sotv

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

2 hours ago, carl123uk said:

What's people opinions on the best basket a couple of years down the line?

I've narrowed it down to either the Napoleon or Weber or is there a better option out there?

https://www.napoleon.com/en/uk/barbecues/rotisserie-grill-basket-64000

https://www.weber.com/GB/en/accessories/accessories-by-category/weber-crafted/7686.html

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.

On 5/8/2023 at 12:57 PM, BryceRodriguez said:

Hey @sotv, don't use forum for adverstise purpose or to prompt your article

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?

On 1/29/2023 at 11:38 PM, hoogl said:

What about trying to create an underground pit. Would be a great conversation piece. You might be able to get a metal top that you could use as a base for a tripod etc. Though you could do a great Asado style using the pit.

 

 

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

1 minute ago, AdamG said:

Can @pittmab resist this again?

Great prices. Just wish I could get a 2nd grill lol

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?

9 minutes ago, Simon said:

What are the reviews like for it?

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)

22 hours ago, Smokin Monkey said:

Hi @sotv, any ideas for the Midland Tailgate?

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

On 4/13/2022 at 11:25 AM, sotv said:

I ordered some steaks from Larders of London turned up this morning before 10am (Expecting 21/4) after ordering yesterday. Well packaged insulation and frozen ice packs and steaks individually vacpacked and then packed in another strong paper bag

Won't be cooking them on the pellet grill till after Easter, so gone in the freezer for now. But from appearance they look really good value for £24.99 kg for 32 day dry aged steaks + Delivery. Ordered 1kg Wing Cote de Boeuf and came in at just over a kg (wished I'd ordered a couple now). They look perfect for lo&slo and finish off with a sear.

Ordered 3 x 500g Porterhouse Steaks (came in different sizes 1 x 530g 1 x 640g & 1 x 740g but just charged the 500g price from the drop down menu for them on the website.

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.

23 hours ago, U can do that again said:

Works well for me, didn’t oil last night as oily fish but do oil basket is none oily. Also desired “crust/skin finish” affects oil or not. Clean is straightforward, use a brush, either soon as or leave soaking while eating. Have also used it for vegetables, toasted sandwiches or anything want to contain if likely to break up.

Missing from original post, was threw some rosemary bush trimmings in, subtle effect but liked by management 

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 

Looks good, got one of these Weber fish baskets (large), haven't used it since I got it 12 months ago.

Any good? does it or the fish need oiling before use to stop sticking and what's the clean up of it like afterwards.

Just bought a GMG Pizza Pellet Grill Attachment for my Smokefire, other users have said it works well with the Smokefire and a couple of people have added a modded pipe down the the fire pot, to get temps up to 800f+ which is pretty good for a grill and more than enough heat for a decent pizza. Mine has cost with pipe just under £170

These aren't my pictures, but will add some once I get it up and running.

This is where the pipe will go to cover the gap between the pizza attachment and burn pot to retain more heat, the 2 pictures below show it without the pipe mod

Will probably trim the 2 front tabs tabs if needed to fit flush with the grate runners,