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https://speakerimpedance.co.uk/?act=two_parallel&page=calculator
https://speakerimpedance.co.uk/?act=two_parallel&page=calculator
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.
https://speakerimpedance.co.uk/?act=two_parallel&page=calculator
https://www.youtube.com/watch?v=rW5aK28Rbmg
If you want to eat outside, then cook it inside and then take it outside.
Effects for Me & my Monkey YouTube channel Facebook Fretboard's "resident pedal supremo" - mgaw
Riverside Garden Centre were doing a special on the official Weber pizza attachment.
I think they are end of line - don't know if Weber are replacing them or just ending the product, but it might be worth a look.
https://speakerimpedance.co.uk/?act=two_parallel&page=calculator
For a BBQ (rather than a dedicated smoker) - I'd go with a Weber Premium Kettle. 57cm size.
RRP is about £230 - but a few places have them at about £160
http://www.riversidegardencentre.co.uk/weber-original-kettle-premium-57cm.html
https://www.worldofpower.co.uk/weber-57cm-original-kettle-premium-kettle-barbecue.html?gclid=CJjMjbmOqM4CFWIW0wodBVICtw
Riverside have a few deals with other stuff - like chimney starts and covers etc. Sometimes they can be good value, but sometimes it's a better deal to buy the extras elsewhere.
There is a cheaper Kettle than the Premium, but then you don't get the ash catcher on the bottom - and that thing is really worth having.
If you want to spend over £400 you can get the kettle BBQs built into a rolling table, but I think they are over-priced. I have good folding garden tables for £12 !
BUY GOOD COAL
If you are just doing burgers, then cheap coal is fine. But if you want to do some low & slow smoking then cheap coal burns out too fast and you'll be topping it up every 5 mins.
I get my Weber briquettes from Wowbbq on line. If you order four (or more) 8kg bags then there is free delivery. On a low and slow I can get a good 4 hours out of a chimney full (and even more with minion or snake methods)
https://speakerimpedance.co.uk/?act=two_parallel&page=calculator
I have the Weber 57cm Bar B Kettle, think its about the most basic they come, best BBQ I have ever owned.
end of summer you will be seeing offer pop up, the cheapest prices usually come from B&Q/Homebase/Argos when the season is over.. my £100+ bbq cost me £30 in a B&Q fire sale, £40 pizza stone was £8.. so wait a few weeks see what happens.
I find it really useful!
https://speakerimpedance.co.uk/?act=two_parallel&page=calculator
extra 10% off ends tonight
Just got a rotisserie unit for my Weber. Hopefully going to give it a run with some chickens this weekend. Going to run it over hickory smoke.
Should be fun!
The unit I got is really well regarded and under half price of the exorbitant official one. I assembled it this evening and tested the motor.
https://speakerimpedance.co.uk/?act=two_parallel&page=calculator
The quality seems very good for an aftermarket unit.
https://speakerimpedance.co.uk/?act=two_parallel&page=calculator
Some are really good.
Check out Malcolm Reed on the channel How to BBQ Right.
He’s a legend.
https://speakerimpedance.co.uk/?act=two_parallel&page=calculator
I'm strictly Propane.
...
yep.
On the recipe front, last year I made some armadillo eggs. Recommended.
https://heygrillhey.com/bacon-wrapped-armadillo-eggs/
If they are beef ones - just salt & pepper.
But I use 20% mince so make sure there is enough far content.
https://speakerimpedance.co.uk/?act=two_parallel&page=calculator
I've got a Weber Kettle 57 cm and a Weber Smokey Mountain water smoker.
I use the kettle 90% of the time, but nothing beats the WSM for proper long slow cooks of 10 - 20 hours.
I'm planning my annual 15 lb full pack brisket smoke at the moment. If I set up the WSM properly then it will burn for 20 hours + without needing to be refilled, holding a temp of 250F to 275F. I've got a wireless thermometer unit with meat and air temp probes so it warns me if the fire is going out, and when the meat has hit my target temp. I usually put it on in the late afternoon so it will be ready for about lunchtime the following day.
But first, this weekend is rotisserie chicken time.
I'll be rubbing them in a 50/50 mix of butter and olive oil with some smoked paprika, and also injecting the breast meat with the same mixture.
Can't wait!
https://speakerimpedance.co.uk/?act=two_parallel&page=calculator
Beauty is in the eye of the beer holder
My trading feedback - I'm a good egg
Last years...
Bare brisket. 15 lb of amazing beef from Turner & George butchers
Salt, pepper, and a little garlic
Minion method for coals, Oak and Hickory woods
About 2AM
Ready for resting
After I split the flat from the point - using the point to make burnt ends. The cubes could have been a little smaller, but so what!
and just for fun, a pic from a few years ago of a butterflied pork shoulder with a lovely bark, you can see how moist the meat is in the cracks in the bark. That was a rub with salt, pepper, cumin, paprika, garlic, onion and a shit load of brown sugar, with a little american yellow mustard to help it get in the cracks.
https://speakerimpedance.co.uk/?act=two_parallel&page=calculator