Reply to: BBQ weather

[norrahe]

On another note if you want to cook the best steaks or lamb chops ever get yourself a sous vide and then finish the meat in the BBQ.

The model I use takes up no space at all unlike the conventional water baths which are huge and don't circulate the water properly Sansaire | The only sous vide cooking tool you Funnily enough Pondy's got one too!

[norrahe]

Definitely will buy it, but one more possibly stupid question.

When you say "large" do you mean the one in the "Large" column on their web paage, or generically large so I should buy what they call their "XXL" model?

I suppose the answer must be the larger the better, although (gulp) they do get pricier towards the right of the screen!

Large as in their large model, not the XL or the XXL.

I've cooked BBQs for up to 10 people using that and you can get multi layer griddles as well.

It is pricey, but you will not have to buy another BBQ ever again, make sure you register is as soon as you buy it, they have a good warranty on the BBQ and the equipment. Do sign up for the forums as I mentioned in the blog article and if there's one book you should buy that's the Adam Perry Lang book Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking: Amazon.co.uk: Adam Perry Lang: 9781401323066: Books and do use his website lots of good info there Adam Perry Lang | Official site with recipes, books and the latest happenings

[Chuck]

I do brisket and other slow-cooked meats in my Aga, either overnight, or all day long.

I have a thatched roof so charcoal is out of the question nearby and I have to use a gas barbecue. I took it as a serious affront to my manhood that I would be cooking outside without real fire. Actually, I have to confess that the Webber model I have is rather excellent. It's used all the time, summer and winter.

[Pondlife]

Definitely will buy it, but one more possibly stupid question.

When you say "large" do you mean the one in the "Large" column on their web paage, or generically large so I should buy what they call their "XXL" model?

I suppose the answer must be the larger the better, although (gulp) they do get pricier towards the right of the screen!

I have a Large (not XL) and it's fine for family cooking.

[Scruff]

I had a weber years ago but it wasn't very good for long slow cooking, not to mention trying to regulate the temperature for what you were cooking. Also cooking in winter was out of the question. Looking at some of the webers now, they don't seem to be built as well, but that might be here in cloggers.

8-9 hours is what you'll need as a minimum for pulled pork or brisket. Decent ribs alone will take me up to 5 hours to cook.

I do brisket in my (Dutch) oven. I'm not really into pulled pork or ribs, to be honest.

I use my Weber outdoors all the time (including UK winter) and do everything on it, from roasting whole legs of lamb, spatchcock chickens, but mostly grilling. Each unto their own...

Having grown up in South Africa, everything goes onto the braai!

[OwlHoot]

Buy the large one, if you're going to get one as the grill size is about 46cm.

Definitely will buy it, but one more possibly stupid question.

When you say "large" do you mean the one in the "Large" column on their web paage, or generically large so I should buy what they call their "XXL" model?

I suppose the answer must be the larger the better, although (gulp) they do get pricier towards the right of the screen!

[GlenW]

When I was a lad our house had an outside toilet and a dining room where we used to eat. Now, we have three inside toilets and a BBQ, so we eat outside and sh1t in the house. That is progress for you.

[norrahe]

I can't argue with that. Not my cuppa tea to BBQ anything for 8-9 hours, to be frank. I can do pizza in my Weber on a stone, no problem, but I have an oven for that.

I had a weber years ago but it wasn't very good for long slow cooking, not to mention trying to regulate the temperature for what you were cooking. Also cooking in winter was out of the question. Looking at some of the webers now, they don't seem to be built as well, but that might be here in cloggers.

8-9 hours is what you'll need as a minimum for pulled pork or brisket. Decent ribs alone will take me up to 5 hours to cook.

[Scruff]

I can't argue with that. Not my cuppa tea to BBQ anything for 8-9 hours, to be frank. I can do pizza in my Weber on a stone, no problem, but I have an oven for that.

[Pondlife]

I do the same with a 10 yr old Weber? Cost me about £40 at the time. I go thru 7-10kg of charcoal per week. Tonight was the 8th night in a row of braai. Spatchcock jerk chicken.

I have a weber as well but it's really not comparable. You cant cook at exactly 120 deg for 8-9 hours solid at a steady temp in the same way. Also you can't get it to go over 350 DegC for a sustained period to do pizzas like on an egg. I cooked on a weber for years but it really doesn't have the same heat retention. I had them both running at the weekend just for the grill space but they are different.

[Scruff]

I do the same with a 10 yr old Weber? Cost me about £40 at the time. I go thru 7-10kg of charcoal per week. Tonight was the 8th night in a row of braai. Spatchcock jerk chicken.

[Pondlife]

Ah I see, so go out with a golf umbrella job, that makes sense then. Won't it try to rust though (the barbecue, not the umbrella)?

It's essentially a ceramic oven but with the ability to cook on a grill. The top valve is cast iron so if left out in uk weather would rust over time but the oven itself would be fine.

I don't cook on mine if it's plissing down and I think Nor has a sort of porch type thing to cover hers. Last weekend I spatchcocked a chicken, covered it in spices and left it at exactly 190 deg for an hour with some oak chips from JD casks. Super moist chicken but with a smoky flavour right through the meat. During the hour it was cooking I wandered over beer in hand and looked at the temp gauge a couple of times. The temp is constant throughout like a preheated oven. In this case you're not coking over a direct heat so there's no flame burn. no charring, just smoky meat. nom

[norrahe]

Ah I see, so go out with a golf umbrella job, that makes sense then. Won't it try to rust though (the barbecue, not the umbrella)?

Its a ceramic BBQ and not metal apart from the vents. Big Green Egg | Ceramic Barbecue, best BBQs for Sale | Buy Smoker BBQ

I've BBQ'd in thunderstorms with nary a problem. Retains the heat really well.

If I land another contract I'm buying another one.

[TykeMerc]

It's outside but it's pretty weather proof and since you cook with the lid closed your food doesn't get wet.

Ah I see, so go out with a golf umbrella job, that makes sense then. Won't it try to rust though (the barbecue, not the umbrella)?

[Pondlife]

I'm sure it's a stupid question, but if you're using it all year then it's in the kitchen? How do you ventilate it and what chimney?

I've only ever done the classic Brit barbecue thing now and then so I haven't a clue other than liking good barbecue cooking

It's outside but it's pretty weather proof and since you cook with the lid closed your food doesn't get wet.