What BBQ / Smoker?

Author
Discussion

JustinP1

Original Poster:

13,330 posts

229 months

Sunday 8th March 2015
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It's about that time of year chaps - looking out at the rain and planning for summer whilst summery things are still cheap!

I love proper charcoal barbecuing. Over the last ten years, I've got pretty good, and receive plaudits from all and sundry for perfectly cooked, tasty food. All great fun, and it means I get to sit in the garden with a beer and fire like a real caveman.

However, I want to take this to the next level. Every other year we've simply bought a £25 B&Q job which wobbles from the start, finicky to use and goes rusty in 2 years. I'd love something 'proper'.

I've seen about smokers, and in particular a couple with like a combustion chamber to the side, drawing the heat/smoke through the food chamber. How long would a steak for example take to cook on one of those?

Apart from that, does anyone have any recommendations?

Budget is flexible, I had £100 in mind but would go to more so long as something more expensive gives tangible benefits.

Cheers in advance for your learned comments chaps!

jogon

2,971 posts

157 months

Sunday 8th March 2015
quotequote all
http://www.wowbbq.co.uk/products/weber-one-touch-o...

Can't go wrong. Had mine 6 years and still going strong. Read the What's All the fuss over Weber BBQs.

http://www.pistonheads.com/gassing/topic.asph=0&am...

Easy to cook direct and indirect and good start into smoking stuff.

Edited by jogon on Sunday 8th March 15:45

scottri

950 posts

181 months

Sunday 8th March 2015
quotequote all
I second the weber kettle advice for the budget given.

Its several hundred pounds (at least) for a half decent offset smoker that you describe. ProQ bullet smokers would be the next thing up from the weber kettle and are around £200+.

Phud

1,262 posts

142 months

Sunday 8th March 2015
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I would suggest a weber, yes I am bias I use one for BBQ and a smokey Joe.

Not the cheapest but had mine 7 years and its as good as new.

jogon

2,971 posts

157 months

Sunday 8th March 2015
quotequote all
Don't be tempted by the smaller 47cm one, although closer to budget, you can't do beer can chicken or a whole turkey in there and it's harder to indirect cook.

JustinP1

Original Poster:

13,330 posts

229 months

Sunday 8th March 2015
quotequote all
OK chaps - thanks to your advice, I've been watching numerous Youtube videos about the Weber 57cm.

That seems to be great. Now, what options are useful/not useful. The Chimney thing looks a no brainer.

However, is the Premium worth it over the Original.

Only differences I can see is the Premium has a grill with hinges in, and has the ash catcher.

Phud

1,262 posts

142 months

Sunday 8th March 2015
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JustinP1,

Please its a man toy, all extras are really needed otherwise why sell them?

Chimney yes and a good cleaning brush.

jogon

2,971 posts

157 months

Sunday 8th March 2015
quotequote all
The cover has kept mine in decent nick while it's been left outside during its lifetime.

The premium grills where you can lift them up at the side are a useful and when I bought mine the basic one didn't come with a thermometer in the lid but I see they have now added this to all models.

Personally in hindsight I would have gone for premium but didn't do any research and popped down homebase and that was all they had. Last 10 years+ if you look after it so worth the investment.

I am currently considering the rotisserie add on after seeing some posts in the bbq thread.


scottri

950 posts

181 months

Sunday 8th March 2015
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Chimney without a doubt. Premium makes cleaning out the ash easier worth it IMO.

scottri

950 posts

181 months

Sunday 8th March 2015
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When you get into smoking the grills lifting is great as you can add more wood and coal without taking the food off.

Blown2CV

28,697 posts

202 months

Friday 3rd April 2015
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i've got one of these. if you can get past the slightly twee appearance, it's pretty good bit of kit and quite large

http://www.landmann.co.uk/smoker-barbecues/11093-g...


HD Adam

5,143 posts

183 months

Saturday 4th April 2015
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I've got an offset smoker like that ^^^ for BBQ and for grilling vvv a Weber Performer


Doug Phillips

351 posts

245 months

Saturday 4th April 2015
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Blown2CV said:
i've got one of these. if you can get past the slightly twee appearance, it's pretty good bit of kit and quite large

http://www.landmann.co.uk/smoker-barbecues/11093-g...

I have the same, and love it. The only problem I have had, is that all our friends now want to come over to for the smoked food now laugh

Blown2CV

28,697 posts

202 months

Saturday 4th April 2015
quotequote all
Doug Phillips said:
Blown2CV said:
i've got one of these. if you can get past the slightly twee appearance, it's pretty good bit of kit and quite large

http://www.landmann.co.uk/smoker-barbecues/11093-g...

I have the same, and love it. The only problem I have had, is that all our friends now want to come over to for the smoked food now laugh
And depending on the meat, smoking sessions can be marathon. Stoking that thing to keep the heat and smoke up, it's a bit of a cruel joke that they made it in the image of a steam train. It feels that much like hard work! Also think it needs to go at the bottom of the garden otherwise even with the windows and doors shut it manages to smoke the entire house contents.

HD Adam

5,143 posts

183 months

Saturday 4th April 2015
quotequote all
I don't do the marathon thing anymore.

Generally, I end up wrapping the meat in foil so if it's brisket or pork shoulder for example, I'll smoke the meat for a couple of hours, wrap it in foil and then put it in the oven for the rest of the day.

Much less faffing, easier to control the temp and when it's wrapped in foil, it doesn't know or care where the heat is coming from.

Later on, fire up the grill, brown it up on there and re-foil the meat to rest for an hour in the cooler.

Whilst that is happening, grill the burgers, sausage, chicken etc.

The brisket/pork comes out perfect.

Barchettaman

6,281 posts

131 months

Sunday 5th April 2015
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Weber 57cm.

I did two lamb shoulders on mine yesterday, 3.2kg in total, and it was absolutely sensational.

As we have a covered area for the BBQ right by the back door I don't think I will ever roast meat in the normal oven again. The lamb was that good, and I'm a complete novice.

Using a trivet of veg and some wine/water in the tray led to a smoked gravy base, which was a new one!

JustinP1

Original Poster:

13,330 posts

229 months

Sunday 12th April 2015
quotequote all
Thanks for all your help and advice chaps.

I am now the proud owner of a 57cm Weber Premium.

It also came with the Gourmet grill with the hinged sides, and also the removable centre circle. I've also got the searing iron grate for steaks.

Also the chimney starter, and a cover.

I fired it up for the first time yesterday, and promised my 4 year old that she could choose the meat from the shop for her dinner. She chose herself a thickish cut Denver steak - and could not be convinced to have anything else!

However, both eh Denver and Rib Eye cuts came out absolutely beautifully, and my daughter very much enjoyed her first steak!

F-Stop Junkie

549 posts

199 months

Monday 13th April 2015
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Blown2CV said:
i've got one of these. if you can get past the slightly twee appearance, it's pretty good bit of kit and quite large

http://www.landmann.co.uk/smoker-barbecues/11093-g...

I came within a gnats of ordering the Kentucky smoker from Homebase when they had a 15% off everything bank holiday sale.

If you've already got a kettle, is it worth getting a dedicated smoker too? And is the Kentucky a decent size? To be honest, I've always fancied a WSM, but I do like the looks of an offset...

Scantily

394 posts

170 months

Monday 13th April 2015
quotequote all
F-Stop Junkie said:
I came within a gnats of ordering the Kentucky smoker from Homebase when they had a 15% off everything bank holiday sale.

If you've already got a kettle, is it worth getting a dedicated smoker too? And is the Kentucky a decent size? To be honest, I've always fancied a WSM, but I do like the looks of an offset...
If you love to smoke food then a dedicated smoker makes it a lot easier.

That being said, i wouldn't advise anyone to start off in an offset smoker, especially a cheap one (a good one will cost several hundred pounds just for a small starter model). Temperature control won't be easy, you'll have to tend to the fire and feed it often, and a cheap one will rust away in front of you.

Something like a WSM will be significantly easier to use, much more fuel efficient, big capacity and great for temperature control.

Blown2CV

28,697 posts

202 months

Monday 13th April 2015
quotequote all
Temperature control is a ball ache. I have a meat and drum thermometer with a remote console, not that you can get very fking remote from the thing before you need to get back on refuelling or stoking!