The bbq photo & recipe thread

Author
Discussion

scottri

950 posts

181 months

Tuesday 11th November 2014
quotequote all
I got the standard ProQ just before they released the premium version (typical!) the only downside of the ProQ is that it was made of thinner material than my Weber kettle. The premium version claims to be made of thicker material and is better value for money than the weber (in my opinion).

I watched several people on youtube comparing the webers and proq's and there wasn't really any clear winners, so i opted for the cheaper one and got a remote temp senor and probe with the money saved. Apparently most of the people competing at grill stock use ProQ's. That said everyone knows how good Webers are....

Which ever one you decide to go with i think you'll be happy.

Edit** if you are thinking of smoking a turkey for xmas i think you'll need the larger of the smokers.

Edited by scottri on Tuesday 11th November 14:05

PGM

2,168 posts

248 months

Tuesday 11th November 2014
quotequote all
Thanks for that, just noticed the premium versions with thicker metal, stainless grills etc so leaning toward a pro q frontier elite.

We don't generally do turkey, goose and 6kg rib of beef (30% fed family Christmas day, 70% the Springer Spaniel thieving gypsy b4stard biggrin ) the last couple of years, not sure what to go for this year yet so open to suggestions there too, obviously will need a practice run in advance also.

Jayyylo

985 posts

146 months

Wednesday 12th November 2014
quotequote all
Is anyone planning to attend one of the weber Christmas cooking classes?
https://www.weberbbq.co.uk/events/

It looks like an interesting menu and might help me to fire some life into my BBQing. I really didn't do enough over summer because it can seem a massive faff for only 2 people.

Edited by Jayyylo on Wednesday 12th November 13:58

PGM

2,168 posts

248 months

Thursday 13th November 2014
quotequote all
Just got to work out what the hell to do with it now biggrin




Sway

26,070 posts

193 months

Thursday 13th November 2014
quotequote all
Top man. Let us know how you get on.

Still trying to figure out my next move onwards from my Weber Kettle. WSM/Pro-Q metal smoker? Ceramic 'egg'? Wood fired pizza oven? American' cabinet' smoker? Have been trying to work out the best option for a while and am still no closer to a conclusion!

PGM

2,168 posts

248 months

Thursday 13th November 2014
quotequote all
I've only been researching this for a year!

HD Adam

5,143 posts

183 months

Thursday 13th November 2014
quotequote all
Well, if you're serious, or an idiot like me, you'll have a grill for, er grilling things and an offset smoker for smoking giant briskets & pork shoulders.

I have one of these



and one of these



biggrin

scottri

950 posts

181 months

Thursday 13th November 2014
quotequote all
PGM said:
I've only been researching this for a year!
Ha, nice work, have you got a chimney starter? If not, buy one ASAP!

scottri

950 posts

181 months

Thursday 13th November 2014
quotequote all
HD Adam said:
Well, if you're serious, or an idiot like me, you'll have a grill for, er grilling things and an offset smoker for smoking giant briskets & pork shoulders.

I have one of these

and one of these



biggrin
That looks like a well made beast, where did you get it? I have a Weber Kettle, ProQ and home made UDS and i still want a US style offset!

Sway

26,070 posts

193 months

Thursday 13th November 2014
quotequote all
I think Adam is based in the States.

If there was a good quality offset smoker at a reasonable price in the UK I'd have already bought it. Unfortunately the ones I've found over here seem to be more interested in looking the part, and miss out on proper sealing/quality construction/good management of heat flow...

PGM

2,168 posts

248 months

Thursday 13th November 2014
quotequote all
scottri said:
PGM said:
I've only been researching this for a year!
Ha, nice work, have you got a chimney starter? If not, buy one ASAP!
Yes, already got one of those thanks.

scottri

950 posts

181 months

Thursday 13th November 2014
quotequote all
Sway said:
I think Adam is based in the States.

If there was a good quality offset smoker at a reasonable price in the UK I'd have already bought it. Unfortunately the ones I've found over here seem to be more interested in looking the part, and miss out on proper sealing/quality construction/good management of heat flow...
Ah right, yes, that's my view as well :-(

Sway

26,070 posts

193 months

Thursday 13th November 2014
quotequote all
PGM said:
I've only been researching this for a year!
I'm on my second year of procrastination (alongside a second year of having what appears to be a builder's yard as my back garden!)...

I'm happy to spend a fair amount, but if I do I want versatility - so the ability to have proper wood fired pizza, or immense insulation allowing both stupidly high temps and really long duration smokes.

Keep coming back to the Primo Oval XL, but it appears they've lost their UK distributor, and they're a bloody expensive thing to ship from the closest I can find one - Germany.

HD Adam

5,143 posts

183 months

Thursday 13th November 2014
quotequote all
Sway said:
I think Adam is based in the States.
Yes, and er, no.

I work and spend a lot of time in the US but do come home occasionally smile

All my big BBQ equipment is back at home in the UK and I don't actually have anything in the US as I live in a teeny apartment with a small balcony.

I do mooch a lot from friends though and there is a plethora of good BBQ restaurants here in Houston anyway.

You're right about offset smokers in the UK though. What would cost you $900 (£500) over here, which would be a well built, heavy duty smoker goes for £1500 in the UK, so 3 times the price.
Supply & demand really.

Example

UK http://www.norwichcamping.co.uk/products/joes-barb...

USA http://www.basspro.com/Horizon-Smoke-16-Classic-Ba...

If only you worked for a company that shipped large crates back & forth between the US & UK whistle






Sway

26,070 posts

193 months

Thursday 13th November 2014
quotequote all
Any chance of a space being found in one of said crates to help a fellow BBQ lover out?!!

Have you any experience with the cabinet style charcoal smokers that seem to be loved in the States? Seem a lot easier to get fabricated here in the UK...

HD Adam

5,143 posts

183 months

Thursday 13th November 2014
quotequote all
Sway said:
Any chance of a space being found in one of said crates to help a fellow BBQ lover out?!!

Have you any experience with the cabinet style charcoal smokers that seem to be loved in the States? Seem a lot easier to get fabricated here in the UK...
No and er, no smile

Never used a cabinet style smoker but don't see why it shouldn't be just as good.

TBH, I'd just go for Pro Q or WSM in the UK given the price as they give excellent results and do have a much smaller footprint.

Can you weld? You could try a local college that's running welding or fabrication classes.
Tell them you'll pay for the steel if they will make it for you.

Sway

26,070 posts

193 months

Thursday 13th November 2014
quotequote all
I can stick two bits of metal together - problem is they tend not to say that way!

It has to look reasonably good for the better half to accept it in the garden. Hence my Weber Kettle is baby blue!

I am tempted to get a cabinet made - there's a fairly large Aga restorer in my village that would be able to properly stove enamel it in a variety of colours. I think there's even a blacksmith nearby...

PGM

2,168 posts

248 months

Sunday 16th November 2014
quotequote all
PGM said:
Just got to work out what the hell to do with it now biggrin

It arrived Friday morning, fantastic service.

I set about building it that afternoon which was easy.

Here it is:


[URL=http://s264.photobucket.com/user/pgmabley/media/Mobile%20Uploads/20141114_152509_zps2jckrn3v.jpg.html]

[/URL]

Did a chicken on it today as a trial run rubbed with olive oil and fresh rosemary and thyme from the garden.

Finished with some stir fry veg and garlic bread on it at the end.

Only thing was that I struggled to get the temperature high enough so it took longer to cook. 170 deg to start with then added more charcoal and got it to 200. Any advice here welcome guessing its regulating charcoal quantity. Water was warm but outside temp cool.

We were blown away by how moist it was and the subtle smokey flavour.

All in all a great start!

Sway

26,070 posts

193 months

Sunday 16th November 2014
quotequote all
Can't help with 'normal' running, but I've noticed new BBQ's tend to take a few cooks before they start working 'properly'...

I'm sure I've read a seasoning technique that involves essentially grilling a lump of trimmed fat, to get a nice layer on all the surfaces, which I believe helps seal any little air gaps etc.

PGM

2,168 posts

248 months

Sunday 16th November 2014
quotequote all
Thanks, makes sense.