Charcoal BBQ/Grilling

fitz · 01-10-2016 7:27pm

I've got a 5 pound beef chuck smoking in the kamado at the moment. Pics later...

fitz · 02-10-2016 8:13am

Done. Absolutely fantastic.

02-10-2016 11:20am

fitz wrote: »

Done. Absolutely fantastic.

Looks delicious, what time is lunch?

Great warm morning out there so maybe this will be one of the last days of good BBQ weather for a while.

fitz · 02-10-2016 1:56pm

[Deleted User] wrote: »

Looks delicious, what time is lunch?

Great warm morning out there so maybe this will be one of the last days of good BBQ weather for a while.

Bah, to hell with weather, I'm gonna be using the kamado right through the winter...

thereitisgone · 02-10-2016 4:47pm

fitz wrote: »

Done. Absolutely fantastic.

Your bark looks really good, what rub did you use and what did you add later

fitz · 02-10-2016 4:59pm

thereitisgone wrote: »

Your bark looks really good, what rub did you use and what did you add later

Made a slather with oil, Coleman's yellow hot dog mustard, and soft brown sugar. Brushed that on liberally and then used the rub here (without the garlic):

http://www.weber.com/recipes/pork/coffee-rubbed-ribs-with-coffee-barbecue-sauce

Smoked over lumpwood with some mesquite chunks at 250F, took nearly 15 hours to hit 195F internal temp. If you want to try a cheaper and easier alternative to brisket, getting a big piece of chuck is definitely a cook worth giving a go...

thereitisgone · 03-10-2016 4:59pm

fitz wrote: »

thereitisgone wrote: »

Your bark looks really good, what rub did you use and what did you add later

Made a slather with oil, Coleman's yellow hot dog mustard, and soft brown sugar. Brushed that on liberally and then used the rub here (without the garlic):

http://www.weber.com/recipes/pork/coffee-rubbed-ribs-with-coffee-barbecue-sauce

Smoked over lumpwood with some mesquite chunks at 250F, took nearly 15 hours to hit 195F internal temp. If you want to try a cheaper and easier alternative to brisket, getting a big piece of chuck is definitely a cook worth giving a go...

Ok so you put the colemans, oil and brown sugar on before the rub, i have been doing it differently, normally the rub first, 24 hours before and as it cooks spraying it with apple juice in the last third of cooking, but i found this was just wasteful, it just ran off the meat.
Last time i went for my old practice from marinating meat for grilling of mixing honey and soya sauce and brushing that on a few times near the last third of the smoke and got a better bark than before but will definitely think about your method.
Great thread, very interesting to hear different ways of getting to the perfect smoke.
Definitely not obsessive pastime at all.:angel:

Also how was the Mesquite have been so tempted to try it but have been put off by research that it is so strong, actually had a bag in the basket couple of weeks ago but decided against it in the end. Am in Finland so smoking here is very common, but was afraid the mesquite might be a bit too strong for some guests.

Brian? · 03-10-2016 6:28pm

fitz wrote: »

Made a slather with oil, Coleman's yellow hot dog mustard, and soft brown sugar. Brushed that on liberally and then used the rub here (without the garlic):

http://www.weber.com/recipes/pork/coffee-rubbed-ribs-with-coffee-barbecue-sauce

Smoked over lumpwood with some mesquite chunks at 250F, took nearly 15 hours to hit 195F internal temp. If you want to try a cheaper and easier alternative to brisket, getting a big piece of chuck is definitely a cook worth giving a go...

Muat give it a go. But I'd expect to pay more per kg for chuck than brisket.

fitz · 03-10-2016 8:56pm

thereitisgone wrote: »

Ok so you put the colemans, oil and brown sugar on before the rub, i have been doing it differently, normally the rub first, 24 hours before and as it cooks spraying it with apple juice in the last third of cooking, but i found this was just wasteful, it just ran off the meat.
Last time i went for my old practice from marinating meat for grilling of mixing honey and soya sauce and brushing that on a few times near the last third of the smoke and got a better bark than before but will definitely think about your method.
Great thread, very interesting to hear different ways of getting to the perfect smoke.
Definitely not obsessive pastime at all.:angel:

Also how was the Mesquite have been so tempted to try it but have been put off by research that it is so strong, actually had a bag in the basket couple of weeks ago but decided against it in the end. Am in Finland so smoking here is very common, but was afraid the mesquite might be a bit too strong for some guests.

Yeah, the slather gives the rub something to stick more easily to, also makes it much easier to see where and how much rub you've shaken on. You could use French's mustard, I used the Coleman's cause the missus is allergic to garlic, and French's has garlic in it. Have used Dijon before too.

Mesquite definitely isn't subtle, but I only use about 3 chunks, and maybe a couple of extra chips from the bottom of the bag. Its a spicy kind of smoke, I like it. Try it out and just go easy...

niallam · 11-10-2016 10:18pm

Ribs smoked with apple and hickory and triple glazed with a Jack Daniels sauce.
My best ones yet (",)

surball · 11-10-2016 10:39pm

niallam wrote: »

Ribs smoked with apple and hickory and triple glazed with a Jack Daniels sauce.
My best ones yet (",)

These look very nice. Moist too. Would you mind sharing the recipe and method?

niallam · 12-10-2016 12:11pm

surball wrote: »

These look very nice. Moist too. Would you mind sharing the recipe and method?

Can't share the recipes really, weeks and weeks of practice for competing at the big grill next year and trying to get them better every time ðŸ‘
My own rub and BBQ sauce.

Method is roughly the 3-2-1 method, my smoker is a reverse flow and if I stack the ribs I could fit 20+ racks on at the 1 time but I usually only cook about 10 racks and they fit perfectly all flat on it.

RasTa · 12-10-2016 12:37pm

^ Get out

beertons · 12-10-2016 1:45pm

Great price with the sterling now, urge to purchase a large kettle and smokey mountain intense.

fitz · 12-10-2016 1:56pm

beertons wrote: »

Great price with the sterling now, urge to purchase a large kettle and smokey mountain intense.

Hold off and get a kamado.
You won't regret spending the extra cash.

budgemook · 12-10-2016 2:07pm

Sorry if this is not the right thread but it seems like it is. Poster above just suggested a Kamodo over a kettle smoker. Is that the general consensus? I've been considering getting a Kamodo (big green egg or kamodo joe probably) for some time and the sterling price might just push that over the line but a friend of mine in America who has been big into the smoking and barbecuing for years suggested a combo grill smoker instead (LINK) and said that Kamodos are great but can be difficult to cool down if they get too hot.

Any thoughts on this?

fitz · 12-10-2016 2:45pm

budgemook wrote: »

Sorry if this is not the right thread but it seems like it is. Poster above just suggested a Kamodo over a kettle smoker. Is that the general consensus? I've been considering getting a Kamodo (big green egg or kamodo joe probably) for some time and the sterling price might just push that over the line but a friend of mine in America who has been big into the smoking and barbecuing for years suggested a combo grill smoker instead (LINK) and said that Kamodos are great but can be difficult to cool down if they get too hot.

Any thoughts on this?

This is true.
If you let the temp go over your target for too long, it can take a while to get it back down, but that's also because retaining heat is one of the ceramic's strengths...it's why i can do a 15 hour cook on one load of charcoal and still have maybe a third of the charcoal or more that I can re-use on the next cook.

There's more effort involved than the convenience of a gas bbq, but you won't get the same 600F+ temperatures off a gas burner for searing steak either. I've baked bread, cooked pizza, smoked and grilled meat and veg on my Kamado Joe...the versatility is one of the reasons it's worth the money.

budgemook · 12-10-2016 3:27pm

fitz wrote: »

This is true.
If you let the temp go over your target for too long, it can take a while to get it back down, but that's also because retaining heat is one of the ceramic's strengths...it's why i can do a 15 hour cook on one load of charcoal and still have maybe a third of the charcoal or more that I can re-use on the next cook.

There's more effort involved than the convenience of a gas bbq, but you won't get the same 600F+ temperatures off a gas burner for searing steak either. I've baked bread, cooked pizza, smoked and grilled meat and veg on my Kamado Joe...the versatility is one of the reasons it's worth the money.

Thanks. Can be got for under €1000 euros up north at the moment. Very tempting. Versatility would be a big selling point for me. I'm mainly after something for slow cooking but being able to cook Pizza at super high temperatures too? Shut up and take my money.

beertons · 12-10-2016 4:17pm

fitz wrote: »

Hold off and get a kamado.
You won't regret spending the extra cash.

On which one?

fitz · 12-10-2016 6:46pm

beertons wrote: »

On which one?

I've got the Kamado Joe Classic, as does Oleras on here too. You get more included with the Joe than with a Big Green Egg, and the BGE accessories stay to track up cost wise. The KJ is much better value imo.

budgemook · 12-10-2016 6:49pm

fitz wrote: »

I've got the Kamado Joe Classic, as does Oleras on here too. You get more included with the Joe than with a Big Green Egg, and the BGE accessories stay to track up cost wise. The KJ is much better value imo.

Is the Kamado Joe 18" big enough for a 12lb Turkey, or would you need the Big Joe?

fitz · 12-10-2016 8:03pm

I'd say so...

beertons · 12-10-2016 8:23pm

My finger is hovering over the purchase button. So am I dropping the smokey mountain, and getting the kettle or is the joe a dual player?

fitz · 12-10-2016 9:05pm

beertons wrote: »

My finger is hovering over the purchase button. So am I dropping the smokey mountain, and getting the kettle or is the joe a dual player?

Dual player...
Anything you can do in a kettle you should be able to do in a kamado.
If you do get one, woodfuel.ie is your place to go for restaurant grade lumpwood charcoal to use in it.

budgemook · 12-10-2016 9:20pm

beertons wrote: »

My finger is hovering over the purchase button. So am I dropping the smokey mountain, and getting the kettle or is the joe a dual player?

Where are you buying?

catho_monster · 13-10-2016 6:10am

budgemook wrote: »

Is the Kamado Joe 18" big enough for a 12lb Turkey, or would you need the Big Joe?

Size wise, apparently you can go up to 20lb in the classic:
http://www.kamadojoe.com/mojoe/mojoe1211.html

beertons · 13-10-2016 5:59pm

budgemook wrote: »

Where are you buying?

I was looking on keengardener.co.uk, but if anyone has another suggestion, I'll look there too. The classic Joe is £938.

RasTa · 13-10-2016 6:44pm

beertons wrote: »

I was looking on keengardener.co.uk, but if anyone has another suggestion, I'll look there too. The classic Joe is £938.

£900 here

https://shop.cdsf.co.uk/product-category/outdoor-living/kamado-joe-clay-ovens/

oleras · 14-10-2016 11:15am

beertons wrote: »

I was looking on keengardener.co.uk, but if anyone has another suggestion, I'll look there too. The classic Joe is £938.

Dont forget to include shipping, i was quoted £100 from Russums !

http://pricespy.co.uk/product.php?p=1095793

Once you go over £1050 you are nearly on parity with an Irish site., i went with outdoor.ie after i was quoted the 100 to ship from the UK, the savings i was making at that stage were negligible and i got more peace of mind purchasing from an Irish supplier in case anything went wrong.

budgemook · 14-10-2016 12:52pm

I'll be buying one in about a month. Will see how sterling is looking then and make a decision on whether to get one somewhere in Dublin or to make the short trip up North. I'd rather buy locally but if savings are around 200 euros then I might make the trip.

If I am going to travel I'll post here. I could always pick up a second one and split travel costs or something.

*Charcoal* BBQ/Grilling

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Charcoal BBQ/Grilling