Dazza

Well I went for Stubbs and not too sure I like it. Def less sweet than many but had a bit of a brown sauce vibe and I’m not a fan of brown sauce! Think I’ll probably stick to making my own I’m future!

Don’t think I really have one for bbq. I often don’t bother as I’m usually cooking for fussy kids so often leave plain! I just tried a Nando’s bbq one which was ok but pretty sweet. If I make I usually just do a mix of ketchup, Worcester honey, paprika onion and garlic. Pretty standard.

Well if you master it feel free to post the recipe!!

Thanks! Yeah for £9 you could just use those ingredients and make a big batch! Chipotle sounds like a goood addition! Might try and make sauce with that at some point. In the meantime maybe I’ll just buy the other 3 and figure which is best for myself!

Hi, wondering what folks think are the best shop bought bbq sauces? I know it’s good to make your own but sometimes it’s handy to have something as a backup in the fridge/cupboard. 3 common ones in store seem to be Stubbs, bullseye and seeey baby rays though the latter is made with corn syrup and I think , as name suggests , very sweet! thanks

Thanks. Not sure if it’s korean but I hadn’t seen it much before so I bought them to try. I sort of went with a mix of direct and then smoked for about half hour. They came out very mixed- perfectly pink but some were extremely chewy and some quite tender! Tasted pretty good though.

Hi, I have some Flanken /cross cut beef ribs and was wondering if low and slow is the way here rather the direct heat or if direct is better? Most on line videos seem to go direct whereas when I bought them i assumed low and slow would be better? Thanks

In the end I decided not to invest in one and instead just replaced a few bits on my 10 year old Webber (rusted one touch clean system and new gourmet grate). Still would love the napolean 5600 when I one day have 1300 of spare money to Chuck on a bbq!!!

Hi. Was just curious how you were getting on with this bbq?

Hi guys, just wondering how you have gotten on with the napoleon? Is it the 22 with the cat iron and adjustable grate? Looks really nice but £300 is a bit pricey when I’ve got a Weber that is still just about usable (10 years old). I do like the idea of a cast iron grate and hinged lid plus ability to add fuel without lifting grate (a real pain on my standard Webber). Thanks

What, not why!

Thanks. And why do you wrap it with?

If I have a 1kg cut of brisket a)is it still ok to smoke? and b)how long do you think it would at 120- just approx? I’d assume 6-8 hours still? thanks

Seems to be a real shortage of wood chunks at the moment! If I’m using chips instead is it best to wrap them in file with holes or just put a few piles across the charcoal? Thanks

Out of interest, with a proq or other bullet, how does it work when cooking across both racks? As in if they are different meats does one flavour not “pollute” the one below? Or do you have to offset them ie brisket on upper left and chicken on lower right? Or it doesn’t matter.

Looks good. And what about the skin tho at 225f? Was it crispy or did you need to crisp it up at the end? Depending on time i have I’ll let that determine whether to go with 225 or the hotter option and if not disasterpus will report back!

Ha ok thanks. I was planning on using snake and 225 but maybe I’ll go with this one as a first try as looks like skin will be better. do you think I can Chuck on a few sausages at the same time (or maybe add them half way)?

Like with most food I can never decide what I prefer - a really nice sauce or just the pure taste of the meat with minimal interference. Mostly o go with the latter nowadays. Having said that....in terms of rubs and brining - hoping to spatchcock a chicken this weekend on the kettle - are there any that a few of you have tried, tested and agreed are winners? I have a rub I made last summer in my cupboard but no idea what I put in it! I’ve never brined before bbq’ so looking fwd to how it goes. Also, temp wise seems 225f is the most common to go with and then maybe use a bit more heat at the end to get crispy skin.

Thanks, all, for the comments! Seems fairly unanimous that over is the way to go. I watched a few other videos too that also seemed to say on top led to better bark and more Smokey taste.

Yeah that was the guy! I’ll try both!

Cheers, Hoogl!

Whats the opinion on where wood chunks/chips go? Most of what I’ve come across says on top of charcoal but I came across some champion American smoker (forget his name) video that said that it should always go beneath the charcoal!

Ok thanks. Good to know they are ok. I’m trying out some tesco ones later (that’s I already bought ages ago)- just as a test and to clean the bbq(as hasn’t been used in the winter and looks like I didn’t clean it well after it’s last use).

@wade- just looking at an older post about the Ibt2x. When you said that the information on the unit is limited, I’m just wondering what other info is available on more expensive thermometers that aren’t on the ibt2x? Thanks

Hi. I found some previous posts on briquettes but seems currently it’s difficult to get hold of any heat beads or Nature. Particularly the latter. Has anyone used anything other than Webber (which seems to be easier to find) and is Webber as good as the other two? Thanks