*Charcoal* BBQ/Grilling

Sidford

heroics wrote: »

I’d just go for it! I think it was one of the first cooks I did. Followed this recipe And it was pretty easy and very tasty.

https://www.weber.com/IE/en/recipes/lamb/barbecued-leg-of-lamb-with-garlic-rosemary/weber-60415.html

I must be a thick tonight but when you did it did you cook the lamb in the tray with everything else over an indirect? Want to try this on Sunday as we have a few family coming over so just want to make sure get it right

heroics

Sidford wrote: »

I must be a thick tonight but when you did it did you cook the lamb in the tray with everything else over an indirect? Want to try this on Sunday as we have a few family coming over so just want to make sure get it right

I put the coals either side of the Weber. Put a tray on the same level as the coals with the wine stock etc in it. Then on the cooking grate above the tray I put the lamb

You might be able to see what I mean better in the pic attached

Just one note I only used about 3 cloves of garlic each one sliced into 4 strips and found it was loads for the leg of lamb. Threw another 4 or five into the tray under neath

fits

Fired up our Weber first time last night. We definitely need the chimney starter. But I love it! The kids love it. It’s so gooodd. Can’t wait to use this more now.

Sidford

heroics wrote: »

I put the coals either side of the Weber. Put a tray on the same level as the coals with the wine stock etc in it. Then on the cooking grate above the tray I put the lamb

You might be able to see what I mean better in the pic attached

Just one note I only used about 3 cloves of garlic each one sliced into 4 strips and found it was loads for the leg of lamb. Threw another 4 or five into the tray under neath

Ah sweet thanks a mill for that! The lamb looks amazing and the gravy that you could make from the tray would be unreal! Roll on Sunday

Mantis Toboggan

27 degrees here today and apparently it's national burger day! Sure why not. Like I need an excuse!!

Cuddlesworth

Where is everybody getting their lumpwood from? Seems like a real lack of stock out there at the moment.

martinr5232

Cuddlesworth wrote:

Where is everybody getting their lumpwood from? Seems like a real lack of stock out there at the moment.

Woodfuel.ie ya wont go wrong with them ive been buying off them for years. Not sure how uptodate the website is but give John a ring hes very helpfull.

budgemook

martinr5232 wrote: »

Woodfuel.ie ya wont go wrong with them ive been buying off them for years. Not sure how uptodate the website is but give John a ring hes very helpfull.

Just ordered 4 bags yesterday. Only gripe was they normally deliver 60 euro bags of firewood to me for free but charged me a tenner for 64 euro worth of charcoal!

Class MayDresser

budgemook wrote: »

Just ordered 4 bags yesterday. Only gripe was they normally deliver 60 euro bags of firewood to me for free but charged me a tenner for 64 euro worth of charcoal!

I'd not be using them again, I'd go elsewhere.

Smurts

Any BBQ/Smoking book recommendations folks?

Apollinaris

I’m buying a ceramic bbq and I really don’t need a big one. Has anyone here has a KJ junior here? Is it worth the investment? The size of cooking area not to be too small What I’m worried about

Scuba_tom

Smurts wrote: »

Any BBQ/Smoking book recommendations folks?

Just got this from amazon, it's the business

https://amazingribs.com/ratings-reviews/tools/books-and-magazines/meathead-book

Shakey_jake

Just took delivery of this bad boy!!


Oh Yes! There will be rotisserie lamb, Oh Yes!

The chan chan man

Shakey_jake wrote: »

Just took delivery of this bad boy!!


Oh Yes! There will be rotisserie lamb, Oh Yes!





The lid doesn’t fit over it?

Shakey_jake

The chan chan man wrote: »

Shakey_jake wrote: »

Just took delivery of this bad boy!!


Oh Yes! There will be rotisserie lamb, Oh Yes!




The lid doesn’t fit over it?

Sure whats a little rain

The chan chan man

Rain never stopped any of my bbq’s!

I’m wondering though how well the rotisserie cook performs without the lid to retain heat. I do all my rotisserie with the lid on. I imagine you’d get away with thighs etc but if its big joints I’d always go lid on with rotisseries.

You could throw in some oak logs though and go santa maria style!

Shakey_jake

The chan chan man wrote: »

Rain never stopped any of my bbq’s!

I’m wondering though how well the rotisserie cook performs without the lid to retain heat. I do all my rotisserie with the lid on. I imagine you’d get away with thighs etc but if its big joints I’d always go lid on with rotisseries.

You could throw in some oak logs though and go santa maria style!

Nah be grand, i can remove the middle stack and have it closer to the heat

That's the versatility of a ProQ

martinr5232

budgemook wrote:

Just ordered 4 bags yesterday. Only gripe was they normally deliver 60 euro bags of firewood to me for free but charged me a tenner for 64 euro worth of charcoal!

I wouldnt imagine he would have the same mark up on charcoal as logs. The same charcoal is €22 a bag in a room outside so it still works out cheaper.

Planet X

Can I smoke a whole chicken and "3-2-1 spare ribs" at the same time do you reckon?
How long should a whole chicken take to smoke.....2 hours?

PS....and could I throw a beef joint in also and do a 3-2-1....assume so?

martinr5232

Planet X wrote:

Can I smoke a whole chicken and "3-2-1 spare ribs" at the same time do you reckon? How long should a whole chicken take to smoke.....2 hours?

Chicken will take about 1.5 to 2 hours. Beef will take longer you need to cook those to an internal temperature rather than a time.

neris

Shakey_jake wrote: »

Nah be grand, i can remove the middle stack and have it closer to the heat

That's the versatility of a ProQ

What size ProQ is that?

budgemook

martinr5232 wrote: »

I wouldnt imagine he would have the same mark up on charcoal as logs. The same charcoal is €22 a bag in a room outside so it still works out cheaper.

ah yeah, they are sound guys so I don't think they are ripping me off or anything.

Planet X

budgemook wrote: »

Just ordered 4 bags yesterday. Only gripe was they normally deliver 60 euro bags of firewood to me for free but charged me a tenner for 64 euro worth of charcoal!

Their website says.......delivery included in price.

We guarantee:

Great service with a personal touch
All our prices include delivery nationwide.
Consistent high quality products

budgemook

Planet X wrote: »

Their website says.......delivery included in price.

We guarantee:

Great service with a personal touch
All our prices include delivery nationwide.
Consistent high quality products

Probably means their firewood. On the charcoal page it says:

Price shown is collected price only delivery is extra and is charged according to quantity and location.

Brian?

Planet X wrote: »

Can I smoke a whole chicken and "3-2-1 spare ribs" at the same time do you reckon?
How long should a whole chicken take to smoke.....2 hours?

PS....and could I throw a beef joint in also and do a 3-2-1....assume so?

No. You want to cook chicken hotter to get nice skin. Indirect for about 1.5 hours at 180c/350f(I think).

I like to spatchcock chicken. I’ll be doing it tomorrow. It’s dead simple.

Beef is a much simpler operation. 25 minutes a pound, plus 25 minutes at 180C, as a guideline. But use the internal temperature to judge.

The Nal

I've smoked whole chickens. Yeah the skin may not get as crispy but its the juiciest chicken you'll ever have.

Brian?

The Nal wrote: »

I've smoked whole chickens. Yeah the skin may not get as crispy but its the juiciest chicken you'll ever have.

I smoke it as well. But at 180c with a small amount of fruit wood. It’s plenty juicy once it’s cooked right.

Planet X

I've beercanned a few in the kettle and they come out fierce juicy also :pac::pac:
Skin is not important in this case as I'll be doing shredded chicken tacos, along with a sheet of spare ribs and some sort of beef joint.

Experiment really.

SachaJ

I fancy doing pork on the Weber kettle on Sunday. Any recipes? Shoulder or butt? What temp etc?

The chan chan man

SachaJ wrote: »

I fancy doing pork on the Weber kettle on Sunday. Any recipes? Shoulder or butt? What temp etc?

Ah jasus - have you seen youtube?