Charcoal BBQ/Grilling

Brian? · 25-05-2021 9:24am

Cork Boy wrote: »

Thanks for the tips! I'm getting those ikea pot lid holders, they seem to be highly recommended.

What's the benefit of chunks over chips? I soaked a handful of chips the night before and they gave off a lovely taste. I don't like too much smoke either...

Edit: lol, just bought the ikea lid holder on amazon.de and the reviews are all pictures of people using it as a ribs holder with comments like "lid holder must be swedish for ribs holder"

The chips burn off very quickly, chunks last longer

awec · 25-05-2021 11:01am

I'll second that, I bought a bag of chips for my kamado and they're useless. Even if you give them a good long soaking they'll not last very long at all.

Cork Boy · 25-05-2021 11:44am

But I only like lightly smoked so I find the chips work better for me

budgemook · 25-05-2021 12:21pm

Just on rib racks - they pop up in Lidl every now and then along with beercan chicken holders.

Johnny_Fontane · 25-05-2021 1:20pm

I learned the hard way with hickory chunks last year. think I had two chunks in the Weber and they completely overpowered the whole turkey. Skin was inedible.

1 small chunk is more than enough in my experience. Maybe I will move to chips from chunks!

conor_ie · 25-05-2021 2:17pm

Cork Boy wrote: »

Second time trying ribs. Used memphis dust instead of magic dust this time. They were a much bigger hit as the magic dust was too overpowering. I think next time I'd do half with one and half with the other.

Can I ask what way you had your vents sent up? I'm doing ribs on a rack on a mastertouch using Weber Briquettes this weekend

Cork Boy · 25-05-2021 3:08pm

conor_ie wrote: »

Can I ask what way you had your vents sent up? I'm doing ribs on a rack on a mastertouch using Weber Briquettes this weekend

Of course!

I set up the ring like the image above and get a few hot coals burning in the chimney. I then lay these around the start of the ring.

While this is going on the vents are about half ways open. After the temp stabilises, I generally find I need to nearly close the top one down completely but underneath must stay a third open or the fire will die.

It also depends on the weather, your briquettes (I was using grillis from profagus) and other environmental factors.

Lastly, I think ribs are meant to be quiet forgiving in the 105-130 range so don't panic and make adjustments in small increments.

Enjoy!

Cork Boy · 25-05-2021 3:09pm

Johnny_Fontane wrote: »

I learned the hard way with hickory chunks last year. think I had two chunks in the Weber and they completely overpowered the whole turkey. Skin was inedible.

1 small chunk is more than enough in my experience. Maybe I will move to chips from chunks!

I'm finding smoke is to bbq as hops are to home brewers and craft beer folks

Brian? · 25-05-2021 3:19pm

Johnny_Fontane wrote: »

I learned the hard way with hickory chunks last year. think I had two chunks in the Weber and they completely overpowered the whole turkey. Skin was inedible.

1 small chunk is more than enough in my experience. Maybe I will move to chips from chunks!

Poultry can’t take much smoke at all. I’d use one chunk of fruit or pecan wood about twice the size of my thumb for a turkey.

Brian? · 25-05-2021 3:22pm

Cork Boy wrote: »

I'm finding smoke is to bbq as hops are to home brewers and craft beer folks

Some people waaay over smoked food, destroy it. You’re right, same as some people with hops and beer.

It really depends on your meat though. In terms of how much smoker you want:

Poultry<pork<beef.

Beef can take a lot of oak smoke and be very tasty. I find with chicken I want to barely taste the smoke.

Kamikaze Kamado · 28-05-2021 4:52am

Brian? wrote: »

Some people waaay over smoked food, destroy it. You’re right, same as some people with hops and beer.

It really depends on your meat though. In terms of how much smoker you want:

Poultry<pork<beef.

Beef can take a lot of oak smoke and be very tasty. I find with chicken I want to barely taste the smoke.

I'd completely agree, over smoked meat can be sickly. Chicken is best with a wet brine followed by a dry rub only whereas pork and beef are better with a dry rub followed by smoking.

Brian? · 28-05-2021 12:49pm

Kamikaze Kamado wrote: »

I'd completely agree, over smoked meat can be sickly. Chicken is best with a wet brine followed by a dry rub only whereas pork and beef are better with a dry rub followed by smoking.

Have you brined chicken in buttermilk yet? I did it for the first time 2 weeks ago. Game changer, unbelievable

Ned01 · 28-05-2021 12:55pm

Brian? wrote: »

Have you brined chicken in buttermilk yet? I did it for the first time 2 weeks ago. Game changer, unbelievable

How long did you brine it for and did you add anything else other than buttermilk? It's something I've been meaning to try but never got around to it.

Brian? · 28-05-2021 2:11pm

Ned01 wrote: »

How long did you brine it for and did you add anything else other than buttermilk? It's something I've been meaning to try but never got around to it.

Buttermilk and salt for 24 hours.

Salt the chicken well and then add 2 tablespoons of salt to the buttermilk and brine. This is for a whole chicken.

conor_ie · 28-05-2021 3:41pm

Would the 3-2-1 Method be too long for this size Spare Ribs? I've 5 going into a rack on a Mastertouch tomorrow. I'll be going indirect heat using the charcoal baskets

Thanks!

Brian? · 28-05-2021 3:44pm

conor_ie wrote: »

Would the 3-2-1 Method be too long for this size Spare Ribs? I've 5 going into a rack on a Mastertouch tomorrow. I'll be going indirect heat using the charcoal baskets

Thanks!

Sorry to be picky, but there's no scale so it's really hard to know.

3-2-1 works well for gargantuan American ribs. I usually so 2.5-1.5-0.5

The chan chan man · 28-05-2021 8:42pm

Brian? wrote: »

Sorry to be picky, but there's no scale so it's really hard to know.

3-2-1 works well for gargantuan American ribs. I usually so 2.5-1.5-0.5

Same, 321 is miles off for Irish baby backs

awec · 29-05-2021 11:07am

conor_ie wrote: »

Would the 3-2-1 Method be too long for this size Spare Ribs? I've 5 going into a rack on a Mastertouch tomorrow. I'll be going indirect heat using the charcoal baskets

Thanks!

Are those not baby backs rather than spare ribs?

Cork Boy · 29-05-2021 12:42pm

I just let them open at 110c until done. No wrap in foil. Just do the bendy test. Takes about 4 hours for European/small ribs. You can spritz them if you like but I find no need tbh. The bark tends to keep the juices in.

Brian? · 29-05-2021 2:26pm

Cork Boy wrote: »

I just let them open at 110c until done. No wrap in foil. Just do the bendy test. Takes about 4 hours for European/small ribs. You can spritz them if you like but I find no need tbh. The bark tends to keep the juices in.

This also works

JackieChang · 29-05-2021 3:06pm

Not exactly bbq related but charcoal related.

I know nothing about charcoal.

I want to try the Indian method of smoking foods called the "dhungar" method.

Like this: https://youtu.be/Mq4a0HWR3Zk

However I want to make sure in using a good charcoal that's basically just a bit if wood. I've seen those round nicely formed charcoal pellets around the place. I don't want to use them, probably full of turpentine or something.

So what exactly am I looking for? Where do people get the good shtuff? Hardly dunnes or tesco.

Cork Boy · 29-05-2021 5:09pm

That's lump charcoal. The neatly formed ones are briquettes. You want lump charcoal.
I'm not in Ireland but Weber is always a safe bet.

Cork Boy · 29-05-2021 5:13pm

Brian? wrote: »

This also works

I think the foil and liquid thing is only needed on large American ribs and is a shortcut when time is limited (eg at competitions). I've heard plenty of pros saying they just set and forget at home. So at home they'll do 6-0-0.5 or something. Again, that's on large American cuts.

Brian? · 29-05-2021 8:44pm

Cork Boy wrote: »

I think the foil and liquid thing is only needed on large American ribs and is a shortcut when time is limited (eg at competitions). I've heard plenty of pros saying they just set and forget at home. So at home they'll do 6-0-0.5 or something. Again, that's on large American cuts.

I wrap my ribs in foil with butter and sugar. Gives a fat more predictable cook time. Every rack stalls differently and the foil stops the stall.

newbie2 · 30-05-2021 10:20am

I did three racks of Baby backs yesterday. 2-1.5-.45 - rest for 15

wrapped with cider, ghee and a little brown sugar

Savage

rob316 · 30-05-2021 10:47am

Lidl have those BBQ pizza ovens on offer next week, any good?

Cork Boy · 30-05-2021 7:27pm

budgemook wrote: »

Just on rib racks - they pop up in Lidl every now and then along with beercan chicken holders.

Used rib racks today for the first time (ie, Ikea Lid holder). Game changer. 4 hours at 110c and spritzed with apple juice every so often. Great bark. Juicy ribs. Jawb.

Got 6 racks on the 57cm kettle with room to spare. Had the bone side facing the heat to shield the meat from the coals. A handful of soaked apple wood chips was the perfect amount of smoke.

3 racks with magic dust, 3 with Memphis rub. I think the Memphis is the way to go for ribs.

bamayang · 30-05-2021 8:31pm

Cork Boy wrote: »

Used rib racks today for the first time (ie, Ikea Lid holder). Game changer. 4 hours at 110c and spritzed with apple juice every so often. Great bark. Juicy ribs. Jawb.

Got 6 racks on the 57cm kettle with room to spare. Had the bone side facing the heat to shield the meat from the coals. A handful of soaked apple wood chips was the perfect amount of smoke.

3 racks with magic dust, 3 with Memphis rub. I think the Memphis is the way to go for ribs.

Sound class!! Any pics?

Cork Boy · 30-05-2021 11:52pm

bamayang wrote: »

Sound class!! Any pics?

There was. But they were eaten.

jem · 31-05-2021 9:58am

rob316 wrote: »

Lidl have those BBQ pizza ovens on offer next week, any good?

Useless bought one a few years ago.

conor_ie · 31-05-2021 4:43pm

Babyback Ribs!

2 hours, 1 hour wrapped, 30 minutes covered in BBQ Sauce!

Shakey_jake · 01-06-2021 9:05pm

Some grilling earlier, great bit of weather for it

South African Boerewors and some corn

The chan chan man · 01-06-2021 9:30pm

Nice one! Where did you get the boerewors?

Shakey_jake · 01-06-2021 9:52pm

The chan chan man wrote: »

Nice one! Where did you get the boerewors?

Higgins butcher is yer only man my friend

The chan chan man · 01-06-2021 10:23pm

Shakey_jake wrote: »

Higgins butcher is yer only man my friend

Are they fresh or frozen?

positivenote · 02-06-2021 12:04am

Guys for years ive been a gas man but my trusty 4 burner gave up the ghost after many years recently. Were due to move house in about 6-8 months so I saw this as an ideal opportunity to try and give charcoals a go before investing in a 'keeper' of an over in our new house. I picked up a webber kettle drum type bbq (57cm) and am going to start using it over the next few months. Im writing here to ask for advice on where to start with bbq'ing with charcoal for the first time...
fundamental tips is what im after.... any links of anything I could be pointed in the right direction for.
Thanks in adavce

bamayang · 02-06-2021 7:25am

positivenote wrote: »

Guys for years ive been a gas man but my trusty 4 burner gave up the ghost after many years recently. Were due to move house in about 6-8 months so I saw this as an ideal opportunity to try and give charcoals a go before investing in a 'keeper' of an over in our new house. I picked up a webber kettle drum type bbq (57cm) and am going to start using it over the next few months. Im writing here to ask for advice on where to start with bbq'ing with charcoal for the first time...
fundamental tips is what im after.... any links of anything I could be pointed in the right direction for.
Thanks in adavce

I’m prob a year ahead of you and have been using a Webber since this time last year. Love using it as often as I can. I have only basic advise, but the following helped me:
Get a charcoal kettle, essential!
Get good charcoal.
Get the charcoal little fire lighter things in also/Amazon
After that just use it loads and you will very quickly understand how it works and what’s best way to cook on it.

bamayang · 02-06-2021 7:27am

conor_ie wrote: »

Babyback Ribs!

2 hours, 1 hour wrapped, 30 minutes covered in BBQ Sauce!

Is there anything special about the way you lined up charcoal? I’ve seen people do snake method or light 2/3 coals and leave next to a pile of in-lit ones.
Doing a rack this weekend for the first time.

Brian? · 02-06-2021 7:41am

bamayang wrote: »

I’m prob a year ahead of you and have been using a Webber since this time last year. Love using it as often as I can. I have only basic advise, but the following helped me:
Get a charcoal kettle, essential!
Get good charcoal.
Get the charcoal little fire lighter things in also/Amazon
After that just use it loads and you will very quickly understand how it works and what’s best way to cook on it.

positivenote wrote: »

Guys for years ive been a gas man but my trusty 4 burner gave up the ghost after many years recently. Were due to move house in about 6-8 months so I saw this as an ideal opportunity to try and give charcoals a go before investing in a 'keeper' of an over in our new house. I picked up a webber kettle drum type bbq (57cm) and am going to start using it over the next few months. Im writing here to ask for advice on where to start with bbq'ing with charcoal for the first time...
fundamental tips is what im after.... any links of anything I could be pointed in the right direction for.
Thanks in adavce

bamayang wrote: »

Is there anything special about the way you lined up charcoal? I’ve seen people do snake method or light 2/3 coals and leave next to a pile of in-lit ones.
Doing a rack this weekend for the first time.

The first site I check for everything BBQ related:

https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/how-control-temperature-indirect/

DaSchmo · 02-06-2021 7:51am

positivenote wrote: »

Guys for years ive been a gas man but my trusty 4 burner gave up the ghost after many years recently. Were due to move house in about 6-8 months so I saw this as an ideal opportunity to try and give charcoals a go before investing in a 'keeper' of an over in our new house. I picked up a webber kettle drum type bbq (57cm) and am going to start using it over the next few months. Im writing here to ask for advice on where to start with bbq'ing with charcoal for the first time...
fundamental tips is what im after.... any links of anything I could be pointed in the right direction for.
Thanks in adavce

Get a chimney starter for the charcoal, especially if using briquettes

Personally I only use briquettes in my weber when doing low and slow cooks, for all else it's lumpwood. There are lots of good lumpwoods out there (weber lumpwood itself is great) just avoid the "instant light" rubbish in the paper bags.

What's key for most day to day stuff in a weber etc (burgers, sausages, chicken, steaks etc) is to bank the coals on one half of the weber only so you have two zones to cook on. You'll find that besides relatively thin steaks that you can / should start the majority of items on the cooler side and approach the direct heat over the coals with caution and use for searing or when the coals cool down a bit - otherwise you'll tend to burn things.

Enjoy

Gloomtastic! · 02-06-2021 11:57am

The chan chan man wrote: »

Nice one! Where did you get the boerewors?

Aldi also have them in their sausage section. 2 for €4 or thereabouts. They're nice and spicy but too expensive imho. Goodness knows what you'd pay in Higgins. :eek:

con747 · 02-06-2021 12:29pm

Gloomtastic! wrote: »

Aldi also have them in their sausage section. 2 for €4 or thereabouts. They're nice and spicy but too expensive imho. Goodness knows what you'd pay in Higgins. :eek:

Higgins is €7.50 for 500gm https://higginsbutchers.ie/shop/gourmet-sausages/boerewors/

Cork Boy · 02-06-2021 2:04pm

con747 wrote: »

Higgins is €7.50 for 500gm https://higginsbutchers.ie/shop/gourmet-sausages/boerewors/

15€/kg of (probably) pork shoulder with a good bit of work gone into it is not overly expensive imho

conor_ie · 03-06-2021 8:33am

bamayang wrote: »

Is there anything special about the way you lined up charcoal? I’ve seen people do snake method or light 2/3 coals and leave next to a pile of in-lit ones.
Doing a rack this weekend for the first time.

I used the charcoal baskets that came with the BBQ.. and a Chimney Starter to get them going

kerplun k · 03-06-2021 7:04pm

rob316 wrote: »

Lidl have those BBQ pizza ovens on offer next week, any good?

I picked one up today. I tested it straight away.

I used it with my portable Webber mini BBQ. I have to say I’m very impressed. I made my own pizza dough and used Tesco canned pizza sauce. Topped the dough with sauce, mozzarella, ham and pepperoni.

The pizza peel is essential if you get this.

Pop the oven onto the bbq, adjust the temperature on the BBQ until the gage on the oven reads ideal. floured the peel and popped the pizza into the oven, rotate the pizza 180 after about 2 minutes, gave it another 1 minute and a half and hey presto, perfect pizza. ‘‘Twas cooked perfectly, crispy base ham cheese and pepperoni cooked perfectly. So much better than the pizza that comes out of the conventional oven using the same ingredients.

I’m looking forward to bringing this to the beach at the weekends and making on the go pizzas for the family.

jester77 · 04-06-2021 9:49am

Anyone know where there is such a difference in prices between US and EU on some grills?

I'm toying with the idea of adding a pellet grill to the collection and looking at different models. The Weber Smokefire ex6 v2 looks good in terms of size, high temperature and maintenance when it comes to cleaning. But the price difference seems wrong, plus I'm not sure if the IE one is even the gen2 version of it (Gen 1 has some issues with grease and ash mixing causing grease fires):

https://www.weber.com/US/en/grills/wood-pellet-grills/smokefire/smokefire-ex6-%282nd-gen%29-wood-fired-pellet-grill/23510201.html
https://www.weber.com/IE/en/barbecues/wood-pellet-grills/smokefire-series/23511074.html?cgid=107376#start=1

That is nearly €1000 of a price difference. I know the US version wouldn't have tax, but even that wouldn't come remotely close to explaining the difference.

Quin_Dub · 04-06-2021 9:59am

jester77 wrote: »

Anyone know where there is such a difference in prices between US and EU on some grills?

I'm toying with the idea of adding a pellet grill to the collection and looking at different models. The Weber Smokefire ex6 v2 looks good in terms of size, high temperature and maintenance when it comes to cleaning. But the price difference seems wrong, plus I'm not sure if the IE one is even the gen2 version of it (Gen 1 has some issues with grease and ash mixing causing grease fires):

https://www.weber.com/US/en/grills/wood-pellet-grills/smokefire/smokefire-ex6-%282nd-gen%29-wood-fired-pellet-grill/23510201.html
https://www.weber.com/IE/en/barbecues/wood-pellet-grills/smokefire-series/23511074.html?cgid=107376#start=1

That is nearly €1000 of a price difference. I know the US version wouldn't have tax, but even that wouldn't come remotely close to explaining the difference.

Aside from the "Rip Off Ireland" type of thing, it's also supply and demand to an extent.

All things BBQ are orders of magnitude cheaper in the US as the range and choice available is simply massive.

For example - The "Premium" cover for the Standard kettle.

$39 in the US vs. €74 here - Well over double the price here vs. the US

jem · 06-06-2021 7:00pm

Hi all,
Have being using a charcoal bbq that I bought in home store and more fir the past few years , prior to that gave years using a half barrel that I got made up . This lasted years.
I want to buy a new good bbq at this stage .
I want it big enough to grill for 10/15 people the one I have is too small. Want it high enough to stand at like the one I have .
Can I ask advice as to what to buy?

The chan chan man · 06-06-2021 10:01pm

jem wrote: »

Hi all,
Have being using a charcoal bbq that I bought in home store and more fir the past few years , prior to that gave years using a half barrel that I got made up . This lasted years.
I want to buy a new good bbq at this stage .
I want it big enough to grill for 10/15 people the one I have is too small. Want it high enough to stand at like the one I have .
Can I ask advice as to what to buy?

Reasonable price: you can’t get much better than a weber 57cm kettle. Ive used the master touch for years.

Rolls Royce: Kamado Joe Big Joe. Because why not.. Do you need it? Absolutely not... Would it be cool to have?! Hell yeah!

positivenote · 10-06-2021 6:19pm

Okay so picked up a 57cm Webber kettle type charcoal bbq second hand... prob is it hasn’t got a temperature gauge on it. Any ideas on the best one I can get to use with the Webber? Cheers

*Charcoal* BBQ/Grilling

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Charcoal BBQ/Grilling