.5kg pork shoulder on it and minimal peeking the highest internal temperature I have managed on both this and a brisket is 173F which is enough to cook it but not good enough for pulling!
Grill temp is usually 220F - 260F so no problems there. I realise I could go all Texas crutch (foil wrap) and cheat my way to pulling temp but I'd like to manage it legit if possible. Both the brisket and shoulder were done on cold days (sub 10c) which may not be helping.
Any ideas/advice?
Soldato
Snake is more for kettles, minion method for smokers will give loads more time - I do a version of minion in my kettle with low n sear and can get 10 hours easily, a mate of mine has done 16ish hours in a WSM with minion setup!
Soldato
I managed to snag a webber original kettle off fleabay still bnib for £77.50. Quite pleased with that. January is defiantly the time to be a bbq buyer : )
I was going to build it in a couple of months after the weather got a bit better, but the box is HUGE so I might make it up and let it fend for itself outside lol.
I was going to build it in a couple of months after the weather got a bit better, but the box is HUGE so I might make it up and let it fend for itself outside lol.
My Webber has been outside in all weathers for a good five years. No rust. No cover. I just set a log fire in it first time of the year.
Our old one with wooden handles must have spent fifteen years outside as it was a hand me down from my father.
Our old one with wooden handles must have spent fifteen years outside as it was a hand me down from my father.
Might give it another try then. My previous supply of charcoal was awful and produced far too much ash and blocked the vents!
Right, going to test out the Weber and meat thermom i've bought with low and slowing a pulled pork hopefully next weekend as i'm having the lads round in March for Poker and want to have a handle on it as I plan on slow cooking a brisket for us all.
Have read up on a few different sites for ways to slow cook in a kettle and there seems to be various methods to use.
For those using a kettle BBQ to do some low and slow do you go for the snake method (snake round outside and meat in middle over tray of water) or do you prefer to do it 2 zone (one side with lit coals, meat on other side over tray of water).
Is one method better for pork or brisket?
I know I need to be cooking until I reach a designated internal temp - am I right in thinking aiming for a steady 220-225F ambient BBQ temp and 190F internal temp for both cuts of meat is a good starting point?
Have read up on a few different sites for ways to slow cook in a kettle and there seems to be various methods to use.
For those using a kettle BBQ to do some low and slow do you go for the snake method (snake round outside and meat in middle over tray of water) or do you prefer to do it 2 zone (one side with lit coals, meat on other side over tray of water).
Is one method better for pork or brisket?
I know I need to be cooking until I reach a designated internal temp - am I right in thinking aiming for a steady 220-225F ambient BBQ temp and 190F internal temp for both cuts of meat is a good starting point?
I'd aim for 225 - 250F for the grill!
Internal for pulling at least everyone bangs on about 203F but honestly each cut is different so it's done when it's done is more the way. Stick a fork in it and see how easy it is to wiggle about.
Snake method is the best - very easy to do as well! What charcoal are you using and do you have a chimney?
Internal for pulling at least everyone bangs on about 203F but honestly each cut is different so it's done when it's done is more the way. Stick a fork in it and see how easy it is to wiggle about.
Snake method is the best - very easy to do as well! What charcoal are you using and do you have a chimney?