BBQs
- Swervin_Mervin
- Posts: 4733
- Joined: Wed Apr 11, 2018 8:58 pm
Re: BBQs
We've been using ours a lot recently, as it remains our only means of cooking other than a microwave
Last night was lamb chops, but I also threw on some sausages and chicken so we've got something ready cooked for during the week.
I did a large piece of salmon last weekend (probably about the size of 3 large fillets) and decided to use the basket to make sure I minimised the potential for losing half of it through the bars if it got stuck. The fecker only went and got stuck in the basket as well anyway. This despite the basket being well-used (and therefore seasoned) and the fish being oiled.
Anyone any tips on that front?
Last night was lamb chops, but I also threw on some sausages and chicken so we've got something ready cooked for during the week.
I did a large piece of salmon last weekend (probably about the size of 3 large fillets) and decided to use the basket to make sure I minimised the potential for losing half of it through the bars if it got stuck. The fecker only went and got stuck in the basket as well anyway. This despite the basket being well-used (and therefore seasoned) and the fish being oiled.
Anyone any tips on that front?
Last edited by Swervin_Mervin on Mon Jun 21, 2021 12:07 pm, edited 1 time in total.
- JonMad
- Posts: 2692
- Joined: Wed Apr 11, 2018 9:25 pm
- Currently Driving: 2015 Swift; 2012 Yeti; 2006 Fabia
Re: BBQs
Superb!
Yeah, it's amazing (or maybe not) how the snake method keeps a stable temperature.
Gonna try doing the next lot of ribs overnight, so they can be ready in time for lunch for a change.
Left over crest; tightens.
Re: BBQs
Removing the rib membrane and wrapping them in foil or butcher's paper for the 2nd half of the cook really helps with them falling off the bone.
I'm ordering some paper to try, as it'll help with the smoke compared to foil.
Re: BBQs
Thanks Mik
I'd always work in Celsius but most of the recipes and instructions for stuff come from the US so I've left my Traeger set up in the Fahrenheit as it's just easier than converting all the time.
Re: BBQs
Although i'm a bit of a traditionalist bbq'er i can see the benefit of the thermostatically controlled pellet/charcoal grills or even gas when doing long slow dishes.
I need some practice at getting the weber as low as 225f (107c) and keeping it there. A couple of mm either way on the vents seem to make a 50f swing.
I need some practice at getting the weber as low as 225f (107c) and keeping it there. A couple of mm either way on the vents seem to make a 50f swing.
Re: BBQs
Carlos wrote: ↑Mon Jun 21, 2021 11:54 am Although i'm a bit of a traditionalist bbq'er i can see the benefit of the thermostatically controlled pellet/charcoal grills or even gas when doing long slow dishes.
I need some practice at getting the weber as low as 225f (107c) and keeping it there. A couple of mm either way on the vents seem to make a 50f swing (that’s 28DegC for all you UK based non-codgers
- 16vCento
- Posts: 1038
- Joined: Wed Apr 11, 2018 6:06 pm
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V60 D3 SE
Xantia Activa
Re: BBQs
Thinking of buying one of the Kamado Eggs from Aldi, only £370 and they seem to have really good reviews, has anyone seen/got one?
Back in stock this week apparently.
https://www.aldi.co.uk/garden-shop/kamado-bbq
Back in stock this week apparently.
https://www.aldi.co.uk/garden-shop/kamado-bbq
Re: BBQs
Fahrenheit control on the Traeger is great and I can go as low as 165f (please use EU calibrated Mikulator for accurate conversion). It can be labour intensive maintaining temps with charcoal. I still enjoy cooking with it and will still use it for searing and quick cooking. Charcoal is awesome though!Carlos wrote: ↑Mon Jun 21, 2021 11:54 am Although i'm a bit of a traditionalist bbq'er i can see the benefit of the thermostatically controlled pellet/charcoal grills or even gas when doing long slow dishes.
I need some practice at getting the weber as low as 225f (107c) and keeping it there. A couple of mm either way on the vents seem to make a 50f swing.
Re: BBQs
Getting one is the issue, they seem to sell out in hours .16vCento wrote: ↑Mon Jun 21, 2021 12:19 pm Thinking of buying one of the Kamado Eggs from Aldi, only £370 and they seem to have really good reviews, has anyone seen/got one?
Back in stock this week apparently.
https://www.aldi.co.uk/garden-shop/kamado-bbq