The bbq photo & recipe thread
Discussion
Taita said:
Looks good - might poach your idea for my Aldi Kamado when it arrives.
Does the heat from the BBQ affect the table at all eg where it touches? Guess they are well insulated.
Any kamado is heavy and needs adequate support, I mounted my Joe jnr in an Ikea table. Garden centre feet are used to keep the base off the support but to be honest it doesn't get too hot at the base. Does the heat from the BBQ affect the table at all eg where it touches? Guess they are well insulated.
The sides do though and I insulated with fireplace gasket.
I have seared steak at 700f and there have been no issues to date. Pictured is last weekends pork neck low and slow for 15 hours overnight.
Just bought the Masterbuilt gravity 560, amazing piece of kit , holds an entire bag of charcoal allowing smoking for 10/12 hours , electronic fan controlled so gets up to temp in 7 mins for 250f and up to 700f in 13mins!
App controlled so I can monitor the meat temp and change the bbq temp as I wish
My first cook was a brisket
Very pleased with the result , especially for my first time to smoke a meat ( 4.5lb flat end brisket for 7.5hours)
Looking forward to summer!!
( I live in New York if you are wondering )
App controlled so I can monitor the meat temp and change the bbq temp as I wish
My first cook was a brisket
Very pleased with the result , especially for my first time to smoke a meat ( 4.5lb flat end brisket for 7.5hours)
Looking forward to summer!!
( I live in New York if you are wondering )
some bloke said:
I did 3lb chunk of beef on my Weber kettle on Saturday - first time doing beef. I used a rub of salt, black pepper, garlic powder and some paprika for colour. I used a mix of oak, pecan and rosemary wood (cos that's what I had) and smoked it for around 5 hrs at 120-130c.
The thin end was very moist but the fat end (shown) a little dry - next time I will pay more attention to the internal temp. It was a cheapish, lean cut so there was very little fat drained into the tray under it.
Great smoke ring! I find the fattier the better when smoking for the reason you state around drying out. I would aim for a different cut next time, like a brisket. I like a Tri-Tip, but it only takes 2 hours.The thin end was very moist but the fat end (shown) a little dry - next time I will pay more attention to the internal temp. It was a cheapish, lean cut so there was very little fat drained into the tray under it.
Lots of good stuff on here, keep up the good work!
During lockdown I've finally got myself together and built a temperature controller for my Weber kettle out of bits and pieces I had kicking around at home.
These pics are the second version of the prototype, had to increase the pipe diameter into the kettle to increase airflow as only had a 10mm diameter pipe on the first version which was somewhat restrictive.
The control runs on a processor evaluation board I already had and allows changes to the controller calibrations during the cook via USB. I can also log the data so cooks and modifications can be compared at a later date.
Lots of plans for extra features including an extra temperature sensor inputs for food temperatures - for now though just aiming to iron out the kinks and get it stable.
I have been testing this out with some BigK restaurant lump charcoal (ACH15) which seems to generate a lot of ash and then restrict airflow over the coals when cooking low and slow. I have used their Flama restaurant grade charcoal (BCH15) in the past for low and slow cooks with good results so wondering if I should switch back to that or even consider briquettes for the low and slow - any thoughts welcomed!
During lockdown I've finally got myself together and built a temperature controller for my Weber kettle out of bits and pieces I had kicking around at home.
These pics are the second version of the prototype, had to increase the pipe diameter into the kettle to increase airflow as only had a 10mm diameter pipe on the first version which was somewhat restrictive.
The control runs on a processor evaluation board I already had and allows changes to the controller calibrations during the cook via USB. I can also log the data so cooks and modifications can be compared at a later date.
Lots of plans for extra features including an extra temperature sensor inputs for food temperatures - for now though just aiming to iron out the kinks and get it stable.
I have been testing this out with some BigK restaurant lump charcoal (ACH15) which seems to generate a lot of ash and then restrict airflow over the coals when cooking low and slow. I have used their Flama restaurant grade charcoal (BCH15) in the past for low and slow cooks with good results so wondering if I should switch back to that or even consider briquettes for the low and slow - any thoughts welcomed!
harry_m said:
I have been testing this out with some BigK restaurant lump charcoal (ACH15) which seems to generate a lot of ash and then restrict airflow over the coals when cooking low and slow. I have used their Flama restaurant grade charcoal (BCH15) in the past for low and slow cooks with good results so wondering if I should switch back to that or even consider briquettes for the low and slow - any thoughts welcomed!
That's really smart. I've seen similar systems retail and they are proper expensive but I've found with practice using the top and bottom valves work well. As for fuel, I always use briquettes for low and slow, using the snake method. With decent briquettes, it's extremely fuel-efficient with 20 lasting around 4 hours. What I also love with the webers is when you shut the vents the fire goes out, saving the fuel for another time.
Yeah the kits you can buy do seem to get quite expensive, this wouldn't cost much to put together to be honest it's just a fair bit of faffing about to get it working right at the start instead of coughing up the money.
As you say if you get the vents set it is quite easy to control on the webers mainly keen to sort this so I can leave the house when cooking without wondering what's going on and ruining food etc (ironic given the situation at present)
Will give the briquettes a go next time I am cooking and see how I get on!
As you say if you get the vents set it is quite easy to control on the webers mainly keen to sort this so I can leave the house when cooking without wondering what's going on and ruining food etc (ironic given the situation at present)
Will give the briquettes a go next time I am cooking and see how I get on!
number2 said:
Lovely - do I see correctly that you can set your racks at the 3 different heights? My older KJ only has two options and even the lowest one is a bit far from the coals for a proper sear sometimes I feel.Jambo85 said:
Lovely - do I see correctly that you can set your racks at the 3 different heights? My older KJ only has two options and even the lowest one is a bit far from the coals for a proper sear sometimes I feel.
Hi. Yes, there are three height options on the KJ3 rack. It's probably available to purchase separately at cost...Regardless of the three height options, I find I need to build the charcoal up to the bottom of the grill, above the firebox, to get it nice and close. Not sure if this is a possible work around for you?
number2 said:
Hi. Yes, there are three height options on the KJ3 rack. It's probably available to purchase separately at cost...
Regardless of the three height options, I find I need to build the charcoal up to the bottom of the grill, above the firebox, to get it nice and close. Not sure if this is a possible work around for you?
Thanks - yes now I think about it more I expect the third option is just an intermediate one, the highest and lowest will be in the same place pretty much, as the lowest one is limited by the bowl. Mine has started to fall apart so I’m in the market for a new one anyway!Regardless of the three height options, I find I need to build the charcoal up to the bottom of the grill, above the firebox, to get it nice and close. Not sure if this is a possible work around for you?
RSVR101 said:
The Everdure has been getting plenty of action throughout lockdown so far.... nothing adventurous cooked this year yet though, mostly as cooking a big lump of meat in the spit is more suited to a gathering rather than a family of 4.
how do you like this?Edited by RSVR101 on Sunday 10th May 08:49
I really wanted one, but the lack of lid for low and slow made me buy the gas Everdure for quick easy cooks (it's excellent, although, on reflection, the lack of places to hang tongs, lack of warming grille etc is annoying compared to a more ugly but more functional Weber gas barbecue). I kept my 15 year old Weber kettle for low and slow charcoal stuff. But I love the idea of being able to roast a suckling pig on that badboy of yours!
Today's piece of piggy went in at 9.30 am...
Lit coals next to unlit ones for a long cook, I hope (I am still having problems with this), oak wood chips (I added a chunk of bay a bit later).
20200510_091850 by baconrashers, on Flickr
20200510_093317 by baconrashers, on Flickrrock steady at 125C / 250F
20200510_094102 by baconrashers, on FlickrI've found if you're controlling airflow/temp well then there's no need to worry about snakes or anything like that.
I light half a chimney of briquettes, and dump them on a fairly hefty pile of unlit.
Without sufficient oxygen, then there's a limit to what can ignite/burn. Removes all potential for the "fuse" to break and a cold bbq arising.
I light half a chimney of briquettes, and dump them on a fairly hefty pile of unlit.
Without sufficient oxygen, then there's a limit to what can ignite/burn. Removes all potential for the "fuse" to break and a cold bbq arising.
Ive bought a bag of 'instant light lumpwood' from Aldi and a leg of lamb from the butcher.
WIll be cooked in a Weber Kettle, Questions
1) will this instant light work, Aldi tend to be good in their quality assurance so thinking it will. Should I follow instructions on the bag, and not use the chimney starter?
2) Whats a quick and instant marinade for Lamb
3) How many hours to indirect cook? Also, should I direct cook first/after or just indirect.
4) Temps to aim for? Vent positions?
BBQ hasn't been used a while so will need some cleaning too!
WIll be cooked in a Weber Kettle, Questions
1) will this instant light work, Aldi tend to be good in their quality assurance so thinking it will. Should I follow instructions on the bag, and not use the chimney starter?
2) Whats a quick and instant marinade for Lamb
3) How many hours to indirect cook? Also, should I direct cook first/after or just indirect.
4) Temps to aim for? Vent positions?
BBQ hasn't been used a while so will need some cleaning too!
A few hours late - but I very much doubt it'll work at all for indirect...
The only instant light stuff I've ever seen has been some form of tiny pieces impregnated with something fairly noxious, with the only way of using it being to let it burn until fully white before trying to cook anything in the few minutes until it's all turned to ash.
The only instant light stuff I've ever seen has been some form of tiny pieces impregnated with something fairly noxious, with the only way of using it being to let it burn until fully white before trying to cook anything in the few minutes until it's all turned to ash.
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