The bbq photo & recipe thread
Discussion
Fido eating barsteward! Joined a couple of British BBQ groups on Facebook - some great recipes, examples and enthusiasm on there. Really impressive stuff.
However, it's created a huge desire for a Battlebox Weeble http://battleboxbbq.com/product-category/smokers/s...
Proper competition/restaurant grade cabinet smoker in a usable garden size. About £1100, but the only thing I want more (Primo Oval XL) is both more expensive and seemingly impossible to get in the UK.
Need to find out lead time and current landed cost - forecasts for GBP/$ exchange rate movements this year?
Sway said:
Fido eating barsteward! Joined a couple of British BBQ groups on Facebook - some great recipes, examples and enthusiasm on there. Really impressive stuff.
However, it's created a huge desire for a Battlebox Weeble http://battleboxbbq.com/product-category/smokers/s...
Proper competition/restaurant grade cabinet smoker in a usable garden size. About £1100, but the only thing I want more (Primo Oval XL) is both more expensive and seemingly impossible to get in the UK.
Need to find out lead time and current landed cost - forecasts for GBP/$ exchange rate movements this year?
Yep, it's a great group.
As for cabinet vs offset - agreed, either is absolutely great, however I've not managed to find a good offset for similar money... Plenty of humongous ones for the catering scene at 5k plus, and some pellet ones at similar cost, but no charcoal, unless you know otherwise?
As for cabinet vs offset - agreed, either is absolutely great, however I've not managed to find a good offset for similar money... Plenty of humongous ones for the catering scene at 5k plus, and some pellet ones at similar cost, but no charcoal, unless you know otherwise?
Saw the Yoder smokers last night - available from bbqeurope.
Seem to be similar prices to the Humphries cabinets, and are made with thick steel, full welds etc. removing a lot of the problems with most offsets.
Only downside is they are straight flow, so fairly large temp differences across the cooking grill (one review reckoned up to 100f).
Seem to be similar prices to the Humphries cabinets, and are made with thick steel, full welds etc. removing a lot of the problems with most offsets.
Only downside is they are straight flow, so fairly large temp differences across the cooking grill (one review reckoned up to 100f).
Sway said:
Saw the Yoder smokers last night - available from bbqeurope.
Seem to be similar prices to the Humphries cabinets, and are made with thick steel, full welds etc. removing a lot of the problems with most offsets.
Only downside is they are straight flow, so fairly large temp differences across the cooking grill (one review reckoned up to 100f).
Good find! They look good, if the temp difference is that great its a bit of a shame though.Seem to be similar prices to the Humphries cabinets, and are made with thick steel, full welds etc. removing a lot of the problems with most offsets.
Only downside is they are straight flow, so fairly large temp differences across the cooking grill (one review reckoned up to 100f).
Question about the minion/snake method here....
I am yet to try either of the above methods for a low and slow cook on the Weber kettle, and am in the process of researching it before my first attempt. I am a bit worried that by using one of these methods that the food will be tainted from the heavy black smoke that comes from the briquettes in the first 15-20 mins or so of cooking until they are all white.
How does this method not taint the food does anybody know please? Reluctant to have a go as one of my earliest attempts with the rotisserie left me with 2 chickens fit only for the bin as I was too eager to get them on and didn't wait for the coals to burn enough before starting to cook.
thanks
I am yet to try either of the above methods for a low and slow cook on the Weber kettle, and am in the process of researching it before my first attempt. I am a bit worried that by using one of these methods that the food will be tainted from the heavy black smoke that comes from the briquettes in the first 15-20 mins or so of cooking until they are all white.
How does this method not taint the food does anybody know please? Reluctant to have a go as one of my earliest attempts with the rotisserie left me with 2 chickens fit only for the bin as I was too eager to get them on and didn't wait for the coals to burn enough before starting to cook.
thanks
Using the minion or snake method, there isn't any smoke or taint created, as it's a slow ignition/burn...
As the airflow is restricted for low and slow, and you start with fully ready coals, the combustion can only proceed at the rate the airflow allows, this means that instead of a whole briquette lighting, then slowly getting to temp, it'll light from one side and pretty much burn through before the heat moves across the briquette.
I'm explaining it badly, however the point is you don't have to worry!
Oh, chuck a few lumps of smoking wood through the snake - they become little pockets of smoke generation...
As the airflow is restricted for low and slow, and you start with fully ready coals, the combustion can only proceed at the rate the airflow allows, this means that instead of a whole briquette lighting, then slowly getting to temp, it'll light from one side and pretty much burn through before the heat moves across the briquette.
I'm explaining it badly, however the point is you don't have to worry!
Oh, chuck a few lumps of smoking wood through the snake - they become little pockets of smoke generation...
giblet said:
Not sure if I should buy one now or wait a month or two for any offers.
I doubt you'll get any offers before the end of the year now as it's coming up to the time when people buy bbq's. May be worth looking around for last years model or an odd colour not selling. I nearly got a cream coloured one a couple of years ago as an occasional extra for 50% of the price just before Christmas, then added it to my shopping cart and it came up as sold out. They tend not to be discounted.Charles Patochik said:
Question about the minion/snake method here....
I am yet to try either of the above methods for a low and slow cook on the Weber kettle, and am in the process of researching it before my first attempt. I am a bit worried that by using one of these methods that the food will be tainted from the heavy black smoke that comes from the briquettes in the first 15-20 mins or so of cooking until they are all white.
How does this method not taint the food does anybody know please? Reluctant to have a go as one of my earliest attempts with the rotisserie left me with 2 chickens fit only for the bin as I was too eager to get them on and didn't wait for the coals to burn enough before starting to cook.
thanks
It sounds like you're using crap charcoal if you're getting a lot of black or acrid smoke when you first light it - this is why i tend to stay away from anything from a supermarket which i've had the worst results with and you can literally taste the chemicals on the food if you try to cook before they're up to temperature. Weber charcoal briquettes are the best i've found both in terms of not being filled with tonnes of lighting and binding chemicals that taint the food and the burn consistency and duration.I am yet to try either of the above methods for a low and slow cook on the Weber kettle, and am in the process of researching it before my first attempt. I am a bit worried that by using one of these methods that the food will be tainted from the heavy black smoke that comes from the briquettes in the first 15-20 mins or so of cooking until they are all white.
How does this method not taint the food does anybody know please? Reluctant to have a go as one of my earliest attempts with the rotisserie left me with 2 chickens fit only for the bin as I was too eager to get them on and didn't wait for the coals to burn enough before starting to cook.
thanks
Typically i use most of a 10kg bag of charcoal - a 3/4 filled chimney and the rest piled unlit into the smoker with a gap in the middle where the lit coals from the chimney go. I can typically leave them for 8-10 hours (i.e go to bed at midnight, up at 8am) and wake in the morning to find the temperature bang-on in the 200-250 smoking range and just a top-up of water required. I think the most i've had is about 22 hours constant burn from a single bag of charcoal using the minion method.
It did take some practice with the coals, timing and vents but unless something goes drastically wrong it's pretty foolproof.
Edited by Sonic on Sunday 8th February 20:26
Sonic said:
It sounds like you're using crap charcoal if you're getting a lot of black or acrid smoke when you first light it - this is why i tend to stay away from anything from a supermarket which i've had the worst results with and you can literally taste the chemicals on the food if you try to cook before they're up to temperature. Weber charcoal briquettes are the best i've found both in terms of not being filled with tonnes of lighting and binding chemicals that taint the food and the burn consistency and duration.
Typically i use most of a 10kg bag of charcoal - a 3/4 filled chimney and the rest piled unlit into the smoker with a gap in the middle where the lit coals from the chimney go. I can typically leave them for 8-10 hours (i.e go to bed at midnight, up at 8am) and wake in the morning to find the temperature bang-on in the 200-250 smoking range and just a top-up of water required. I think the most i've had is about 22 hours constant burn from a single bag of charcoal using the minion method.
It did take some practice with the coals, timing and vents but unless something goes drastically wrong it's pretty foolproof.
I would agree with the charcoal, it's just run of the mill briquettes from the Co-op or Lidl. I will give it a go with the Weber premium briquettes next time. I only started BBQ'ing 2 years ago with my Weber and just about got to grips with indirect cooking of chicken thighs/wings/breast kebab etc and also doing sausages and burgers this way. I was put off doing cooks that needed a change of coals because of the spoiling due to the smoke.Typically i use most of a 10kg bag of charcoal - a 3/4 filled chimney and the rest piled unlit into the smoker with a gap in the middle where the lit coals from the chimney go. I can typically leave them for 8-10 hours (i.e go to bed at midnight, up at 8am) and wake in the morning to find the temperature bang-on in the 200-250 smoking range and just a top-up of water required. I think the most i've had is about 22 hours constant burn from a single bag of charcoal using the minion method.
It did take some practice with the coals, timing and vents but unless something goes drastically wrong it's pretty foolproof.
Edited by Sonic on Sunday 8th February 20:26
Now I have found out about the minion & snake methods and know the charcoal needs to be better I will have a go.
Thanks for the replies.
OK, first trial run underway. Coals lit, temp settled at a fraction over 200 degrees, Meatheads Memphis Dust coated ribs on the Weber with the snake method complete with water filled drip pan. Seen as I am using up some Supagrill briquettes I bought at the end of last summer I have only put on 2 small lots of ribs so if it all goes wrong and they are tainted by the charcoal then I haven't wasted too much only a bit of time. Hopefully temperature will remain constant through the afternoon.
ETA on ribs is 6pm so will update with results then.
EDIT
First 2 hours steadied temp of about 230 degrees then dropped to around 200, opened vents fully and it climbed back up to to 230 and is still running at that now.
ETA on ribs is 6pm so will update with results then.
EDIT
First 2 hours steadied temp of about 230 degrees then dropped to around 200, opened vents fully and it climbed back up to to 230 and is still running at that now.
Edited by anonymous-user on Sunday 15th February 16:11
Have any of you barbecuers been to Red's True Barbecue in Leeds, Nottingham or Manchester?
I went to Leeds central yesterday and was extremely impressed with their ability to recreate authentic American barbecue at such a scale.
Service was good. It was packed at midday. The prices were reasonable, the brisket moist and smokey, the pork pulled with a great bark and ring, the bbq beans almost 50% pulled pork, the onion rings massive and crunchy.
Seriously good.
I went to Leeds central yesterday and was extremely impressed with their ability to recreate authentic American barbecue at such a scale.
Service was good. It was packed at midday. The prices were reasonable, the brisket moist and smokey, the pork pulled with a great bark and ring, the bbq beans almost 50% pulled pork, the onion rings massive and crunchy.
Seriously good.
Yep, I went the Leeds one a few weeks back. The brisket and BBQ beans were the highlight for me! Wasn't so impressed with the pulled pork though - didn't have much smoke flavour. We had about a 45 min wait for a seat - seriously busy with people been turned away all the time. Some cool beards in there as well!
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