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[Food] The Barbeque Thread
- Thread starter Triggaaar
- Start date
I've got a Kamado Joe and it's been a great investment. I had the same concerns as you, but I've used it far more than I was expecting - throughout the year, regardless of weather. The ceramic means that it retains heat after you open and shut it, so it's basically like an oven as you can control the temperature really well. It makes it much more versatile than a standard barbecue, you can cook pretty much anything on it. Low and slow meats (beautiful when smoked using deflector plates and some wood chunks), grilling, stews/curries, and can even get them high enough for pizzas, though obviously not as easy as a pizza oven. We cooked the majority of our Christmas dinner on there last year, with the turkey rotisseried.
It is expensive though, and the problem is once you've shelled out a grand or so for the kamado itself, you then want to buy all the accessories.
Take me to your leader Earthling,
Withdean11
Well-known member
Now this is my sort of thread.
Given my diet is 90% meat, i find myself cooking outside every day, meaning i have invested in quite the collection.
I have;
Oklahoma Joe's Offset Smoker
WeberQ2000
Weber Kettle
and recently got a PitBoss Navigator 1230 Pellet/Gas Combo
The Pitboss has pretty much made the two Webers redundant, so they will be going.
My Offset Smoker is very much a hobby BBQ. You have to dedicate time into each cook and manage the temps, but there really is no better way of cooking Pulled Pork/Beef Ribs/Brisket etc.
The Pellet side of my PitBoss is new to me, and relatively new to BBQ but offers a fantastic alternative to cooking large cuts without needing to be standing by. You can set the temp and leave it overnight if you wanted. The end product is not as good as an offset smoker, but still very good.
I share many of the thoughts about Gas grills on this thread, but sometimes you just want/need a quick option if the kids just want a burger, or you want to cook often without the missus complaining that you've smoked out the kitchen. The PitBoss does have the advantage of being able to open up a vent between the two chambers and allow the wood fire smoke to enter, so you don't lose out on flavour.
Given my diet is 90% meat, i find myself cooking outside every day, meaning i have invested in quite the collection.
I have;
Oklahoma Joe's Offset Smoker
WeberQ2000
Weber Kettle
and recently got a PitBoss Navigator 1230 Pellet/Gas Combo
The Pitboss has pretty much made the two Webers redundant, so they will be going.
My Offset Smoker is very much a hobby BBQ. You have to dedicate time into each cook and manage the temps, but there really is no better way of cooking Pulled Pork/Beef Ribs/Brisket etc.
The Pellet side of my PitBoss is new to me, and relatively new to BBQ but offers a fantastic alternative to cooking large cuts without needing to be standing by. You can set the temp and leave it overnight if you wanted. The end product is not as good as an offset smoker, but still very good.
I share many of the thoughts about Gas grills on this thread, but sometimes you just want/need a quick option if the kids just want a burger, or you want to cook often without the missus complaining that you've smoked out the kitchen. The PitBoss does have the advantage of being able to open up a vent between the two chambers and allow the wood fire smoke to enter, so you don't lose out on flavour.
Agreed!
(And an electric car is just a domestic appliance!)I cook on wood that I've gathered and dried. Light it all with a single match. Can't beat it. And yes that does make me superior actually!
Obviously left it too close to the coals
juliant
Well-known member
My current setup. Keeps me sane and outside as I can cook all year round with the kamado. My wife says I have a problem …..
I have a cheap as chips tripod, with a chain that lifts a grill up and down, had it for years, never failed, brilliant. Cost £10
- Thread starter
- #49
What a great collection. I'm surprised you haven't got a ceramic too.
I'd like to hear more about some of your cooks.
Yeah I've set the fire alarm off cooking smash burgers in the kitchen, and the smoke detector's in the hall. Maybe I'll get a flat plate and use the Ninja.
What ambient temps do you do your smoking at? The Smoker setting on my Ninja only goes down to 120 (already hotter then I'd like), but the actual ambient temp is 130. Way too hot. I don't know if the Bake setting works differently, but the 120 on that actually runs at 120. Or I could use the Dehydrate function, which runs at 90 C.
I’ve got a Masterbuilt Gravity Series, which I love and hate at the same time.
Pros: great rotisserie and pizza oven. Can put food on it at a low temp and leave it - with no direct flame, you get the smoke and charcoal flavour with no risk of burning. Can control the temp from an app on my phone, even if I’m down the pub!
Cons: I hate the inconsistency of low and slow cooking - both in terms of time and end result. Many’s the time I’ve had dinner planned, only for the meat to ‘stall’ and keep me waiting for hours to be probe tender. Cook something one day - delicious. Same method the following week - inedible. For cuts like brisket and short rib I get much a much better outcome from the slow cooker.
I’m no pitmaster, that’s for sure!
Pros: great rotisserie and pizza oven. Can put food on it at a low temp and leave it - with no direct flame, you get the smoke and charcoal flavour with no risk of burning. Can control the temp from an app on my phone, even if I’m down the pub!
Cons: I hate the inconsistency of low and slow cooking - both in terms of time and end result. Many’s the time I’ve had dinner planned, only for the meat to ‘stall’ and keep me waiting for hours to be probe tender. Cook something one day - delicious. Same method the following week - inedible. For cuts like brisket and short rib I get much a much better outcome from the slow cooker.
I’m no pitmaster, that’s for sure!
- Thread starter
- #51
You do have a problem. A gobby wife.
I'm well jealous of the setups being flaunted here.
PS, the gobby comment was a joke. Too many men treat women without respect. Not me.
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Withdean11
Well-known member
Me too, but i justified getting the PitBoss by saying i could get rid of the other two and "save room".
I'll try and get some pictures uploaded later.
I smoke on my offset between 225F-275F (107C-135C) on larger cuts, but the PitBoss can run between 160F-190F (more smoke) for an hour or so before cranking the temps up to the offset temps. This can work really well on smaller cuts steaks/wings/Sausages etc so they get more smoke without cooking too quickly.
The PitBoss also gives me the option to crank the temp right up, open a slide plate and give a flame in the centre of the pit. Fantastic for searing.
More info on the PitBoss - https://bbqland.co.uk/collections/p...s-navigator-1230cn-combo-pellet-gas-bbq-grill
juliant
Well-known member
It all started for me during lockdown. Dread to think how much I have spent on kit and accessories probably near 5k in all. But having suffered mental health issues its the 1 thing that gets my mojo back, cooking outside.
I know you mentioned above about not having a ceramic as you wouldn't use it enough. As much as I love my Kamado since the Ninja oven has turned up it has been the main choice to go to as its just so easy compared to a ceramic time wise. It would take me approx 45 minutes to get my Kamado to 120C and stable with thin smoke. The ninja is up and running pretty much straight away. I love the oven !
Just trying to convince her indoors now about the ninja indoor griddle.......
Superphil
Dismember
I'll throw my hat in the ring then.
Weber 57cm Kettle (x2 for some reason)
Masterbuilt ME130 electric smoker modified with an Inkbird ITC-310T temperature controller.
Masterbuilt ME130 electric smoker standard, which is somewhat redundant.
Weber Sprirt gas bbq.
Cypriot souvlaki rotisserie bbq.
Turkish Tokat Mangali wood fired stove.
Mini kettle BBQ for trips out.
20" ceramic egg.
Mini cermaic egg.
To be honest, I use the 20" ceramic egg for 75% of my cooks now, I love it, a game changer. As has been mentioned before there are plenty of gadgets available, for me the automatic electronic fan is brilliant. I can light the charcoal before bed, stick in a brisket or pork joint, and leave it cooking over night, the fan ensures the temperature is pretty much bang on 100C all night, and then you have a beautifully low n slow cooked meat joint the following day.
The weber kettle gets used for things like wings and when I have a crowd round, also the Cypriot one is brilliant for fuss free cooking when there are a few round, it takes 12 skewers at a time.
I don't have an issue with gas bbqs, it's not a cooker in the garden, when did you last grill steaks, chicken or burgers over a flame in the kitchen? It's perfect for when you just get home from work and fancy a quick grill, and if you use a smoke box you can get a superb smokey taste too.
It's a great hobby, I'm hankering after an offset smoker and also maybe one of those Ninja Woodfires. And so long as the food tastes great, it really doesn't matter what you cook it on.
Weber 57cm Kettle (x2 for some reason)
Masterbuilt ME130 electric smoker modified with an Inkbird ITC-310T temperature controller.
Masterbuilt ME130 electric smoker standard, which is somewhat redundant.
Weber Sprirt gas bbq.
Cypriot souvlaki rotisserie bbq.
Turkish Tokat Mangali wood fired stove.
Mini kettle BBQ for trips out.
20" ceramic egg.
Mini cermaic egg.
To be honest, I use the 20" ceramic egg for 75% of my cooks now, I love it, a game changer. As has been mentioned before there are plenty of gadgets available, for me the automatic electronic fan is brilliant. I can light the charcoal before bed, stick in a brisket or pork joint, and leave it cooking over night, the fan ensures the temperature is pretty much bang on 100C all night, and then you have a beautifully low n slow cooked meat joint the following day.
The weber kettle gets used for things like wings and when I have a crowd round, also the Cypriot one is brilliant for fuss free cooking when there are a few round, it takes 12 skewers at a time.
I don't have an issue with gas bbqs, it's not a cooker in the garden, when did you last grill steaks, chicken or burgers over a flame in the kitchen? It's perfect for when you just get home from work and fancy a quick grill, and if you use a smoke box you can get a superb smokey taste too.
It's a great hobby, I'm hankering after an offset smoker and also maybe one of those Ninja Woodfires. And so long as the food tastes great, it really doesn't matter what you cook it on.
- Thread starter
- #55
That's the pizza oven right? How does it compare to the Woodfire Grill?
What do you want it for?
- Thread starter
- #56
Nice collection
Is that because the egg is busy, or you find the weber quicker?
Can they all take smoke boxes? The ones I've seen don't have the food near the flame, so it doesn't strike me as cooking over a flame? Happy to learn.
Obviously it's the results that count (food plus ease)
juliant
Well-known member
I don't own the Ninja grill , just the 2 woodfire ovens and the many other bbq's.
Im a sucker for smash burgers . To fire up any bbq to put a plancha on it etc to make them can be a waste of coals for a 5 minute cook. With the griddle that would solve that issue. It would also be handy for pancakes and fry ups etc and using it inside is a massive bonus
Superphil
Dismember
I generally fire up the Weber kettle alongside the Egg when I have a crowd round, give you lots more space and some options, you can do some stuff on the egg at a lower temperature and for things like wings and burgers get the Weber nice and hot, I use a vortex in the middle of the Weber too, that makes wings super crispy and cooks burgers to perfection.Nice collection
Is that because the egg is busy, or you find the weber quicker?
Can they all take smoke boxes? The ones I've seen don't have the food near the flame, so it doesn't strike me as cooking over a flame? Happy to learn.
Obviously it's the results that count (food plus ease)
As for smoke boxes, yes, as far as I know they'll work in any gas BBQ. I used to fold up some tin foil into a boat shape and poke some holes in it, and put the wood chips in there, but then whilst in a BBQ shop saw a dedicated metal box for the job.
- Thread starter
- #59
Yeah but I imagine you know what the Woodfire Grill is like, so wondered if the pizza oven did much the same thing.
Same. I'd like something flat for the Ninja, but stainless steel or iron. I don't want non stick for smash burgers.
But as mentioned above, they smoke a lot, so I wonder if you'd be better doing them outside. They only take a minute.
- Thread starter
- #60
How do you light the wood chips?