Charcoal BBQ/Grilling

thejaguar · 10-09-2020 1:43pm

Edit: in future I'll use the search function before I post.

clivej · 10-09-2020 9:34pm

ECO_Mental wrote: »

Have you taken her for a spin yet?

I'm trying to get used to how to use it. I'm using 5kg bags of LIDL briquettes.

I've had 4 burn outings and think I need a better firebox grate. So today I went out and got 6m of 10mm x 10mm square iron, €4. I'll have it ready tomorrow.
I have a brisket, short ribs, 2" thick ribeye steaks, and cowboy stakes in the freezer to cook.

All I know is it's a hungry BBQ. Needs plenty of charcoal to keep the temp. up, I think that's because of the BBQ ovens large surface area.
I find an input fan in the firebox's air vent helps to get the temp. up fast and to keep the temp. up.
But I need a speed control on the fan to adjust the air flow thru the unit. That's coming on Monday.

fitz · 10-09-2020 9:51pm

clivej wrote: »

I'm trying to get used to how to use it. I'm using 5kg bags of LIDL briquettes.

I've had 4 burn outings and think I need a better firebox grate. So today I went out and got 6m of 10mm x 10mm square iron, €4. I'll have it ready tomorrow.
I have a brisket, short ribs, 2" thick ribeye steaks, and cowboy stakes in the freezer to cook.

All I know is it's a hungry BBQ. Needs plenty of charcoal to keep the temp. up, I think that's because of the BBQ ovens large surface area.
I find an input fan in the firebox's air vent helps to get the temp. up fast and to keep the temp. up.
But I need a speed control on the fan to adjust the air flow thru the unit. That's coming on Monday.

Have you tried using wood? Looks like you have room in the firebox for it...

Gloomtastic! · 11-09-2020 6:03am

thejaguar wrote: »

Has anyone ever gotten anything from O'Mahony's in Coolock?

Are they any good?

Yes, really good bbq butcher, not expensive either.

The Nal · 11-09-2020 9:32am

Weather looks decent tomorrow. Will be getting the Smokey Mountain out. Think I'll just keep it simple. Belly ribs, babybacks, wings, maybe a pork shoulder. May go Korean.

tonc76 · 11-09-2020 1:16pm

The Nal wrote: »

Weather looks decent tomorrow. Will be getting the Smokey Mountain out. Think I'll just keep it simple. Belly ribs, babybacks, wings, maybe a pork shoulder. May go Korean.

Out of interest what temp will you be running at and how long for each of the above?

The Nal · 11-09-2020 3:31pm

tonc76 wrote: »

Out of interest what temp will you be running at and how long for each of the above?

About 220F.

Pork ribs. The fat belly ones, about 4-5 hours. 3-2-1 method or maybe 3-1-1 depending on how they look. Might tip in a little apple juice and foil the pan for an hour. Last hour to finish with a bit of BBQ sauce which is currently simmering/splashing all over the hob.

Babyback ribs. 3-4 hours. Foiled for the middle hour. BBQ sauce for the last hour. Korean style. Gochujang, rice wine vinegar, soy sauce etc.

Wings. 2 hours ish. May give them a run under the grill for 5 mins to crisp up. Doing them Chinese style - oyster, hoisin, shaoxing, sambal oelek etc.

Pork shoulder. Anywhere from 6 to 10 hours. Its a big one. Have it in an apple juice brine at the moment. Will just do a basic rub on it and have some blueberry ketchup and slaw made for the buns tomorrow.

Nice easy and clean way to feed a crowd!*

*A crowd of 6 from no more than 3 households.

Scuba_tom · 11-09-2020 3:55pm

3kg pork shoulder on since 0730 on the MT. 1st time smoking something that size. Rookie mistake - filled the water pan with cold water so took a good hour to get to temp. Decided not to wrap and just see what happens. Been stalled at 157 for about 3 hours. Hopefully it gets moving soon, might need the chipper on speed dial

The Nal · 11-09-2020 5:00pm

Scuba_tom wrote: »

3kg pork shoulder on since 0730 on the MT. 1st time smoking something that size. Rookie mistake - filled the water pan with cold water so took a good hour to get to temp. Decided not to wrap and just see what happens. Been stalled at 157 for about 3 hours. Hopefully it gets moving soon, might need the chipper on speed dial

If you wrap it now it will speed up the stall. "The Texas crutch" they call it.

tonc76 · 11-09-2020 9:25pm

The Nal wrote: »

About 220F.

Pork ribs. The fat belly ones, about 4-5 hours. 3-2-1 method or maybe 3-1-1 depending on how they look. Might tip in a little apple juice and foil the pan for an hour. Last hour to finish with a bit of BBQ sauce which is currently simmering/splashing all over the hob.

Babyback ribs. 3-4 hours. Foiled for the middle hour. BBQ sauce for the last hour. Korean style. Gochujang, rice wine vinegar, soy sauce etc.

Wings. 2 hours ish. May give them a run under the grill for 5 mins to crisp up. Doing them Chinese style - oyster, hoisin, shaoxing, sambal oelek etc.

Pork shoulder. Anywhere from 6 to 10 hours. Its a big one. Have it in an apple juice brine at the moment. Will just do a basic rub on it and have some blueberry ketchup and slaw made for the buns tomorrow.

Nice easy and clean way to feed a crowd!*

*A crowd of 6 from no more than 3 households.

Sounds the job! Photos would be great ðŸ˜

tonc76 · 11-09-2020 9:27pm

Scuba_tom wrote: »

3kg pork shoulder on since 0730 on the MT. 1st time smoking something that size. Rookie mistake - filled the water pan with cold water so took a good hour to get to temp. Decided not to wrap and just see what happens. Been stalled at 157 for about 3 hours. Hopefully it gets moving soon, might need the chipper on speed dial

Are you using the diffuser plate or snake method?

Scuba_tom · 11-09-2020 9:47pm

tonc76 wrote: »

Are you using the diffuser plate or snake method?

Used the snake. Hit 225f and stayed there thereabouts for the cook. Wrapped after 10 hours and boosted the heat to 350f. Took it off when it hit 196f. Was ok, didn’t pull that easily but tasted good. Would put it on the night before and let it rest next time.

thereitisgone · 12-09-2020 8:21pm

14 Hours brisket, came out good great smoke flavour

conor_ie · 13-09-2020 8:46am

Hi all!

I'm cooking these drumsticks on a grill mat using indirect heat.. I was just wondering how long would they need. 45 mins to an hour maybe?

Any suggestions great fully received!

Tooler · 13-09-2020 5:45pm

I've got a Weber 57cm mastertouch bbq. Its great for standard bbq fare, but I'd like to try some slower cooking and am looking at smoker setups. I'd like to get a Smokey Mountain or similar, but thinking I could get close to that by adding a stacker on top of the Weber mastertouch.

These guys make exactly what I'm looking for:
http://www.barbecuestacker.com/
Video of it here:
https://www.youtube.com/watch?time_continue=1&v=bO0JpuDFmHo

With that I could slow cook and it'd also be handy for stuff like beer can chicken. The Barbecue Stacker site says everything is sold out and the website looks pretty old, plus it looks like it is US based.

Any idea if something similar is available over here?

lisij · 13-09-2020 6:45pm

Tooler wrote: »

I've got a Weber 57cm mastertouch bbq. Its great for standard bbq fare, but I'd like to try some slower cooking and am looking at smoker setups. I'd like to get a Smokey Mountain or similar, but thinking I could get close to that by adding a stacker on top of the Weber mastertouch.

These guys make exactly what I'm looking for:
http://www.barbecuestacker.com/
Video of it here:
https://www.youtube.com/watch?time_continue=1&v=bO0JpuDFmHo

With that I could slow cook and it'd also be handy for stuff like beer can chicken. The Barbecue Stacker site says everything is sold out and the website looks pretty old, plus it looks like it is US based.

Any idea if something similar is available over here?

Thanks mate, i was looking for some sort of slow cook methods, similar to webers char ring and diffuser, but these not yet available for purchase separately, and only available with mastertouch premium, i was also looking toward the smokey mountain, but didnt liked the idea of having 2 bbq. The idea of bbq stacker is excellent, it will make 2 in 1. Thank you for this option, its should work perfectly. I see they are currently out of stock, hope they will get them back in

Schrodingercat · 14-09-2020 12:05pm

I use a slow n sear for long cooks on my weber.

https://www.bbqandsmoke.co.uk/collections/sns-grills/products/slow-n-sear-deluxe

I also have one of these

https://www.amazon.co.uk/onlyfire-BRK-6025-Enamelled-Rotisserie-Charcoal/dp/B0757HLNF1/ref=sr_1_3?dchild=1&keywords=Rotisserie+weber&qid=1600081100&s=outdoors&sr=1-3

Its no good for smoking because it has holes, but is great for chicken or lumps of roast beef. If you are cooking for a big group something on the rotisserie makes life easy. I don't bother with beer can chicken when I have the rotisserie.

At a certain point its easier to buy a smoker, but I got all the attachments bit by bit so there wasn't a huge outlay.

Mickiemcfist · 14-09-2020 12:44pm

I got this a few months ago as I didn't want to spend a lot on a smoker to realise I was too lazy or impatient to enjoy it etc. and figured if I liked it I'd buy a WSM, however it's really good, briskets, beef shortribs etc. Only downfall is the size of it, I had to do a 3kg brisket in two halves on the trays as it's not wide enough to do it in one piece. However the upside is it doesn't take up much room in the shed.

For c.120 I thought it was great: https://www.amazon.co.uk/Premium-Charcoal-Smoker-Hanging-Weather/dp/B01M4QB007/ref=sr_1_16?dchild=1&keywords=smoker+bbq&qid=1600083623&sr=8-16

Tooler · 14-09-2020 10:17pm

Schrodingercat wrote: »

I use a slow n sear for long cooks on my weber.

https://www.bbqandsmoke.co.uk/collections/sns-grills/products/slow-n-sear-deluxe

I also have one of these

https://www.amazon.co.uk/onlyfire-BRK-6025-Enamelled-Rotisserie-Charcoal/dp/B0757HLNF1/ref=sr_1_3?dchild=1&keywords=Rotisserie+weber&qid=1600081100&s=outdoors&sr=1-3

Its no good for smoking because it has holes, but is great for chicken or lumps of roast beef. If you are cooking for a big group something on the rotisserie makes life easy. I don't bother with beer can chicken when I have the rotisserie.

At a certain point its easier to buy a smoker, but I got all the attachments bit by bit so there wasn't a huge outlay.

Mickiemcfist wrote: »

I got this a few months ago as I didn't want to spend a lot on a smoker to realise I was too lazy or impatient to enjoy it etc. and figured if I liked it I'd buy a WSM, however it's really good, briskets, beef shortribs etc. Only downfall is the size of it, I had to do a 3kg brisket in two halves on the trays as it's not wide enough to do it in one piece. However the upside is it doesn't take up much room in the shed.

For c.120 I thought it was great: https://www.amazon.co.uk/Premium-Charcoal-Smoker-Hanging-Weather/dp/B01M4QB007/ref=sr_1_16?dchild=1&keywords=smoker+bbq&qid=1600083623&sr=8-16

Thanks for the tips Schrodingercat and Mickiemcfist. Some great looking products there, that'll give me something to mull over.

clivej · 15-09-2020 6:56am

clivej wrote: »

I'v built this over the past couple of weeks

So today I cooked my first real food, a spatchcock chicken from Aldi. I thought I'd test on something not too expensive. It came out perfect. Next will be a Pork Butt from James Whelan in Clonmel on Saturday.
I used Weber charcoal briquettes and my PID controlled fan on the air inlet vent. The PID controller worked a treat keeping the temp. within 3C degrees of the 140C set point. about 1.5 hours of a cook, with a couple of Olive chunks added for smoke.

Using the Inkbird Bluetooth temperature 4 probe monitor that gives me the timeline graph.

The PID display does not move in realtime, it's only flashing from my phone video capture.

https://www.youtube.com/watch?v=nSWYbFOcgck

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Tooler · 15-09-2020 10:25am

clivej wrote: »

So today I cooked my first real food, a spatchcock chicken from Aldi. I thought I'd test on something not too expensive. It came out perfect. Next will be a Pork Butt from Bosco's in Carlow on Saturday.
I used Weber charcoal briquettes and my PID controlled fan on the air inlet vent. The PID controller worked a treat keeping the temp. within 3C degrees of the 140C set point. about 1.5 hours of a cook, with a couple of Olive chunks added for smoke.

That's a seriously impressive job. I had a look at the build photos on the Facebook page. Respect!

The Nal · 15-09-2020 10:46am

The Nal wrote: »

About 220F.

Pork ribs. The fat belly ones, about 4-5 hours. 3-2-1 method or maybe 3-1-1 depending on how they look. Might tip in a little apple juice and foil the pan for an hour. Last hour to finish with a bit of BBQ sauce which is currently simmering/splashing all over the hob.

Babyback ribs. 3-4 hours. Foiled for the middle hour. BBQ sauce for the last hour. Korean style. Gochujang, rice wine vinegar, soy sauce etc.

Wings. 2 hours ish. May give them a run under the grill for 5 mins to crisp up. Doing them Chinese style - oyster, hoisin, shaoxing, sambal oelek etc.

Pork shoulder. Anywhere from 6 to 10 hours. Its a big one. Have it in an apple juice brine at the moment. Will just do a basic rub on it and have some blueberry ketchup and slaw made for the buns tomorrow.

Nice easy and clean way to feed a crowd!*

*A crowd of 6 from no more than 3 households.

tonc76 wrote: »

Sounds the job! Photos would be great ðŸ˜

Had a few so forgot to take pics of the finished products but rubs/prep as below.

Babybacks, brushed with gochujang and a memphis rub, 5 hours on the smoker and finished off on the grill with korean bbq sauce.

Korean BBQ sauce, bourbon BBQ sauce, blueberry ketchup.

Sundays hungover dinner. Pork, slaw, blueberry kethcup, gruyere.

Also made carolina reaper wing sauce. Diluted it a little bit. Really tasty actually and not too much burn. I had garlic, honey, guajillos and vinegar in the sauce. Just 5-10 mins of consistent heat after.

FixitFelix · 15-09-2020 12:05pm

Just ordered online :
St louis style ribs 2.2kg
Jacobs ladder Beef ribs 3 bone
Pork butt 3kg
From sherwood foods up north
Pricey enough came to €61 delivered.
Never used them before do hopefully it's worth it.

Anyone know the best place around Dublin to pick up ready made pork rubs?

SachaJ · 15-09-2020 4:38pm

FixitFelix wrote: »

Just ordered online :
St louis style ribs 2.2kg
Jacobs ladder Beef ribs 3 bone
Pork butt 3kg
From sherwood foods up north
Pricey enough came to €61 delivered.
Never used them before do hopefully it's worth it.

Anyone know the best place around Dublin to pick up ready made pork rubs?

If you fancy making your own
https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe

The Nal · 15-09-2020 5:23pm

FixitFelix wrote: »

Anyone know the best place around Dublin to pick up ready made pork rubs?

Just make your own from the Tesco own brand stuff. Most of them are 59c a jar.

Don't go near the Schwartz stuff though. They charge €2.60 for the exact same product. Chancers.

FixitFelix · 15-09-2020 8:45pm

SachaJ wrote: »

If you fancy making your own
https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe

Was literally just looking at this

Will give it a bash

FixitFelix · 15-09-2020 8:46pm

The Nal wrote: »

Just make your own from the Tesco own brand stuff. Most of them are 59c a jar.

Don't go near the Schwartz stuff though. They charge €2.60 for the exact same product. Chancers.

Yeah I usually steer clear of their stuff

clivej · 15-09-2020 9:34pm

FixitFelix wrote: »

Anyone know the best place around Dublin to pick up ready made pork rubs?

Find your nearest Halal shop. All the ingredients for any rub you need to make, and cheap

FixitFelix · 15-09-2020 10:28pm

clivej wrote: »

Find your nearest Halal shop. All the ingredients for any rub you need to make, and cheap

Nearly sure there is one down the road from me

Treepole · 16-09-2020 9:42am

FixitFelix wrote: »

Nearly sure there is one down the road from me

Any of the Asian supermarkets will have tons of spices for way cheaper than you will pay in the supermarkets.

It's worth keeping empties of labeled spice glass jars and then topping them up from the bags you can buy in the Asian shops.

maddness · 18-09-2020 9:25pm

Are there any good deals around for charcoal at the moment? I’m on Dublin so either it’s local or needs to be able to be bought online for now!

clivej · 19-09-2020 7:00am

maddness wrote: »

Are there any good deals around for charcoal at the moment? I’m on Dublin so either it’s local or needs to be able to be bought online for now!

Getting mine in Lidl, €5 for 5kg

hurleronditch · 19-09-2020 7:16am

clivej wrote: »

Getting mine in Lidl, €5 for 5kg

How is that Lidl charcoal?

I haven’t bought yet, there was an open bag the last time I was in and it looked very bitty and crumbly so I avoided it. Might buy a bag for simple cooks like just firing on a few burgers or sausages some evening rather than something longer if it’s any way alright?

Brian? · 19-09-2020 7:23am

hurleronditch wrote: »

How is that Lidl charcoal?

I haven’t bought yet, there was an open bag the last time I was in and it looked very bitty and crumbly so I avoided it. Might buy a bag for simple cooks like just firing on a few burgers or sausages some evening rather than something longer if it’s any way alright?

It's genuinely awful.

flended12 · 19-09-2020 8:12am

Brian? wrote: »

It's genuinely awful.

The lidl charcoal can be hit and miss.

In fact any charcoal can be hit and miss. Usually the more expensive brands are decent but the odd batch can be useless.

For home bbq'ing I find bbq briquettes easier to cook with and last much longer than charcoal lumpwood.

Each to their own of course, keep playing around with different methods.

FixitFelix · 19-09-2020 8:54am

3kg pork butt just gone down on the WSM, made the Memphis dust rub posted on here

The Nal · 19-09-2020 8:57am

maddness wrote: »

Are there any good deals around for charcoal at the moment? I’m on Dublin so either it’s local or needs to be able to be bought online for now!

Used BarBeQuick stuff last week I had in the shed. 57cm Weber smoker. One 15kg bag lasted from 10am and was still going at 11pm. Woodies have it.

Gloomtastic! · 19-09-2020 8:58am

FixitFelix wrote: »

3kg pork butt just gone down on the WSM, made the Memphis dust rub posted on here

Excellent! Finished pics please!

FixitFelix · 19-09-2020 9:18am

Gloomtastic! wrote: »

Excellent! Finished pics please!

Will do mateðŸ‘ðŸ»

maddness · 19-09-2020 7:36pm

Thanks for the replies about charcoal. I tried the Lidl stuff before and it’s sh1te. Must get some of the BarBeQuick lumpwood. Anyone else order online?

FixitFelix · 19-09-2020 8:18pm

Little before and after of the pork butt from today
Used Memphis Dust rub
Apple wood
Took roughly 10.5 hours bone pulled out clean and was tender and juicy

circular flexing · 19-09-2020 8:32pm

The Nal wrote: »

Used BarBeQuick stuff last week I had in the shed. 57cm Weber smoker. One 15kg bag lasted from 10am and was still going at 11pm. Woodies have it.

I've been using this stuff for a couple of months and it's been consistently good. Lasts for ages and can do high/low temps really well. Not sure if it's available in Ireland but worth keeping an eye out

https://www.kamadojoe.com/collections/fuel/products/kamado-joe%C2%AE-big-block-xl-lump-charcoal-30-lbs-2-pack

simonw · 19-09-2020 9:52pm

I tried my first slow cook yesterday in a weber mastertouch, 1.5kg pork shoulder, but it came out more like a giant pork chop than the tender pulled pork I was hoping for. I'm not sure if the toughness was from being cooked too hot, or just not for long enough (was on for about 6.5hrs).

first of all, where on the grill should I put a probe for the ambient temp? I did the charcoal snake method, with the meat in the centre of the grill, and the ambient probe clipped on the grill behind it, so it was shielded by the meat really, is that right in terms of placement? Temperature was kept pretty well between 102C/215F - 110C/230F on that probe.

And second, if I'd left it another few hours would it have gotten more tender? Internal temp had gotten up to 75C/167F. Had planned to give it longer but dinner was already running late!

fitz · 19-09-2020 9:54pm

simonw wrote: »

I tried my first slow cook yesterday in a weber mastertouch, 1.5kg pork shoulder, but it came out more like a giant pork chop than the tender pulled pork I was hoping for. I'm not sure if the toughness was from being cooked too hot, or just not for long enough (was on for about 6.5hrs).

first of all, where on the grill should I put a probe for the ambient temp? I did the charcoal snake method, with the meat in the centre of the grill, and the ambient probe clipped on the grill behind it, so it was shielded by the meat really, is that right in terms of placement? Temperature was kept pretty well between 102C/215F - 110C/230F on that probe.

And second, if I'd left it another few hours would it have gotten more tender? Internal temp had gotten up to 75C/167F. Had planned to give it longer but dinner was already running late!

Internal temp needs to be upwards of 195F before it'll pull apart. Might have needed another 2+ hours, or you could have wrapped it at that point to speed up the remainder of the cook.

FixitFelix · 19-09-2020 10:00pm

simonw wrote: »

I tried my first slow cook yesterday in a weber mastertouch, 1.5kg pork shoulder, but it came out more like a giant pork chop than the tender pulled pork I was hoping for. I'm not sure if the toughness was from being cooked too hot, or just not for long enough (was on for about 6.5hrs).

first of all, where on the grill should I put a probe for the ambient temp? I did the charcoal snake method, with the meat in the centre of the grill, and the ambient probe clipped on the grill behind it, so it was shielded by the meat really, is that right in terms of placement? Temperature was kept pretty well between 102C/215F - 110C/230F on that probe.

And second, if I'd left it another few hours would it have gotten more tender? Internal temp had gotten up to 75C/167F. Had planned to give it longer but dinner was already running late!

Everything else sounds right, your internal temp needs to get to 96°(205°f) for pulled pork. Trial and error, always give yourself plenty of time if you're guessing 7 hrs give yourself 9.

FixitFelix · 20-09-2020 11:36am

Sundays Beef ribs currently 2.5hrs in, St louis ribs below:)

thereitisgone · 20-09-2020 11:58am

Please let us know how you get on with the beef ribs, have done them once but was disappointed with the amount of fat, probably was a bad cut i got

FixitFelix · 20-09-2020 12:03pm

thereitisgone wrote: »

Please let us know how you get on with the beef ribs, have done them once but was disappointed with the mount of fat, probably was a bad cut i got

Will do

The Nal · 20-09-2020 12:09pm

47cm Weber Smokey Mountain display model on sale in Woodies Carrickmines. €285. Down from €500.

Speaking of beef ribs. Froze these a few months ago. They reheated well last night. Put them in a pot with the sauce, covered with parchment paper and a lid and simmered for an hour or so. Fall off the bone goodness. Didn't even need a knife.

FixitFelix · 20-09-2020 12:32pm

The Nal wrote: »

47cm Weber Smokey Mountain display model on sale in Woodies Carrickmines. €285. Down from €500.

Speaking of beef ribs. Froze these a few months ago. They reheated well last night. Put them in a pot with the sauce, covered with parchment paper and a lid and simmered for an hour or so. Fall off the bone goodness. Didn't even need a knife.

Looks tops

*Charcoal* BBQ/Grilling

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Charcoal BBQ/Grilling