The bbq photo & recipe thread

[anonymous-user]

Hey guys, just thought I would put up a few pics of my BBQ.

I made it last year and it consists of a brick and blockwork structure, with a wood burning oven/smoker and a charcoal grill on top.



Here are a few pics of my smoking efforts with various pork products

Pork belly with Oak smoking wood





Ribs (many many many ribs)





More







Hope you like

P.s. Anyone got any pics of their home made BBQs?

[ibisti]

That all looks very tasty!!

Do the tyres add to the smoking flavour

[craige]

Love this, where did the design come from?

[anonymous-user]

Thanks chaps. The design was one that came from an initial idea and developed as I built it!

The oven is heated with wood, I then use charcoal to help keep it warm. The doors and chimney have dampers that allow the oven to be sealed up once hot to retain the smoke and heat. So far I have cooked all sorts of stuff from bread to pizza and most kinds of animal!

Lewis

[Mobile Chicane]

Skodasupercar said:

Hey guys, just thought I would put up a few pics of my BBQ.

I made it last year and it consists of a brick and blockwork structure, with a wood burning oven/smoker and a charcoal grill on top.



Here are a few pics of my smoking efforts with various pork products

Pork belly with Oak smoking wood





Ribs (many many many ribs)





More







Hope you like

P.s. Anyone got any pics of their home made BBQs?

That looks freakin' awesome... But I especially love the way you've rolled a few tyres next to it so as not to look a total ponce

[Pixel-Snapper]

ibisti said:

Pixel, try smoking the joint first for a couple of hours before the long slow cook in the oven and then maybe finishing it off on the BBQ. Raw meat absorbs the smoke much more readily than cooked and you will get greater smoke penetration.

Awesome will do thanks.

[crmcatee]

Was chatting to a few of the guys in Canada whilst we were having a bbq when it was -20 and the question got round to smokers.

Two of them recommended these as the bees knees. I see they've got a UK distributor.

Anyone used one ?

Bradley Smokers

[Sway]

It's my 30th this June, and I'm looking to have a proper bbq party.

This means my current 57cm weber clone isn't big enough - New bbq time.

Seen the Landmann Grand Tennessee offset drum smoker. Seems big enough, and its weight would imply its sturdy, but do you have any thoughts?

I figure the offset will allow me to grill in the smoker box at really high temps, and smoke or indirect in the big drum. By putting in a smoke diverter plate and sealing everything up with high temp silicone I can reduce temp differences, bit equally I can position different cuts of meat to suit the temp/time requirements....

Plus I think it looks awesome.

Any comments or alternatives up to about £350?

[Bob the Planner]

Chicken thigh marinaded in the Weber Beer Marinade (ISBN 978-0-600-62111-9)



On the plate with a bit of greenary

It was so good that I went back for another thigh - so much for the diet and portion control !

[BPC7]

ibisti said:

Excellent job with the pork!! You will be looking at Weber Smoky Mountains before you know it!

LOL look what I picked up at the weekend



now all built and ready to fire up this weekend, even got a gazebo just in case it rains

[crmcatee]

Gorgeous day here in the middle of nowhere.

So man sent to the nearest civilisation (about 70 miles away) with a load of cash.

$300 later, we've got a table full of ribeye steaks (two trays, double stacked) all set for the BBQ.




Just thought I'd drop it in here to get the meat lovers salivating.


Oh they were lush by the way.

[ibisti]

BPC7 said:

LOL look what I picked up at the weekend



now all built and ready to fire up this weekend, even got a gazebo just in case it rains

,

Thats what I like to see, another convert to the ways of real BBQ! Enjoy the WSM, it may take a few goes to get things right but keep on experimenting. One tip is not to keep looking ( even though its hard not to !) I was told it adds about another 15 to 20 mins to the cooking time each time. Also get some extra large tinfoil and line the inside of the water bath ( it makes cleaning out alot easier). I also find using boiling water in the water bath a good tip as if you use cold water it takes the WSM ages to get back up to temp after its put in.
Again, have fun with the smoker

[D1ngd0ng]

Just picked up my Weber might as well blame the bad weather on me now.

Looking forward to test driving it on Saturday (only as I cannot get time off...)

[Use Psychology]

just been sitting outside all evening, about 20 degrees right now. i need to get a bbq.

[D1ngd0ng]

Just put it together (only one accident resulting in a cut finger) what a piece of kit, no wonder you all rave about them! Off to buy briquettes and raw meat...

[Zaxxon]

Pfffftttt....lightweights

[Bob the Planner]

As its now late autumn we should be using the BBQ less. We has chicken wing starter, chicken legs to follow on Friday, a filthy hot dog session yesterday and beer can chicken is cooking for later (with cider rather than beer but still in a beer can !).

[D1ngd0ng]

Much to the girlfriends chagrin



BBQ lit, ribs for lunch today Let the alchemy commence



4.5 hours later and off they come for a rest (so the prawns can go on)



Twas slightly worried I'd overcooked them as they came apart very easily (yes that is a bowl of brisket on the left)



Sunday Roast including roast potatoes (cooked in beef dripping naturally)



Very impressed with the weber, no apologises for the iPhone pics (I was in a hurry to scoff down this plate so I could get 2nds in before the rest)

Edited by D1ngd0ng on Sunday 20th May 21:19

[Trustmeimadoctor]

where can i get a lid thermometer for my 57cm webber ?

[Output Flange]

Trustmeimadoctor said:

where can i get a lid thermometer for my 57cm webber ?

Amazon.

I'd imagine that drilling a hole in the lid will invalidate the guarantee, though.