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

Sorry for the delay. Busy day yesterday :(

The WiFi range is good but I don't know how much of that is down to my Ubiquiti UAP-AC-LITE access point. I get about 40% signal on the FireBoard when it's at the bottom of my garden, which is roughly 11 meters from the Ubiquiti.

You can set alarms per channel, and I compared the probe connectors to the ones on my Thermoworks Smoke and they're exactly the same. I didn't plug the Thermoworks probe into the FireBoard to test though because by the time the last pork shoulder had finished cooking it was 21h30 and I lit the fire before 05h30 :eek: Would you need to use other probes though? Whichever FireBoard model you buy will come with the amount of probes supported by that model, ie. 6 probes are included with the FireBoard Extreme.

I've never had a pork should fall apart on me as I tried to pick it up before. Holy crap they were soft. If anyone says that the pork shoulders from Costco might be iffy quality (ie. I've said this in the past :(), they just haven't smoked them properly.
Seems like a hell of a long cook for 2.5kg butts. I guess you didn't wrap? I bet they were so damn good after that long.
 
Seems like a hell of a long cook for 2.5kg butts. I guess you didn't wrap? I bet they were so damn good after that long.

I did, kinda.

After about 10 hours I wrapped them in butcher paper but I didn't wrap one of them very well so it took much longer to come up to temp.

I was trying to simulate an overnight cook which is why I didn't wrap them much sooner. Next time I'll smoke them for 3'ish hours until they hit the stall and them wrap them because 15.5 hours is just too long.
 
Sorry for the delay. Busy day yesterday :(

The WiFi range is good but I don't know how much of that is down to my Ubiquiti UAP-AC-LITE access point. I get about 40% signal on the FireBoard when it's at the bottom of my garden, which is roughly 11 meters from the Ubiquiti.

You can set alarms per channel, and I compared the probe connectors to the ones on my Thermoworks Smoke and they're exactly the same. I didn't plug the Thermoworks probe into the FireBoard to test though because by the time the last pork shoulder had finished cooking it was 21h30 and I lit the fire before 05h30 :eek: Would you need to use other probes though? Whichever FireBoard model you buy will come with the amount of probes supported by that model, ie. 6 probes are included with the FireBoard Extreme.

I've never had a pork should fall apart on me as I tried to pick it up before. Holy crap they were soft. If anyone says that the pork shoulders from Costco might be iffy quality (ie. I've said this in the past :(), they just haven't smoked them properly.

Thanks, one of the kits has 2 food probes and the ambient probe and I have 4 probes already so handy they should work!

My 4kg shoulder took 18 hours and I gave in and wrapped and even a temp increase at the end to finish (nothing drastic just 225 - 250)
 
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Massive thumbs up for these - light really quickly and burn strong and long!
 
so @seabiscuit and I are cooking a bbq for our tea each night this week. We had turkey thigh last night, tonight's delicacies were heavily farmed salmon, burgers (morrisons finest the best etc) and BACON!!!!!!!!!!!! with some granary bread and corn on the cob.

Tomorrow we are going to do pizza we have pizza stones so what the hell!
stay tuned :D
 
so @seabiscuit and I are cooking a bbq for our tea each night this week. We had turkey thigh last night, tonight's delicacies were heavily farmed salmon, burgers (morrisons finest the best etc) and BACON!!!!!!!!!!!! with some granary bread and corn on the cob.

Tomorrow we are going to do pizza we have pizza stones so what the hell!
stay tuned :D

I can highly recommend the frittatas I made the other night as an easy tea to knock up on the BBQ in the evening!
 
We did two pizzas last night. To try and speed things up (it probably didn't as I spent as much time chasing to different supermarkets trying unsucessfully to find a second bag, as if we'd just made some dough ourselves) we used a ready made sourdough pizza dough (Jus Roll) and split it into two so could test different toppings. First one was just a basic Italian ham, basil and mozzarella. It turned out pretty good.
The second one was crayfish, basil and mozzarella, but we chucked a handful of woodchips onto the briquettes while it was cooking. Wow. The mozzarella really absorbed some of the smokey flavour and made a big difference. We loved it.
Both pizzas didn't cook as nicely as on the G3 Ferarri, but the flavour with the smoke certainly made up for it. Definitly going to have to experiment with cooking pizzza like this again to improve it even more.
If anyone hasn't tried cooking pizza like this, give it a go, it was very nice.
 
We did two pizzas last night. To try and speed things up (it probably didn't as I spent as much time chasing to different supermarkets trying unsucessfully to find a second bag, as if we'd just made some dough ourselves) we used a ready made sourdough pizza dough (Jus Roll) and split it into two so could test different toppings. First one was just a basic Italian ham, basil and mozzarella. It turned out pretty good.
The second one was crayfish, basil and mozzarella, but we chucked a handful of woodchips onto the briquettes while it was cooking. Wow. The mozzarella really absorbed some of the smokey flavour and made a big difference. We loved it.
Both pizzas didn't cook as nicely as on the G3 Ferarri, but the flavour with the smoke certainly made up for it. Definitly going to have to experiment with cooking pizzza like this again to improve it even more.
If anyone hasn't tried cooking pizza like this, give it a go, it was very nice.
Interested in this. I've got a Weber and a pizza stone, but haven't tried BBQ pizza yet. The smokiness really appeals.

The bit I miss about BBQs is how they supposedly only get to 300 C, even with wood charcoal. My oven goes this hot, and I find it hard to believe my oven is as hot as my BBQ.

Looking for 400 C charring!
 
I think the chances of getting 400c on anything but a Kamado-style BBQ are slim.

In my opinion, a normal Weber has airflow problems which will prevent it from getting that hot. Firstly, the lid leaks like an old woman. Secondly, you can't flip the top vent open for maximum chimney effect, and the vent isn't placed in the middle of the lid either.

I can get my Weber Summit to 700F+ (and the BGE and Kamado Joes get up to 900F) but only by using a generous amount of fuel and opening the top vent fully.

*strokes Roccbox* :P
 
Slow and sear on Webber gets insane temps - over the coals it’s 1000f+ but not sure what the temp would be on the cooking side as didn’t stick a probe there, I’ve seen people adding chunks of wood on charcoal to get super high temps with or without the slow and sear.

I’m not the biggest pizza fan, well I like pizza just not great with loads of cheese and crap on it that passes for pizza in this country but am very tempted to try it on the Traeger as it’s meant to do pizza really well even tho it doesn’t hit insane temps.
 
Hiya guys,

I've been looking more and more into replacing my cheap BBQ with a Weber Original Kettle 57cm, and with BBQ world having a current offer on of getting a free chimney starter kit with your order now seems a better time than ever.

Quick question, what's the difference between the original and the original premium? As far as I can see the only difference is the removable ash basket. If that is the case, is it worth the £50 ish price difference between the two?

Thanks :)
 
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