Recipes, home grown goodness, BBQing and food stuff
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
Orpington
You will have closer places than Bagshot then. @MajorRage s suggestion about the Weber rep is the one to follow. Just contact Weber sales and ask where/when they will have someone near you.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage moving to Orpington, but that's not too bad a trek I guess. I'll have a squizz. The only thing being that I'm off overseas for a few weeks (and won't get there before I go), was hoping to get everything in while I'm away so I can get straight into it when I'm back.
I hope your new address does not start with Number whatever, Star Lane...
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage moving to Orpington, but that's not too bad a trek I guess. I'll have a squizz. The only thing being that I'm off overseas for a few weeks (and won't get there before I go), was hoping to get everything in while I'm away so I can get straight into it when I'm back.
I hope your new address does not start with Number whatever, Star Lane...
I said Orpington, not St Mary Cray. Come on I'm from Eastbourne and have been living in Royal Tunbridge Wells, give me some credit.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage moving to Orpington, but that's not too bad a trek I guess. I'll have a squizz. The only thing being that I'm off overseas for a few weeks (and won't get there before I go), was hoping to get everything in while I'm away so I can get straight into it when I'm back.
I hope your new address does not start with Number whatever, Star Lane...
I had to look that up. Are you suggesting that @Bones new backyard is simply because he is parking his caravan on a larger site
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage moving to Orpington, but that's not too bad a trek I guess. I'll have a squizz. The only thing being that I'm off overseas for a few weeks (and won't get there before I go), was hoping to get everything in while I'm away so I can get straight into it when I'm back.
I hope your new address does not start with Number whatever, Star Lane...
I said Orpington, not St Mary Cray. Come on I'm from Eastbourne and have been living in Royal Tunbridge Wells, give me some credit.
Sounds like you've been moving around. Hardly surprising I jumped to that particular conclusion.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage moving to Orpington, but that's not too bad a trek I guess. I'll have a squizz. The only thing being that I'm off overseas for a few weeks (and won't get there before I go), was hoping to get everything in while I'm away so I can get straight into it when I'm back.
I hope your new address does not start with Number whatever, Star Lane...
I had to look that up. Are you suggesting that @Bones new backyard is simply because he is parking his caravan on a larger site
?The whole world is his back yard.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage moving to Orpington, but that's not too bad a trek I guess. I'll have a squizz. The only thing being that I'm off overseas for a few weeks (and won't get there before I go), was hoping to get everything in while I'm away so I can get straight into it when I'm back.
I hope your new address does not start with Number whatever, Star Lane...
I said Orpington, not St Mary Cray. Come on I'm from Eastbourne and have been living in Royal Tunbridge Wells, give me some credit.
Sounds like you've been moving around. Hardly surprising I jumped to that particular conclusion.
Any small rugby clubs with large grounds in your area?
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage moving to Orpington, but that's not too bad a trek I guess. I'll have a squizz. The only thing being that I'm off overseas for a few weeks (and won't get there before I go), was hoping to get everything in while I'm away so I can get straight into it when I'm back.
I hope your new address does not start with Number whatever, Star Lane...
I said Orpington, not St Mary Cray. Come on I'm from Eastbourne and have been living in Royal Tunbridge Wells, give me some credit.
Sounds like you've been moving around. Hardly surprising I jumped to that particular conclusion.
Any small rugby clubs with large grounds in your area?
Fuck off pikey
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@Bones Ah cool.
Once you've made the decision to go to charcoal (which is the right option), the question is what to go. Frankly, I'd only point you in one of two ways
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Weber
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Kamado-style
Weber is common, well used, and frankly a bit shit. I started on a weber, but any weber-style grill is thin walled and will not allow you to do anything more than just grill stuff. You can hack it to smoke and slow cook, but it's jamming a square peg into a round hole, or playing a fullback at centre in the world cup. It kind of works, but ...
Kamado-style is the shit. My recommendation to people is to get an entry level kamado grill. The two main styles are insulated steel, or ceramic. My preference is steel - they are much lighter, and you can move them around. Ceramic is great, loses a bit more heat (so is controllable), but once they crack you're farked.
In NZ, these go for about six hundred bucks - so have a poke around.
Got to run - will write a bit more later, but there's a start.
Kamado twin beautifully with WeberQ - it's a great combo. watch this space soon
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@Bones no worries.
so a few other comments.
Offset smokers are equal parts awesome and horrific. They are classic, but absolutely eat charcoal and you have to spend the day sitting beside them tending the fire. Cheap ones are horrible - they leak air everywhere, don't have an even heat in the firebox, and generally suck. If you don't mind sitting beside a smouldering fire for hours, in the sun drinking, then go for it -- but a kamado has some real advantages I'll discuss later.
If you have good skills, consider building an ugly drum smoker. They are pretty straightforward - just google (or see sites like this https://smokingmeatgeeks.com/ugly-drum-smoker-plans-uds-build/). Very stable temperatures, and reaosnoably easy to operate. Plus you get to smoke on something you made!
So, pros and cons of Kamado and Weber. Weber get good build quality, adn will last indefinitely. As I said above though, they are thinwall steel, so you can't easily control temps,and you get big hot spots and cold spots. You can smoke on them -- it's how I started -- using the fuse or the minion method (google is your friend), but really they are a bodge. Great for grilling chicken. They eat charcoal though.
Well insulated Kamado cooking is a revelation. You control air flow, and therefore temp. Can smoke meat (I ran mine for more than 24 hours once, without refilling), roast chicken/lamb etc, or go really hot for pizza and steak. THe downside of insulated steel is twofold - they are very efficient on charcoal, so they don't use much air and therefore can't put a massive amoutn of smoke on things. They don't oversmoke, but you can't oversmoke. I've fooled around with hooking a UFO/cold smoker up to it, but haven't got enough confidence to run it yet.
The other downside is they are outstanding at retaining heat. So they don't cool down. If you overshoot your target temp, you're basically farked ... can take some time to get the temp back down. That said, the pros vastly outweigh the cons for me - particularly the fuel efficiency. When you're done cooking, you just choke off the fire and re-use it next time. Can easily get more than 15 cooks out of a 5kg bag ... which is a bit insane.
The efficiency is nice. I run a big steel keg (the original Bubba - has two bottle openers
) and will smoke up to 15kg of brisket for about 20-24 hours. Holds really well; now I'm used to it, I don't even wake up overnight, just leave it to run. You can't do that with an offset 
Ceramics are nice, and more user friendly. Basically they radiate a bit more heat, so can put more smoke on, and are a bit easier to get back down to target temperatures. Expensive though, can crack, and don't move easily.
In terms of tips, just go to www.amazingribs.com. The guy is amaazing - buy his book to supprot him if you like - but everything you need is there. Nice and simple, and pretty well explained. Read heaps, and be careful of trusting random people on the internet ... they can be very well meaning but not really know what is going on. If you have a physics background it helps to separate good oil and bad oil.
Finally, just get stuck in. Don't be scared, and don't be too proud to pull something and finish it in the oven if it's going wrong. The best thing to do is just cook shedloads. Briskets are scary, but the more you do the easier they get and the more confident you'll be. It's a fantastic hobby, family friendly, and almost as good as brewing your own beer
SO, good luck - feel free to pm me or reply with any questions. Sorry if I've gone out on a bit of a long post; I've wound up with a bit of knowledge over the years and tried a lot of different bbqs. A bit out of date now, but the basics don't change.
Finally, consider a small gas bbq to go with it. I have a wee Weber BabyQ. Great wee machine - I'm on my second; the first is 20 years old and with my dad, and still rolling. The build quality is outstanding, and I"ve cooked for 40 people on it. The perk of the weberQ is that all the cooking area is usable - on a lot of bbq there are things in the way, or brutal hot and cold spots.
Anyway, have fun!
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Bones Ah cool.
Once you've made the decision to go to charcoal (which is the right option), the question is what to go. Frankly, I'd only point you in one of two ways
-
Weber
-
Kamado-style
Weber is common, well used, and frankly a bit shit. I started on a weber, but any weber-style grill is thin walled and will not allow you to do anything more than just grill stuff. You can hack it to smoke and slow cook, but it's jamming a square peg into a round hole, or playing a fullback at centre in the world cup. It kind of works, but ...
Kamado-style is the shit. My recommendation to people is to get an entry level kamado grill. The two main styles are insulated steel, or ceramic. My preference is steel - they are much lighter, and you can move them around. Ceramic is great, loses a bit more heat (so is controllable), but once they crack you're farked.
In NZ, these go for about six hundred bucks - so have a poke around.
Got to run - will write a bit more later, but there's a start.
Kamado twin beautifully with WeberQ - it's a great combo. watch this space soon
Hard to argue with anything @nzzp has put here.
To be clear, I'm firmly in the Kamado camp with a Kamado Joe but I did my research before buying and certainly, if you are looking for a very good/great all round performer, then you can't go past any Kamado style BBQ.
In terms of Kamado's there are many variations but you want one with the best heat retention for those low and slow cooks. So look for double skin at a minimum or ceramic like the Kamado Joe.
And beware, once you start cooking on a Kamado, there is no going back.
Kamado, great for low & slow, hot and fast, pizza oven and even a tandoor.
I've done everything from beef, pork, lamb, fish and pizza on it and since I brought it, I barely use my gas BBQ and that is usually only to finish a reverse sear cook.
Cheers and good cooking!
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Char-Griller® AKORN® Kamado Charcoal Grill and Smoker with Cast Iron Grates, Warming Rack and Locking Lid with 445 Cooking Square Inches in Graphite, Model E16620 : Amazon.co.uk: Garden
