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*Charcoal* BBQ/Grilling
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Gloomtastic! wrote: »Independence Day tomorrow. Any cooks planned?
Baby backs, memphis dust, apple chunks
Edit - picked up a new Weber MT 57 the other day (the one without the hinge) along with a thermopro TP08 so gonna fire em in that and see how they go. First attempt at smoking anything in a kettle so fingers crossed.0 -
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Probably just need a sticky thread where that kind of info is held so all questions can just be redirected there.the beer revolu wrote: »Perhaps this thread needs to be split into a cooking charcoal bbq thread and a sourcing charcoal thread?
Yet another bbq thread?
Well yes.
I don't have a charcoal bbq but I love reading and seeing what people are doing on theirs but the thread is completely bogged down with, "where can I buy charcoal", questions and answers.
Anyone else like this?I am anxiously awaiting the pellet grill thread.:DThen we,ll need an offset stick burner thread, which will then have to be followed up by an Asado threadSorry about that guys n gals.
Wasn't aware that it was moot subject.....relatively new to the Charcoal Thread.the beer revolu wrote: »Not having a go at you or anyone else.
Currently, this is the obvious place to ask about buying charcoal.
I was merely suggesting that there could be somewhere else for such questions.maybe those that don't want to read about charcoal in the charcoal thread should just read the gas thread.
i don't think i've ever been in there as i don't really mind what people are cooking on gas, but it would appear if people want a thread about BBQ that doesn't mention charcoal the thread already exists.
FFS, we've too many bbq threads already without suggesting splitting off into another.Shakey_jake wrote: »It really doesn't, this thread is the charcoal BBQ grilling thread
You see charcoal is an integral part of Bbq / Smoking, you might not understand that since you cook on gas
So please just stopThe chan chan man wrote: »Where do we stop then? What if people don’t like reading about namibian lumpwood in the ‘where can I buy briquettes thread’?!
I think its all fine in one big charcoal bbq thread. I didn’t even see the point in a seprate kamado thread, I like all bbq’s...except gas...because they’re just outdoor cookers and as such deserve their own thread!I had forgotten about the dedicated Kamado threadthe beer revolu wrote: »Jaysus, keep yer knickers on lads - it was only a suggestion.
Some real arsey charcoal snobbery evident in some of the responses - go back to your gas thread, you peasant!
I'm unpleasantly surprised at the hostile responses and shltty attitudes.Kirk Van Houten wrote: »I don't agree about the snobbery, but God I love Mrs bucket. I had to thank the post!
Hi Guys.
I'm going to spill the beans here FYI @Gloomtasic
So, a year ago, I PM'ed Gloomtasic suggesting a separate "Gas" BBQ thread, as there are some who charcoal, and some who like gas- so it would be an easier go-to place if you had gas queries and search that thread for the answer. So, they stole my idea, and created a thread
And one year on, it's had 300+ posts- that's 300 posts, you charcoal guys don't have to worry about, and it's provided great guidance to those gas guys and girls out there who are either having gas-specific issues when cooking, or looking at what to buy.
That's 300+ posts in less than 1 year. This thread has 3000+ posts in over 10 years- so, I think the Gas thread has been a success.
Now to the Kamado thread. A number of weeks ago, again, I emailed Gloomtastic! asking what they thought of a separate Kamado thread. I was reluctant to open one, based on the sort of kick-back as seen above.
My "augment" was based on the different nature of cooking, especially low and slow, which is far smoother with kamado, but more importantly, coupled with a predicted rise in the purchase of kamados and the resultant queries that that would bring-, as we've seen with the cheap Lidl offer recently. Not many on this thread are using Kamado's right now. (And please don't reply saying you are, the majority aren't)
They agreed, and I asked Gloomtasic! to open the thread, being the moderator, I thought it might be less contentious. Obviously not, but I don't want Gloomtasic! made at fault here- the suggestions for both the Gas thread, and the Kamado thread, were both mine. And both are doing well.
A few above have suggested a sticky for "where do i buy good charcoal?"- you know what, I think that's a great idea too- especially if bargains were highlighted- good charcoal is expensive so why not?
I like this charcoal thread- but it's been going since 2009, and currently has less posts per year, than the Gas thread.
Splitting the thread has helped reduce the amount of queries and has helped non-charcoal people get their questions answered quickly and focused the attention on cooking and tips (which I imagine most posters want to focus on?)
So can we all just get along and be united in our great interest in BBQ'ing great food and save our arguments for the best rub recipes, the best flavourings, the skills of low and slow or indeed high-heat searing.0 -
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Gloomtastic! wrote: »Independence Day tomorrow. Any cooks planned?
Some American friends coming on Sunday. Ribs and tri tip.they/them/theirs
And so on, and so on …. - Slavoj Žižek
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Deleted User wrote: »Hi Guys.
I'm going to spill the beans here FYI @Gloomtasic
So, a year ago, I PM'ed Gloomtasic suggesting a separate "Gas" BBQ thread, as there are some who charcoal, and some who like gas- so it would be an easier go-to place if you had gas queries and search that thread for the answer. So, they stole my idea, and created a thread
And one year on, it's had 300+ posts- that's 300 posts, you charcoal guys don't have to worry about, and it's provided great guidance to those gas guys and girls out there who are either having gas-specific issues when cooking, or looking at what to buy.
That's 300+ posts in less than 1 year. This thread has 3000+ posts in over 10 years- so, I think the Gas thread has been a success.
Now to the Kamado thread. A number of weeks ago, again, I emailed Gloomtastic! asking what they thought of a separate Kamado thread. I was reluctant to open one, based on the sort of kick-back as seen above.
My "augment" was based on the different nature of cooking, especially low and slow, which is far smoother with kamado, but more importantly, coupled with a predicted rise in the purchase of kamados and the resultant queries that that would bring-, as we've seen with the cheap Lidl offer recently. Not many on this thread are using Kamado's right now. (And please don't reply saying you are, the majority aren't)
They agreed, and I asked Gloomtasic! to open the thread, being the moderator, I thought it might be less contentious. Obviously not, but I don't want Gloomtasic! made at fault here- the suggestions for both the Gas thread, and the Kamado thread, were both mine. And both are doing well.
A few above have suggested a sticky for "where do i buy good charcoal?"- you know what, I think that's a great idea too- especially if bargains were highlighted- good charcoal is expensive so why not?
I like this charcoal thread- but it's been going since 2009, and currently has less posts per year, than the Gas thread.
Splitting the thread has helped reduce the amount of queries and has helped non-charcoal people get their questions answered quickly and focused the attention on cooking and tips (which I imagine most posters want to focus on?)
So can we all just get along and be united in our great interest in BBQ'ing great food and save our arguments for the best rub recipes, the best flavourings, the skills of low and slow or indeed high-heat searing.
Thanks PlentyOhToole. After 20 years of marriage and two teenage kids, I believe I now have skin like a bull elephant and really couldn't give a toss what people think about me on an anonymous forum.
Posters here should always remember that no one is pointing a gun at your head and forcing you to post in whatever thread. It's always at your own free will.
If people are feeling upset about a particular thread, I suggest they go and make some no knead bread. It's so simple, you cannot fail to feel better about yourself and the world when you produce something so good.
The simplest recipe is here https://pinchofyum.com/no-knead-bread
:cool:0 -
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You ain't wrong mate and that was original plan till herself cooked them last night so last minute change of plan. Raging as well because they were good steaks so don't get to grill.
Sod it crispy bread and salad will do.
By skewering them, you’re missing out on all the lovely juices prawns give out while cooking. Can you fry/griddle them on the bbq with some butter/olive oil and maybe a bit of shallot and chilli. Then you can soak up the juices with your crusty bread. 0 -
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