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The Smoking and BBQ thread

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On 04/08/2019 at 15:48, Cras said:

Some pictures of this weekend.

 

Meat arrives - some trimming needed!

meat.thumb.jpg.93049c09853b33266322ed81ada52337.jpg

 

Ron the smoker is loaded up with brisket and pork, just before midnight Friday

 

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Morning check, looking good.

 

morning.thumb.jpg.889377fa1315f228d7235e2bd36695bf.jpg

 

How many people were you feeding?!

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Did pulled pork on the traeger yesterday, turned out awesome.

 

Got a 5lb cut of pork butt, cut it into more manageable pieces, trimmed the excess fat and used a basic Montreal steak style dry rub then put it in the fridge overnight.

 

Stuck it on the traeger at about 8am:

 

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Took it off about 4 hours later, wrapped it in foil and poured about a cup of apple juice into each foil pouch then stuck it back in:

 

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Left if for another 6 hours or so and took it out and let it sit in the foil for about 45mins.

 

Turned out amazing, literally just fell apart :)

 

IMG-2717.JPG

 

Delicious!

 

IMG-2719.JPG

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On 04/10/2019 at 15:17, Jonny5 said:

Why? You already have one. 

 

I like Weber stuff I guess... I’ve been tempted all summer to get the new Traeger esp a double lined one so this is merely an extension of that plan - I never claimed it was a sensible idea!

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4 hours ago, The Hierophant said:

Anyone done a turkey for Christmas on the BBQ?


yeah, its really good.

 

indirect heat, brine and spatchcock the bird to ensure even cooking. More recently moved to a big crown as we all prefer the white meat and even easier to cook evenly.

 

cooks really fast too as no big cavity to heat thru.

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https://amazingribs.com/tested-recipes/turkey-recipes/bbq-and-grilled-turkey-recipe

 

I've cooked a turkey before on a Weber kettle using the snake method following those instructions. 

 

One thing I would say is that there's way too much liquid in that gravy recipe. I had to use one of those disposable turkey trays to hold it all and that completely messed up the flow of air through the kettle. That meant I couldn't get it up to 325°F so the cook ended up taking almost two hours longer than it should have. Still nice in the end but obviously not what it should be. And the turkey gravy was too smoky for anyone to enjoy. :doh:

 

The second time I just used a standard drip sized drip tray half filled with water. Got the kettle up to temp, and holding temp, way easier so the bird cooked on time and was delicious. Not what I'd consider a traditional BBQ taste but universal thumbs up. No gravy that time but I'm sure there's good recipes out there for using the giblets and trimmings to make a cook gravy. 

 

 

Fake Edit: I see they've added instructions for using a slow n sear. Which is nice. 

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I have £2-300 to spend on a barbecue, ideally within the next week.

 

I'm looking for gas, for typical family and entertaining cooking. Any recomendations?

 

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There are also such variants of grilling, maybe on this site and gas, but this page has long been in my browser bookmarks.

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Pretty close to ordering but can any of the Traeger owners let me know how much running noise they make? Am pretty close to the neighbours, know that the Green Mountain Grills are pretty loud every time they pull through pellets. @Jonny5 @Shimmyhill @Nick_L

 

Also how much smoke they produce? Know this is going to be dependant on other factors like wood but in general would it be enough to annoy if you were sat fairly close?

 

Still undecided on this or a Kamado - cheers

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8 minutes ago, joe chin said:

Pretty close to ordering but can any of the Traeger owners let me know how much running noise they make? Am pretty close to the neighbours, know that the Green Mountain Grills are pretty loud every time they pull through pellets. @Jonny5 @Shimmyhill @Nick_L

 

Also how much smoke they produce? Know this is going to be dependant on other factors like wood but in general would it be enough to annoy if you were sat fairly close?

 

Still undecided on this or a Kamado - cheers

 

You can't hear the auger pulling pellets through once the fan is running.  Its not loud as such, think of a PC fan running at high speed.  How much smoke depends on the setting, they have a smoke setting which ups the amount produced, but how annoying the smoke is depends on the flavour.  I found hickory is the most pungent and even though you don't see much smoke after 5 - 10 mins near the thing your clothes will smell of hickory all day.

 

I think the choice between a Traeger or a Kamado comes down to if you want the set-and-forget temperature control or not.  The Kamado will be more versatile and you can grill on it as well as do low and slow but obviously you have to manage the fire yourself.   

 

The Traeger is a great second cooker if you already have a grill, but I wouldn't have one as my only BBQ.

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49 minutes ago, Jonny5 said:

 

You can't hear the auger pulling pellets through once the fan is running.  Its not loud as such, think of a PC fan running at high speed.  How much smoke depends on the setting, they have a smoke setting which ups the amount produced, but how annoying the smoke is depends on the flavour.  I found hickory is the most pungent and even though you don't see much smoke after 5 - 10 mins near the thing your clothes will smell of hickory all day.

 

I think the choice between a Traeger or a Kamado comes down to if you want the set-and-forget temperature control or not.  The Kamado will be more versatile and you can grill on it as well as do low and slow but obviously you have to manage the fire yourself.   

 

The Traeger is a great second cooker if you already have a grill, but I wouldn't have one as my only BBQ.

 

Thanks for the quick response..! Yeah other than a portable weber this will be my only bbq. I was hoping I could get by if I wanted to do the odd sear on one or some veg.

 

I'd like to go the Kamado route but money seems to be half again on top plus I know I'd use it more it everything was automated - though it'd be nice to have the option.

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I’ve been using my Kamado Joe junior a couple of times a week, being at home its ideal for a quick fire up for burgers or steak on a week night.

 

Previously only really used my bigger Primo XL at weekends when I had more time.

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56 minutes ago, joe chin said:

 

Thanks for the quick response..! Yeah other than a portable weber this will be my only bbq. I was hoping I could get by if I wanted to do the odd sear on one or some veg.

 

I'd like to go the Kamado route but money seems to be half again on top plus I know I'd use it more it everything was automated - though it'd be nice to have the option.


Think of it like an oven. You can cook sausages, burgers or even steak in the oven but it’s not the best way.  
 

I use my Weber kettle more than the Traeger as we’re doing quick bbq dinners for the kids way more than 12 hour low and slow pork cooks. 

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I can agree with everything @Jonny5 has said on the Traeger

 

Definitely wouldn't recommend one as your only grill as said - I have a gas weber as well. The Traeger is awesome, but you cant just turn it on and cook burgers in 5 mins etc

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@joe chin  Charcoal Weber, Traeger and pizza oven are my current combo - I have cooked burgers on the Traeger and it does a good job when ramped up high - way better than in an oven and prolly better than a gas BBQ in my opinion... you can also do vastly more on one compared to a Charcoal bbq as lots more retail space.

 

Having said that charcoal all the way for burgers, fired ours up for dinner last night - 2 veggie burgers only no less :lol:

 

I love my Traeger and miss not having it at the moment but if I could only have one unit it would be a Weber with a slow n sear or a Kamado BBQ!

 

Smoke wise, I now live on a new build estate and would feel uncomfortable using the Traeger as when you are smoking there is enough smoke to cause poss neighbour issues esp when it could be going for 18 hours - noise isn’t an issue.

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Looking for a bit of help, would anybody recommend either of these? I have a JL voucher which is about to expire. There are only two of us so a compact seems right.
 

https://www.johnlewis.com/weber-go-anywhere-charcoal-bbq/p721705

https://www.johnlewis.com/weber-smokey-joe-premium-kettle-charcoal-bbq/p323410

 

Would we be able to cook a pizza on the Smokey Joe or would we need something bigger?

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I have a Smokey Joe (first BBQ, was for two of us as well). It’s very good, but in no way is it worth £80 :unsure:

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On 25/04/2020 at 13:26, Laminated Tramp said:

Looking for a bit of help, would anybody recommend either of these? I have a JL voucher which is about to expire. There are only two of us so a compact seems right.
 

https://www.johnlewis.com/weber-go-anywhere-charcoal-bbq/p721705

https://www.johnlewis.com/weber-smokey-joe-premium-kettle-charcoal-bbq/p323410

 

Would we be able to cook a pizza on the Smokey Joe or would we need something bigger?


They are both very good esp when bought out of season, I’ve seen them as low as £20ish but of course as I now want one again they are full price!

 

You can use a pizza stone on them but like any BBQ they don’t really get any hotter than an oven, even my full size Weber with slow n sear that easily hits 500c+ grill temp didn’t do a pizza as well as I thought, you need the flames licking above it seems and some people add wood for this on a kettle bbq - not an option with a portable one!

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9 minutes ago, Shimmyhill said:

You can use a pizza stone on them but like any BBQ they don’t really get any hotter than an oven, even my full size Weber with slow n sear that easily hits 500c+ grill temp didn’t do a pizza as well as I thought, you need the flames licking above it seems and some people add wood for this on a kettle bbq - not an option with a portable one!

 

wonder if the issue with the Weber is the heat escaping thru the thin metal lid ? I've got my big Primo Kamado up to the insane pizza temps and the thick wall/lid ensures the heat wraps round and cooks down from the top as well as the heat from the stone underneath, more akin to a brick or custom pizza oven. 

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