What BBQ / Smoker?
Discussion
Blown2CV said:
With an offset would people try direct heat at the same time as indirect? I've majored in cooking in hot smoke i.e. Indirect and that one seems to be particularly inadvisable! Clearly there's a fairly big direct heat chamber that's going unused.
Not tried that and wouldn't want to.As the objective is "low & slow", you want the smoke to penetrate the meat which I don't think it will do if you get a crispy bark on it at the same time.
I've used the big chamber before just as a giant grill before I got the Weber as well.
Blown2CV said:
With an offset would people try direct heat at the same time as indirect? I've majored in cooking in hot smoke i.e. Indirect and that one seems to be particularly inadvisable! Clearly there's a fairly big direct heat chamber that's going unused.
Why would you do that? The whole idea of smoking is low and slow. I have a chargriller with a side box (recently added), it can be used as a conventional grill if you want by using the chargriller firegrate rather than the side box.
In smoking mode with the side firebox it is a bit of an effort to keep the temp where it needs to be, but thats part of the fun of it!
A few mods help as well - put in a chimney extension to the grill and raise the side box firegrate so you can remove ash as the smoking progresses to give enough air to the coal/wood. Top tip reverse the fire grate in the chargriller to act as a baffle as well. I use charcoal to get it going and then move to olive wood which is readily available here.
Grill level thermometer is essential as is a meat probe thermometer. The pork shoulder and neck below took about 8 hours - on this occasion we also did ribs at the same time. Results are always awesome, plus you get to hang around the bbq all day drinking beer/wine and having a good time with friends.
This was after 1 hours cooking, sadly no end pics as we were both too hungry and inebriated to take any more!
Perfect way to pass a day (especially here in Spain
). Follow the American Smoker threads for advice and recipes. Cook once eat twice, smoked meat is even better cold the next day!
Edited by Mykap on Thursday 28th April 09:15
I've been tempted by an offset smoker for a while, but the warnings over cheap ones have put me off. However, my interest has been piqued by the Pit Barrel Cooker. My bulls
tometer has also been tripped by some of the claims but I like the idea of smoked meat done in a few hours rather than marathon smokes... Plus it's £300 for the whole set up.
tometer has also been tripped by some of the claims but I like the idea of smoked meat done in a few hours rather than marathon smokes... Plus it's £300 for the whole set up. F-Stop Junkie said:
I've been tempted by an offset smoker for a while, but the warnings over cheap ones have put me off. However, my interest has been piqued by the Pit Barrel Cooker. My bullstometer has also been tripped by some of the claims but I like the idea of smoked meat done in a few hours rather than marathon smokes... Plus it's £300 for the whole set up.
You can cook anything in a couple of hours with enough heat.tometer has also been tripped by some of the claims but I like the idea of smoked meat done in a few hours rather than marathon smokes... Plus it's £300 for the whole set up. Whether a piece of Brisket will be to your liking in that time is debatable.
There's a reason for low & slow with some cuts of meat.
Chicken, ribs etc, I'll bet its great.
A gadget loving friend of mine has one of these. He's very proud of it.
http://www.webstaurantstore.com/r-v-works-ces9-caj...
Pressurised gas BBQ that cooks a 9lb Brisket in 2 hours.
It does, but it's nowhere near as good as one done properly in a good offset smoker.
Mykap said:
Blown2CV said:
With an offset would people try direct heat at the same time as indirect? I've majored in cooking in hot smoke i.e. Indirect and that one seems to be particularly inadvisable! Clearly there's a fairly big direct heat chamber that's going unused.
Why would you do that? The whole idea of smoking is low and slow. I have a chargriller with a side box (recently added), it can be used as a conventional grill if you want by using the chargriller firegrate rather than the side box.
In smoking mode with the side firebox it is a bit of an effort to keep the temp where it needs to be, but thats part of the fun of it!
A few mods help as well - put in a chimney extension to the grill and raise the side box firegrate so you can remove ash as the smoking progresses to give enough air to the coal/wood. Top tip reverse the fire grate in the chargriller to act as a baffle as well. I use charcoal to get it going and then move to olive wood which is readily available here.
Grill level thermometer is essential as is a meat probe thermometer. The pork shoulder and neck below took about 8 hours - on this occasion we also did ribs at the same time. Results are always awesome, plus you get to hang around the bbq all day drinking beer/wine and having a good time with friends.
This was after 1 hours cooking, sadly no end pics as we were both too hungry and inebriated to take any more!
Perfect way to pass a day (especially here in Spain
). Follow the American Smoker threads for advice and recipes. Cook once eat twice, smoked meat is even better cold the next day!
Edited by Mykap on Thursday 28th April 09:15
I find they have a horrible chemical / tar taste and smell compared to lump wood.
ReaperCushions said:
All that equipment and you go and fill it with those horrible briquettes!!
I find they have a horrible chemical / tar taste and smell compared to lump wood.
Point taken but I haven't really noticed that, maybe the Spanish ones don't have chemicals to make them burn easier like the UK ones do. Anyway as mentioned in the text briquettes are used in the chimney to get it started, paper used under the chimney not fluid or lighters, then well seasoned olive wood for the cook. I find they have a horrible chemical / tar taste and smell compared to lump wood.
Results are great with no tar taste, just nicely smoked meat.
I've always fancied trying one of the offset smoker style.
I've been using with one of these for the last 10 years Dancook;
Standard 57 cm diameter, marble side table and oak platform below.
It has sat outside 365 days a year since I purchased it and I haven't had to do a thing to it, aside from normal cleaning.
It will polish up like new every year, and there's not been a sign of rust anywhere.
There is a model with a larger side table (also marble), which would be my only regret, as I didn't realise they made the bigger version until after I got this one.
They make some nice sturdy standard 3 legged kettles. All use the same basic kettle, and all components are replaceable.
I've been using with one of these for the last 10 years Dancook;
Standard 57 cm diameter, marble side table and oak platform below.
It has sat outside 365 days a year since I purchased it and I haven't had to do a thing to it, aside from normal cleaning.
It will polish up like new every year, and there's not been a sign of rust anywhere.
There is a model with a larger side table (also marble), which would be my only regret, as I didn't realise they made the bigger version until after I got this one.
They make some nice sturdy standard 3 legged kettles. All use the same basic kettle, and all components are replaceable.
giblet said:
Sorry to hijack, does anyone know of a cheaper alternative to the weber rotisserie for the kettles?
The OP has his successfully purchased a barbecue, so a free for all seems reasonable now 
Not cheaper, (not by a long shot), but for the rotisserie fanatic; Barbeskew
I have seen these in the shop and actively cooking.
Honestly quite impressive, and made in Britain.
ReaperCushions said:
All that equipment and you go and fill it with those horrible briquettes!!
I find they have a horrible chemical / tar taste and smell compared to lump wood.
I suspect it depends on which you use. I use the Weber (overpriced but convenient) briquettes and they're fine, unlike the foul things I bought from Waitrose.I find they have a horrible chemical / tar taste and smell compared to lump wood.
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