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bicycleshorts
1,562 posts
30 months
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miln0039 said: Looks like you made a good start to Weber ownership!!
As for the extinguishing of coals - if you're using Weber Briquettes all I do is close the top and bottom vents fully and then leave it. The BBQ will starve of oxygen and the fire will cool down surprisingly quickly. You can then get a second burn out of some of the coals which are left more intact.
When you say your mate lifted the grill - do you mean you didn't put the chimney on the bottom coal grill and instead put it right on top? You shouldn't be putting the chimney starter on the cooking grill, get it on the next one down and hang the grill off the side, then you simply pop it in place after you've turned the chimney over!
As for the chimney time, for a full load of coals I usually allow 35 minutes or so for it to get full lit - how did your times compare with this? All good tips, thanks  It was probably about 20-30 mins. Tbh, I think I was just impatient since I'm used to crappy disposable ones 
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pokethepope
2,395 posts
57 months
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Yep about half an hour for me as well (to get it jet engine/furnace hot). A chimney is not really to speed up the lighting, but to make it 1000x more effective in getting every single piece fully lit compared with just piling them up.
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bicycleshorts
1,562 posts
30 months
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pokethepope said: Yep about half an hour for me as well (to get it jet engine/furnace hot). A chimney is not really to speed up the lighting, but to make it 1000x more effective in getting every single piece fully lit compared with just piling them up. Good to know. Haven't tried lighting a proper coal BBQ without a starter before so wasn't sure what to expect. The coals came out looking great though, gave a nice even distribution of heat as well. Think I'm going to drill a hole and fit a thermometer, had no idea what was going on so just left it for 80 mins. Checked temperature with a meat thermometer after that.
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Steameh
3,047 posts
79 months
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Am thinking of my firt foray in to smoker/bbq.
Usually have had gas bbq's but I fancy something that imparts a fair amount of flavour. Strange time of year I know, but I have been meaning to get one for ages. I don't want to outlay a load of cash, so I was thinking about the Argos Deluxe kettle bbq (£34), a temp gauge for the outside(£12), some charcoal brickettes, a chimney starter and some flavoured wood chips.
My plan is to try and start with some chicken, with the aim of doing in a few weeks a pork butt for some pulled pork. I have read a few sites about hot smoking using kettle BBQ's, I guess my question is has anyone tried hot smoking? I know you need to set the coals to one side, have the smoke exit above the meat and have a tray full of water to take the drips. The times I've seen for pulled pork are around 12-18 hours depending on the size of the shoulder.
Anyone have any advice or tips (looking to buy this week)
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escargot
Original Poster
15,953 posts
86 months
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Hi mate, you're in good company here - there are some seriously experienced contributors to this thread.
One thing I would say to you regarding the cheapy kettle barbie is; you'll have to replace it pretty soon as unlike buying a proper Weber, they really don't last. My view would be to invest the extra few quid and buy the largest kettle Weber you can. I've had mine for 3 years and it's lived outside uncovered throughout that time and it's still in perfect nick.
As regards to advice on smoking a joint like a pork shoulder - long and low is your friend. Over a certain temperature the smoke no longer penetrates the meat so you simply achieve a superficial smokey taste on the exterior, when what you really want is a deep smoked depth of flavour.
Secondly, you'll need a meat thermometer - big joints on the barbecue ought to be cooked to temperature and not time, anything in and around 165f is perfect.
Thirdly, don't forget to rest the meat for a decent period of time.
Finally, it can seem quite daunting to start with but barbecuing and smoking is actually quite forgiving as long as you get the temperature regulated properly - I find the best thing is the experimentation, so good luck!
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Steameh
3,047 posts
79 months
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Thanks for the reply, would this be a better option then; http://www.argos.co.uk/static/Product/partNumber/3...Do you combine rubs with smoking as well then? I will have to invest in a decent meat thermometer. I am under no illusion that the first few times it might be a disaster, but the thought of a pull pork sandwich covered in slaw and bbq sauce is just too tempting not to try!
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escargot
Original Poster
15,953 posts
86 months
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Steameh said: Thanks for the reply, would this be a better option then; http://www.argos.co.uk/static/Product/partNumber/3...Do you combine rubs with smoking as well then? I will have to invest in a decent meat thermometer. I am under no illusion that the first few times it might be a disaster, but the thought of a pull pork sandwich covered in slaw and bbq sauce is just too tempting not to try! That would be much better and is a cracking buy at that price too. Pulled pork isn't too difficult mate as long as you cook it low enough and to the correct temperature. It's a fatty enough cut of meat to survive without drying out if you cook it for a bit too long. As regards to rubs, that's personal taste, I generally just knock up whatever I have to hand but inevitably it will include some basics like paprika, brown sugar, chilli powder, mustard power, salt, pepper etc etc.
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miln0039
1,561 posts
27 months
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Steameh - get the best kettle you can and once you do have it just practice the art of maintaining a fire. Nothing too complex in the food with hot smoking, it's all about maintaining a fire as best you can!! But I hope you take the plunge, it's the best investment I ever made
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Shaolin
2,095 posts
58 months
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If you can, go for the 57cm, it has 50% more cooking area than the 47cm and a lot more space under the lid.
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bicycleshorts
1,562 posts
30 months
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croakey said: 2kg pulled pork at the right temp (240-270f) takes me about 5 1/2 - 6 hours as a guide (although I use an instant read to judge when it's cooked) Looking to do some pulled pork for Halloween on Wednesday. Only issue is that I leave for work about 9 and don't get back home till 6. Would 9 hours be too long to slow cook?
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croakey
597 posts
57 months
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Last weekend... Couple of friends over STEAK NIGHT  The largest rib joint morrissons had cut into 3 rather manly steaks Weber fired up - steaks on, merguez sausages on and smoked chilli sausages as a bonus  Brilliant night... It might be the October, the ground may be sodden, but fire up the chiminea and enjoy being outside!
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miln0039
1,561 posts
27 months
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Thinking about slow cooking some ribs next weekend. Familiar with the required prep I need to do but just wondering what people here do time and temperature wise? I will be using a Weber Kettle, minion method - would guess 200-240 Fahrenheit?
Advice appreciated!
Cheers,
Alex
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andrewrob
1,941 posts
59 months
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miln0039
1,561 posts
27 months
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andrewrob said: I've eaten many....that probably doesn't help?
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bicycleshorts
1,562 posts
30 months
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bicycleshorts said: croakey said: 2kg pulled pork at the right temp (240-270f) takes me about 5 1/2 - 6 hours as a guide (although I use an instant read to judge when it's cooked) Looking to do some pulled pork for Halloween on Wednesday. Only issue is that I leave for work about 9 and don't get back home till 6. Would 9 hours be too long to slow cook? Anyone got any idea? Thinking top vent open, bottom lid 1/3 to 1/2 open and hoping not for rain!
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Output Flange
12,315 posts
80 months
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bicycleshorts said: Anyone got any idea? Thinking top vent open, bottom lid 1/3 to 1/2 open and hoping not for rain! Depending on the size, 9 hours need not be a problem for cooking time. The problem will come in keeping it warm enough while unattended for that long. Given the ambient temperatures are now in single figures, I suspect that even using the minion method you won't be able to keep the temp up for that long without adding more along the way.
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miln0039
1,561 posts
27 months
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miln0039 said: Thinking about slow cooking some ribs next weekend. Familiar with the required prep I need to do but just wondering what people here do time and temperature wise? I will be using a Weber Kettle, minion method - would guess 200-240 Fahrenheit?
Advice appreciated!
Cheers,
Alex Any indicative cooking times?
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bicycleshorts
1,562 posts
30 months
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Output Flange said: bicycleshorts said: Anyone got any idea? Thinking top vent open, bottom lid 1/3 to 1/2 open and hoping not for rain! Depending on the size, 9 hours need not be a problem for cooking time. The problem will come in keeping it warm enough while unattended for that long. Given the ambient temperatures are now in single figures, I suspect that even using the minion method you won't be able to keep the temp up for that long without adding more along the way. Hmm, didn't really think of that. Will have a look in the shop tonight and see how much a shoulder is going to cost me before deciding whether to risk it or not.
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Shaolin
2,095 posts
58 months
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bicycleshorts said: Hmm, didn't really think of that. Will have a look in the shop tonight and see how much a shoulder is going to cost me before deciding whether to risk it or not. I'd save it for the w/e or when you're around. It takes a little while to get the temp right and you'll have to add coals part way through. You may come home to something blasted but then gone cold hours ago, or something hardly cooked at all with loads of coals left that haven't burnt yet.
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bicycleshorts
1,562 posts
30 months
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Shaolin said: bicycleshorts said: Hmm, didn't really think of that. Will have a look in the shop tonight and see how much a shoulder is going to cost me before deciding whether to risk it or not. I'd save it for the w/e or when you're around. It takes a little while to get the temp right and you'll have to add coals part way through. You may come home to something blasted but then gone cold hours ago, or something hardly cooked at all with loads of coals left that haven't burnt yet. Hmm, possibly, but if I can get a cheap shoulder it's worth a go. Will see what the prices are like in Lidl etc. tonight
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