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*Charcoal* BBQ/Grilling

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    #782
    RasTa
    Closed Accounts Posts: 15,116 ✭✭✭✭RasTa


    Yeah they look alright, wack up the heat to 600+ and you know not to bother with the paper again. Leave the stone in from the start, should take 5mins max for the pizza to be done.

    I hope that was buffalo mozzarella!


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    #783
    oleras
    Registered Users Posts: 2,724 ✭✭✭oleras


    RasTa wrote: »
    Yeah they look alright, wack up the heat to 600+ and you know not to bother with the paper again. Leave the stone in from the start, should take 5mins max for the pizza to be done.

    I hope that was buffalo mozzarella!

    2.50 for a ball of buffalo, that was moo-cow @69c....:pac:


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    #784
    catho_monster
    Registered Users Posts: 1,479 ✭✭✭catho_monster


    maximum12 wrote: »
    You don't need oil in pizza dough but you absolutely do need sugar. The sugar is a food source for the yeast so your dough wouldn't have proved without it which would explain why it was inflexible. You should also use "strong" flour although you can use plain flour if stuck.

    I've never used sugar my pizza dough. Here's the Dan Lepard recipe that I use. I dust plenty of semolina on the pizza stone and on the tray to make the transfer to the kamado easier. Around 5 minutes over 600 for thin crispy perfect pizza.


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    #785
    RasTa
    Closed Accounts Posts: 15,116 ✭✭✭✭RasTa


    Just threw on a 2.5kg pork neck using this rub.

    http://bbqblvd.com/pulled-pork-how-to-smoke-pork-butt/

    Going to go on a 17 mile run, come back and devour the whole thing...


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    #786
    martinr5232
    Registered Users Posts: 2,298 ✭✭✭martinr5232


    Im half thinking of buying the 37cm smokey mountain im only getting into the whole smoking and indirect cooking.
    Would this be a good investment or should i go for the bigger one ??
    Thanks.


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    #787
    maximum12
    Closed Accounts Posts: 666 ✭✭✭maximum12


    martinr5232 wrote: »
    Im half thinking of buying the 37cm smokey mountain im only getting into the whole smoking and indirect cooking.
    Would this be a good investment or should i go for the bigger one ??
    Thanks.

    I've never owned one so can't comment but I see garden house in Malahide have it discounted to €299.


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    #788
    Brian?
    Moderators, Recreation & Hobbies Moderators Posts: 21,298 Mod ✭✭✭✭Brian?


    martinr5232 wrote: »
    Im half thinking of buying the 37cm smokey mountain im only getting into the whole smoking and indirect cooking.
    Would this be a good investment or should i go for the bigger one ??
    Thanks.

    Go big or go home ;).

    they/them/theirs


    And so on, and so on …. - Slavoj Žižek




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    #789
    Bigbok
    Banned (with Prison Access) Posts: 291 ✭✭Bigbok


    1st step --befriend a South African
    2nd step---- stop calling it a bbq!!Its a braai


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    #790
    Brian?
    Moderators, Recreation & Hobbies Moderators Posts: 21,298 Mod ✭✭✭✭Brian?


    martinr5232 wrote: »
    Im half thinking of buying the 37cm smokey mountain im only getting into the whole smoking and indirect cooking.
    Would this be a good investment or should i go for the bigger one ??
    Thanks.

    In all seriousness though I'd get at least the 47cm one.

    I have the 57cm. It's more than I need most of the time. But for big cooks it's phenomenal. I've done 12 racks of ribs without using a rib rack. If I got more rib racks I think I could 20+.

    My mate who has the 47cm, regularly borrows mine when he's entertaining.

    What I find with BBQs is that your skills and ambition will develop the longer you have a smoker, I thought all I ever needed was a kettle, this time next year you may regret not having more space on your smoker and buy a second one. Go big and you buy once.

    they/them/theirs


    And so on, and so on …. - Slavoj Žižek




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    #791
    MaceFace
    Closed Accounts Posts: 1,697 ✭✭✭MaceFace


      I generally agree - always get the biggest you can, although not owning a Smokey Mountain, I would have a few questions:
      * If getting a 57cm, would you tend to feed it more fuel and if so, can you "close down the smoker so it kills the fire allowing you to reuse the unused coals again?
      * Does it retain heat well, so for example, if one was to cook a whole chicken, would you need to use more fuel than if you were cooking the same in a smaller vessel?

      Assuming it makes little to no difference in cost of running for "day to day" cooking, I would also advise to get the bigger.


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      #792
      RasTa
      Closed Accounts Posts: 15,116 ✭✭✭✭RasTa


      If you're spending that much then go ceramic.


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      #793
      MaceFace
      Closed Accounts Posts: 1,697 ✭✭✭MaceFace


      RasTa wrote: »
      If you're spending that much then go ceramic.

      Ceramic cost over 50% more???


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      #794
      RasTa
      Closed Accounts Posts: 15,116 ✭✭✭✭RasTa


      MaceFace wrote: »
      Ceramic cost over 50% more???

      You'll save it on fuel within a year, maybe 2. It's 950 for the KJ and will last the rest of your life


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      #795
      Brian?
      Moderators, Recreation & Hobbies Moderators Posts: 21,298 Mod ✭✭✭✭Brian?


      MaceFace wrote: »
        I generally agree - always get the biggest you can, although not owning a Smokey Mountain, I would have a few questions:
        * If getting a 57cm, would you tend to feed it more fuel and if so, can you "close down the smoker so it kills the fire allowing you to reuse the unused coals again?

        I use the same amount of charcoal a 47cm would. I put a brick in the centre of the fire basket for sub 8 hour cooks. I don't need to add any fuel for anything under 8 hours, using good quality briquettes such as weber. In fact I used aldi briquettes on Sunday when I was stuck and I got 8 hours out of them.
        * Does it retain heat well, so for example, if one was to cook a whole chicken, would you need to use more fuel than if you were cooking the same in a smaller vessel?

        I would never use it for a chicken. I use the kettle. But from experience it wouldn't need anymore fuel, the smokey mountain retains heat very well.
        Assuming it makes little to no difference in cost of running for "day to day" cooking, I would also advise to get the bigger.

        Fuel usage isn't really an issue. I used my mates 47cm regularly before I got my 57cm and the fuel used was the same.

        they/them/theirs


        And so on, and so on …. - Slavoj Žižek




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        #796
        OldBean
        Registered Users Posts: 1,407 ✭✭✭OldBean


        the beer revolu wrote: »
        The butcher will charge according to whether it is bone in or out.
        They will either have it priced as boneless or they will weigh it, charge and then remove the bone.

        I was told to do it by a butcher a few years ago. Was restocking today and asked the butchers, they said for regulars they'd always give the price without the bone. YMMV

        Bigbok wrote: »
        1st step --befriend a South African
        2nd step---- stop calling it a bbq!!Its a braai

        Unless you're doing it American style, in which case it's all about the BBQ! Very different styles - if consider Braai to be much more akin to grilling.
        martinr5232 wrote: »
        Im half thinking of buying the 37cm smokey mountain im only getting into the whole smoking and indirect cooking.
        Would this be a good investment or should i go for the bigger one ??
        Thanks.

        I'd say go for the 47 - pretty much same fuel use and more room to play with. I have the 57 and find its not near as efficient as the smaller ones unless you're taking full advantage of the space.

        Or go ceramic as suggested.


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        #797
        oleras
        Registered Users Posts: 2,724 ✭✭✭oleras


        I see pallas foods are opening a click and collect center down here in Limerick, they already have one in Dublin, seems to be wholesale prices on meat. Does anyone know if they are open to the public ? I can register as a customer without a VAT number so i will assume yes, would be handy is so.


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        #798
        RasTa
        Closed Accounts Posts: 15,116 ✭✭✭✭RasTa


        oleras wrote: »
        I see pallas foods are opening a click and collect center down here in Limerick, they already have one in Dublin, seems to be wholesale prices on meat. Does anyone know if they are open to the public ? I can register as a customer without a VAT number so i will assume yes, would be handy is so.

        Feck sake I paid €7 a kg for my pork neck.


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        #799
        maximum12
        Closed Accounts Posts: 666 ✭✭✭maximum12


        Guys, when you say an Irish butcher can't do good pork shoulder or ribs, what is the problem with the cuts ? Want to try and explain to my local guy. Thanks


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        #800
        maximum12
        Closed Accounts Posts: 666 ✭✭✭maximum12


        catho_monster wrote: »
        I've never used sugar my pizza dough. Here's the Dan Lepard recipe that I use. I dust plenty of semolina on the pizza stone and on the tray to make the transfer to the kamado easier. Around 5 minutes over 600 for thin crispy perfect pizza.

        Yeah sorry, I was wrong about the mandatory sugar. The sugar will give the yeast a strong start and increase cell count but it will still ferment without the sugar.

        The recipe I use has pinch of sugar, no oil, a good 10 minutes of kneading and then an hour resting. I see yours has repeated light kneading but a good bit longer resting.


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        #801
        rubadub
        Registered Users Posts: 32,381 ✭✭✭✭rubadub


        Oldums strong flour has 1.4% naturally occuring sugar, 75.3% carbs overall.


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        #802
        oleras
        Registered Users Posts: 2,724 ✭✭✭oleras


        RasTa wrote: »
        Feck sake I paid €7 a kg for my pork neck.

        I just got myself a lump of it, from Polonez, Polish shop down here, 4.99/KG

        IMG_20160831_181601_1.jpg

        Ill get it rubbed later and stick it on in the morning.


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        #803
        unklerosco
        Registered Users Posts: 7,828 ✭✭✭unklerosco


        For anyone interested I'm gonna be sticking my 47cm WSM on adverts in the next few days..


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        #804
        Brian?
        Moderators, Recreation & Hobbies Moderators Posts: 21,298 Mod ✭✭✭✭Brian?


        unklerosco wrote: »
        For anyone interested I'm gonna be sticking my 47cm WSM on adverts in the next few days..

        Whatcha buying?

        they/them/theirs


        And so on, and so on …. - Slavoj Žižek




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        #805
        Brian?
        Moderators, Recreation & Hobbies Moderators Posts: 21,298 Mod ✭✭✭✭Brian?


        oleras wrote: »
        I just got myself a lump of it, from Polonez, Polish shop down here, 4.99/KG

        IMG_20160831_181601_1.jpg

        Ill get it rubbed later and stick it on in the morning.

        What's all this pork neck business? Are you treating it like shoulder?

        they/them/theirs


        And so on, and so on …. - Slavoj Žižek




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        #806
        unklerosco
        Registered Users Posts: 7,828 ✭✭✭unklerosco


        Brian? wrote: »
        unklerosco wrote: »
        For anyone interested I'm gonna be sticking my 47cm WSM on adverts in the next few days..

        Whatcha buying?

        Haven't decided yet.. I've too many BBQ's, missus will kill me if I buy another one without selling one first so something has to go..


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        #807
        oleras
        Registered Users Posts: 2,724 ✭✭✭oleras


        Brian? wrote: »
        What's all this pork neck business? Are you treating it like shoulder?

        It seems to have as many muscle groups as shoulder so lots of connective tissue and a nice lump of fat on it.

        Just rubbed it up same as a shoulder and in the fridge now.

        How long did you cook yours for RasTa ?


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        #808
        niallam
        Registered Users Posts: 699 ✭✭✭niallam


        Beech and Apple
        Beech was a log I'd in the shed all year so well seasoned, Apple got cut today so be ready in a few weeks, I'll put it in work close to a machine with huge heat output and it'll dry in no time :)


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        #809
        martinr5232
        Registered Users Posts: 2,298 ✭✭✭martinr5232


        unklerosco wrote:
        For anyone interested I'm gonna be sticking my 47cm WSM on adverts in the next few days..


        I might be interested if youre anywhere near me and the price is right.


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        #810
        oleras
        Registered Users Posts: 2,724 ✭✭✭oleras


        I was looking for a half moon cast iron griddle for the Joe classic last night and came across this one on the Uk Amazon, i then came across the same one on the the German site, half the price, a fiver to post it over here.


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        #811
        OldBean
        Registered Users Posts: 1,407 ✭✭✭OldBean


        I almost prefer neck to shoulder especially if it's only for 3/4 people - it's a lovely cut :)

        TKMax can be great for random BBQ gear. I've gotten some great boning knives, cast iron pans and even hickory chips in there. Would always spin by before ordering on Amazon on the off chance.


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