*Charcoal* BBQ/Grilling

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 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? 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.

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! wrote: »

Excellent! Finished pics please!

Will do mateðŸ‘ðŸ»

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

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!

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.

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

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.

Finished product of beef ribs 10.5hrs on WSM

paddylonglegs wrote: »

What are you all using to upload your photos?

Imgbox

Huge bags of lump wood in the choice shop in Naas here. Made by a company called alder wood “used by the finest restaurants” it says, so it must be good!

The Nal wrote: »

No actually having just checked it was a 4.5kg bag. Used a handful from a 2nd bag so maybe 5kg all in.

That's a lot of charcoal. On my kamado, if I fill the firebox (use around 2kg) and then get it to 225F, I can reasonably expect only half the charcoal to be fully used after 8 hours.