Big joe

hi everyone i have been using a cheap no name bbq recently, it has done a job to be fair but i think i am ready too buy a decent kettle now , i will mainly be doing family bbq on it but will be trying a lot more low n slow , i know i need a 57 size , what do you all think the best weber kettle would be to buy thanks

look lovely them mate

I had ago at making my first pulled pork on friday, it worked out very well , I used the snake method for the first time , I used big k briquettes and was pleasantly surprised with how few I ended up using , I set up the snake around half of the outer edge of my kettle 2 wide 2 high and put a few pieces of cherry wood o top , I cooked the pork for roughly 4 hours , spritzer twice, then wrapped it in foil for a further 3 hours till internal temp reached, pork came about amazing I then removed the unlit briquettes, and the ones that were nearly lit I banged in the chimney an got the grill hot again and done some sticky chicken wings , Lovely

should i remove the rind ?

off the bone, just a small one from the local asda

hoping to have a try at doing some pulled pork this weekend , it will be my first attempt , and the first time i wll try the snake method, wish me luck

hi carlos , how did you get on with your temp ? I have been struggling too keep a temp above 350f i was planning on doing some wings and was a bit worried that the temp wouldnt keep high enough my grill has decent vents at the bottom but after reading thru this post, i think that i maybe have too follow @Wadeadvice he gave you and drill my vents a bit wider

nice one @Tabs ill have a look, i work in the yard behind there

is the supplier wescotts ?

yeah, bbq was in the back yard ,only got a small terraced house, we had showers on and off , it was a bit scary, i was in and out the house checking the temp to make sure it wasnt fluctuating too much, ive watched a few vids online and noticed quite a few people mentioning too only use the 3 2 1 as a guide, im going o use the big k briqquettes tomorrow fingers crossed 🤞

thanks fellas yeah might have a go tomorrow at ribs , better weather tomorrow , its been raining on and off here all day which made me a bit more proud of my cook

Hi everyone, I managed too do my first ever proper cook today , it was only a spatchcock chicken on a second hand kettle but it was my first go at proper bbq, I was so pleased with the results and so were the kids, it all got eaten so it must of been good I used big k lumpwood charcoal , just over a chimney full , I managed too keep the temp over the chicken around a steady 275-300 which I achieved, first time at trying too regulate temp, The cook time was approx 2hr A big thank you too @Icefeverfor the help and advice I'm buzzing

Thanks for the help @Icefever I think i will try and do a chicken first before I attempt ribs , The vents are together, one on the inside and one outside , they mirror each other , which confused me as they both have too be lined up to create the gap/ vent , I'm pretty sure just one would do the same job, that's why I posted incase I was missing something

any advice ?? im hoping to have a go at trying some ribs thursday

Hi everyone , I was recently given a kettle bbq and I am hoping too be able too learn how to smoke on it , I have been watching alot of videos online on how too do low and slow cooks , one thing that I noticed alot was that temp controll is key, after lots of videos and reading I now think i am ready and understand how too regulate temp and maybe ready to have ago at maybe doing some ribs , the stumbling block I have is that all videos all show weber kettles , mine is not a weber and the vents I have are different, I know that it's still the same technique in regards too how too control temp , the kettle I have was given too me my by my brother , I'm not sure if the vents are set up correctly , there is a vent adjuster on the outside and inside the lid, is that correct or should both be on the outside ? I'd be grateful if any of you could have a look at the vents i have and possibly let me know if they are set up correctly and let me know if they need too be used any differently Thanks in advance

Can you use , say oak wood , that has just been chopped or do you need too let it completely dry out ?

i am new on here only joined yesterday , there are a few threads i have followed incase of good deals , this being one of them , thanks for the heads up sotv

cheers carlos will have a read through now

Hi everyone My name is Joe im from Liverpool and I am a newbie when it comes too the art of bbq , smoking, im 36 and have always enjoyed bbq food , at home in my mums they always had a gas bbq and i was usually the one too cook on it for small family gatherings , just the typical uk bbq ie burgers, sausages, chops the odd chicken skewer, last year i was bought an xl teppenyaki hot plate which i used to do food on in the summer for my family, i have recently in the past few weeks been given a 57cm kettle bbq, which had only been used once, i thought too myself that i really want to have a good go at smoking and grilling properly, i watched a few vids on youtube about how it is possible too use a kettle as a smoker, after searching online and trying too gather information i came acroos this forum. the kettle i have needs a few mods like a temp gauge ive heard a grate with lifting sides is essential , anyway ill shut up now because i could go on and on , im so excited too get too started , im so eager and ready too learn, I hope and look forward too learning from you all and too get too know you, cheers for reading joe