The BBQ Thread.

fretmeister · April 2016

Any of you BBQ fans use a water smoker?

I've done the usual water pan next to the coals under the meat, but does a proper water smoker have any worthwhile advantages?

Non-flimsy ones aren't cheap so I'd like to get a few opinions.

strumjoughlamps · April 2016

I have used Weber 4hr coals left and right with a water tray under the meat much the same way as you have and I have managed 5 odd hr ribs so temp was kept nice and low. so it would be hard for me to see the point.

fretmeister · April 2016

That's kind of what I'm thinking, but BBQ has replaced most of my guitar gas, so...

fretmeister · April 2016

Where do you find to be cheapest for 4 hour coals?

strumjoughlamps · April 2016

fretmeister said:

Where do you find to be cheapest for 4 hour coals?

luckily we have a great independent garden centre in Leicester who is an official Weber stockist, think I pay just over a tenner for 8kg bag.

Heartfeltdawn · April 2016

fretmeister said:

That's kind of what I'm thinking, but BBQ has replaced most of my guitar gas, so...

Yep.

https://i.warosu.org/data/ck/img/0054/94/1402008349836.png

fretmeister · April 2016

strumjoughlamps;1046646" said:
fretmeister said:

Where do you find to be cheapest for 4 hour coals?

luckily we have a great independent garden centre in Leicester who is an official Weber stockist, think I pay just over a tenner for 8kg bag.

That's pretty good. When started I had no idea how important the charcoal quality was. Couple of weeks ago I needed some quickly and all I could get was proper cheap dusty crap. Needed about 3 bags for top ups during a 6 hour cook.

strumjoughlamps · April 2016

yeah the cheapo stuff is okay for quick burgers/sausage/steaks etc.. but for long burning for slow cooking or high heat for bread/pizza its Weber all the way, when I do bread/pizza the coals in the chimney will be ready so I will tip them out, put the pizza stone in, lid on and leave it for 1/2 hour.. cheap coals do nto seem to get hot enough and are long dead by the time it comes to start cooking.

plus I find with Weber coals when I am finished and I shut the vents what is left die off quick and can be used next time.

Sarge · April 2016

Thought this was a cannibalism thread, shame...

fretmeister · April 2016

Strum - dunno if you go and collect your coal, but wowbbq are doing the 8kg bags at £10.19 with free delivery for orders over £40 at the mo.

I could really do with a pot with a removable handle, but the prices are a bit steep for the Weber ones.

Jalapeno · April 2016

I have this vision of your back garden .......

fretmeister · April 2016

Ye gods!

That would need a Cowmageddon.

Why am I not surprised to see Texas on the end of that.

strumjoughlamps · April 2016

fretmeister said:

Strum - dunno if you go and collect your coal, but wowbbq are doing the 8kg bags at £10.19 with free delivery for orders over £40 at the mo.

I could really do with a pot with a removable handle, but the prices are a bit steep for the Weber ones.

yeah we collect.. I look at some of the prices on Weber stuff and go 'NO WAY' but then I look at my Weber starter and my non Weber starter that I have had about the same time and both are kept next to the BBQ in all weathers, the non Weber one is rusted to chuff. Also my Weber tools have outlived so many non Weber ones. I have 2 pizza stones both great but the Weber one does flatbread better than the B&Q one, it gets a more even finish..

fretmeister · April 2016

I've had my non-weber starter for a year and it's rusty.

I might just bite the bullet and buy the Weber pot.

Weather permitting, I'm going to do a big pork shoulder this weekend. I just feel the need for it.

fretmeister · May 2016

That went rather well.

https://scontent-lhr3-1.xx.fbcdn.net/hphotos-xpf1/t31.0-8/13123367_10154034539503726_4141271351563603917_o.jpg

Very pleased with the rub. Perfect pulled pork. Yum.

Moss · May 2016

That looks divine!

strumjoughlamps · May 2016

Very nice Fret how was the meat when you broke through that lovely crust.?

fretmeister · May 2016

Moist and tasty. Pulled apart very easily.

There's tons of it. In the fridge for tomorrow!

I had planned on a 3,2,1 approach but the grill was a bit hot (over did it with the coal) so I smoked for 2 hours, then foiled for 2.5 and then let it sit wrapped up. It was a 2.5kg shoulder so a full 6 hours would have been a bit much.

I separated the crackling fat from the rest and put that back on the grill while shredding the meat.

ennspek · May 2016

strumjoughlamps;1046646" said:
fretmeister said:

Where do you find to be cheapest for 4 hour coals?

luckily we have a great independent garden centre in Leicester who is an official Weber stockist, think I pay just over a tenner for 8kg bag.

Which one's that mate?

fretmeister · May 2016

http://ecx.images-amazon.com/images/I/51e3q6ljflL._SX258_BO1,204,203,200_.jpg

I got this for my birthday. Some excellent ideas in there.

strumjoughlamps · May 2016

ennspek said:

strumjoughlamps;1046646" said:
fretmeister said:

Where do you find to be cheapest for 4 hour coals?

luckily we have a great independent garden centre in Leicester who is an official Weber stockist, think I pay just over a tenner for 8kg bag.
Which one's that mate?

http://www.birstall.co.uk/

strumjoughlamps · May 2016

anyone fancy trying BBQ smokers this is worth a punt at £31.90 delivered, not worth the RRP but worth what they are asking.

http://www.ebay.co.uk/itm/380853832141?clk_rvr_id=1034494547405&rmvSB=true

fretmeister · May 2016

Beer Can Chicken.

Any of you guys done it?

I've never tried it. Is it sufficiently different from just marinating to make it worth the "has it fallen over" worry?

strumjoughlamps · May 2016

fretmeister said:

Beer Can Chicken.

Any of you guys done it?

I've never tried it. Is it sufficiently different from just marinating to make it worth the "has it fallen over" worry?

I have done it with cherry coke in the oven not with beer on the bbq..

cannot say I noticed anything special.. juiciest chickens I do are in the pressure cooker but you lose the roasted outer.

fretmeister · June 2016

Well, I bought a Weber Smokey Mountain

And I did some meat

The 2 bits of pork went very well.

The brisket was a bit dry. I should have taken it off about 30 mins earlier I reckon.

But look at that smoke ring!

I made up a dirty mayo and stuck it in a big sandwich. Tasted fantastic. The rub was just SPG with some chipotle flakes for a bit of heat.

and for fathers day my kids got me one of these:

If only they had given it to me on Saturday then I could have used it with the brisket! Still, the next weekend isn't far away!

strumjoughlamps · June 2016

excellent stuff fella.. shame RE brisket buy you'll soon have it bang on, how much fat was on it? did you keep any liquid in the smoker?

how long was the total cook?

octatonic · June 2016

Do you have the required uniform for being a BBQ smoker?

Cargo shorts, Hawaiian shirt, socks & sandals.

You get to choose between an unkept goatee or an overly manicured moustache.

Basically these guys:

fretmeister · June 2016

octatonic · June 2016

If you can grow that beard, then I'll allow it.

fretmeister · June 2016

strumjoughlamps said:

excellent stuff fella.. shame RE brisket buy you'll soon have it bang on, how much fat was on it? did you keep any liquid in the smoker?

how long was the total cook?

There's wasn't a lot of fat on the brisket. It was a supermarket special rather than from a butcher as I ran out of time.

As for the time - how long does it take to drink a case of beer? About that long!

I could do with temp probe that I can leave in. Temp when I took it off was about 220f. I think that is too hot and that's why it had started to dry.

slacker · June 2016

fretmeister said:

Well, I bought a Weber Smokey Mountain

And I did some meat

The 2 bits of pork went very well.

The brisket was a bit dry. I should have taken it off about 30 mins earlier I reckon.

But look at that smoke ring!

I made up a dirty mayo and stuck it in a big sandwich. Tasted fantastic. The rub was just SPG with some chipotle flakes for a bit of heat.

and for fathers day my kids got me one of these:

If only they had given it to me on Saturday then I could have used it with the brisket! Still, the next weekend isn't far away!

Nice one, I've got the same smoker. I did brisket and chicken on mine yesterday. The brisket had a salt sugar onion garlic paprika and coffee home made rub. The recipe has the last hour in foil with a cup of coffee chucked in. Really nice.

The chicken was cooked in a home made bbq sauce, sugar salt, mustard powder and tomato puree. Both were cooked for 4 hours and rested for 30 mins.

The brisket was ok but the chicken was the best ever. It was impossible to carve it. Oh I forgot instead of injecting brine the recipe said to put the chicken in a sealed bag with garlic and onion brine. I should have taken pictures.

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