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@Longtallronnie I've used the Morrisons Bar Be Quick briquettes a few times now with good results. Don't know how they compare to the Weber ones as I've yet to try them, but the last low and slow cook I did took seven hours and I used about half a bag, or around 2kg. I kept the top vent fully open but adjusted the bottom to maintain a constant temperature. A duel probe thermometer is a huge help in monitoring temp, so that should help you keep the temperature constant.
That's been my experience up to now though others may have other advice.
I've got the Inkbird IBT2X too. Great bit of kit, isn't it, especially for the price?
Had them in some toasted flat bread with a bit salad, bloody lovely.
I've made a few from it, and the lamb koftas are spectacular.
https://speakerimpedance.co.uk/?act=two_parallel&page=calculator
I'm still having trouble with getting lumpwood hot enough for grilling. For the kebabs, I used a bag Bar Be Quick lumpwood which I took out of the bag you'd usually set light and started it off in my chimney. After 20-30 min, the coals at the top were ashing over so I chucked them in the kettle, lid on for 5min, add kebabs and lid back on - I reckon they must've taken 30min to cook!
The recipe I followed said they should take under ten minutes and I was using less chicken.
This the stuff I used - is it just really shit or am I doing something wrong?
https://groceries.asda.com/product/matches-fire-lighters/bar-be-quick-instant-lighting-barbecue-charcoal/1000080993961
I find the instant light charcoal to be pretty rubbish as it burns out far too quickly. It sounds like that is what's happening if it's taking thirty minutes to cook chicken. I did some whole boneless chicken thighs last night over some briquettes, and they where done in around fifteen minutes.
Has anyone tried restaurant grade lumpwood? A friend recommended it for grilling, saying it lasts a long time.
Would you usually use briquettes for grilling? I though tit was more for longer, lower temp cooks?
I bought briquettes and the only ones i could get were ones that you light the bag.
Would i be better off just using the briquettes without the firelighter bag, to avoid any smells etc from the bag itself or would it make no difference?
The briquettes I used where the ones I used for my previous cook. When doing quick grilling I would normally use lumpwood, but it was just more convenient to use the briquettes because they where already on the grill. I charred the thighs over direct heat for around ten minutes, then indirectly for another five, with a slice of gouda on top of each. They're still ok for another (quick) cook, so will get three cooks out of one pile of briquettes.
I'll be ordering a 15kg bag of decent charcoal for £25 for the next cook.
That's hot enough for everything!
https://speakerimpedance.co.uk/?act=two_parallel&page=calculator
Already aware it needs to get to 95°C but an idea of oven temp and times would be a big help.
@Longtallronnie I found this video the most helpful. My first attempt at pulled pork was a disaster, but after following the guidelines in this one mg second attempt came out perfectly. It explains all the relevant temperatures you need to take note of.
Good luck mate. Hope it works for you too.
Oh well, using briquettes and minion method tomorrow. Gonna start around 10ish, aiming for a 5-6 hour cook so should hopefully allow some time for dicking about. If it’s ready earlier I’m guessing it’ll be fine if it’s wrapped and keep the bbq on a lower temp.