BBQs

[McSwede]

Turned out really well. Could have done with letting it rest in the coolbox for another hour but little McSwede needed feeding so we cracked on. It was really good. Had it in pitta breads with homemade coleslaw

[Carlos]

It's a big bugger, I suspect it's going to be a late dinner as I didn't get it in until 11am

[Carlos]

11 hours with an hour rest and all the family have left so I have 3kg of melt in the mouth beef to get through



The snake is a game changer for me, 10hrs at between 250 and 300f with hardly any intervention

[duncs500]

Amazing. I was going to guess 10hrs when I saw your first post.

[McSwede]

11 hours with an hour rest and all the family have left so I have 3kg of melt in the mouth beef to get through



The snake is a game changer for me, 10hrs at between 250 and 300f with hardly any intervention

Superb. Looks great!!

[McSwede]

I'd posted this last night but it's vanished??

Smoked some meatballs and sausages yesterday at 225f for 70mins. The meatballs were juicy!

[Coaster1]

Beautiful

[Swervin_Mervin]

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?

[JonMad]

11 hours with an hour rest and all the family have left so I have 3kg of melt in the mouth beef to get through



The snake is a game changer for me, 10hrs at between 250 and 300f with hardly any intervention

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.

[McSwede]

11 hours with an hour rest and all the family have left so I have 3kg of melt in the mouth beef to get through



The snake is a game changer for me, 10hrs at between 250 and 300f with hardly any intervention

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.

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.

[mik]

I'd posted this last night but it's vanished??

Smoked some meatballs and sausages yesterday at 225f (107DegC) for 70mins. The meatballs were juicy!

Actual understandable temperature added for non Mercuns/octogenarians(or upwards).

[McSwede]

I'd posted this last night but it's vanished??

Smoked some meatballs and sausages yesterday at 225f (107DegC) for 70mins. The meatballs were juicy!

Actual understandable temperature added for non Mercuns/octogenarians(or upwards).

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.

[JonMad]

Likewise. I've never worked in Fs before starting to get into this
Thanks for the tips above.

[mik]

@McSwede No. we must resist this bollox. My youngest mentions these sometimes for exactly that reason - I refuse to do anything until he metricatifies it.

*except for miles. We still like mph and mpg

[Carlos]

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.

[mik]

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]

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

[McSwede]

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.

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]

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

Getting one is the issue, they seem to sell out in hours .

[McSwede]

Yesterday's cooking involved 24hr marinated lamb neck fillet, roasted veg and some Corn. It was mighty fine and the lamb fell apart like pulled pork.