Got something to say or just want fewer pesky ads? Join us... 😊
[Food] Charcoal
- Thread starter Westdene Seagull
- Start date
jonnyrovers
mostly tinpot
Never had much agg getting it going, but since investing in one of THESE little beauties, its easier than pissing in a lake. Firelighters underneath, once its gone Kenny Rodgers on top (about 15 mins) then you're ready to scatter and grill.
Highly recommended to anyone who does REAL bbq-ing (as opposed to those lazily lighting a controllable gas grill outside, and convincing themselves that they're not basically standing in a kitchen with the roof off).
I've got one of those. Gamechanger!
jonnyrovers
mostly tinpot
This is my little beauty, with a smoker attached. Chuck a pork brisket in the smoker with some dampened applewood wood chips in there for 4-5 hours, and you've basically got yourself some sex on your plate.
I've just bought the Landmann version of that beauty! Cannot wait for it to arrive! Any top tips graciously received
Yes but think how much drink you could buy instead with £1200
I know how many times I could go down the chip shop and offie
I've just bought the Landmann version of that beauty! Cannot wait for it to arrive! Any top tips graciously received
Draw a smiley face on the front and paint it blue, it will look like a young Thomas The Tank Engine.
Easy 10
Brain dead MUG SHEEP
I've just bought the Landmann version of that beauty! Cannot wait for it to arrive! Any top tips graciously received
My biggest tip would be to resist the temptation to keep lifting the lid to check on it - is drastically reduces the temperature instantly, which takes ages to build up again. Keep the charcoals going in the main chamber, and trust that its not gonna burn as its not directly over the main coals. You'll be in proper smoked heaven.
My brother in law has a revolving rotisserie BBQ, which produced the most phenomenal crackling results off a pork joint I have ever experienced (Christmas Day). That is my next step.
juliant
Well-known member
Cheers. Shes a cracking piece of kit. Great for low and slow meats such as a pork shoulder or brisket or go hot and fast and add an accessory rack where i can add a dutch oven or a wok and cook a curry or pizza. I fire it up at least 4 times a week and would never touch a Gas bbq again. Costs me a fortune in coal but its worth it for the taste.
juliant
Well-known member
I've just bought the Landmann version of that beauty! Cannot wait for it to arrive! Any top tips graciously received
Get yourself a meat thermometer such as a 'meater' or inkbird IBT-4xs with probes. You can link them to your phone to monitor the pit temp and the temperature of the meat. Always cook to temperature and not to time and as Easy says if you lift the lid you lose the heat. There is a great saying, if your looking it aint cooking !
And dont use cheap charcoal as its made with a lot of crap that will affect the taste. Check out Green olive charcoal based in West Sussex or Holm oak charcoal (google london log company)
Lastly enjoy it and have fun !
LamieRobertson
Not awoke
All this discussion about bbq’s should bring on some rain
I tell you what brought some rain.
I'm sure it hadn't rained for 3 weeks until last Thursday lunchtime, I checked and double checked the forecast, but as soon as I started fitting new felt to my shed roof, the heavens opened. FFS
GT49er
Well-known member
That's called a 'cooker'.................
jonnyrovers
mostly tinpot
That's exactly what my carnivorous South African mate said. Specifically 'If you keep lookin, your meat ain't cookin'. On his advice i've ordered a digital meat thermometer that stays in the joint and transmits to a reader on the outside.
Most excited I've been for years!!
jonnyrovers
mostly tinpot
Haha I just replied to an earlier post and you've 100% backed up the advice I've been given, almost word for word!
I was unaware that the charcoal quality affects the outcome. I'll avoid using the self lighting crap then. I guess lump wood charcoal beats briquettes? I've heard cherry, oak, and apple wood chips add a nice bit of flavour?
OzMike
Well-known member
This is my little beauty, with a smoker attached. Chuck a pork brisket in the smoker with some dampened applewood wood chips in there for 4-5 hours, and you've basically got yourself some sex on your plate.
A mate has one of these and I must admit having been invited round for the test run, the food was something else.
Ribs that were so tasty and pork that just pulled off the bone.
I gave into a gas bbq for convenience, I bought a bag of lava rocks and put them under the open griddle plate.
When they get hot they glow red and when the fat from the meat drops on them it burns and give a real bbq taste to the food.
Squashing steaks and burgers causes lots to fall down and large flames are produced, hence flame grilling can be done for added flavour.
juliant
Well-known member
Definitely avoid the self-lighting coals, they have accelerants in them to get them going. That will affect the taste yes. Chimney starter and a fire lighter and your cooking in 20 minutes. I personally avoid briquettes unless weber ones as they are compacted and can also contain additives. Lump wood is my go to as using a Kamado cooker like mine you can just light the middle and get it going low and slow using the air vents to control the temperature. The best I have used is holm oak charcoal , can do a 17 hour cook on 1 basket of fuel going low and slow.
The fruit woods will add flavour definitely. Nothing like pulling a piece of meat apart to see that sweet red smoke ring. I would use lumps of wood rather than chips . No need to soak and last longer as the chips burn quick. Also bear in mind that most meat will only soak up the smoke in the 1st 2 hours so dont keep adding as your just wasting wood. Different woods types go best with certain meat. Hickory for example is quite a strong taste. If you know any tree surgeons get in contact as you will be amazed what they can supply you with if not Amazon or a decent garden centre is your best bet
You tube is a brilliant source to see what can be achieved , feel free to PM if you want some accounts to follow that will give you ideas. Its an amazing hobby I find but i do have the advantage of working from home 100% so have the ability to do a lot of cooks during my working day by using my phone to monitor things. Have spent just over 2k in the last year on my setup but keeps me out of trouble and the wife doesnt have to cook much !
Enjoy !
Any excuse to post a picture of my monster of a BBQ (it’s actually a Parrilla)
Being able to move the grill up and down is such a game changer. It’s so much easier to cook on when you can adjust the temperature.
**** me Commander, that looks like the remains of a Cold War Nuclear Shelter [emoji23][emoji23][emoji23][emoji23]
It can cook enough to feed most of the Soviet Union.
Stumpy Tim
Well-known member
Lucky given your appetite!
Stumpy Tim
Well-known member
Never had much agg getting it going, but since investing in one of THESE little beauties, its easier than pissing in a lake. Firelighters underneath, once its gone Kenny Rodgers on top (about 15 mins) then you're ready to scatter and grill.
Highly recommended to anyone who does REAL bbq-ing (as opposed to those lazily lighting a controllable gas grill outside, and convincing themselves that they're not basically standing in a kitchen with the roof off).
It still feels like CHEATING