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

Psymonkee said:
I've bought covers, fuel, accessories and a BBQ from BBQ World and always been spot on. Had no need to contact them further so can't comment on after sales matters though!
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Street said:
Bought from both, but never had a problem with either. I think I got my Master Touch and WSM from Riverside though. As far as I know, Riverside have the biggest Weber selection in the UK!

I did a fantastic brisket and short ribs on the WSM today as I had my parents up visiting. I also bought some of the BSR burgers from T&G which are worth checking out.
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Thanks to you both. I'll order from one or the other in the next few days hopefully!! :) Thinking of going for the Master Touch.
 
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Got started far too late this morning but this was the starting setup!

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Pork finally went on at ~170F, a little cooler than I wanted but I was bored of waiting!

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Finally reached proper smoking temps!

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How's your Sunday going?

(Disclaimer: I know the skin is still on the pork but this shoulder was super scrappy so decided to leave it on to save my sanity!)
 
Finished the platform for it yesterday after being away with work :)

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(That charcoal is crap btw, but it was free so cant complain)
 
Good to see!

My Pro Q is running a little hot (knocking on the door of 280F) even with 1 of the 3 bottom vents completely closed! :eek: That said the pork is sitting at 162F and steadily rising. Stall imminent no doubt! :p
 
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Sadly a really scrappy joint which didn't get hot enough to pull and the charcoal was just about burnt out as well :(

Still tasted nice but not what I was hoping for!
 
Better luck nextime, happens a Lot to me as well, set up goes well, meat looks good and just miss the timing or something and it's not as good as it should be.

Going to make some bread in the joe next weekend if I get the time.
 
I'd have left it longer but parents insist on eating at 7pm no matter what. Think I'll order from somewhere like T&G and see if I can't get something a bit better put together :)
 
We have that thermometer. Other than the range being a bit short it's absolutly brilliant. Makes a massive difference over the built in, highly inaccurate thermomets in our Weber and our smoker.
 
had a bbq at weekend. using a chimney starter it actually took like an hour to get it fully going it trickled slowly to the top. no idea why. last time it took only 10 minutes but i was re-using half the coals from last time. bottom half was fresh with old on top.

emptied it into the bbq. all vents fully open. the charcoal ran out of steam after like 45 minutes.

i'm using australian heat beads as well.

what could be causing the charcoal to fizzle out? all the vents are open. it's still good to be re-used.

i get this issue every time. i can cook 2-3 different things before it's stops searing and is maybe just indirect cooking with barely enough heat around 180c.
 
I've only ever heard people re using coals for the minion method though i.e. leaving the semi burnt coals in the tray and putting new freshly lit ones on top of those. Never heard people using semi burnt coals to relight.

And further, this is obviously only for indirect cooking. Perhaps the first hour or so of 'life' is when the coals can reach hotter temps, and the latter life is only good for the low n slow temps used for minion method.
 
valve90210 said:
I've done this on several occasions and never had a problem.
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I regularly chuck the bigger bits left over from last time in the chimney and reuse, but to avoid it taking ages I usually initially fill the chimney with fresh charcoal, then once it’s hot bung the big bits from last time in.

If you chuck the old bits in before the chimney gets hot it does take much longer to get going. Suspect they’re slightly damp. The other thing is if you back the chimney too tightly (oo-er) then you can’t get a good updraft going. So nice fresh charcoal with plenty of space between (use big chunks) to get it going quick.
 
Heatbeads don’t strike me as the type to be re used unless they are still black - to add some perspective I used some for some burgers for dinner once and had the love the bbq out over night as nearly 6 hours later they were still hot.
 
Re-used burn a little cooler apparently that is all i know, i tend to save them and put them the cheapo barbie to to veg.
 
I re-use coals fairly regularly but I do find them to be very unreliable when I do so. It's very hard to tell exactly how much they've burned and how long they'll last. They also sometimes take ages to relight. I avoid using them if it's a cook where I'm under any kind of time pressure.

If you're having issues with coals lasting I'd suggest only lighting half a chimney and then placing the same amount of unlit coals in your BBQ + empty the lit chimney on top.
 
So, I want to smoke some ribs this weekend.

Never smoked before, any tips? Good recipe?

I have a drum with a smoker box, some heat beads and applewood chips.
 
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