*Charcoal* BBQ/Grilling

Genius2013

Apologies if I'm in the wrong forum.

Looking for some advice on what people think is the best way to go for a new BBQ. Would be budgeting somewhere in the €300-€400 range.

All opinions welcome

I need to hibernate

glic83

Johnny_Fontane wrote: »

Ordered the Weber 5775 premium from theorchard on the 27th April.

Not a dickiebird out of them in relation to delivery times or anything. The product is now not available on their website.

Have had no luck getting hold of them either on phone or by email.

Anyone else having similar issues? I've no problem waiting, its no biggie, but just would appreciate some kind of update.

Ordered mine the 26th April along with the Weber chimney starter pack and the free Weber cover.
BBQ arrived Thursday the 30th April via DPD
Chimney starter pack on Sat 2nd of May not an official DPD van seemed to be a sub contractor.
Put the BBQ together on Monday 4th as had been working, few chips on paint work on the kettle base on inside near one touch cleaning system,(photos a few posts back) took photos and sent email immediately.
Got a response back Wednesday 6th of May, asking for my number & someone would be in contact.
7th of May missed phone call at 17.50 but they left a voicemail so I've replied via email as no one answered when I rang back, it was after 7 so no issue there .

I'm still waiting on my cover although I suspect DPD may be the issue, overall been happy with the service and contact from the Orchard, message them via customerservice@theorchard.ie OP they will get back to you

Gloomtastic!

Genius2013 wrote: »

Apologies if I'm in the wrong forum.

Looking for some advice on what people think is the best way to go for a new BBQ. Would be budgeting somewhere in the €300-€400 range.

All opinions welcome

Bump!

neris

Gloomtastic! wrote: »

Bump!

Weber kettle type

Sidford

Gloomtastic! wrote: »

Bump!

There's a lot of advice about 10 pages back. With that sort of budget a Weber is probably the go to for a charcoal and a premium touch would be 370ish depending where you buy it.
Garden centre in Goatstown still had some Weber's left and delivers fairly quickly outside of that suppose depends where you're based.

carq

Weber mastertouch - €320

Sidford

Anyone do peppers and onions on grill? Have some of the foil trays and was going to cook them in that with some oil and seasoning? Assume that would be alright. Just going for a quick tex mex / fajita.

The Nal

Sidford wrote: »

Anyone do peppers and onions on grill? Have some of the foil trays and was going to cook them in that with some oil and seasoning? Assume that would be alright. Just going for a quick tex mex / fajita.

I don't know the science behind it, but for whatever reason, throwing some chopped/sliced red onions on the hot plate for a few seconds and then a little bit of pineapple juice and giving them a toss creates the tastiest onions you'll ever have.

Sidford

Sidford wrote: »

Anyone do peppers and onions on grill? Have some of the foil trays and was going to cook them in that with some oil and seasoning? Assume that would be alright. Just going for a quick tex mex / fajita.

I did mushrooms and onions last night, with that steak, and all worked out well.


Did peppers and onions 2 weeks back for fajitas.

Sidford

[Deleted User] wrote: »

I did mushrooms and onions last night, with that steak, and all worked out well.


Did peppers and onions 2 weeks back for fajitas.

In a foil tray or just on the actual grill itself??

Btw mushrooms are the food of the devil but that's for another thread :0)

Sidford

The Nal wrote: »

I don't know the science behind it, but for whatever reason, throwing some chopped/sliced red onions on the hot plate for a few seconds and then a little bit of pineapple juice and giving them a toss creates the tastiest onions you'll ever have.

Must try that alright when I pick up a hot plate for it!

pawdee

I recently built what I thought was a pretty cool BBQ using a load of square concrete paving slabs that I wanted rid of. If I say so myself it looked the dog's b****x. I put the charcoals directly down on one slab as a cooking plate if you will with the grill suspended above it. It worked a dream. Best BBQ ever. Then someone warned me that I was risking life and limb by setting it up that way. I now know that concrete paving slabs are known to explode when heated and cause serious injury.

So I thought I better adapt my design. I took the sheetmetal back off of an old tumble dryer I wanted rid of (no I don't own a scrapyard!) cut it and bent it to form a BBQ tray. Much safer apparently but hopeless to cook on. On two occasions the charcoal failed to get a coating of ash. This was the same charcoal (Lidl - red bag) that worked perfectly when placed directly on the slab. It generated so little heat that I could actually pick up the metal tray while it was "lit".

Anyhow, to make a long story even longer and more boring, I took a chance and reverted to my dangerous original method and again it worked fantastically. Does anyone know the science behind this because I don't. I'll be risking death again this evening grilling lamb steaks with olive oil, rosemary and garlic. Cheers!

carq

pawdee wrote: »

I recently built what I thought was a pretty cool BBQ using a load of square concrete paving slabs that I wanted rid of. If I say so myself it looked the dog's b****x. I put the charcoals directly down on one slab as a cooking plate if you will with the grill suspended above it. It worked a dream. Best BBQ ever. Then someone warned me that I was risking life and limb by setting it up that way. I now know that concrete paving slabs are known to explode when heated and cause serious injury.

So I thought I better adapt my design. I took the sheetmetal back off of an old tumble dryer I wanted rid of (no I don't own a scrapyard!) cut it and bent it to form a BBQ tray. Much safer apparently but hopeless to cook on. On two occasions the charcoal failed to get a coating of ash. This was the same charcoal (Lidl - red bag) that worked perfectly when placed directly on the slab. It generated so little heat that I could actually pick up the metal tray while it was "lit".

Anyhow, to make a long story even longer and more boring, I took a chance and reverted to my dangerous original method and again it worked fantastically. Does anyone know the science behind this because I don't. I'll be risking death again this evening grilling lamb steaks with olive oil, rosemary and garlic. Cheers!

My charcoal chimney exploded last year and set the lawn on fire!
Was resting on concrete at the time and took a chunk out of it.

pawdee

carq wrote: »

My charcoal chimney exploded last year and set the lawn on fire!
Was resting on concrete at the time and took a chunk out of it.

Sounds like the concrete exploded and not the charcoal chimney! I'm only starting to research this now so I'm no expert but apparently it's something to do with pockets of moisture within concrete expanding when heated and then......Kaboom!

the_galway_fry

Yup concrete does explode. Never ever leave a chimney for example down on concrete or there will be a nice hole there when you return plus chance of flying debris

Muahahaha

pawdee sounds like you need fire bricks which are designed for high heat, people use them in the building of pizza ovens. They can be found inside salvaged storage heaters if you want the DIY route or are available for sale from builders merchants and the likes.

budgemook

I use a slab of granite I got in Woodies for pizza. It's meant as a garden stepping stone or something - I hope it doesn't explode.

Peppers and onions off a cast iron grill on the BBQ are unreal.

davegilly

Sidford wrote: »

In a foil tray or just on the actual grill itself??

Btw mushrooms are the food of the devil but that's for another thread :0)

Get a few of these - https://www.weber.com/IE/en/accessories/cooking/baskets-and-pans/6677.html - Cook anything flimsy in them that might fall through the grill like onions etc

Brian?

budgemook wrote: »

I use a slab of granite I got in Woodies for pizza. It's meant as a garden stepping stone or something - I hope it doesn't explode.

Peppers and onions off a cast iron grill on the BBQ are unreal.

Granite won’t explode.

neris

Just been cleaning coals out after my last cook and this was in the bottom of the coal basket with the ash

Sidford

davegilly wrote: »

Get a few of these - https://www.weber.com/IE/en/accessories/cooking/baskets-and-pans/6677.html - Cook anything flimsy in them that might fall through the grill like onions etc

Great cheers that'd be well handy to cook some veg on that alright.
I have foil trays from Aldi or Lidl that I'll use tomorrow for the veg, should be good enough for first try.

Thanks!

stayback

Probably going to buy a Weber touch premium .. going to go the whole hog and get the accessories etc.. where is the best place to get it.. living in the south of the country..no crèche fees at moment so going to splash out 😂😂

Sidford

Sidford wrote: »

In a foil tray or just on the actual grill itself??

Btw mushrooms are the food of the devil but that's for another thread :0)

Foil tray punctured a few times, with a large knife.




Sauté, stirfry, fry, pasta, in a pepper sauce.
Mushrooms are food of champions

paddylonglegs

Sidford wrote: »

Anyone do peppers and onions on grill? Have some of the foil trays and was going to cook them in that with some oil and seasoning? Assume that would be alright. Just going for a quick tex mex / fajita.

Chop up courgette into chunky chip size batons. Coat with olive oil, salt/pepper. Amazing side with a slight texture of chips.

Gloomtastic!

neris wrote: »

Just been cleaning coals out after my last cook and this was in the bottom of the coal basket with the ash

Diamond? :eek:

Looks like a small bit of Quartz

Sidford

Did this dry rub on a steak to make burritos and did onions and peppers on a foil tray from Aldi. First time working on a charcoal BBQ and happy how it.turned out. Few tweaks needed alright but would highly recommend the dry rub - cracking taste off it with a bit of lime juice.

FCB1899

Pork shoulder rubbed with Big Bob Gibson and smoked for 10hrs over apple wood and weber briquettes in my WSM. Longest cook I've done and the stall seemed to take forever but taken off eventually when it hit 88C . Rested for an hour,got the bear claws into it and sauced with Stubbs bbq sauce. Served in brioche buns,mmmm!

lisij

Hey guys, were do you get your smoke wood?