Any BBQ'ers here ?

[joiner1970]

Hi all

just treated myself to a new Weber one touch premium charcoal BBQ. In the past ive had a cheap charcoal one and a slightly dearer gas one but Ive decided charcoal is better. Anyone got any hints and tips ? are there any good forums online for BBQing. One of the first things im trying is beer can chicken that looks great.

I ordered the BBQ with a cover , cleaning brush and a chimney starter it should all arrive tomorrow hopefully then Ive just gotta get some charcoal , Ive heard lump wood is best ???

 

[Deansocial]

Same Barrie that bought last year. I love mine.

 

[AdamM]

amazingribs.com has great information.  I reference that site quite frequently.  If you follow his instructions for Ribs and Pulled Pork, it'll turn out great! (Has for me anyway)

I have a Smokinator for mine, which turns it into a great offset cooker for smoking and slow cooking.  It works great.  I'm not sure if they ship to the UK, but that info should be on their website.
http://www.smokenator.com/

 

[joiner1970]

Same Barrie that bought last year. I love mine.

great minds think alike  [big grin]

My brother still uses a weber he was given as a tip from a customer, it must be 25 or more years old  [eek].

£172 i got my 57cm premium for with the cover, brush and a chimney starter best I could find it.

 

[Deansocial]

I paid 120 ex display inc cover and starter.

 

[joiner1970]

I got it online, we do have a really good bbq shop a few miles away but he wants 199 just for the bbq and I couldn't be bothered to haggle for once. I just ordered it from bbqworld.

 

[redbirdone]

1. Never ever use lighter fluid or other chemical to start the coals. 
2. Use the chimney 
3. Don't get all hung up in the "briquettes vs lump coal" debate.  Use what you prefer.
4. For your next purchase get a Weber Smokey Mountain smoker.  Once you master these two you will be a BBQ god.

 

[joiner1970]

I've seen a few good ideas and recipes. Things have changed a lot since the old days of boring burgers and sausages that we had on the Barbie when I was young. I like the idea of doing roasts on it I had one once years ago and it was really nice and that was on gas.

 

[Paul G]

Curious if the terminology is different on that side of the pond, here you would be doing grilling as opposed to BBQ which is 'slow and low' cooking for which charcoal is not typically used. I don't do much grilling, rather prefer BBQ on a Traeger, things like full briskets for 15-20 hours. My main suggestion is to learn about aging your beef, good steakhouses do it for a reason.

 

[Deansocial]

Interesting, after reading on the net it seems the term BBQ is widely misused

 

[peter halle]

Strange this thread popped up.  Actually got grill number 12 on Friday - a Traeger.  Already used it 5 times.  Using it again tonight.

I rarely use a gas grill any more.  Have grills in size from the Cobb (only holds 6 to 8 briquets) to a La Caja China (100 lb pig, 18 lbs charcoal at a time)  Each has it's own use and strengths.

Now if Festool would make a grill .....

Peter

 

[RC]

I would like to share a word of caution over beer can chicken. The health generals office has issued multiple warning against using beer cans or any other painted/printed/treated vessel not designed for BBQ type of heat.

Apparently the print colours on beer cans can be rather toxic when heated to charcoal extreme temperatures and therefore one should pour the beer into a stainless steel or similar tube that's made for barbequing.

 

[jacko9]

Go to the Virtual Weber Bulletin Board for a lot of BBQ,ing info.  I have the Weber Kettle and the Weber Smokey Mountain Smoker.

http://tvwbb.com/forum.php

Jack

 

[Paul G]

I would like to share a word of caution over beer can chicken. The health generals office has issued multiple warning against using beer cans or any other painted/printed/treated vessel not designed for BBQ type of heat.

Apparently the print colours on beer cans can be rather toxic when heated to charcoal extreme temperatures and therefore one should pour the beer into a stainless steel or similar tube that's made for barbequing.

Agreed. At the very least use a rack that keeps the can from contacting the meat, such as this, also keeps things from falling over:

http://www.amazon.com/gp/aw/d/B0009JXYR8

Beer can chicken rubbed with olive oil and fresh chopped rosemary, sage and garlic ...I'm getting hungry

 

[Paul G]

Strange this thread popped up.  Actually got grill number 12 on Friday - a Traeger.  Already used it 5 times.  Using it again tonight.

I rarely use a gas grill any more.  Have grills in size from the Cobb (only holds 6 to 8 briquets) to a La Caja China (100 lb pig, 18 lbs charcoal at a time)  Each has it's own use and strengths.

Now if Festool would make a grill .....

Peter

Do you have a favorite woodsmoke flavor? I've only tried hickory and mesquite, like them both. It's what only shows up at Costco but Traeger offers many others, I've got to branch out sometime.

 

[tbellemare]

Pecan and oak are quite good and easy to come by.

Tom

 

[mouppe]

I built my own barbecue this summer because I'd always wanted to and never had the chance before. It's a simple stone structure with firebricks on the inside and a removable stainless steel cooking grid which means no winter worries.

I use sugar maple charcoal mixed with wood chips. I finished the barbecue on Thursday and I've already gone through two bags of charcoal!

 

[Paul G]

Now if Festool would make a grill .....

Peter

I'm thinking they could make a Rotiserex  [big grin] 

 

[peter halle]

I am just starting out on the pellet route, but for smoking in general I like:

Pork - Apple or cherry
Beef - Red Oak (traditional for California tri-tip)
Salmon - Maple or alder

I personally don't care for mesquite taste - but love to smell it burning.  Hickory to me is ok for a shorter smoke time but don't care for it for a long time.

Peter

 

[Paul G]

I am just starting out on the pellet route, but for smoking in general I like:

Pork - Apple or cherry
Beef - Red Oak (traditional for California tri-tip)
Salmon - Maple or alder

I personally don't care for mesquite taste - but love to smell it burning.  Hickory to me is ok for a shorter smoke time but don't care for it for a long time.

Peter

Yea, mesquite is kinda one of those love or hate flavors. I've got to find a local place who carries more varieties of pellets (at a good price of course )