spitfire
Walty McWaltface
I heard an ad on the radio that Wickes are already doing discounts on BBQ's but they're not showing on the website.
Hold fire, deals are incoming.......
Or get another cheapy on Gumtree
Home smoking/BBQ
- Thread starter Whagwan
- Start date
I heard an ad on the radio that Wickes are already doing discounts on BBQ's but they're not showing on the website.
Hold fire, deals are incoming.......
Or get another cheapy on Gumtree
UnderOpenSky
baseline neural therapy
Seems to be far less second hand Weber Smokey Mountains going, so the prices aren't quite the fraction of retail that the Kettles are. Should probably concentrate on using mine to the max first...still not done a long and a slow yet!
spitfire
Walty McWaltface
Do a gumtree for Pro Q as well, you never know, unwanted gift or something might pop up.
ProQ Smokers
ProQ Smokers
UnderOpenSky
baseline neural therapy
Just ordered on of these for a camping trip. Should be a step up from disposable ones. Wanted the Weber, but can't justify it for the use it will get.
36 cm Kettle Barbecue | Clas Ohlson
36 cm Kettle Barbecue | Clas Ohlson
Gerry1time
Did a wee in Dirac's toilet
Hello Urbanz. Inspired by this thread, I now have;
- a 57cm Weber
- 1.5kg bag of lumps of applewood
- 1.5kg bag of lumps of hickory wood
- Various bags of charcoals
- 2 x 1kg racks of organic baby back ribs
- 2 x 1kg lumps of organic brisket
- half a side of organic salmon
Alongside a summer of weekends to teach myself the basics of barbecuing and smoking. Faced with these things, what would you recommend, and which websites should I be starting with to at least reach the end of beginner level in this sort of thing by September? This is something I've wanted to learn for a long while, so am entirely starting as an empty vessel here.
- a 57cm Weber
- 1.5kg bag of lumps of applewood
- 1.5kg bag of lumps of hickory wood
- Various bags of charcoals
- 2 x 1kg racks of organic baby back ribs
- 2 x 1kg lumps of organic brisket
- half a side of organic salmon
Alongside a summer of weekends to teach myself the basics of barbecuing and smoking. Faced with these things, what would you recommend, and which websites should I be starting with to at least reach the end of beginner level in this sort of thing by September? This is something I've wanted to learn for a long while, so am entirely starting as an empty vessel here.
UnderOpenSky
baseline neural therapy
I've not cooked either of them yet, but amazing ribs is a treasure trove of information.
Nice work by the way! Where did you get the lumps of wood from?
Gerry1time
Did a wee in Dirac's toilet
Legendary, thank you! Will have a peruse of that site.
Got the Weber from new, and the Weber site seemed to sell various smoking woods. Went for lumps rather than chips, hope I did the right thing...
spitfire
Walty McWaltface
Good cheat for ribs is 4 hours in the oven at 150 and finish on the bbq, I did that for quite a while. Baby backs are little so can dry out.
The 3-2-1 method worked well for me last time but I went 2-90mins-45mins as the BBQ was running hot.
Get a thermapen. The other fancy thermometers with probes etc. can wait unless you're not too worried about shelling out a few quid all at once. They are great as well but the thermapen is multi tasktastic.
Cheap one here:
https://www.amazon.co.uk/SuperFast-...UTF8&qid=1529088600&sr=8-2&keywords=thermapen
Best tip ever is the hot side/cold side in a kettle, you get to really control what you're cooking. Especially on the weber as you can spin the grate.
Don't stick religiously to time. Use feel and temp.
Loads of other things. But it isn't rocket science, it's just normal science.
Enjoy it, expect to make a couple of mistakes, have back up food ready (sausages).
CountryWoodSmoke UK BBQ - British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.
What kind of brisket did you get?
The 3-2-1 method worked well for me last time but I went 2-90mins-45mins as the BBQ was running hot.
Get a thermapen. The other fancy thermometers with probes etc. can wait unless you're not too worried about shelling out a few quid all at once. They are great as well but the thermapen is multi tasktastic.
Cheap one here:
https://www.amazon.co.uk/SuperFast-...UTF8&qid=1529088600&sr=8-2&keywords=thermapen
Best tip ever is the hot side/cold side in a kettle, you get to really control what you're cooking. Especially on the weber as you can spin the grate.
Don't stick religiously to time. Use feel and temp.
Loads of other things. But it isn't rocket science, it's just normal science.
Enjoy it, expect to make a couple of mistakes, have back up food ready (sausages).
CountryWoodSmoke UK BBQ - British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.
What kind of brisket did you get?
spitfire
Walty McWaltface
Whagwan
.
I use the snake method for everything low and slow in my Weber kettle using Weber briquettes, it produces such a reliable constant heat I can get it to need very little adjustment to maintain temps over a long smoke. I've heard Heat Beads available from some The Range stores are also decent for the snake method.
I have an Inkbird 6 probe remote thermometer, which allows me to know precisely the kettle temp and meat temps from the comfort of my sofa. Next on the list is an instant read thermometer for faster point checks.
I second some version of 3-2-1 with ribs but when I did babyback recently is was more like 3-1-1 using the probe to track temps. I did my final glaze with South Carolina mustard BBQ sauce so that was a nice difference.
My first fathers day as a dad so I treated us to reverse seared ribeye again, this time over oak and hickory. It's amazing how much smoke gets into the meat just in that hour or so that it takes. Had to finish inside on a griddle as it had started to rain during the smoke. Mine was 15 Oz/425g and I'm a little worried how easily all that meat went down.
I have an Inkbird 6 probe remote thermometer, which allows me to know precisely the kettle temp and meat temps from the comfort of my sofa. Next on the list is an instant read thermometer for faster point checks.
I second some version of 3-2-1 with ribs but when I did babyback recently is was more like 3-1-1 using the probe to track temps. I did my final glaze with South Carolina mustard BBQ sauce so that was a nice difference.
My first fathers day as a dad so I treated us to reverse seared ribeye again, this time over oak and hickory. It's amazing how much smoke gets into the meat just in that hour or so that it takes. Had to finish inside on a griddle as it had started to rain during the smoke. Mine was 15 Oz/425g and I'm a little worried how easily all that meat went down.
UnderOpenSky
baseline neural therapy
They look amazing, not done a reverse sear yet, but guess you need a mighty steak to start with.
Not BBQ as it was raining and I was also faffing round with loads of curries, but got some spring lamb the other night. Was amazing, if a bit pricey. Can't wait to try that one outside.
Not BBQ as it was raining and I was also faffing round with loads of curries, but got some spring lamb the other night. Was amazing, if a bit pricey. Can't wait to try that one outside.
So I smoked a 1.6kg. brisket today, snake method in my weber. Put it on at about 0900, hit temperature at about 1015, double wrapped it in foil when I went out at 1200, perfectly cooked when I got back in at 1500. Probably slightly over, but tasted great anyway.
used the brisket recipe on amazingribs
My observation on the snake method is that the temperature takes a very long time to rise and then slowly gets hotter and hotter - eg it was 132 degrees c in there at 1500, having been at 100 at 1200.
I’m guessing that this is because the old coals continue to kick out heat long after the next coal has lit.
( I’ve just realised all the vents were fully open - kicks self, i should have half closed the vents at 1200 when I went out )
What should I do next ?
Alex
used the brisket recipe on amazingribs
My observation on the snake method is that the temperature takes a very long time to rise and then slowly gets hotter and hotter - eg it was 132 degrees c in there at 1500, having been at 100 at 1200.
I’m guessing that this is because the old coals continue to kick out heat long after the next coal has lit.
( I’ve just realised all the vents were fully open - kicks self, i should have half closed the vents at 1200 when I went out )
What should I do next ?
Alex
Last edited:
Whagwan
.
So project is go, picking up a brand new unpainted unlacquered drum next weekend. I've promised the missus I wont spend more than £50 a month and I wanna do a proper job on it so not sure whether it'll see this summer. Want to build something a little like this:
Hadn't planned to but today was so nice I had to get a smoke on. Obviously didn't have time for anything 8hrs etc so did my first spatchcocked chicken, with wedges and corn all smoked over apple and alder.
First time I've spatchcocked a chicken and was surprised how easy it is. I prepped the chicken with a spicy rub and smoked it at around 110DegC for 3hrs until internal temps were 74degC. Added wedges and corn 2hrs in. Finished the last 30 mins after the chicken came off with all the charcoal centrally and another chimney added to crisp up the wedges arranged around the edge at around 190degC.
spitfire
Walty McWaltface
Nice work. Looks great.
I wanted to do a BBQ today but time was tight and I couldn't do a long smoke so went for hot and fast with yoghurt marinated skewers and chicken wings.
Fucked it right up. Dried out the skewers, wings were ok but less than satisfactory over all.
Win some lose some. I have half an idea where I went wrong so every day's a school day!
I wanted to do a BBQ today but time was tight and I couldn't do a long smoke so went for hot and fast with yoghurt marinated skewers and chicken wings.
Fucked it right up. Dried out the skewers, wings were ok but less than satisfactory over all.
Win some lose some. I have half an idea where I went wrong so every day's a school day!
spitfire
Walty McWaltface
Nice work. Looks great.
I wanted to do a BBQ today but time was tight and I couldn't do a long smoke so went for hot and fast with yoghurt marinated skewers and chicken wings.
Fucked it right up. Dried out the skewers, wings were ok but less than satisfactory over all.
Win some lose some. I have half an idea where I went wrong so every day's a school day!
View attachment 138933
So I've worked out the error. You never see the ocackbasi (sp?) guys doing mixed skewers, they always cook the meat on its own. Will try that next time and do away with the veg nonsense, do different sides.
It's a great book, I've not done anything from it yet but it's a lovely thing.
not-bono-ever
meh
oh oh oh
one of the neighbours was chucking out a MASSIVE BBQ yesterday. I was first in (obviously)
full report and pics to follow. this will do you nut in.
one of the neighbours was chucking out a MASSIVE BBQ yesterday. I was first in (obviously)
full report and pics to follow. this will do you nut in.
Whagwan
.
Now that's a tease...
not-bono-ever
meh
ah fuck. I have been so buy this week. I have yet to send out @spitfires ammo bag as well. will endeavour to sort this out
not-bono-ever
meh
feast upon this mangnificence- and FREEEEEEEEE!
equationgirl
Respect my existence or expect my resistance
Wow, good find! Nice one.
UnderOpenSky
baseline neural therapy
Zapp Brannigan
Built like a steakhouse, handles like a bistro
Next saturday, I will be the conductor to a magnificent orchestra - 4 (four) barbecues.
Party catering for about 50 people, over about 8 hours. Two Weber kettles, churning out a constant stream of steak and chicken for fajitas, plus a ready supply of burgers and sausages for the many kids in attendance. The travel mini kettle will be the vegetarian option and sides (large flat mushrooms stuffed with stilton and breadcrumbs, plus the mushroom, halloumi and pepper skewers alongside corns on the cob). The lidless 4th bbq which came with the house will be kept at a roaring temperature to do tray after tray of fajita fillings.
I'll almost certainly end up burning my hands and cooking my own face, but I'm prepared to suffer for my art.
Party catering for about 50 people, over about 8 hours. Two Weber kettles, churning out a constant stream of steak and chicken for fajitas, plus a ready supply of burgers and sausages for the many kids in attendance. The travel mini kettle will be the vegetarian option and sides (large flat mushrooms stuffed with stilton and breadcrumbs, plus the mushroom, halloumi and pepper skewers alongside corns on the cob). The lidless 4th bbq which came with the house will be kept at a roaring temperature to do tray after tray of fajita fillings.
I'll almost certainly end up burning my hands and cooking my own face, but I'm prepared to suffer for my art.
