The BBQ Thread.

breakstuff · May 2020

phil_b said:

@breakstuff ; very smart

Thanks mate. Can't wait to giving it a whirl.

I'm really impressed with the build quality too. Can't believe the heft of the grills compared to cheaper models. Well worth the extra money I reckon.

fretmeister · May 2020

Very nice!

nanoman · May 2020

Need a replacement for my falling apart gas bbq and this thread has just steered me towards ordering a Weber Master-touch. Looking forward to going back to coals

nanoman · May 2020

If anyone else is looking, Go-Outdoors seem to have one more Master-touch GBS in black for £240 which seemed a bit cheaper than everywhere else. Fuel wise it's been a bit of a hunt to mail order but Chessington Garden Centre seemed to be the cheapest with any stock of the 8KG bags and free delivery over £50

ThePrettyDamned · May 2020

nanoman · May 2020

fretmeister said:

Got one of these

It's excellent for a long smoke.

The thick probe get the internal air temp and the long bent one goes in the meat. The wires are ok up to 700 degrees so the probes are just left in.

The receiver unit can be set to make a noise if the temp is too low, or too high or even when the meat internal temp has hit target.

Do you know of anyone still selling these in the UK? Only ones I could find were china/HK imports and considering how many copies I saw I'm not that trusting. Is yours the TP8 or 20?

fretmeister · May 2020

I’ll have a look tonight. Can’t remember!

shaunyshaun1234 · May 2020

I purchased an Inkbird IBT-2x the other day and used it for a whole chicken last night. It was cooked to perfection.

Not saying that its as good as more expensive ones but it's perfect for the price!

springhead · May 2020

nanoman said:

fretmeister said:

Got one of these

It's excellent for a long smoke.

The thick probe get the internal air temp and the long bent one goes in the meat. The wires are ok up to 700 degrees so the probes are just left in.

The receiver unit can be set to make a noise if the temp is too low, or too high or even when the meat internal temp has hit target.

Do you know of anyone still selling these in the UK? Only ones I could find were china/HK imports and considering how many copies I saw I'm not that trusting. Is yours the TP8 or 20?

I've got a pair of those - says TP-08 on mine.

nanoman · May 2020

Yeah, both appear to have disappeared off the market. I've gone for the only one I could find which is still Thermopro but grey in colour and single probe. I'd much rather have a dual option

springhead · May 2020

The dual is good, I've just put some beef cheeks in the smoker and I'm measuring the smoke temp and meat temp. If you've only got one probe then on a long smoke I'd maybe start off with it monitoring the smoke temp and nearer when you expect the meat to be done move it into the meat. Or get a Thermapen for spot checking the meat temp.

phil_b · May 2020

I got some chicken marinating in the fridge ready for tomorrow

poopot · May 2020

Four hours in... getting hungry now... 18 more to go...

strumjoughlamps · May 2020

Well the weather not brill but I got some chicken marinating and a dough resting so gonna fire up the Weber Q and Smokey Joe and make some kebabs.

breakstuff · May 2020

Well my first attempt at slow and low was a total disaster. Marinaded a pork shoulder this morning and chucked it on the bbq at 10.30 in the morning thinking it would take five to six hours only to find at seven o'clock that it was nowhere near cooked. After trudging to the local Co-op to buy some mince to make some homemade burgers as a substitute to feed my starving/disappointed kids, I duly chucked them on my other ancient barrel bbq while the pork carried on cooking. Gets to eleven o'clock in the evening and I've given up. I've done pulled pork loads of times in the oven, finishing it off on the bbq and it's always come out really well but this time the pork is tough as old boots and smells like week old kippers. It's gone in the bin. I've watched loads of videos, and followed them to the letter, the only thing I can think that I've done wrong is to trust the thermometer on the Webers lid. I've orderd a twin probe thermometer earlier so will give it another go in the hope of making a better fist of it.

Also I've had a seriously long shower, and washed my hands about twenty times, and I still can't get rid of the smell of smoke. Think I'm just imagining it now.

poopot · May 2020

breakstuff said:

Well my first attempt at slow and low was a total disaster. Marinaded a pork shoulder this morning and chucked it on the bbq at 10.30 in the morning thinking it would take five to six hours only to find at seven o'clock that it was nowhere near cooked. After trudging to the local Co-op to buy some mince to make some homemade burgers as a substitute to feed my starving/disappointed kids, I duly chucked them on my other ancient barrel bbq while the pork carried on cooking. Gets to eleven o'clock in the evening and I've given up. I've done pulled pork loads of times in the oven, finishing it off on the bbq and it's always come out really well but this time the pork is tough as old boots and smells like week old kippers. It's gone in the bin. I've watched loads of videos, and followed them to the letter, the only thing I can think that I've done wrong is to trust the thermometer on the Webers lid. I've orderd a twin probe thermometer earlier so will give it another go in the hope of making a better fist of it.

Also I've had a seriously long shower, and washed my hands about twenty times, and I still can't get rid of the smell of smoke. Think I'm just imagining it now.

This took 24hours to do slow and low

Not doing it again!!!!

poopot · May 2020

This turned up this morning from eBay... £35!!!!!!! Bargain!...

There’s a whole chook in there at the moment smoking away!!!!

nanoman · May 2020

Oh FFS, Go Outdoors! Courier delivery was today for the Master-Touch. They'd already emailed to say they couldn't fulfil the full order as they were out of the Weber chimneys so I'd be refunded for that. What actually turns up is a massive envelope with a little packet of firelighters and a Go Outdoors loyalty card lost within it. No mention of the actual bbq. The only glimmer of hope was that the DHL tracking page showed part delivered before failing to load completely.

fretmeister · May 2020

breakstuff said:

Well my first attempt at slow and low was a total disaster. Marinaded a pork shoulder this morning and chucked it on the bbq at 10.30 in the morning thinking it would take five to six hours only to find at seven o'clock that it was nowhere near cooked. After trudging to the local Co-op to buy some mince to make some homemade burgers as a substitute to feed my starving/disappointed kids, I duly chucked them on my other ancient barrel bbq while the pork carried on cooking. Gets to eleven o'clock in the evening and I've given up. I've done pulled pork loads of times in the oven, finishing it off on the bbq and it's always come out really well but this time the pork is tough as old boots and smells like week old kippers. It's gone in the bin. I've watched loads of videos, and followed them to the letter, the only thing I can think that I've done wrong is to trust the thermometer on the Webers lid. I've orderd a twin probe thermometer earlier so will give it another go in the hope of making a better fist of it.

Also I've had a seriously long shower, and washed my hands about twenty times, and I still can't get rid of the smell of smoke. Think I'm just imagining it now.

Should not have taken that long.

What temp was the BBQ at?

If I want pulled pork reasonably fast I do it at 275f to 300 for 2 hours, then foil wrap for 2, and another 30 mins to an hour back out of the foil again.

Never had it fail.

Brisket on the other hand.... that's dead easy to get wrong.

breakstuff · May 2020

fretmeister said:

breakstuff said:

Well my first attempt at slow and low was a total disaster. Marinaded a pork shoulder this morning and chucked it on the bbq at 10.30 in the morning thinking it would take five to six hours only to find at seven o'clock that it was nowhere near cooked. After trudging to the local Co-op to buy some mince to make some homemade burgers as a substitute to feed my starving/disappointed kids, I duly chucked them on my other ancient barrel bbq while the pork carried on cooking. Gets to eleven o'clock in the evening and I've given up. I've done pulled pork loads of times in the oven, finishing it off on the bbq and it's always come out really well but this time the pork is tough as old boots and smells like week old kippers. It's gone in the bin. I've watched loads of videos, and followed them to the letter, the only thing I can think that I've done wrong is to trust the thermometer on the Webers lid. I've orderd a twin probe thermometer earlier so will give it another go in the hope of making a better fist of it.

Also I've had a seriously long shower, and washed my hands about twenty times, and I still can't get rid of the smell of smoke. Think I'm just imagining it now.

Should not have taken that long.

What temp was the BBQ at?

If I want pulled pork reasonably fast I do it at 275f to 300 for 2 hours, then foil wrap for 2, and another 30 mins to an hour back out of the foil again.

Never had it fail.

Brisket on the other hand.... that's dead easy to get wrong.

The lid thermometer was reading between 120 - 140°c throughout. I've since ordered a double probe thermometer so will give it another go when it arrives. The meat was from Morrisons, though I should have known better as their meat isn't the best quality imo and I only got it because we were already there and the butchers that we normally use wasn't open at that actual time. I've since watched a few more videos and have more of an idea of the temperatures I need to work to so fingers crossed.

fretmeister · May 2020

If it's drying out then foil wrap it.

The meat will only absorb flavour from smokewood for the first hour or so anyway so you don't lose any flavour by wrapping.

Get the biggest fattiest shoulder you can though - the fat keeps it moist - but I also butterfly it so it's flat. Cooks through more evenly then.

breakstuff · May 2020

fretmeister said:

If it's drying out then foil wrap it.

The meat will only absorb flavour from smokewood for the first hour or so anyway so you don't lose any flavour by wrapping.

Get the biggest fattiest shoulder you can though - the fat keeps it moist - but I also butterfly it so it's flat. Cooks through more evenly then.

Thanks for the tips. I'll give them a go.

ThePrettyDamned · May 2020

Get meat from a local butcher if you can. The quality difference is enormous, and you get more assurance it came from a happy animal.

fretmeister · May 2020

ThePrettyDamned said:

Get meat from a local butcher if you can. The quality difference is enormous, and you get more assurance it came from a happy animal.

For bigger cuts I order mine from Turner & George in London.
Prices for cuts of meat are comparable to anywhere else and they are one of the few butchers that still have a complete nose to tail approach and don't want to waste anything.

You pick your delivery day and the meat arrives in an insulated box with ice packages.

In fact I'm about to order one of their BBQ meat boxes for my daughter's birthday. One of these:

https://www.turnerandgeorge.co.uk/small-bbq-box-1.html

Just add side dishes.

phil_b · May 2020

well I cooked my first BBQ breakfast this morning

I got a weber griddle insert. it was only sausage and egg muffins but it was nice and relaxing sat out in the morning sun whilst it cooked

breakstuff · May 2020

breakstuff said:

Well my first attempt at slow and low was a total disaster. Marinaded a pork shoulder this morning and chucked it on the bbq at 10.30 in the morning thinking it would take five to six hours only to find at seven o'clock that it was nowhere near cooked. After trudging to the local Co-op to buy some mince to make some homemade burgers as a substitute to feed my starving/disappointed kids, I duly chucked them on my other ancient barrel bbq while the pork carried on cooking. Gets to eleven o'clock in the evening and I've given up. I've done pulled pork loads of times in the oven, finishing it off on the bbq and it's always come out really well but this time the pork is tough as old boots and smells like week old kippers. It's gone in the bin. I've watched loads of videos, and followed them to the letter, the only thing I can think that I've done wrong is to trust the thermometer on the Webers lid. I've orderd a twin probe thermometer earlier so will give it another go in the hope of making a better fist of it.

Also I've had a seriously long shower, and washed my hands about twenty times, and I still can't get rid of the smell of smoke. Think I'm just imagining it now.

Success! Had a shoulder on for around seven hours today and it came out perfectly. Just goes to show the importance of a decent twin probe thermometer. The one on the Webers lid was constantly reading around 33% over the actual temperature, which maybe goes to explain my disaster the other day. I cooked the meat until the interior temp reached 70°c then wrapped it in foil and carried on cooking until it reached 95°c. Took it off and rested it for an hour before shredding. Tender and smoky but not over the top as I only used one chunk of whisky barrel wood. That's it, I've broken my duck. Spare ribs next.

nanoman · May 2020

My Weber turned up so it's built and ready to go. When my briquettes turn up. Might head to a garden centre tomorrow to see if any have a chimney.

[edit] Is the mystery plastic container a scoop for coals? While pictured in the instructions it's never mentioned.

phil_b · May 2020

nanoman said:

My Weber turned up so it's built and ready to go. When my briquettes turn up. Might head to a garden centre tomorrow to see if any have a chimney.

[edit] Is the mystery plastic container a scoop for coals? While pictured in the instructions it's never mentioned.

Tesco have chimneys in for £6 the weber one is £30. the tesco one is smaller but turns out it is just the right size to fill the two weber charcoal baskets.

yes the black container is a coal scoop but it is a bit of a waste of time

dano · May 2020

breakstuff said:

breakstuff said:

Well my first attempt at slow and low was a total disaster. Marinaded a pork shoulder this morning and chucked it on the bbq at 10.30 in the morning thinking it would take five to six hours only to find at seven o'clock that it was nowhere near cooked. After trudging to the local Co-op to buy some mince to make some homemade burgers as a substitute to feed my starving/disappointed kids, I duly chucked them on my other ancient barrel bbq while the pork carried on cooking. Gets to eleven o'clock in the evening and I've given up. I've done pulled pork loads of times in the oven, finishing it off on the bbq and it's always come out really well but this time the pork is tough as old boots and smells like week old kippers. It's gone in the bin. I've watched loads of videos, and followed them to the letter, the only thing I can think that I've done wrong is to trust the thermometer on the Webers lid. I've orderd a twin probe thermometer earlier so will give it another go in the hope of making a better fist of it.

Also I've had a seriously long shower, and washed my hands about twenty times, and I still can't get rid of the smell of smoke. Think I'm just imagining it now.

Success! Had a shoulder on for around seven hours today and it came out perfectly. Just goes to show the importance of a decent twin probe thermometer. The one on the Webers lid was constantly reading around 33% over the actual temperature, which maybe goes to explain my disaster the other day. I cooked the meat until the interior temp reached 70°c then wrapped it in foil and carried on cooking until it reached 95°c. Took it off and rested it for an hour before shredding. Tender and smoky but not over the top as I only used one chunk of whisky barrel wood. That's it, I've broken my duck. Spare ribs next.

Nice one ! What dual probe did you buy ? I need to buy new one this weekend.

breakstuff · May 2020

@dano was this one.

https://www.amazon.co.uk/Inkbird-Bluetooth-Thermometer-Stainless-Waterproof/dp/B01MG7KLCI/ref=mp_s_a_1_3?adgrpid=58783455088&dchild=1&gclid=CjwKCAjw5cL2BRASEiwAENqAPlz5FylGXQMl0gT4-L5ewZMTCcejinBcuP2gUi6ky4QiXgeTrMw8VRoCk_wQAvD_BwE&hvadid=259150540015&hvdev=m&hvlocphy=9046240&hvnetw=g&hvqmt=e&hvrand=16032729270034215884&hvtargid=kwd-298905008380&hydadcr=16909_1717176&keywords=inkbird+ibt-2x&qid=1590786220&sr=8-3

Only £25 but I got it from Ebay rather than Amazon. I watched a few reviews first which were pretty positive so thought I'd give it a try. Bluetooths to your phone so you can keep an eye on it remotely. The app is pretty good and self explanatory so easy to use. We'll recommended for the price.

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