*Charcoal* BBQ/Grilling

FixitFelix

Alot of people posting on Facebook that Weber will be no longer making charcoal. I've only ever used it but what other charcoal do you lads use for long cooks?

FixitFelix

FixitFelix wrote: »

Alot of people posting on Facebook that Weber will be no longer making charcoal. I've only ever used it but what other charcoal do you lads use for long cooks?

Big K- I find it quite good but it’s expensive -I’ve also used other cheaper “restaurant grade” charcoal - different brands some better than others-

Brian?

FixitFelix wrote: »

Alot of people posting on Facebook that Weber will be no longer making charcoal. I've only ever used it but what other charcoal do you lads use for long cooks?

That’s very strange. Are you sure it’s true?

FixitFelix

Brian? wrote: »

That’s very strange. Are you sure it’s true?

Well people over on fans of Weber smokey mountain forum,say they're being told by Weber reps that once current stock is gone that's it, market is flooded with so many different brands, but who knows to be honest.

Ned01

Planet X wrote: »

....same here, Cajun Bandit door arrived this morning from USA. Nice upgrade. I like it.
47cm WSM

What's a Firedial?

What's the benefit of the Cajun Bandit door? It just looks like a heavier version of the standard one so wouldn't it leak just as much?

I used that sticky felt-like tape on my door and it doesn't leak at all anymore.

The Nal

FixitFelix wrote: »

Well people over on fans of Weber smokey mountain forum,say they're being told by Weber reps that once current stock is gone that's it, market is flooded with so many different brands, but who knows to be honest.

Most of them manufactured similar to this

Brian?

Ned01 wrote: »

What's the benefit of the Cajun Bandit door? It just looks like a heavier version of the standard one so wouldn't it leak just as much?

I used that sticky felt-like tape on my door and it doesn't leak at all anymore.

I think the standard door leaks more because it gets bent easily, whereas the Cajun bandit one is more strudy. I wouldn't bother my hole buying it though.

I'd seriously consider the hinge though.

Brian?

The Nal wrote: »

Most of them manufactured similar to this

That's not entirely true. Briquettes are made from off cuts and saw dust from timber mills. Weber only use hard wood. Ant briquettes that used only hard wood burns longer than ones that use other woods.

I use Weber because I know exactly how much I need at every stage of my cooks. Once I learn that about a new brand I'll be ok. It takes the variability out of the cook a bit.

The Nal

Has anyone replaced a thermometer for a Weber Smokey Mountain?

FixitFelix

Planet X wrote: »

....same here, Cajun Bandit door arrived this morning from USA. Nice upgrade. I like it.
47cm WSM

What's a Firedial?

How long did you're take to arrive?mine took 13 days to get from one part of New York to another so God knows how long it'll take to arrive here.

Firedial replaces the waterpan and helps to regulate temp for low n slow cooks.

bamayang

Quin_Dub wrote: »

Probably not , but if you ever wanted to cook up a chicken or something larger than a steak an instant read thermometer is a must .

They are about 15 quid on Amazon.

Could anyone recommend a good starter video or recipe link for doing a chicken? Have the webber MT and a wireless temp probe, would love to have a go at a small chicken some time.

Thanks

thejaguar

bamayang wrote: »

Could anyone recommend a good starter video or recipe link for doing a chicken? Have the webber MT and a wireless temp probe, would love to have a go at a small chicken some time.

Thanks

I'm thinking of this one for the weekend:
https://amazingribs.com/tested-recipes/chicken-recipes/grilled-citrus-herb-spatchcocked-chicken-recipe

or possibly this:
https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/simon-and-garfunkel-spice-blend-and-baste-recipe

I generally just throw the chicken on one side with charcoal on the other side and wait til it comes up to temp. Then throw it over the coals to crisp up the skin a bit.

The Nal

bamayang wrote: »

Could anyone recommend a good starter video or recipe link for doing a chicken? Have the webber MT and a wireless temp probe, would love to have a go at a small chicken some time.

Thanks

This is absolutely delicious and my new go to

portuguese chicken and crispy potatoes peri peri chicken

tangy

The Nal wrote: »

This is absolutely delicious and my new go to

portuguese chicken and crispy potatoes {peri peri chicken}

It's nice, but the link is missing

The Nal

tangy wrote: »

It's nice, but the link is missing

Ah ****e, added now

Schrodingercat

bamayang wrote: »

Could anyone recommend a good starter video or recipe link for doing a chicken? Have the webber MT and a wireless temp probe, would love to have a go at a small chicken some time.

Thanks

Beer Can Chicken. Stick a basket of coals each side of the bbq, and the chicken in the middle on the can.


https://www.weber.com/US/en/recipes/poultry/beer-can-chicken/weber-6547.html

Gloomtastic!

The Nal wrote: »

This is absolutely delicious and my new go to

portuguese chicken and crispy potatoes peri peri chicken

The link is still dodgy but I managed to find it anyway. That’s tomorrow’s dinner sorted, looks lovely, thanks!

The Nal

Gloomtastic! wrote: »

The link is still dodgy but I managed to find it anyway. That’s tomorrow’s dinner sorted, looks lovely, thanks!

Its really good. Just make sure to give the last application of sauce enough time to cook. And tuck the spuds under after a while or theyll get too charred. I did both first time, uncooked sauce and burned spuds.

Yeah had a mare with that link for some reason!

eeepaulo

The Nal wrote: »

This is absolutely delicious and my new go to

portuguese chicken and crispy potatoes peri peri chicken

The recipe says 425, would you do it at 325 on the bbq?

The Nal

eeepaulo wrote: »

The recipe says 425, would you do it at 325 on the bbq?

Yeah Ive done it at just over that in the oven no problem

SachaJ

Cowboy steaks looked good in Lidl this morning. I left empty handed as had forgotten my wallet.

FixitFelix

Few bits for the WSM arrived today:)

davegilly

Anyone have any idea where one might get a "stacker" for a 57cm weber kettle? Similar to this - http://www.barbecuestacker.com/#Backyard



A rotisserie is similar but i want one without the holes. Something like a proq stacker would ge ideal. Any ideas?

neris

ProQ is probably a bit smaller so wouldn't have the snug fit

mossym

as i was asked to provide updates on the bbq table build...almost there, few coats of sealer to go on the top and shelves

Brian?

mossym wrote: »

as i was asked to provide updates on the bbq table build...almost there, few coats of sealer to go on the top and shelves

That's beautiful

FixitFelix

mossym wrote: »

as i was asked to provide updates on the bbq table build...almost there, few coats of sealer to go on the top and shelves

Noice!!

dingbat

mossym wrote: »

as i was asked to provide updates on the bbq table build...almost there, few coats of sealer to go on the top and shelves

Awful.

You'll hate it.

I'll pop over and selflessly take it off your hands. Save you the misery.

Quin_Dub

mossym wrote: »

as i was asked to provide updates on the bbq table build...almost there, few coats of sealer to go on the top and shelves

Great work - Always jealous of people that have actual tangible DIY ability as I have utterly none.

That looks superb..

martinr5232

mossym wrote:

as i was asked to provide updates on the bbq table build...almost there, few coats of sealer to go on the top and shelves

What timber did you use for the top ?? I made one using D rail 4×2 but it hasnt weathered too well so need to make some mods.