The bbq photo & recipe thread

[A - W]

What's peoples choices for using as fuel in a WSM? Only need it for 3 - 4 hours for basic smoking. Bought some cheap B&Q stuff which has done the job well enough whilst crumbling a fair bit.

[number2]

hyphen said:

Heat rises though, so wouldn't keeping top vent open mean more struggle to hit high temps?

Fire needs fuel, without the top vent open there is very little throughput of air (oxygen is the fuel) to feed the coals. The lid being closed keeps most of the heat in.

In my Kamado, to maintain steady and low temps, I keep the bottom vent open a tad (about 2cm) and move the top vent. Top vent never more than a third open. I don't see why the top vent needs to always be fully open, but I don't use a kettle and if it works for the user, it works for the user.

[Sway]

hyphen said:

Sway said:

Top vent should always be wide open - it's the exhaust, so choking that down will restrict combustion...

Worst case, it'll cause creosote to form on the lid.

Top vent wide open, bottom vent controlling the temp (for me, that usually means on the master touch the bottom vent is open a fraction to keep a great smoking temp).

Only time my top vent gets closed is when I want to snuff out the leftover coals.

Heat rises though, so wouldn't keeping top vent open mean more struggle to hit high temps?

No. It's not a jet!

High temps are created through high levels of oxygen available for combustion. Air comes in through the bottom, but only at the rate permissible via exhaust. Exhaust should always be less restrictive than intake.

That approach has worked for me for more than a decade, in a weber kettle/ProQ bullet and a borrowed kamado. Everything from 20hr cooks through to super hot and fast wings...

[Sway]

A - W said:

What's peoples choices for using as fuel in a WSM? Only need it for 3 - 4 hours for basic smoking. Bought some cheap B&Q stuff which has done the job well enough whilst crumbling a fair bit.

I really like decent local lumpwood, but recently have been using heat bead briquettes and they're pretty good.

[giblet]

Output Flange said:

A second-hand Weber 57cm would be my preference, unless you're really tight on space.

There seems to be a load of barely used ones around, from the posts I see on FB.

Cheers, it’s a gift for a sibling so need to go with brand new. Will only ever be used for 2-3 peoples worth of food tops so I think I’ll go with the compact Weber

[A - W]

Sway said:

A - W said:

What's peoples choices for using as fuel in a WSM? Only need it for 3 - 4 hours for basic smoking. Bought some cheap B&Q stuff which has done the job well enough whilst crumbling a fair bit.

I really like decent local lumpwood, but recently have been using heat bead briquettes and they're pretty good.

Does lumpwood work well on a smoker? Never tried so apologises for the stupid question.

[Sway]

A - W said:

Sway said:

A - W said:

What's peoples choices for using as fuel in a WSM? Only need it for 3 - 4 hours for basic smoking. Bought some cheap B&Q stuff which has done the job well enough whilst crumbling a fair bit.

I really like decent local lumpwood, but recently have been using heat bead briquettes and they're pretty good.

Does lumpwood work well on a smoker? Never tried so apologises for the stupid question.

Yeah!

It burns super clean, and it'll only burn as fast as the air you allow into the bbq. No fussing with snakes or anything like that - just a load of unlit dumped in the bottom, half a chimney thrown in on top and vents adjusted. I've managed 12 hours without touching it at smoking temps in my ProQ, and probably 7-8 hours on a weber kettle.

[A - W]

Sway said:

A - W said:

Sway said:

A - W said:

What's peoples choices for using as fuel in a WSM? Only need it for 3 - 4 hours for basic smoking. Bought some cheap B&Q stuff which has done the job well enough whilst crumbling a fair bit.

I really like decent local lumpwood, but recently have been using heat bead briquettes and they're pretty good.

Does lumpwood work well on a smoker? Never tried so apologises for the stupid question.

Yeah!

It burns super clean, and it'll only burn as fast as the air you allow into the bbq. No fussing with snakes or anything like that - just a load of unlit dumped in the bottom, half a chimney thrown in on top and vents adjusted. I've managed 12 hours without touching it at smoking temps in my ProQ, and probably 7-8 hours on a weber kettle.

Great thanks.

[craig1912]

Sway said:

Yeah!

It burns super clean, and it'll only burn as fast as the air you allow into the bbq. No fussing with snakes or anything like that - just a load of unlit dumped in the bottom, half a chimney thrown in on top and vents adjusted. I've managed 12 hours without touching it at smoking temps in my ProQ, and probably 7-8 hours on a weber kettle.

Found the same too- good 7-8 hours on Weber. I do find Heat Beads or Cocoshell briquettes better for longer cooking though

[craig1912]

illmonkey said:

Yes, I use the first 5-10 mins as time to warm the grill and kill bad bits off. But I suppose I can give it 5 mins with it off, then 5 with it in. Generally once they go, I can get 90 minutes out of 3/4 a starters worth. It's just a pain it does this dip.

Yep 5mins to get it going and then 5 mins to heat up.

[craig1912]

tedmus said:

If the bottom vents are wide open then no need really as long as the top vent is open too. Besides you want to get the grill nice and hot before you start using it.

It burns much much hotter with lid off and definitely works for me just to get it established post chimney

[craig1912]

Sway said:

Top vent should always be wide open - it's the exhaust, so choking that down will restrict combustion...

Worst case, it'll cause creosote to form on the lid.

Top vent wide open, bottom vent controlling the temp (for me, that usually means on the master touch the bottom vent is open a fraction to keep a great smoking temp).

Only time my top vent gets closed is when I want to snuff out the leftover coals.

I’ve seen plenty of experts say leave bottom vent wide open and control with top. And it’s definitely beneficial when chucking wood on to smoke. Weber say the same
https://www.weber.com/US/en/blog/burning-questions...

but at the end of the day it’s what works for the individual

Edited by craig1912 on Wednesday 24th June 12:27

[Sushi]

Been a while, so here are my quarantine/lockdown cooks so far (apologies pic heavy post ahead):

Ribs on the WSM





Chicken Tacos on the Master Touch using a griddle





Pork Belly Bites and a Brisket Flat on the WSM





Tomahawk Steak on the Master Touch





Pork Belly Bites, Burgers and Sausages



Pizza on the Weber Pizza Oven



Did a Full Packer Brisket (forgot after pics)



Rotisserie Gammon

[Turn7]

Ideas for MrsT7 please chaps......

Not a massive fan of steak etc, will eat and enjoy but prefers vege options....

I suggested a Cauli steak but have no idea if that will BBQ ok.....

Also, she likes Corn on the co, but just done in butter in the coal is no different ti cooked on the hob, so any ideas for that as well ?

PS - Not yet into a Weber, so only have a cheapy kettle knock off....

[giblet]

Been meaning to try this sweetcorn recipe for a while now -

https://www.seriouseats.com/recipes/2013/07/mexica...

Mainly for guests as I feel sweetcorn is the work of the devil

[wombleh]

Cut a butternut squash in half lengthways, scoop out the seeds, cut lines into it and roast it on the bbq with some butter on, then stick some jalapeño sauce on it.

[Turn7]

wombleh said:

Cut a butternut squash in half lengthways, scoop out the seeds, cut lines into it and roast it on the bbq with some butter on, then stick some jalapeño sauce on it.

Interesting...

[Chicken Chaser]

A couple of weeks ago I did a pulled pork on the Weber Q. Got it blazing hot to get some apple chips smoking then turned it right down.

Left it on the Q for about 3 hours on a rack which I must admit struggled to maintain a low enough temp. It seemed to want to hover around the 150 mark even though it was as low as it could go.

I ended up finishing it off in the oven to avoid it being cooked too long.

The end result though was surprisingly good. A good smoke ring around the edge and good shreddable shoulder. Definitely a BBQ taste.

[tomsugden]

I do pulled pork on my BGE, but it takes more like 12 - 15 hours. If the internal temp doesn't hit 205oF, the collagen won't break down and it won't be tender. It usually stalls for a few hours too and then the temp starts to rise again.

[ollie05]

I've lost the info about chucking halloumi on the BBQ! I remember it was something about soaking in boiling water or something? Was that the whole piece or cut into slices and soak?

Can anyone help jog my memory if poss?