Barbeque season

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Re: Barbeque season

Postby FreeWheeling on Sat May 05, 2018 9:26 pm

first 8 x 8 shed is up , totally knackered but still had the energy to sort out
1 smoked ribs
4 chicken and chorizo kebab
2 fillet steaks
just me and the good lady, not a single item of salad or anything else, just a meat feast, and loads of beer
my botty burps however are proper hanging

got the Celestron scope out too for the first time in about a year
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Re: Barbeque season

Postby somerset-hammer on Sat May 05, 2018 9:44 pm

DasNutNock wrote:
Woah! Sensational deal. Bloody hell.


It really is, looking forward to getting them on the BBQ tomorrow.
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Re: Barbeque season

Postby WHU Independent on Sat May 05, 2018 10:25 pm

I watched a TV prog on BBQ meats and this item in the Telegraph sums it up. Just be careful people and marinate your meat !

https://www.telegraph.co.uk/foodanddrin ... -life.html
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Re: Barbeque season

Postby FreeWheeling on Sun May 06, 2018 7:22 pm

I have been marinating myself on the inside with beer since around 1pm on Friday, I should be well safe :thup:
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Re: Barbeque season

Postby sendô on Sun May 06, 2018 9:25 pm

I stuck some Haddock fillets on the barbie today, they were handsome. :thup:
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Re: Barbeque season

Postby ironstu on Tue May 08, 2018 10:51 am

Homemade houmous with grilled pittas for starter.

Spiced Leg of Lamb (Rich Harris recipe - bloke is a genius)
Tabbouleh salad
Grilled Aubergine with yoghurt dressing

Made for a brilliant Bank Holiday Monday dinner in the garden with a couple of Long Island Iced Teas.
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Re: Barbeque season

Postby hammerdivone on Tue May 08, 2018 8:57 pm

How long should a 1.8kg shoulder of pork joint take? Mine took 5 hours yesterday to get to 170 degrees and I felt it was a little under done.

The temp on the smoker gauge hovers around 150 and when I take the water tray out around 200.

Am I doing something wrong?
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Re: Barbeque season

Postby FreeWheeling on Wed May 09, 2018 8:56 pm

I would aim for 225F for around 6 hours
That should take the internal temp to around 190
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Re: Barbeque season

Postby hammerdivone on Thu May 10, 2018 11:25 pm

I can't get the temp up beyond 200 (according to the temp gauge) and the water bowl seems to reduce it down to around 150, so how do I make it hotter and keep the moisture there?
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Re: Barbeque season

Postby vietnammer on Fri May 11, 2018 12:10 am

Blimmin eck this all sounds so technical. Not to criticise but I kind of like the simplicity of an ad-hoc back garden grill-up when the weather is kind even with our little 'welder's delight' we bought from a Kurdish shop. Usual pattern is I am delegated to scrub out the grill with a wire brush cos we can never be bothered when we finish while the Kebab Queen gets the food ready and nags me about cleaning the grill. Best thing is she takes over the fanning (with cardboard box lids) job cos I get fed up with that after about a minute.
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Re: Barbeque season

Postby jastons on Fri May 11, 2018 6:52 am

hammerdivone wrote:I can't get the temp up beyond 200 (according to the temp gauge) and the water bowl seems to reduce it down to around 150, so how do I make it hotter and keep the moisture there?


What fuel are you using? How much fuel are you using?
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Re: Barbeque season

Postby FreeWheeling on Fri May 11, 2018 7:14 am

hammerdivone wrote:I can't get the temp up beyond 200 (according to the temp gauge) and the water bowl seems to reduce it down to around 150, so how do I make it hotter and keep the moisture there?


You are looking at fahrenheit not celsius ? :wink:
half a chimney of webers will take the temp to good smoking levels,

Ah , check your vents, I have quarter open at the bottom, and around quarter to half open on the top, use these to adjust the heat
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Re: Barbeque season

Postby hammerdivone on Fri May 11, 2018 9:07 am

FreeWheeling wrote:You are looking at fahrenheit not celsius ? :wink:
half a chimney of webers will take the temp to good smoking levels,

Ah , check your vents, I have quarter open at the bottom, and around quarter to half open on the top, use these to adjust the heat


:D

I'm using good quality lumpwood, and have even tried 2 chimneys worth

There are no vents at the bottom, the charcoal sits on a grill in a tray which sits on brackets inside the bottom of the smoker, with a gap around the outside. There is a top vent so will try adjusting that as I've tended to have it almost closed.

It's basically this and I'm cooking on the top level

Image
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Re: Barbeque season

Postby somerset-hammer on Fri May 11, 2018 9:21 am

I'm probably wrong, but aren't briquettes more suited for low and slow? Maybe add some wood chips for the smoke/flavor?

Dan??
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Re: Barbeque season

Postby Joyeux Marteau on Fri May 11, 2018 10:57 am

No Bull Burgers from Iceland or Linda McCartney 1/4 pounders are pretty decent for veggies/vegans.

Halloumi as well on a BBQ is fantastic with some acidic dressing.

Might even try some Tofu on the BBQ next time.
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Re: Barbeque season

Postby DasNutNock on Fri May 11, 2018 12:39 pm

hammerdivone wrote:I'm using good quality lumpwood, and have even tried 2 chimneys worth

There are no vents at the bottom, the charcoal sits on a grill in a tray which sits on brackets inside the bottom of the smoker, with a gap around the outside. There is a top vent so will try adjusting that as I've tended to have it almost closed.

It's basically this and I'm cooking on the top level


Keep the top vent open, all the time. You never want to trap smoke in the cooking chamber, it'll turn to soot and make your food ming.

170F is close to the "plateu" internal temp. When you're cooking pork shoulders, you'll see a rapid(ish) rise to around 160/170F before it sits there for hours. This is the temperature when the fat begins to render and it'll stay around there until the fat's all melted through. After this point, it'll start heading upwards. I take my shoulders off at 195F internal and allow a good hour or two to rest before I paint them with BBQ sauce and put them back on to caramelise the sugars.

You want the cooking chamber to run around 225-250F for a normal smoke. If its lower than that, take out the water bowl. If that still doesn't give enough heat, I'm not sure what else to suggest - lid thermometers can be pretty iffy, though, so get a probe thermometer to check.
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Re: Barbeque season

Postby DasNutNock on Fri May 11, 2018 12:40 pm

somerset-hammer wrote:I'm probably wrong, but aren't briquettes more suited for low and slow? Maybe add some wood chips for the smoke/flavor?

Dan??


Briquettes or Lumpwood should give roughly similar results in terms of temperature. I'd expect Lump to burn a bit hotter and decent briquettes to burn a bit longer (especially if you use heat beads).

I tend to use a chunk of wood, rather than chips, on the smoker - I use the shrapnelly bits from the bag when I'm cooking direct on the kettle (burgers, wings etc).
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Re: Barbeque season

Postby FreeWheeling on Fri May 11, 2018 1:29 pm

FreeWheeling wrote:You are looking at fahrenheit not celsius ? :wink:
half a chimney of webers will take the temp to good smoking levels,

Ah , check your vents, I have quarter open at the bottom, and around quarter to half open on the top, use these to adjust the heat

hammerdivone wrote: :D

I'm using good quality lumpwood, and have even tried 2 chimneys worth

There are no vents at the bottom, the charcoal sits on a grill in a tray which sits on brackets inside the bottom of the smoker, with a gap around the outside. There is a top vent so will try adjusting that as I've tended to have it almost closed.

It's basically this and I'm cooking on the top level


Sorry chap, I presumed you were using a kettle
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Re: Barbeque season

Postby DasNutNock on Fri May 11, 2018 5:32 pm

BTW, got a new chimney starter for £5 from Aldi today. Pretty much identical to the Weber design which normally goes for £20.
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Re: Barbeque season

Postby Algarve Hammer on Fri May 11, 2018 9:08 pm

DasNutNock wrote:BTW, got a new chimney starter for £5 from Aldi today. Pretty much identical to the Weber design which normally goes for £20.



The same one in Aldi in Portugal cost me €6.99 :shock:
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