BBQ Low & Slow
Discussion
Afternoon all
I searched for a topic on this, but nothing was dedicated to the fine art of discussing the low & slow barbeque - at least nothing in the last 7 years or so.
I got into smoking/low temp, long duration cooking about four months ago and have cooked three pulled porks, three briskets and a rotisserie chicken with increasing success. I'm getting more confident making my own rubs/mops now and have invested in a proper offset smoker and lined up a good supplier for both hard and lump wood. I use a Redi-chek wireless thermometer with the two probes and am about to replace my lid thermometer for something a bit more reliable.
Anyone into this as much as I am? Like any hobby there is a lot to it and much to discuss.
I searched for a topic on this, but nothing was dedicated to the fine art of discussing the low & slow barbeque - at least nothing in the last 7 years or so.
I got into smoking/low temp, long duration cooking about four months ago and have cooked three pulled porks, three briskets and a rotisserie chicken with increasing success. I'm getting more confident making my own rubs/mops now and have invested in a proper offset smoker and lined up a good supplier for both hard and lump wood. I use a Redi-chek wireless thermometer with the two probes and am about to replace my lid thermometer for something a bit more reliable.
Anyone into this as much as I am? Like any hobby there is a lot to it and much to discuss.
We bought an offset smoker round April/May and didn't use gas to cook anything other than pasta or veg until mid-October.
However we need to invest in more stuff like wireless thermometers to get the true low and slow thing happening properly, as getting the temperature stable and keeping it there for six hours or more has so far proved too challenging. What has been really successful however is cooking with the coals in the main drum bit but offset to one side for most of the cooking period. This has resulted in some truly excellent results with thick cuts of steak like Flat Iron and Bavette, ribs, some sublime jerk and Tandoori style chicken and generally far superior BBQ results than ever achieved with previous BBQ equipment. We're trying to use it as much as possible through winter as well however our source of bulk restaurant grade lumpwood has dried up as none of the local stockists want to sell charcoal 'out of season'. Apparently nobody in Devon wants to cook on charcoal after September 1st. This is why I hate living in this part of the country, there are too many unwritten rules about this kind of stuff. I was house-sitting for a friend in Islington a couple of weeks ago and pretty much every local greengrocer/offlicense had bags of charcoal outside, in November!
However we need to invest in more stuff like wireless thermometers to get the true low and slow thing happening properly, as getting the temperature stable and keeping it there for six hours or more has so far proved too challenging. What has been really successful however is cooking with the coals in the main drum bit but offset to one side for most of the cooking period. This has resulted in some truly excellent results with thick cuts of steak like Flat Iron and Bavette, ribs, some sublime jerk and Tandoori style chicken and generally far superior BBQ results than ever achieved with previous BBQ equipment. We're trying to use it as much as possible through winter as well however our source of bulk restaurant grade lumpwood has dried up as none of the local stockists want to sell charcoal 'out of season'. Apparently nobody in Devon wants to cook on charcoal after September 1st. This is why I hate living in this part of the country, there are too many unwritten rules about this kind of stuff. I was house-sitting for a friend in Islington a couple of weeks ago and pretty much every local greengrocer/offlicense had bags of charcoal outside, in November!
Totally feel your pain.
I've resorted to Homebase lumpwood as - at least where I am - it seems to be the best available in terms of heat/time/ash.
Some interesting choices of cook there, I'll have to try them! I used a jerk sauce (pre made
) on my rotisserie chicken but will make some fiery version for cooking over the winter.
On a crisp/freezing winter evening, under the patio heater and next to the smoker with a nice cigar and a good single malt, true happiness can be achieved.
I've resorted to Homebase lumpwood as - at least where I am - it seems to be the best available in terms of heat/time/ash.
Some interesting choices of cook there, I'll have to try them! I used a jerk sauce (pre made
) on my rotisserie chicken but will make some fiery version for cooking over the winter.On a crisp/freezing winter evening, under the patio heater and next to the smoker with a nice cigar and a good single malt, true happiness can be achieved.
I see this get recommend a lot of a bbq Facebook group. If it’s the same as what I got from garden centre, which it looks like by the blue bag, it’s good. Massive bits of lump wood, I got a steady 8 hour cook out of it last time with this a mind some added Weber briquettes.
https://www.logs2u.co.uk/restaurant-charcoal-1?gcl...
I just use a Weber kettle at the moment, I’ve done a couple of briskets which came out ok. I managed to hold back from buying a WSM 37 which was half price for the garden centre (same one as the coal). I figured for the little I do, the kettle is perfectly adequate.
I do want to do more though, just takes planning and time at the weekend which I’m not great at!
Christmas Day though I shall get it warm to finish the turkey off, and therefore making room in the oven.
https://www.logs2u.co.uk/restaurant-charcoal-1?gcl...
I just use a Weber kettle at the moment, I’ve done a couple of briskets which came out ok. I managed to hold back from buying a WSM 37 which was half price for the garden centre (same one as the coal). I figured for the little I do, the kettle is perfectly adequate.
I do want to do more though, just takes planning and time at the weekend which I’m not great at!
Christmas Day though I shall get it warm to finish the turkey off, and therefore making room in the oven.
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