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Given its not a fancy piece of kit I will be spending the whole day very closely monitoring the temperature of the smoker. Thankfully the weather is on my side and its holding well so far. Last time I used it was a windy day, which made it totally useless.
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Massive variation in temps in the chamber.
Got rid a long time ago.
You can improve it by using a fireproof aluminium based insulation blanket but if you spend that money you might as well buy a WSM.
https://speakerimpedance.co.uk/?act=two_parallel&page=calculator
Few more hours to go and everything is going well
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what did it play like tho ?
just because you do, doesn't mean you should.
I've got a 57cm kettle BBQ (not a Weber) with a vented ash catcher but I'm struggling to maintain the heat.
Yesterday I used two chimneys of briquettes and when I initially closed the lid (with bottom vent fully open) it shot up to 300C, but after I opened it again and put the burgers on it it dropped down to 130/150C even with the lid back on and bottom vent open and never regained the initial temperature.
Do I need to use even more briquettes? I thought two chimneys' worth was plenty. I had them evenly spread over the grate rather than piled on one side.
just because you do, doesn't mean you should.
You really don't need 300C / 572F for anything!
If you spread the coals wide and thin you make it worse because they get all the air in the world.
Are you cooking on a grate or on a solid surface in there?
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I'm determined to crack this! If not, we're going gas.
So pile the coals up on 1 side only. a good burger only needs to hit 70C internal temp (adjust for rare etc) so as long as the grill temp is higher than that it will reach it.
Start the cook over the coals to get a nice charred edge, but then when the burgers are sealed in move them so they aren't directly over the coals and put the lid on.
That way they get the nice BBQ finish and flavour from the direct heat element, and then continue to cook until ready with the lid on almost in an oven.
It also helps to control the air flow and increase the cooking time available from the coals.
The other thing do NOT light all the coals at once. Have about 10-12 lit in the chimney and put them in the middle of unlit ones in the kettle. 10-12 lit coals is plenty to get the heat going and the other coals will light on their own as the heat reaches them. That will keep the heat going longer.
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https://speakerimpedance.co.uk/?act=two_parallel&page=calculator
If you want the fastest burger then go gas and use a solid cooking plate.
If you want it to have good bbq flavour then doing it slowly is the only way.
https://speakerimpedance.co.uk/?act=two_parallel&page=calculator
ANd a basic - how to set up
https://speakerimpedance.co.uk/?act=two_parallel&page=calculator
Same for the top. You never want any of them closed completely. Air has to flow.
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just because you do, doesn't mean you should.
After a few years on the gas, I'm thinking of going back to charcoal but find the Webers all sit a bit low.
Both good though.
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https://speakerimpedance.co.uk/?act=two_parallel&page=calculator
Does anyone have experience with Big K Lumpwood? I have only previously used Weber briquettes. Found them good, but my local butcher is selling the Big K stuff at the moment.
I usually get my Weber ones from wowBBQ (UK) or Riverside online places.
Prices vary so much.
I tend to buy in November / December though when they are trying to get rid of the stock to make room for Xmas stuff and just store it in the shed.
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Will pile up on one side, seal chicken, then move it to the other side to finish. Keeping fingers crossed. No thermometer, which is how I always manage it with my dad...