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Something I'm looking to do in the future as well, next on my list is a chicken fried rice on it though

Bought an Onlyfire Full Griddle Insert for my Weber Genesis 335, was originally looking at the Blackstone or especially the new Weber Slate but being tight on space if I was to get one & with no date for it to become available in the Uk and if it was to be £600+ I then decided that a full insert would be a more practical option on what is already a decent Gas BBQ, I own. Originally looked at the either Weber's own Genesis Griddle insert or importing the Stanbroil Stainless Steel version, but after doing the research Stainless Steel needed a little bit to much care and attention for my liking. The Weber version looks good but only the Porcelain Enamelled version is available here, in the states they sell the same Carbon Steel griddle top that is on the Slate for the Genesis and is also Rust resistant. Unfortunately after contacting Weber Uk no plans to sell it in the UK. In the end opted for the Onlyfire enamelled version £170 cheaper than Weber's version and a bit of gamble as no reviews, I paid £99 can be had for less at time of posting with a promotion on. Arrived next day after ordering and it is a really solidly built bit of kit (12.5kg). Needed a good wash when it arrived, but no seasoning needed. It heats up fast and was ready to cook on in just over 10 minutes, initially started with 1st burner on 2/3 thirds power and the other 2 on 1/3 power but was running to hot at 475F so turned all three dials to lowest setting and it settled at 375F and remained at the temp for the whole cook with the lid open. I will be investigating dial settings (using 2 burners only etc) to see if I can get dual zone cooking with it over the coming weeks. For the price initial thoughts are well worth the money and if space is at premium, works well as a full size griddle if you have an exisiting Gas BBQ, cooks food well and cleaning up afterwards is a doddle The negative things are can't use metal spatulas on it, so invested in the Pit Boss Ultimate Plancha Set very solid set of spatulas, scraper and non abrasive griddle cleaning pad. So that is another cost to consider. Would have liked a bigger drainage hole for cleaning up afterwards, but still got all the oil, food scrapings and dirty water after cleaning, down it. They make full griddle inserts for all Weber gas grills Spirit 200, 300 and Genesis 300, 400 series as well as some generic sized ones for other makes of grill Couple of photos if interested (the buttery hash browns were amazing) and looking to do a Fried rice next in the coming few days, will try to post some pics

Used to do it plenty of times on my ProQ Frontier, only thing I'd be wary of is 2 different meats i.e. Pork and beef personally would be keen on the different meat juice dropping on the other. I bought a (think it was called) expandable grate or grill for mine. Basically a grate with two foldable legs that when opened sat on the grill so you could fit a drip pan underneath it where it sat on the original grill and then the meat above and you still had a second level grill as per normal if that makes sense. I can't see it on the ProQ website at the moment, but maybe worth giving them a ring to see if they still do it, if something like that interested you? Think they do an Add-A-Gril Kit now by the looks of it, but I didn't need brackets for mine as the foldable legs did the job

Smokefire EX4 Front Table £20 Side Table £30 or EX6 Front Table £60 @ Riverside Garden Centre Any Smokefire owners, fabulous prices on these tables for the Smokefire. Can't believe I've picked up a front and side on for £50 for my EX4 https://www.riversidegardencentre.co.uk/search-results/?q=smokefire&sort_by=price_min_to_max

I bought the Weber one back in June, only used it once so far for Wings (smoked on the Smokefire first and crisped up on the Genesis 335s) paid £39.94 at WOWBBQ at the time for the basket, gone back up now. Pleased with it and cleans up well enough in the dishwasher and is quite big in capacity. need to look at get more use out of it though in the long term Couple of pictures of it on the Genesis with the rotisserie, if it helps

Simple and tasty, scooped the black gills out, roasted mushrooms at 375F for 15 minutes on their own (burnt the skin on the peppers at the same time and stuck them in a bag for 10 minutes to sweat) removed the skins added ingredients to mushrooms and cooked for a further 20 minutes at 375F

Did a pork tenderloin fillet on the Weber Smokefire tonight for the first time, what a great piece of meat to cook with Cooked for 50 minutes at 240F pulled it off the grill at 145F IT and rested for 10 minutes. Used warm honey mixed with apple juice as the binder with a light dusting of Meat Church Honey Bacon BBQ Rub. Glazed with the remainder of the warmed honey when it reached 130F. Really moist piece of meat, bags of lavour, sliced and served with Caramelised red onion and mushroom, cooked over a low heat for about the same time it took to cook the tenderloin.

What the feck you on about @BryceRodriguez are you one of these wannabe mods. Before you start throwing false accusations about, learn how a forum works first and look at members posting history, before throwing all these bogus accusations at other members. You'll get along much better on here,

£300 off at Costco at the moment (Can get Online membership at Costco for £15) says 1014sq inches of cooking space so assume 36x18 inch cooking area with warming rack (can't confirm that) but same area as Smokefire EX6 Pretty good price for a pellet grill if looking to invest in one this summer, does 180-600F via PID controller and 1000F via open flame searing , front shelf, Pid controller and 2 inbuilt meat probes https://www.costco.co.uk/Garden-Sheds-Patio/Barbecues-and-Firepits/Smokers/Louisiana-Grills-Series-1000-Wood-Pellet-Grill/p/1902501 Louisana Grills Homepage for this model https://louisiana-grills.com/products/louisiana-grills-sl-series-1000-wood-pellet-grill?

Bit big for my needs, but looks very impressive I've ordered the Bruntmor Cast Iron Outdoor Portable Swing Hanging Campfire Cooking Stand from the Amazon US site for £160 Delivered (they want £226 from the Amazon UK site) for the same product. Hopefully be ideal for my needs and can always raise it on some bricks if it needs to go a little higher and can be folded up and stored in the shed when not in use. Not many options in the Uk for something like this, there is a Vervor one for considerably cheaper, but doesn't look as well made or sturdy as this one. nd

After some advice, getting the very bottom of the garden cleared out and going to be left with area (hopefully flat) but bare earth about 24ft by 12ft, thought about using it as an area to sit and cook on with cast iron over an earth based firepit and put some gravel or bark chippings around the outside of it Anyone ever created an earth based fire pit, that you can cook over glowing embers, happy to invest in a campfire grill for using skillets etc over it and maybe a tripod to hang a large dutch oven or use the dutch oven over the embers also. Never cooked like this before, want it to be easy as possible, not looking at an above ground enclosed brick built one, anybody have one or used an open earth based one before, what is involved hole wise in the ground, as well as size, for a 12 ft clearance in total for flames to be safe etc and how long can these pits last for and how are the ashes removed and drainage achieved etc Starting from scratch as a complete novice, so any help would be gratefully received Thinking of something like this around 4-5ft in width, if that would be safe within a 12ft working area in total

All sold out now, some good prices on the Weber Spirits though and you can get the £70 voucher from Weber also with these

Great prices if in the market for a Kamado Joe Some half price accessories as well https://www.houseoffraser.co.uk/brand/kamado-joe?

That's not very good, trust Amazon, have given you a full refund?

Think it's brand new to the market, saw it first appear on Prime Day last week. Onlyfire tend to push their new products out super cheap at launch, to get a few reviews and put the price up once they've got a few. Think this is their version of the Traeger Ranger but 75% cheaper, has a slightly larger cooking area, but a smaller hopper. Looking at the specs that is its biggest drawback as can see a hopper only lasting 3 hours max for lower temp cooking, so would need to be watched to make sure it doesn't empty. @Smokin Monkeyowns the Traeger Ranger and has posted his thoughts on it and a few cooks, so maybe worth checking to see if the size of one of these suits your needs, if only cooking for 1 or 2 people or if any use if you camp etc

Amazing price really for a portable pellet grill, when you consider you can pay this for a portable charcoal or gas one. https://www.amazon.co.uk/Onlyfire-Portable-Barbecue-Electronic-Temperature/dp/B09B21RQVP/ref=asc_df_B09B21RQVP/?

Looks a fabulous pie Adam, drooling here. As for the smoke flavour, maybe next time do it as a tart/quiche type meal. Pastry doesn't really get a smoky taste, but the filling can if left exposed, I find. I usually blind bake the pastry base first then add a filling whether it's a main meal or desert and then put it on my pellet grill to cook through, usually get a decent smoky finish to it You can't really do it with the filling you did it with, but if I'm doing one with a pastry lid, like steak pie, I'll smoke the chuck steak first, try and save the juices to add to the gravy, mushrooms and onions in the pie, blind bake the base then cook it as a pie with the crust like you have there to get a smokey taste for the filling

First gas BBQ I've owned in over 20 years its got the new Weber Crafted Grill system, but all my GBS stuff I've got for my Smokefire should be usable with this system. Got it on a rather good misprice £651 instead of £1600, but they've honoured it and with the free Weber Rotisserie promotion at the moment with these BBQ's all in all a pretty good deal I reckon. Just been delivered, hoping for a dry day tomorrow to build it. Will add some pics once done so

Chicken Shawarma Kebabs Did these at 375F for 50 mins with the Weber ETGS today after marinating for 6 hours, using chicken thighs , very tasty, might coat the red onion with the marinade next time to protect the ends ones from going to crispy (although I still enjoyed them a little burnt)

Looked a great weekend, with some tasty food. Assume you're thinking of a Northern Tailgate or similar this year? from what is being said. I was thinking one of the 2 last weekends in August tbh as there was to be no National this year, but happy to leave it for this year, for the the other event and look to try something next year as I think 2 events this year will be enough by the looks of it and the 2 events would only have a few weeks between them if I was to organise something and not sure there would be enough interest to make them both viable. I know the Northern if that is what is being planned has been well supported pre-covid and hopefully it will be again this year 👍 Hopefully in the New Year can finalise some dates for the various events around the country next year

Enjoy it, weather looks set fair as well. Look forward to the piccies

Saw this Classic II in Costco for £950 today as it's a lot cheaper than anywhere else, was checking it out for a friend who'd asked me too, first time I'd seen one close up (seen the Kamado Big Joe previously) really impressed with the hinge lid and gasket and how well built it was as you'd expect with a Kamado Joe. Just couldn't get my head round how small the grilling area is, after seeing the 45cm grill area close up, what a small area you've actually got to work with. Certainly for his family of six, nowhere near big enough, think I'm going to have to recommend him to consider the Masterbuilt 800 or a Pellet Grill

One of the Dry Aged Porterhouse steaks cooked last night on the Pellet Grill, Smokeboost to IT of 115F, turned up to 500F and fried it off in Butter, Thyme and Garlic Clove in a cast iron skillet, spooning the butter over the steak constantly till reached about 135F Internal and rested for 10 minutes, really pleased with these steaks from Larder of London

What a fish to cook on the grill, the most flavoursome fish I've ever cooked anywhere on anything, sprayed it with an olive oil, water and sea salt mix every five minutes to help crisp up the skin.The basket is really good, no more skin sticking to the grill or fish breaking up when you flip it over, stayed whole throughout the cook and came away with a spatula onto a serving dish with real ease, once finished.The fish cut into 4 large fish portions about 2 inch thick on either side and was pure white meat.

Thanks, I'm partial to grilled sardines, so will give it a go. Never thought of grilled sandwiches with it , always done them on a cast iron plancha, will definitely try it out for that though as well