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*Charcoal* BBQ/Grilling
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Probably a stupid question but was the turkey cold going in?
The turkey had been out of the fridge for a couple of hours before going in. I had a gravy tray underneath the rack with the turkey trimmings, veg and apple juice, also hot water. I'm wondering whether that cooled thing down.martinr5232 wrote: »Was it raining ?? Rain plays havoc with the temps ive another bbq lid i sit over mine when its raining.
Light rain, I'd done a lamb shoulder on Tuesday and scotch eggs on Thursday in similar weather with no cooling problems.Doesn't fill me with confidence - I have a 4KG bird to be collected tomorrow. I will be killed and I mean killed dead by the missus if I make a mess of it on Xmas day
I have the gas bbq on standby in case of any major fukup
I think I will overload it with charcoal and get a good fire going and put the bird in at 400 and try and bring the temp down then rather than try and bring it up.
Did you add a few briquettes after an hour as well? How long did it take to cook? I was thinking about 2-2.5 hours so if I put it on at about 12.15 we should be ready to sit down for about 3pm - what do you think?
That's the plan for the next time, pile in the coals, have it scorching hot and then bring the temp down. I added more coals and some wood as I went.
If I could have kept the temp around 325f I think 2 hours would be plenty. Good luck on the Christmas dindins.
One more thing, have your carving knife as sharp as you can get it in case the skin isn't as forgiving as you'd like.0 -
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Yes first Kamado and new to BBQ. Looking forward to getting started...Just one question - reading the online instructions it says that you need to use restaurant grade Charcoal - i am based in West Wicklow / Carlow area I was just wondering if anyone knows of some places that might stock it? Also do i need to wood chips?
thanks
I see woodfuel was mentioned, I had a look at their site but couldn't figure out how much you got for what price, I placed an order with them before and got 5 bags of regular size charcoal.
I got my charcoal from https://www.howbertandmays.ie/ they charged €25 plus €10 delivery for a 50L bag of restaurant grade, I ordered two for €60. They have two shops in South Dublin where you could collect either.
You don't need woodchips, the lumpwood gives a lovely smokey flavour, if you want to add a flavour them you should probably get lumps of flavoured wood, the chips blast out smoke for a small while and then you to refill.
It's much better if you don't open the egg once you are cooking too as you don't want the temperature to fluctuate, there are some nice remote thermometres you can get with two probes and you can use one for the meat and one for the egg temperature so you don't have to leave the house until it's time to get the lovely food
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That is one clean BBQ!
Cooked up some tomahawk rib eyes myself, two 3 inch thick cuts of rib eye with a coffee, salt, black pepper and sugar rub. Smoked first at 250 until rare and then seared over direct heat to finish it off. Left it resting in between a little long so it came out medium well I'd say but being rib eye, it didn't matter too much.0 -
That is one clean BBQ!
Cooked up some tomahawk rib eyes myself, two 3 inch thick cuts of rib eye with a coffee, salt, black pepper and sugar rub. Smoked first at 250 until rare and then seared over direct heat to finish it off. Left it resting in between a little long so it came out medium well I'd say but being rib eye, it didn't matter too much.0 -
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