The BBQ Thread.

chillidoggy · May 2021

Anyone got a smoker? My mate's just bought one and not long after he did, a pair of smoky-looking chickens on a grill appeared on his FB page. I thought it was a long process to smoke anything, so I've accused him of buying them from Nandos and setting it up to look like he cooked them. He swears blind that they were done on his smnoker..

How long does it take to smoke a whole chicken?

DoctorX · May 2021

It’ll take a few hours to smoke a chicken. Depends what temperature you do it at.

fretmeister · May 2021

chillidoggy said:

Anyone got a smoker? My mate's just bought one and not long after he did, a pair of smoky-looking chickens on a grill appeared on his FB page. I thought it was a long process to smoke anything, so I've accused him of buying them from Nandos and setting it up to look like he cooked them. He swears blind that they were done on his smnoker..

How long does it take to smoke a whole chicken?

Chicken is better at higher temp to avoid rubbery skin. I can do a whole spatchcock chicken in 1 hour 30. Chicken absorbs smoke really fast too so it doesn't need a lot.

Non-spatch probably 2 hours - but if I'm doing it that way then I rotisserie it.

A pork shoulder can be 4-6 hours and a brisket can be 20 depending on many factors. But I do my brisket hot and fast - it's more risky but can be done in 6 hours then.

fretmeister · May 2021

I like Weber briquettes - they last for a long burn and are uniform.

I use Weber lumpwood only for caveman style -no grill, meat goes right on the coals - can't do that with briquettes as the meat will end up covered in dust.

For simple burgers I'll use cheap briquettes sometimes - but half the time the bottom of the packet is just filled with dust. Bit of a rip off. You never need as many briquettes as you think.

strumjoughlamps · May 2021

Weber briquettes are well worth the extra IMO, they burn much better and last ages. Plus when you're finished shut your vent off and what hasn't burned will be there for next time.

springhead · May 2021

I only use the Weber briquettes in the smoker where I need a long burn time. For everything else I buy sacks of "Restaurant grade" lumpwood.

shaunm · May 2021

I’ve just done a Rump Roast on my Weber Smokey Mountain.

Came out well. Third cook in and I can safely say BBQ is for me.

https://www.instagram.com/p/COvRY5MM44I/?igshid=x569g89nb761

DiscoStu · May 2021

Where's the best place for the Weber briquettes then?

phil_b · May 2021

DiscoStu said:

Where's the best place for the Weber briquettes then?

Homebase

fretmeister · May 2021

phil_b said:

DiscoStu said:

Where's the best place for the Weber briquettes then?

Homebase

Varies massively. I tend to stock up in November when a lot of places are selling them off cheap to make room.
At that time I usually find Wowbbq to be the cheapest, and they have free delivery if you order enough. I get enough for the year and keep it in the shed.

springhead · May 2021

I usually use Riverside -

https://www.riversidegardencentre.co.uk/weber-bbq/weber-tools-accessories/weber-charcoal.html

shaunm · May 2021

Well I’m hooked on this. I’ve cooked every day for the last week on either the WSM or the Kettle.

Even the basics of cooking burgers and sausages using indirect and direct heat makes such a difference. I feel like I’ve had a light bulb moment!

fretmeister · May 2021

shaunm said:

Well I’m hooked on this. I’ve cooked every day for the last week on either the WSM or the Kettle.

Even the basics of cooking burgers and sausages using indirect and direct heat makes such a difference. I feel like I’ve had a light bulb moment!

I bought a rotisserie unit last summer too!

I injected chickens with a mix of olive oil, garlic, and butter and they were amazing.

shaunm · May 2021

fretmeister said:

shaunm said:

Well I’m hooked on this. I’ve cooked every day for the last week on either the WSM or the Kettle.

Even the basics of cooking burgers and sausages using indirect and direct heat makes such a difference. I feel like I’ve had a light bulb moment!

I bought a rotisserie unit last summer too!

I injected chickens with a mix of olive oil, garlic, and butter and they were amazing.

Oh do you have a link to the unit?

fretmeister · May 2021

shaunm said:

fretmeister said:

shaunm said:

Well I’m hooked on this. I’ve cooked every day for the last week on either the WSM or the Kettle.

Even the basics of cooking burgers and sausages using indirect and direct heat makes such a difference. I feel like I’ve had a light bulb moment!

I bought a rotisserie unit last summer too!

I injected chickens with a mix of olive oil, garlic, and butter and they were amazing.

Oh do you have a link to the unit?

Half the price of the Weber one.
No longer at Amazon where I bought it - but still available elsewhere

https://www.amazon.co.uk/gp/product/B0757HLNF1/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

DiscoStu · May 2021

fretmeister said:

shaunm said:

fretmeister said:

shaunm said:

Well I’m hooked on this. I’ve cooked every day for the last week on either the WSM or the Kettle.

Even the basics of cooking burgers and sausages using indirect and direct heat makes such a difference. I feel like I’ve had a light bulb moment!

I bought a rotisserie unit last summer too!

I injected chickens with a mix of olive oil, garlic, and butter and they were amazing.

Oh do you have a link to the unit?

Half the price of the Weber one.
No longer at Amazon where I bought it - but still available elsewhere

https://www.amazon.co.uk/gp/product/B0757HLNF1/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

That looks the absolute tits!

DoctorX · May 2021

I’ve got the same model rotisserie as that, can confirm it is good shit

fretmeister · May 2021

See if this works...

Different coatings on these 2 birds. One for chargrill, the other not.

https://www.facebook.com/748233725/videos/10158923723438726/

fretmeister · May 2021

And this was the result.

The greenish stuff in the meat is the injected butter / olive oil / garlic

Moist!

Image: https://scontent.fbhx4-1.fna.fbcdn.net/v/t1.6435-9/187244492_10158923738038726_2065279412714294594_n.jpg?_nc_cat=111&ccb=1-3&_nc_sid=dbeb18&_nc_ohc=rvBHuUFNbVUAX_wB01C&_nc_ht=scontent.fbhx4-1.fna&oh=25599e285ca425e6ea34c7e12a3f7eac&oe=60C2A679

chillidoggy · May 2021

Rotisseries are brilliant. I’m definitely going to get another one. Chickens are so good on them, and that photo is making my mouth water!

ThePrettyDamned · May 2021

Saw some kamado joe bbqs the other week and they're expensive but very pretty.

DoctorX · May 2021

I nearly bought a Kamado Joe a couple of months ago, but looking at all the various attachments and bits confused the shit out of me so I bought a Traeger instead.

shaunm · May 2021

@DoctorX which one did you go with?

fretmeister · May 2021

Could you guys see the video link I did for the chicken?

DoctorX · May 2021

I couldn’t but I’m not on Facebook (it asks for a login)

@shaunm the Ironwood 650

shaunm · May 2021

Same @fretmeister im not on Facebook

MagicPigDetective · May 2021

I’m on Facebook and it’s not viewable

shaunm · May 2021

Got a few bits on the go today. Been at it since 8am

https://www.instagram.com/p/CO5SRNhM1cz/?igshid=an9l6e43tkg3

DiscoStu · May 2021

First attempt at San Miguel Arse Chicken, or Peter Gabriel as it's known round the parts.

Turned out well but took 3 hours, I think I used the wrong coals as I had a bag of instant light lumpwood in the shed so opted to use that over doing briquettes in a chimney.
After an hour, half the bag still hadn't caught light so by the 2 hour mark there just wasn't enough heat in the BBQ (bottom vents open, top closed) so did a further 20 mins in the oven at 220C to char the rub a bit.
I'll do it differently next time but a definite WIN for flavour and great to use the BBQ as an oven and not just for nuking sausages!

https://i.imgur.com/FDagLpV.jpg

Longtallronnie · May 2021

Just scored a Master Touch for £20.

Need to source the following bits though...

Ash bucket
Lid thermometer
Centre part of gourmet grill
Lid holder - I’m assuming that’s what the three small holes in the bottom part are for.

The ash bucket is the only bit I really need as I can use the lid from my other Weber which has the built in clip.

Howdy, Stranger!

Categories

In this Discussion

Become a Subscriber!

The BBQ Thread.

Comments