Barbeque season

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Re: Barbeque season

Postby Hummer_I_mean_Hammer on Wed Jul 04, 2018 10:48 am

somerset-hammer wrote:
Get yourself one of these (Chimney starter) and use either briquettes or lumpwood.


How much of a bag of charcoal does that hold? Also where does everyone get their lumpwood or briquettes from?

TIA. :thup:
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Re: Barbeque season

Postby DasNutNock on Wed Jul 04, 2018 10:56 am

Hummer_I_mean_Hammer wrote:How much of a bag of charcoal does that hold? Also where does everyone get their lumpwood or briquettes from?

TIA. :thup:


You can get about 2.5-3Kg catering grade lumpwood in a chimney starter.

I use https://www.greenolivefirewood.co.uk/ba ... d-charcoal.
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Re: Barbeque season

Postby Hummer_I_mean_Hammer on Wed Jul 04, 2018 10:58 am

DasNutNock wrote:
You can get about 2.5-3Kg catering grade lumpwood in a chimney starter.

I use https://www.greenolivefirewood.co.uk/ba ... d-charcoal" onclick="window.open(this.href);return false;.


Cheers Dan.
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Re: Barbeque season

Postby FreeWheeling on Wed Jul 04, 2018 11:09 am

Dan , have you tried the snake method yet for low and slow,? I might give it a pop this weekend
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Re: Barbeque season

Postby DasNutNock on Wed Jul 04, 2018 11:13 am

FreeWheeling wrote:Dan , have you tried the snake method yet for low and slow,? I might give it a pop this weekend


I have, but I'm not a huge fan of starting coals in the cooking fire, prefer to get them to temp first, which avoids the black smoke hitting the food. My 57cm WSM has a huge charcoal capacity (10kg or so) and can happily maintain temp for 14+ hours.
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Re: Barbeque season

Postby Hummer_I_mean_Hammer on Wed Jul 04, 2018 11:32 am

DasNutNock wrote:. My 57cm WSM has a huge charcoal capacity (10kg or so) and can happily maintain temp for 14+ hours.


So do you need to fill the chimney starter and get that going, fill the BBQ with the hot coals, then refill the starter, get this going again until you get the right load for the BBQ?
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Re: Barbeque season

Postby DasNutNock on Wed Jul 04, 2018 11:36 am

I fill the main smoker tray with around 8Kg coals, then I light a full chimney and when they're heated, I pour over the unburnt coals, which in turn gets them (mostly) lit. Once everything's hot, I assemble the main chamber and lid over the coal tray, and if I need to add more, I'll heat in the chimney first.

Helps to have an aluminium dustbin available - turn the lid upside down to have somewhere to put the chimney smoker, and somewhere to dump the ash & coal bits when you're finished.
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Re: Barbeque season

Postby Nesticles on Wed Jul 04, 2018 11:39 am

Going to fire up the smoker for the first time this weekend. Got some Big K charcoal briquettes that I will be using for fuel

Going to do a Pork Shoulder from Costco in there, and then add some sausages on near the end

Expecting trial and error for the first few attempts, but hoping to get some consumable food at least
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Re: Barbeque season

Postby FreeWheeling on Wed Jul 04, 2018 11:43 am

dustbin lid is a good shout, I have numerous brown circles on my lawn
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Re: Barbeque season

Postby Rocketron on Wed Jul 04, 2018 6:30 pm

FreeWheeling wrote:BBQ will be done on Saturday , few lads , football on in the garden
Ribs are a must
might go with chicken wings and some good sausages for speed between the 2 games though

What could possibly go wrong? :wink:
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Re: Barbeque season

Postby mixture on Thu Jul 05, 2018 6:25 am

My Saffa mate has been going on about using wood on the braai rather than charcoal or briqettes. Anyone tried cooking with wood? Can I use it on the Weber?
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Re: Barbeque season

Postby DasNutNock on Thu Jul 05, 2018 8:55 am

You can use wood in a Weber yes, but make sure you get the right stuff. Don’t use anything resinous- fruit wood, well-cured, would be nice.

BTW, do all your bbq shopping today. Tomorrow & Saturday is going to be mental and they’ll sell out of stuff quick.
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Re: Barbeque season

Postby FreeWheeling on Thu Jul 05, 2018 6:51 pm

Ribs, chicken wings and steaks are in. can get the rest tomorrow
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Re: Barbeque season

Postby peter49uk on Mon Aug 06, 2018 11:34 am

Not being an experienced BBQer I have took note of the advice on this thread. Got myself a chimney to start off the charcoal, worked a treat a time saver for sure.

Got the BBQ to 250ish, put a bit of brisket in foil and placed it away from the charcoal.
Left it for two and half hours then unwrapped the foil some from the brisket and put the top back on the BBQ so it went back up to 250ish.
Left it like this for another half hour so it browned nicely then covered it again while other food was put on the grill to cook.
On leaving it for a while to rest we experienced a piece of meat that just pulled apart and tasted so so nice :thup:
Thank you adviser's.
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Re: Barbeque season

Postby ironstu on Mon Aug 06, 2018 11:56 am

Well done Peter. Brisket is one of the toughest cuts to get right when smoking as there are so many variables. Good rule to stick to is 250f and an hour for every LB (half a kilo). I've got some beef short ribs in the freezer which will be coming out next weekend!
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Re: Barbeque season

Postby DasNutNock on Mon Aug 06, 2018 12:01 pm

I'm having a burger later, because I deserve it.
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Re: Barbeque season

Postby somerset-hammer on Mon Aug 06, 2018 12:30 pm

DasNutNock wrote:I'm having a burger later, because I deserve it.


What about a cake, do you have a cake, Dan?
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Re: Barbeque season

Postby DasNutNock on Mon Aug 06, 2018 12:34 pm

I clearly deserve a cake, too, but I doubt I will get one. Happy Birthday to me!
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Re: Barbeque season

Postby FreeWheeling on Mon Aug 06, 2018 2:37 pm

Saturday I knocked out 4 rib racks , chicken and chorizo kebabs, fillet steak kebabs, lamb kebabs and some sea bass
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