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*****Official BBQ Thread - Suns out, Buns out!*****

Discussion in 'La Cuisine' started by Psymonkee, 4 Jan 2017.

  1. Maccapacca

    Don

    Joined: 13 Apr 2010

    Posts: 17,589

    Location: Sunny Sussex


    Skip it and buy a charcoal :p but yeah scrape it off and fire it up.


    Jetwashed mine out yesterday, the ash catcher which I haven’t emptied since I bought it 3 years ago was full of a ash, fat and manky water. Heaving emptying it out :p
     
  2. Furyus

    Hitman

    Joined: 15 Sep 2010

    Posts: 960

    Location: Weston-super-Mare

    I've got a big kettle, but the gas is used for quick cooks etc after a 12 hrs shift and just fancy a quick steak haha!

    Cheers for the reply, I'll scrap and fire and scrap.again might even jet wash it
     
  3. amigafan2003

    Capodecina

    Joined: 18 Jan 2008

    Posts: 17,859

    Location: Fylde Coast, Lancashire

    I wouldn't even bother cleaning it. Just turn it up to full and put the lid down for 10 mins.
     
  4. amigafan2003

    Capodecina

    Joined: 18 Jan 2008

    Posts: 17,859

    Location: Fylde Coast, Lancashire

    Tested my birthday present out yesterday:-

    [​IMG]
    [​IMG]

    Two pieces of pork shoulder and a piece of pork belly. Prob need to cook a bit longer (pork was up to safe temp but didn't get to "done temp"). Was still pretty good though!
     
  5. dl8860

    Mobster

    Joined: 25 Jul 2010

    Posts: 3,412

    Location: Surrey

    Nice acquisition! Welcome to the thread. What temp did you get to? As there's a big difference between safe and done! Less so for the pork belly, but for the shoulder you've gotta get to 195F or above, and then rest for at least 45 mins while kept warm. How did the smoker perform? Much fire maintenance or were you able to set and forget?
     
  6. amigafan2003

    Capodecina

    Joined: 18 Jan 2008

    Posts: 17,859

    Location: Fylde Coast, Lancashire

    Yeah, exactly. It got to 73c but I was shooting for 93c. As you say, safe to eat, but not "done". Reckon another couple of hours would have seen it perfect, but it was 6pm and the kids were getting hangry!

    It was still good though and ok for a first try :)

    Temps held well but my wireless probes didn't arrive in time so I was relying on the hood sensor which I know isn't ideal (hood was showing 120c-130c but chamber temps were actually 100c-110c). Actually had some unburnt coals left at the end (closed all the vents off and let it drop to 30c and did some smoked cheeses at the end) so happy with burn time as well.
     
  7. dl8860

    Mobster

    Joined: 25 Jul 2010

    Posts: 3,412

    Location: Surrey

    No one ever gets their first pork shoulder up to temp in time for dinner on their first attempt, consider that your initiation :D

    Enjoy falling further down the rabbit hole, I'd suggest a rack of ribs next. Less about temperature and more about feel/texture on that one.
     
  8. Street

    Sgarrista

    Joined: 17 Jan 2005

    Posts: 7,932

    Location: Liverpool

    I remember the first attempts well.. When it's getting towards 11pm, the meat still isn't done and the missus is starting to get hangry!
     
  9. lookitsjonno

    Mobster

    Joined: 10 Sep 2003

    Posts: 4,318

    Location: Midlands

    I always start mine as early as possible and wrap in a cool box packed with old towells until you're ready. The longer rest makes the cook even better and it's still piping hot
     
  10. Liquid_Entity

    Soldato

    Joined: 11 Apr 2006

    Posts: 6,319

    Location: Eastbourne

    Do they do the 47cm version of the premium kettle like below?

    Weber® Original Kettle® Premium E-5730 Charcoal BBQ 57cm - Black
     
  11. dl8860

    Mobster

    Joined: 25 Jul 2010

    Posts: 3,412

    Location: Surrey

  12. Liquid_Entity

    Soldato

    Joined: 11 Apr 2006

    Posts: 6,319

    Location: Eastbourne

    That's a shame as the premium version has the ashless system.

    Furthermore, the enclosed ash catcher pan ash contained and out of the way as well as giving a guide for how the vent should be controlled, with the three main positions - closed, smoking and grilling (fully open) - all marked.
     
  13. TheBrooder

    Mobster

    Joined: 8 Jan 2007

    Posts: 3,190

    Location: Cognac, France

    I've just found this thread and after reading back a few pages I'm not only drooling but I have around 15 tabs open looking into the various bits of equipment mentioned.

    I threw a cheapo bbq away at the end of last year so I only have an electric plancha and I need to up my game.

    What charcoal bbq would you recommend up to say 100 - 150 and what about the cheap smokers on amazon (https://www.amazon.co.uk/SUNLIFER-C...ywords=bbq+grill+smoker&qid=1614698433&sr=8-3) - are they worth a go or should I just go for a Weber smoky mountain or similar?
     
  14. dl8860

    Mobster

    Joined: 25 Jul 2010

    Posts: 3,412

    Location: Surrey

    It's a pretty big gamble to take a punt on something at that price range. Common issues are build quality, missing parts, airflow issues (either by design or poor QC). You may be able to overcome some of these with various modifications, but it might just be a losing battle. And in any case at that price point, a lack of durability is almost always going to mean it'll last 3 or 4 years tops.

    In some cases you can find a comprehensive review from someone who knows what they are talking about, I had a callow smoker for a few years which was a bargain at 65 quid, now retails at 115 I think and not in stock anymore.
    Premium Charcoal BBQ Smoker Grill (gardengiftshop.co.uk)
    They may market a new version at somepoint.

    People on below websites sometimes do in depth reviews so might be worth a look on there
    Forums - WoodSmoke Forum
    Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth!

    Otherwise a WSM, ProQ or Napoleon Apollo will definitely not let you down, will always do the job and last years too if you look after it. Keep an eye on gumtree/fb marketplace as people do sometimes get them as gifts or impulse purchases and look to offload.
     
  15. TheBrooder

    Mobster

    Joined: 8 Jan 2007

    Posts: 3,190

    Location: Cognac, France

    Thanks for that, some great links there!

    Do people generally just have a smoker and use it as a BBQ too or is a seperate BBQ the way to go?
     
  16. dl8860

    Mobster

    Joined: 25 Jul 2010

    Posts: 3,412

    Location: Surrey

    I used my callow smoker as a BBQ a few times, but it's not exactly ideally suited. Something like a weber kettle is a bona fide BBQ and can work well as a more than decent smoker if you know what you're doing. A bullet smoker will be a good smoker and a makeshift BBQ. A kamado can excel at both.

    A separate smoker and grill can work well if you have the space and that way you have flexibility and extra square inches.
    A good kettle can do both like I said, and probably be the cheapest option at the same time.
     
  17. 200sols

    Soldato

    Joined: 14 Jan 2018

    Posts: 6,651

    Location: Hampshire

    The better bullet smokers can be used just like a kettle by removing the middle sections.
     
  18. ganesh

    Wise Guy

    Joined: 23 Sep 2006

    Posts: 2,364

    Location: Wiltshire

    Don’t buy that smoker, it’ll be a leaky & poorly made POS. If you don’t want to spend much then buy a Weber 57cm kettle, lots of space for smoking some big cuts.

    If you’re into bbq enough to have a smoker, then chances are very good that you have a separate bbq/grill for normal cooking. A WSM 47cm & 57cm Weber kettle makes for a very good combination.
     
  19. TheBrooder

    Mobster

    Joined: 8 Jan 2007

    Posts: 3,190

    Location: Cognac, France

    Great thanks - I'll get a Weber kettle then to start with and go from there.
     
  20. BlueMerle

    Hitman

    Joined: 21 Jul 2016

    Posts: 967

    Location: Texas

    There may be a bit of a language barrier/difference here, so forgive me if that's the case.

    If you want to grill food ( cooked at high temp over charcoal ) then a Weber kettle is among the best you can get.

    If you want to BBQ (cooked at low temp with smoke for a long period of time ) then you need an offset smoker. You just can't BBQ over direct heat like a Weber produces. Offset smokers tend to be more expensive. Over here the entry models are ~ $300 to $400 and go way up from there. Some costing several thousand dollars.

    If you want to do both then you'll need one of each. Though you could grill on an offset smoker most don't like to as it can effect the 'cure' on the smoke chamber.