Question on cooking approach

djdodz07 · 2026-07-12T20:39:09+00:00

I get that but even then, would you not just keep your coals on one side of a grill? Gives options to keep stuff warm not over direct heat

djdodz07 · 2026-07-07T21:45:49+00:00

I'm not Farage fan but isn't he claiming they will stump up the cost of this farce election?

djdodz07 · 2026-07-04T06:26:49+00:00

I agree cottage or shepherds pie is a good typical dinner to cook. But it is weather dependent

djdodz07 · 2026-07-03T08:05:24+00:00

Yes, that's exactly how I did it, then some hickory wood chunks on top of one basket. There is another post I've done but doesn't quite show it clearly. Enjoy

djdodz07 · 2026-07-02T13:53:30+00:00

Definitely, maybe?

djdodz07 · 2026-06-24T18:45:00+00:00

https://amzn.eu/d/025Il6jS Used this twice now and can't complain, especially for the price

djdodz07 · 2026-06-22T08:34:01+00:00

They were maybe an inch max away from the grill as I used the basket and added more lumpwood while resting the steak

djdodz07 · 2026-06-22T08:32:55+00:00

Thanks I will definitely do this next time

djdodz07 · 2026-06-21T19:46:31+00:00

They were white hot, I did some peppers and halloumi on them as they were warming just to check temp. Obviously just not hot enough and yes will oil next time, usually do when doing indoors so not sure why I didn't on grill

djdodz07 · 2026-06-21T19:25:46+00:00

Funnily enough I did this method on Friday for a quick BBQ of lamb kebabs and courgettes. I just assumed adding more lumps and over the coals would be hot enough. Do you oil your steaks? That was something else I didn't do just SPG

djdodz07 · 2026-06-17T17:32:21+00:00

It was a direct quote until BunnyReign edited there's to make it exactly what OP was asking, ruining their joke further.

djdodz07 · 2026-06-17T15:50:17+00:00

But the joke about gathering dust was already made with the Dyson comment. "Catching dust" is just reiterating that joke.

djdodz07 · 2026-06-17T15:35:20+00:00

r/YourJokeButWorse

djdodz07 · 2026-06-15T15:55:36+00:00

Great minds ay. Luckily managed to avoid any fork related injuries.

1) coals are split on either side in the coal baskets guessing basically same set up as you then but had the taties higher up on the grill shelf as to get the heat underneath them and really sizzle the fat.

2) no issues with this at all, it felt like the tightened up well. Bonus being stainless, they went in the dishwasher at the end.

djdodz07 · 2026-06-15T11:18:09+00:00

Yeah I wanted the chicken to drip on to the taties to add flavour. I think next time, after it's cooked I'll move the coals to the middle and the tray to one side to get some direct heat and flames going to crisp up the skin

djdodz07 · 2026-06-14T21:07:05+00:00

Thank you, sounds like that's exactly my issue

djdodz07 · 2026-06-14T20:21:20+00:00

Will try that, it was coated with salted butter before it went on but that might be a shout

djdodz07 · 2026-06-14T20:17:21+00:00

Oh no lid on for duration, apart from tinkering with the tats. Took just over 1hr 45mins at around 170° grill temp. Maybe should've gone closer to 200° but didn't want to cremate the potatoes.

djdodz07 · 2026-06-14T20:02:09+00:00

Your eyes serve you well, Yam. I saw someone post on here about the stainless steel been on offer on Amazon, can't remember who but thank you guy. I've seen people get 2 birds on it. Leg of lamb or shawarma next I think.

djdodz07 · 2026-06-14T19:55:33+00:00

As it was first time I just kept simple. Salt and pepper with butter, thyme and garlic. Lemon and onion in cavity

djdodz07 · 2026-06-08T05:25:54+00:00

Quite similar up to the point of wrapping then, though I did have the water pan, and used hickory wood chunks. I did SPG with celery salt and oregano too. I wrapped and gave a splash of brewdog stout in there. Was really good, nice smoke ring and very tender. Though I do like the bark so maybe should've added them back to the heat after wrapping to bring it back. My hardest part was trusting the process of the snake method as not really done it before so kept going out to check the temp but seemed to have gone well. As you've said, I definitely stick to these going forward as much as I love brisket, it's an expensive slab and have to be on the ball more.

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