The bbq photo & recipe thread
Discussion
illmonkey said:
Looks grand. A day spent prepping for a bbq and repaint the rewards is not a waste day!
I’m going to finally admit defeat with keeping bbq temps. I used to be a Jedi master but I just can’t do it anymore. SEND HELP. I use lighters and lump wood in a chimney starter. Fill it up, 15 mins lighting, spread the lumpwood and can’t get more than 150 on my Weber reading. Even though they are glowing orange in the chimney. Bottom vent fully open, top I’ve tried fully and a 1/4 to keep heat in
What am I doing wrong?!
Are you using high quality charcoal?I’m going to finally admit defeat with keeping bbq temps. I used to be a Jedi master but I just can’t do it anymore. SEND HELP. I use lighters and lump wood in a chimney starter. Fill it up, 15 mins lighting, spread the lumpwood and can’t get more than 150 on my Weber reading. Even though they are glowing orange in the chimney. Bottom vent fully open, top I’ve tried fully and a 1/4 to keep heat in
What am I doing wrong?!
The Gauge said:
romft123 said:
t
ttery.?? Grilling and BBQing are completely differant, and bear zero resemblance. If you cant get over something as simple as that...go for it. But your deluding yourself. (ps a simple quick google search will reveal all if you be be arsed.)
So which category do you regard a rotisserie cooking over hot charcoal and not touching the grill? Is that grilling or bbqing? ttery.?? Grilling and BBQing are completely differant, and bear zero resemblance. If you cant get over something as simple as that...go for it. But your deluding yourself. (ps a simple quick google search will reveal all if you be be arsed.) Audis5b9 said:
illmonkey said:
Looks grand. A day spent prepping for a bbq and repaint the rewards is not a waste day!
I’m going to finally admit defeat with keeping bbq temps. I used to be a Jedi master but I just can’t do it anymore. SEND HELP. I use lighters and lump wood in a chimney starter. Fill it up, 15 mins lighting, spread the lumpwood and can’t get more than 150 on my Weber reading. Even though they are glowing orange in the chimney. Bottom vent fully open, top I’ve tried fully and a 1/4 to keep heat in
What am I doing wrong?!
Are you using high quality charcoal?I’m going to finally admit defeat with keeping bbq temps. I used to be a Jedi master but I just can’t do it anymore. SEND HELP. I use lighters and lump wood in a chimney starter. Fill it up, 15 mins lighting, spread the lumpwood and can’t get more than 150 on my Weber reading. Even though they are glowing orange in the chimney. Bottom vent fully open, top I’ve tried fully and a 1/4 to keep heat in
What am I doing wrong?!
romft123 said:
The Gauge said:
Grilling, not BBQingLow and slow over indirect heat.
The charcoal is not directly below the meat.
Webers explination of the different methods
https://www.weber.com/GB/en/blog/barbecuing-vs-smo...
Audis5b9 said:
illmonkey said:
Looks grand. A day spent prepping for a bbq and repaint the rewards is not a waste day!
I’m going to finally admit defeat with keeping bbq temps. I used to be a Jedi master but I just can’t do it anymore. SEND HELP. I use lighters and lump wood in a chimney starter. Fill it up, 15 mins lighting, spread the lumpwood and can’t get more than 150 on my Weber reading. Even though they are glowing orange in the chimney. Bottom vent fully open, top I’ve tried fully and a 1/4 to keep heat in
What am I doing wrong?!
Are you using high quality charcoal?I’m going to finally admit defeat with keeping bbq temps. I used to be a Jedi master but I just can’t do it anymore. SEND HELP. I use lighters and lump wood in a chimney starter. Fill it up, 15 mins lighting, spread the lumpwood and can’t get more than 150 on my Weber reading. Even though they are glowing orange in the chimney. Bottom vent fully open, top I’ve tried fully and a 1/4 to keep heat in
What am I doing wrong?!
Are you pouring the chimney starter into consolidated pile? It will keep the heat more concentrated. You could also try putting some unburnt charcoal into a small pile and then emptying the chimney starter onto that. If I want hot and longer lasting I combine lump wood charcoal and briquettes.
OMITN said:
Audis5b9 said:
illmonkey said:
Looks grand. A day spent prepping for a bbq and repaint the rewards is not a waste day!
I’m going to finally admit defeat with keeping bbq temps. I used to be a Jedi master but I just can’t do it anymore. SEND HELP. I use lighters and lump wood in a chimney starter. Fill it up, 15 mins lighting, spread the lumpwood and can’t get more than 150 on my Weber reading. Even though they are glowing orange in the chimney. Bottom vent fully open, top I’ve tried fully and a 1/4 to keep heat in
What am I doing wrong?!
Are you using high quality charcoal?I’m going to finally admit defeat with keeping bbq temps. I used to be a Jedi master but I just can’t do it anymore. SEND HELP. I use lighters and lump wood in a chimney starter. Fill it up, 15 mins lighting, spread the lumpwood and can’t get more than 150 on my Weber reading. Even though they are glowing orange in the chimney. Bottom vent fully open, top I’ve tried fully and a 1/4 to keep heat in
What am I doing wrong?!
Are you pouring the chimney starter into consolidated pile? It will keep the heat more concentrated. You could also try putting some unburnt charcoal into a small pile and then emptying the chimney starter onto that. If I want hot and longer lasting I combine lump wood charcoal and briquettes.
Yes, into a pile as it falls out. Full chimney too. The bbq didn’t read above 150 last night and chicken skewers took 30 mins, normally 15 on hot bbq.
Sadly i had the same with briquettes last year so went lumpwood this year. I think the bbq is cursed.
romft123 said:
depends on the meat and how long......google it.
Why does the type of meat determine if your grilling or bbqing?romft123 said:
Theres a reason why they are called grills!....If YOU think throwing a bit or meat on your grill is BBQing and it makes you feel special, fill your boots.
You've confused me, my meat wasn't on a grill or over a flame, yet you say I was grilling. Goodle suggests I wasn't grilling. Whilst there is a grill on my Weber surely it's sheer presence doesn't mean anything? What if I'd removed it?I'm guessing you've not looked at my photo correctly and thought the meat was on the grill? That's the only explanation I can come up with for your baffling statements.
Edited by The Gauge on Sunday 12th May 16:10
Deesee said:
That looks superb, one of these is definitely on the summer list..
We must know more of these home made pittas too please.
Thanks, I posted about the pittas over on the pizza oven thread, but here's the recipe I followed.We must know more of these home made pittas too please.
^^That recipe made about 15 pittas, so reduce the quantities. I froze the surplus dough balls.
Isn’t Bbq-ing a bit like wine… if you like what you do then it’s awesome. Who actually gives a flying toss whether it’s gas or electric or wood or whatever!
Cook what you like, share it … this thread is one of the best… I taught me how to do brisket and by crikey I like brisket!!!
So yeah, stop with your petty arguments …. And chuck some meat on!!
Cook what you like, share it … this thread is one of the best… I taught me how to do brisket and by crikey I like brisket!!!
So yeah, stop with your petty arguments …. And chuck some meat on!!
The Gauge said:
Deesee said:
That looks superb, one of these is definitely on the summer list..
We must know more of these home made pittas too please.
Thanks, I posted about the pittas over on the pizza oven thread, but here's the recipe I followed.We must know more of these home made pittas too please.
^^That recipe made about 15 pittas, so reduce the quantities. I froze the surplus dough balls.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff