Any BBQ'ers here ?

[Harvey]

I've found a meat thermometer really helps.
Cedar planked salmon is a lot of fun.

 

[tjbnwi]

You need to get cast iron grates. All my cookware for the Webers is cast iron. My pans and presses are Lodge.

https://www.cast-iron-grate.com/

I have 5 Webers Kettles, one is from 1978. I'm looking at a 26.5" Smokey Mountian Bullet. I have one of the original SMB's.

Yes, there are times when all 5 are being used.

You need to watch your smoke choice on chicken. Oak can make the skin rubbery.

I just got home 13 hours in 95° high humidity has made me lazier. I just don't feel like going to the computer to post pictures.

Tom

 

[tjbnwi]

I working on a white barbecue sauce right now. It's been a little elusive.

Tom

 

[semenza]

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

You're going to like that Traeger. Soooo convenient.

The oak burns a little hotter when you need it.  Maple seemed good with just about everything. Didn't like the alder that much.

On the Traeger the fact that it will get up to 400 on high is nice , not strictly only for smoking. Try a pizza or of corn bread on it .... yum.

Using it tomorrow for my special blend hamburger. Smoked for about an hour then turned up to finish. 
I do  bacon on it too. The bacon is so good that hardly any of it makes it to the table  :

Seth

 

[Van G]

Started with Weber Q, then WSM 18.5". Moved into our house so we needed a gasser: Webber E-320. Last addition was the CG Akorn.

Charcoal is more work but you can't beat the flavour and don't get me stated on smoking meats. Can't eat ribs out anymore.

Good online communities are bbqbrethern and the WSM forum mentioned but that is geared toward smoking with the WSM.

If you want to get hot fast, use the fire starter chimney. For slower-longer cooks you need to learn a couple techniques: minion method is one way.

Good luck.

 

[hobbes]

I've found a meat thermometer really helps.
Cedar planked salmon is a lot of fun.

I second this recommendation. For the thermometer, check out Thermopen. It's kinda like the Festool of (nearly) instant temp readings. also a little smoke box and some any of the fruit trees would be good for smoking. Try the low and slow approach for great favor in your meat. For those who don't already have a grill look into a ceramic-type grill..it's a pretty awesome way to grill and smoke meat (also baking too, think pizza). Also, consider a pizza type stone not just for making pizza on the grill but for the indirect heat possibilities.

 

[tjbnwi]

[attachthumb=#1] Just about there.

[attachthumb=2]Ready for roasting, 1 swipe of garlic butter.

[attachthumb=3]The presses will be moved on to the spuds. Any air between the spud and cast iron will cause the potatoes to burn.

[attachthumb=4]Plated.

 

[thebicyclecafe]

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.

Second the suggestions...
Another happy WSM owner here as well!
I do brisket, chicken, ribs, pulled pork on mine. Smoke mainly with maple, cherry, white or red oak, walnut, whatever suitable scraps I have (select types of domestic hardwoods).
Get a good chimney... in addition to thinning shellac, you can also use denatured alcohol carefully to start the charcoals. No nasty lighter fluid taste
You have to be careful though, it can flare up if you do it wrong. A paper towel soaked in some cooking oil also works well.
I love my WSM... it's the only tool that can transform my hardwood scraps into slabs of tasty tasty ribs  [big grin]

 

[bonesbr549]

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 ???

love mine.  Gave up gas grill went back to charcoal and had mine for 5+ years now.  The chimney makes it easy. 2 pieces of newspaper and 10 min and the coals are ready to dump.  Cant beat the flavor.  Now if your going to get into that then the next step is smoking!  I'll share a good bbq sauce recipie

Danny's (friend) great sauce

Danny’s BBQ Sauce
¼ cup Lawry's Seasoning salt
1 tbs garlic powder
1 tbs onion powder
1 tsp (or more) Cyan Pepper
Either:
8- 12 oz apple juice (for pork)
8-12 oz cherry juice (for beef)
2 lbs dark brown sugar
½  regular size jar molasses
1 9 oz jar French’s mustard(glass jar. Original recipe called for half a large bottle this gets you real close)
1 tbs red pepper flake

Mix all in a pot bring to a rolling boil  stirring regularly mixing thoroughly and turn off.  It is ready to use.  You can either leave or strain the pepper flake off.  If you leave it in every time you heat it it will get hotter just keep that in mind.  It’s keeps in the fridge for a long time.  I heat the container in a bowl of hot water prior to use.    It can be nuked as well.  Every body that's tried it loves it.  I do more smoking than grillin, but it's all good!

 

[joiner1970]

That's annoying got home from a hard day up in central London to find NO bbq. Email the company and they say I missed the cutoff time of 12 noon yesterday for next day delivery. I ordered at 12.29 their website says 3pm now theyre saying 12

Oh well tomorrow it will have to be.

 

[joiner1970]

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.

Yeah that did cross my mind

 

[jmarkflesher]

All doctors please prove me wrong. Ever go through a grave yard and read the age on the stones? 40's is a big one. Stomach cancer from smoked meets I was told. They did not have refrigeration, some had ice houses for milk and eggs and such, so they smoked everything. We need Vindingo to chime in. MARK 

 

[Mavrik]

The bacon is so good that hardly any of it makes it to the table  :

Reminds me of a quote:

Money can't buy you happiness.
But it can buy you bacon.
And that's very close.

 

[Paul G]

All doctors please prove me wrong. Ever go through a grave yard and read the age on the stones? 40's is a big one. Stomach cancer from smoked meets I was told. They did not have refrigeration, some had ice houses for milk and eggs and such, so they smoked everything. We need Vindingo to chime in. MARK 

Where is this and who told you that? Before modern medicine there was plenty more to worry about besides smoked meat.

 

[leakyroof]

Ever since we got our Big Green Egg, our older Webers just gather dust unless we have a large enough crowd over that I need to haul one out and fire it up alongside the BGG.
Still learning how get what we want out of the Egg, but even the 'mistakes' taste good... [wink]
If I don't use my rebuilt Weber Genesis Gas Grill in the next year or two, I should probably get rid of it. That was my first and only gas grill that I've ever owned, it works well for many things but can't compete with the BGG for low and slow cooking, Oven type cooking, and retaining both heat and moisture in the food with the BGG's thicker ceramic walls.
You really notice the difference with Winter Grilling between both types of grills.  [eek]

 

[andyman]

Slightly off subject never put a bbq that has been used a few hours previously even if you think it's cool as it still gives off carbon monoxide. There was an article on tv this morning where a couple had had a bbq let it cool put inside their tent when they went to bed.  Guy woke up in morning dizzy sick. Realised his girlfriend wasn't moving turned out she died of carbon monoxide poisoning as the bbq was still producing CM.
Awful story [crying]

 

[jacko9]

I've found a meat thermometer really helps.
Cedar planked salmon is a lot of fun.

I second this recommendation. For the thermometer, check out Thermopen. It's kinda like the Festool of (nearly) instant temp readings. also a little smoke box and some any of the fruit trees would be good for smoking. Try the low and slow approach for great favor in your meat. For those who don't already have a grill look into a ceramic-type grill..it's a pretty awesome way to grill and smoke meat (also baking too, think pizza). Also, consider a pizza type stone not just for making pizza on the grill but for the indirect heat possibilities.

+1 on the Thermopen [wink]

Jack

 

[jacko9]

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.

If you purchase a Weber Smokey Mountain you can use the "Minion method" for lighting the coals for a long smoke session such as when smoking a whole brisket.  The Minion method is where you fill your cooker ring with unlit coals (or lump) and some wood chunks then light a dozen or so coals in a chimney until they are fully lit.  Then dump the lit over the unlit coals and assemble the Weber Smoker.  This will allow you to control the temperature with the bottom vents for a low and slow cook.

Jack

 

[Deansocial]

On my weber 57cm one touch premium with briquettes it burns at 160-180c with lump wood charcoal it's more 210-230c
Hope this helps with fuel choice

 

[joiner1970]

Not having much luck with mine. I got home tonight and it's here but when I unpacked it the lid has a couple if big scratches on it.

I've emailed the seller but won't know until tomorrow what's gonna happen. Annoying as I wanted to use it tonight.
Hopefully they can just get a new lid sent out from weber then I can get on and put the rest of it together.

Thanks for the info Dean , I picked up a 5kg bag of lumpwood from tesco on my way home.