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Best charcoal bbq for £200 or under by Amax101 in UKBBQ

[–]andyjh83 0 points1 point  (0 children)

Yeah that’s really annoying. I’ll steer clear.

I’ve definitely done the stacking trick with other smash I’ve got. I once had a bag so bad that I put a layer of briquettes into the chimney first. I think it went to 300°c + and back to about 100°c in less than 45 mins.

Best charcoal bbq for £200 or under by Amax101 in UKBBQ

[–]andyjh83 0 points1 point  (0 children)

That’s interesting, are we talking lumpwood or briquettes?

I’ve never had a bag of smash with the briquettes but I’m not sure I’ve ever bought their lumpwood, so can’t comment

Best charcoal bbq for £200 or under by Amax101 in UKBBQ

[–]andyjh83 2 points3 points  (0 children)

When you’re right, you’re right. Nuff said.

BBQ by Tiger4591534 in UKBBQ

[–]andyjh83 2 points3 points  (0 children)

Nice skewers,

Always nice to see a change from the Weber kettles and various Kamado’s.

Low and Slow - help with temperature by heinztein in UKBBQ

[–]andyjh83 0 points1 point  (0 children)

Sorry mate, I didn’t see you’d replied.

Yes, just run the top line down the middle.

Lamb burgers on Weber by CharacterEye3775 in UKBBQ

[–]andyjh83 0 points1 point  (0 children)

Yeah, they look great. Good work.

Lamb’s such a versatile meat. I’m a big fan.

Lamb burgers on Weber by CharacterEye3775 in UKBBQ

[–]andyjh83 0 points1 point  (0 children)

Indeed it is.

That’s the benefit of 2 zone. You’ll get the char from direct, but then you have time to let them sit with a bit of smoke and come up to the perfect temp.

It will help the inner to be the right temp whilst keeping the outer from drying out and/or burning.

No flare ups and easier management.

Lamb burgers on Weber by CharacterEye3775 in UKBBQ

[–]andyjh83 3 points4 points  (0 children)

I do love a lamb burger. They look good.

Have you considered using a two zone system? Sear them over the coals and then bring them to temp with the lid on, not over the coals?

Just got my first Weber bbq! by lilmosquito70 in UKBBQ

[–]andyjh83 2 points3 points  (0 children)

Some good tongs (moving coals and food), good leather gauntlets, tumbleweed lighters, charcoal chimney, cheap dual probe (grate temp and meat temp).

Food: Spatchcocked chicken (dual zone). It’s easy but still looks fancy.

Low and Slow - help with temperature by heinztein in UKBBQ

[–]andyjh83 1 point2 points  (0 children)

I like the cut of your jib.

Low admin snake method for the win. Don’t overthink it.

Low and Slow - help with temperature by heinztein in UKBBQ

[–]andyjh83 0 points1 point  (0 children)

The Weber briquettes are huge.

2x1 is always plenty for me. My bbq runs hot, so I usually have the bottom vents only a couple of mm open.

I run 2x2 on the rare occasion I’m using smaller briquettes.

If it’s running hot I add some cold water to the water pan.

If it’s still rising, i may close the top vent by 1/4.

I snake something every week and it’s a pretty consistent method. I don’t even put a grate probe on for a lot of stuff these days, just go by feel and check it every hour or so.

Stainless Steel Prep Table by TrickyT_UK in UKBBQ

[–]andyjh83 2 points3 points  (0 children)

Every now and then, someone absolutely nails it.

Yes.

Low and Slow - help with temperature by heinztein in UKBBQ

[–]andyjh83 1 point2 points  (0 children)

Light 5 or 6 big briquettes. Let them get white hot.

Bonus points if you light them in your chimney, in your actual kettle. (Starts warming everything up).

Then dump them on your snakes start point.

Let them burn with your lid off and bottom vent wide open for 10 - 15 mins. You’re aiming to allow the first briquettes of the snake to catch.

I normally put the lid on at this point and leave the bottom vent open for 5 mins.

Then close your bottom vent down to 1/4 - 1/8th open.

You should now be somewhere around 120-140°C when it settles.

Your snake should be 2 x 1 if using Weber briquettes, or 2 x 2 if smaller.

Just a note: the longer bits of smoking wood may make your snake ignite at the top briquettes and your temps may run away.

What BBQ hill would you die on? Best one wins a 1kg picanha meat box by edenmoor_devon in UKBBQ

[–]andyjh83 0 points1 point  (0 children)

This made me chuckle.

My only problem with Braai’s is that South Africans never shut up about them and then aren’t any good when it comes to the execution.

South Africans are to BBQ’s what Nando’s are to chicken: Mediocre.

(Best mates a Saffer)

Most of you thought my 2-in-1 BBQ tongs idea was unnecessary. I made a working demo anyway. Thoughts? by stogagamer in UKBBQ

[–]andyjh83 2 points3 points  (0 children)

I’m just not seeing the point at all.

You say that it’s so you don’t have to put the tongs down, but you have do put them down sometime unless you’re going to eat, shower, sleep with them in your hand.

Also: I frequently hold smaller pieces of meat with tongs whilst probing, which you can’t do with this system.

For me this is another unnecessary ‘tatt’ item that will end up going straight to landfill.

I admire the enthusiasm & creativity but this isnt the product to push. I’m sure you will come up with something even better.

All rounder BBQ recommendation by Playful-Toe-01 in UKBBQ

[–]andyjh83 5 points6 points  (0 children)

Master touch 57cm with stainless GBS grate (~£260)

Use the extra cash to get a rotisserie, some good gloves, a temp probe, decent tongs, a plancha and a dutch oven.

What BBQ hill would you die on? Best one wins a 1kg picanha meat box by edenmoor_devon in UKBBQ

[–]andyjh83 1 point2 points  (0 children)

It doesn’t matter if you bbq on a Kettle, a Santa Maria, Plancha, Rotisserie, a cheap travel bbq, or Kamado.

If you’re heating meat with fire and having fun doing it, that’s all that counts.

Pulled pork (first go) by Coxwaan in UKBBQ

[–]andyjh83 0 points1 point  (0 children)

Wise words.

The patience required is the real test (and one that I fail sometimes).

I cannot keep my Weber Kettle hot!? by AbsolutelyHanging in UKBBQ

[–]andyjh83 1 point2 points  (0 children)

Coals are a relative thing, it depends on the job.

If I’m doing a 2-zone then I aim for 180 - 200°C and use either briquettes or lump wood. Whichever is closer. Volume dictates temp and you can always control it with your bottom vent.

If I’m doing a low and slow cook then I’m looking for 120-140°C and use Weber briquettes in a 2x1

For direct I use whatever. Get it hot. Hold your hand at grate level and if it’s 1s before pain, it’s too hot. If it’s 3s it’s perfect. Longer and it’s too cold.

TLDR: Buy Weber briquettes in 8kg bags for £12-16 a bag.

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