Charcoal BBQ/Grilling

The Nal · 30-10-2021 3:41pm

https://www.boards.ie/discussion/comment/118093754#Comment_118093754

Cool, enjoy! Post the results.

Redsoxfan · 31-10-2021 4:13pm

So am 5.25 hours into the cook and nearly done I'd say (Meater says less than an hour) I haven't wrapped, currently at 87c with a target of 93c.

Can't figure out how to connect with the Meater over WiFi which is a pain as Bluetooth range is not great.

Redsoxfan · 31-10-2021 5:36pm

After 6.5 hours. Have now wrapped up and put in a cool box to bring to neighbours for a Halloween party later.

s8n · 15-11-2021 4:51pm

Anyone got any tips where to but lump wood for smoking ? Used to get it in baste but thats closed now.

Also - Anywhere doing sales on Weber Gas BBQ's now that we are out of season ?

tropics001 · 22-11-2021 2:42pm

https://www.boards.ie/discussion/comment/118098274#Comment_118098274

i don't think the meater has wifi as such, it needs a device nearby running the meater app that it can piggyback onto wifi. so need to leave a phone or ipad nearby. i haven't tried it but i believe that is what they mean by wifi.

going out of range is very annoying with the meater.

Redsoxfan · 23-11-2021 12:13pm

https://www.boards.ie/discussion/comment/118205920#Comment_118205920

Yeah

I figured out I needed to create a bridge

So Meater connects to tablet via Bluetooth and then phone connects to app on tablet via WiFi

Issue I lad the last day was that tablet needed to be much nearer to the smoker than the stated 10m Bluetooth range and kept losing connection. Luckily it was a dry day and I was able to leave the tablet sitting next to the smoker.

So far I am disappointed in the Meater.

Brian? · 23-11-2021 12:54pm

jerk chicken on a freezing cold Sunday.

thejaguar · 23-11-2021 4:31pm

https://www.boards.ie/discussion/comment/118210326#Comment_118210326

Looks great - any chance of a recipe for the "jerk"?

Brian? · 23-11-2021 8:21pm

https://www.boards.ie/discussion/comment/118211533#Comment_118211533

https://www.jamaicatravelandculture.com/

mostly this. Replaced the onions with a bunch of scallions and fresh ginger instead of powdered.

Marinade over night. I drained the marinade from the chicken and cooked it down until it was the consistency of jam. Painted that on during the cook. Used cherry wood for smoke

neris · 24-11-2021 2:03pm

https://youtu.be/WqFb6cm5knA

This is subtitled and I'd say something the local butcher might have a hard time ordering in

tropics001 · 25-11-2021 3:21pm

https://www.boards.ie/discussion/comment/118210100#Comment_118210100

Yeah I'd say I don't love the meater as much as my other thermometers - fireboard and thermapen.

It is handy for what it does though.

chases0102 · 02-12-2021 10:14am

Hi folks,

Any recommendations for a meat thermometer?

The Nal · 02-12-2021 10:29am

https://www.boards.ie/discussion/comment/118255205#Comment_118255205

My dog ate my old one so I bought this recently. Works great.

https://www.amazon.co.uk/Thermometer-DOQAUS-Instant-Backlight-Foldable/dp/B07WKKS4HB

chases0102 · 02-12-2021 11:17am

Sound for that, cheers.

Very good price too! MY OH has been onto me to look for presents from her to myself, she'd be very happy with that one!

Dont be at yourself · 02-12-2021 5:31pm

We've decided to do the Christmas turkey (and maybe a duck!) on the Kamado this year, in part to give us some extra space in the oven. Anybody done this before? Any advice? Beer can turkey? 🤔

The Nal · 02-12-2021 5:57pm

https://www.boards.ie/discussion/comment/118257794#Comment_118257794

Defo not beer can!

But yeah I've done it a few times. Ham too.

I've brined the turkey for 3 days and not brined it at all. Ive smoked it at various temperatures too. I wouldnt bother with the brine. Its all about cooking it to the right temp (165f).

The downside is that if you smoke it standard smoking temps, the skin will go all rubbery, so you'll need to smoke it at a higher temp (350f ish) or - what worked best for me - is smoke it at 225f and after 4 hours or so when the internal temp gets to about 150f, give it a blast in the oven at 425f/220c ish for 15/20 mins or so to finish it off and crisp the skin up. Kamodo can maintain 350f easy though so youll get a nice skin that way.

Give yourself plenty of time. More than you think you'll need. Have the turkey cooked and resting 2 hours before you're gong to eat.

Ryath · 02-12-2021 6:18pm

https://www.boards.ie/discussion/comment/118257794#Comment_118257794

Did mine on the webber kettle last year was very pleased with. Big help saving oven space.

https://www.boards.ie/discussion/comment/115720311#Comment_115720311

Redsoxfan · 02-12-2021 10:27pm

Any tips re doing a ham in the Smokey Mountain?

Would plan to cook it here and then bring to the folks a few days later so would be reheating.

budgemook · 03-12-2021 4:34pm

I would have to disagree with the comment about not bothering to brine the turkey - I think you should. Go easy on the smoke and turkey really takes on the smoke flavour - maybe don't even bother with the smoking wood. Be aware that the resting juices will taste smokey so if you're using them for gravy you'll have smokey gravy. I ruined Christmas for half the house because of this ;)

The Nal · 03-12-2021 4:49pm

https://www.boards.ie/discussion/comment/118263759#Comment_118263759

The only real benefit of brining is that it gives you more of a buffer when it comes to overcooking it. In my opinion.

It is a thing, that debate. Its a serious pain in the hole to do. A huge bird, kept cold for 3 days in a bucket or whatever.

https://www.buzzfeed.com/christinebyrne/turkey-brining-truth

And this sums it up for me.

"The theory is that the meat ends up juicier and moister that way. The problem is that it is a fake juiciness. Real juiciness comes from the meat holding on to its own moisture, not holding onto some water (seasoned or not) in which it has been soaked"

Essentially, it dilutes the flavour. But all this doesn't matter if you overcook the turkey, it'll be shi1te either way. Really just pay attention to the temp. Needs to be spot on.

https://www.thespruceeats.com/to-brine-or-not-to-brine-2216914

budgemook · 03-12-2021 9:03pm

https://www.boards.ie/discussion/comment/118263821#Comment_118263821

There's no way the that temperature will be uniform throughout the meat so either some part will be overcooked or some part will be undercooked. The brining gives that wiggle room so that all the meat stays juicy. And the left over meat on Stephens Day is where you really see the difference.

But yes, it is a pain in the hole getting the water cold and finding space in the fridge but not for 3 days, isn't it an hour per lb or something?

Brian? · 03-12-2021 9:14pm

https://www.boards.ie/discussion/comment/118265399#Comment_118265399

Can you not put it in the shed and dump ice cube in to keep it cold? I’m pretty sure that’s what my mate does.

I’ve no interest in Turkey myself. I’ll be having a porchetta for Christmas I think.

fitz · 04-12-2021 12:12am

Have been doing boneless turkey crown on the Kamado the last couple of years, having done whole birds before, and I'll never go back tbh. Way easier to get an even cook, easier to carve, easier to store leftovers in the fridge... It's just less of a headache. Cook at between 350 and 375F to internal temp of 165F, and I'd agree with the comment above - go easy on the smoke.. Go with a mild fruit wood rather than oak or hickory or anything like that, you'll probably only need one chunk.

The Nal · 04-12-2021 10:52am

https://www.boards.ie/discussion/comment/118265473#Comment_118265473

Yeah I did the shed thing. Honestly didnt notice any difference.

Agree on turkey though. I do beef wellington these days.

the beer revolu · 05-12-2021 10:55am

I'd agree on the not brining.

It's just added water to your bird. If you want moist turkey, don't overcook it. It's that simple, really.

blue note · 06-12-2021 9:56am

I don't get people not wanting Turkey at Christmas. I don't cook it at any other time of year, but I don't bring a tree into my house and put lights on it at any other time either. One of the main reasons turkey tastes so good is because it tastes of Christmas. Anything else would disappoint me.

I'm also interested to read so many say that they just do a crown on the bbq. I'd heard before that the whole bird is very tricky to get right. I much rather the brown meat, so if the whole bird is too tricky on the bbq, I'm not sure I'll be attempting it any year soon.