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  2. Looks like you had a great cook, well done.๐Ÿ‘ Ice.
  3. Icefever

    Hi all.

    Welcome to the forum Dean, and thanks to all you guys for the great job your doing. ๐Ÿ‘ I did have a gas bbq years back but just couldn't get the taste on the food so gave up on it...in fact it's in the shed somewhere. When it comes to charcoal/fuel beads we are the guys to help you...what meats will you be wanting to cook?? what ideas on how to dish up?? Can't see the make of yours so not sure about it....is there anything in the paperwork about being able to dial in and set a temp and let it get on with ?? Just had a closer look I can see it's a Uniflame combo. Ice.
  4. Yesterday
  5. My Boston Butt went well in the end - used a shit ton of pellets but apart from the initial temp fluctuations, no great dramas
  6. Yep, thatโ€™s just wrong. Deffo needs Weber to sort it ASAP.
  7. The incredibly nice weather caught me out today. I smoked a pork shoulder on my callow last week so had already given it a thorough clean out after winter storage, but my Landmann barrel style grill BBQ (which I use for non low n slow cooking) was yet to receive the same treatment. I've got another pork shoulder in the fridge for another smoke for a mexican recipe using chorizo, but couldn't find any chorizo in the supermarket so that's on hold. With the sun blazing the Mrs. suggested we bbq some other bits from the fridge (chicken breasts, and make burgers out of some mince that was planned for bolognese) but between mowing the lawn, looking after the toddler and a few other jobs I didn't have time to clean off the grill BBQ. I thought why not open up the vents, break out the lumpwood and see if I can grill on the callow using the lower grate for some direct radiation cooking. Lunch was chicken breasts, marinaded in oil, paprika, garlic, mixed herbs and a little BBQ sauce, had them with potato salad and cherry toms. Supper we had homemade burgers, (500g steak mince, 1 egg, 1/2 an onion and burger seasoning) had with the remaining potato salad, grilled peppers and green beans. https://ibb.co/SNx28Ry This is a callow Mk1 which struggles to get up to temp at the best of times (though I can now consistently manage the right temps for low' n slow thanks to a few little mods), with the heat deflector removed and all vents open I was reading about 260F at the lower grill level. This was hot enough to cook the chicken in about 25 minutes. It was incredibly juicy, the thinner pieces were just right and I'd say the larger ones had that ever so slightly gelatenous quality that only-just-cooked chicken has, there was no sign of any pinkness but to me another 3 or 4 degrees celsius would be better. But the coals were running out by then. I gave the burgers slightly less time, they were beautifully cooked, no pink (wife is pregnant) but still really juicy and tasty. Peppers were perfect too. I would say ideally more temperature would have been good in both cases, both for time (certainly) and flavour (desirable but not essential), which probably would have been solved by me not being such a scrooge with the charcoal. Mind you who knows how long until I can buy some more in this lockdown! The callow is on it's third year of use, two of the clasps have lost their springs, rust is encroaching on most of the vents, the paint coating is peeling in lots of places but she's still proving useful. Great purchase for 65 quid, has taught me some invaluable lessons as well as made some cracking food in that time. Cheers.
  8. DeanH

    Hi all.

    How are you all? My name is Dean. I live in Somerset and I work for the ambulance service. I recently bought a duel fuel bbq and I want to use the charcoal grill to its full potential. I'm interested in low and slow cooking, who isn't?, but I've never tried it before. Not even sure my bbq will work. I'll add some pics if I can of the grill I have. I'm really after any advice on where to start and maybe what meats are good to start with. Looking forward to speaking to you all and cooking some great food. Dean
  9. Thats all i've got now. The app says it's connected to wifi though. Took over 30mins to get to 225f today. looking forward to the new controller.
  10. I would use the app to contact Weber. They have been getting back to me with is 24 hrs even over the weekend and are desperate to sort out any issues, this is a big investment for them
  11. I did a beer can chicken on it last weekend. Turned out great but not the same as charcoal (but it is super easy and thatโ€™s why I bought it Just did the kettle chicken. I do miss good old coal and when you are outside with it itโ€™s just as easy. But the pellet is great for ease. pellet use is expensive though
  12. Quick q - when the grill is connected to Wi-Fi, is there a Wi-Fi symbol showing? All Iโ€™ve got is the Bluetooth symbol!
  13. Hi Nick There is no need to clean out the inside of the smoker each time you use it as each time you fire it up it will effectively clean itself. After every use clean out the charcoal basket and empty any ash from the bottom. Wipe off anything on the outside of the smoker with a soft soapy cloth (mainly for aesthetics) and wash off your cooking grates in warm soapy water. Thats it. Store your WSM with the vents closed and under a cover if you have one. Even if you come to your smoker after a period of inactivity and you find mold inside - dont panic. Simply wash the cooking grates with soap and water and bring the smoker up to a smoke roast temperature for about 30 minutes. This will effectively sterilise the inside of your smoker and burn off any residues that could possibly produce a taint.
  14. Hi Guys. How often are people cleaning out their smokers? I've got a Weber Smokey Mountain that I just got last week. Have used it 5 times (donโ€™t you just love self isolation!) I rinsed it out and cleaned the grates after every smoke and did a full clean down today of every part. Is there such a thing as cleaning it too much? What do people suggest is a good amount? Thanks as always for the advice! Nick
  15. I could only do a confused smilely.....๐Ÿ˜‚ Ice.
  16. You know. Sadly there are people out there who will make comments like this and mean them. ๐Ÿ™„๐Ÿ™„
  17. If i set the temp below 275f it just flames out
  18. Icefever

    St Louis ribs

    Too true....even meaty ribs in my opinion could be over cooked on 3-2-1...I go more for the 2-1.5-1 that suits us down to the ground. Ice.
  19. sub333

    St Louis ribs

    Having another crack today - perfect weather for it! Going to do 2hrs, then 2hrs wrapped and see how we go. Cherry and oak with the charcoal. Got a good Texas hot sauce to try, too.
  20. As this thread is getting very large at the moment and a lot of pages to go through if looking for answers to problems maybe you are experiencing with your Smokefire. Wondering if people would find a seperate thread just for hardware/software problems people are experiencing and any resolutions or discussions you have had with Weber etc. Maybe it would useful guide for any old or new users to reference this sort of thing in a seperate thread and easier to find answers possibly along with if any new firmware/software updates becoming available etc in a smaller thread than this. Then keep this thread for general discussion and cooks etc. What do you think? If it seems like a good idea, I will create one later and go through this thread and transfer any known problems and solutions etc, that have been discussed to it.
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