*Charcoal* BBQ/Grilling

Havent used it yet, still finishing off my Texas charcoal but will report back. Should be using it over the weekend

Poor wife management from me last night.

Well, it went on around 9.30am. I prepared the WSM from 6.30am but made a mess of the fuel I'd say, let it burn too hot and didn't use enough so had to reload a few times.

Weber Connect telling me it's ready to come off and rest in around 45 minutes. It was wrapped hours ago.

Now, of course it's too late to eat (2 hours rest time will be after 10pm) so my question is, if I wrap it in towels and put it in the cool box, will it be spoiled if I plan to serve for lunch tomorrow?

If I need to, will serve a few slices tonight and save the rest. Who knows, it may not be any good and so I might need to use it in something.

Took it off after 12.5 hours. It was 10.30pm so couple of towels around it and into the cool box. Brunch I suppose.

Would normally do a side of salmon. Have done it with lemon & herbs, and also with an Asian style marinade. Smoked it on a cedar plank -- you wouldn't want too strong a wood. Doesn't take long at all, maybe about an hour.

The skin doesn't crisp, but the rest is delicious.

Chicken feet? That's a very Asian thing to eat. Tasty but very, very boney!

The finished article. Not sure what to make of it. Can't figure out point/flat so probably didn't carve correctly. Have saved what might be burnt ends and a few slices to figure out what to do with it.

Am thinking I left too much fat on before smoking. The meat is tender and was juicy enough, so I don't think it could have handled more cooking. Was probably left rest too long as well.

I really don't understand why brisket is so popular amongst bbqers! Almost every pic I see of people's brisket look dry and unappetising. I fully expected this to look dry.

That one above, looks really moist and tasty!

First time using ceramic egg bbq. Happy with the results.

Re: brisket. Last time I cooked it, it was hard to figure out the Irish cuts vs the American recipes. AKAIK we don't get the point and flat here.

Anyway, my go to for low and slow BBQ is pork belly. You simply can't go wrong. Had it today as it happens for a family event and it was absolutely hoovered up. Took around 6 hours and was perfect.

Newbie here.

After closing both vents, the egg ceramic bbq kept the temperature at 150-170 for 2 hours. Could we slow cook meat when both vents are closed? Any risks?

You could for a couple of hours assuming you have a deflector plate but it'll eventually lose heat and the fire will go out

It was 150 C for chicken drumsticks, did about 15 min each side.

Where could I get a reasonably priced deflector plate and a steel pot to collect ashes from egg bbq?