sotv

Booked an electrician to fit one in the next 10-14 days, costing me a new fusebox as well, as the current one is over 40 years old and a cassette type, but it needs doing for the house in general as well and means I can now have an outside weatherproof double socket safely spurred off the socket in the kitchen to run the cable outside from it and the new fusebox means it will be able to be isolated if it ends up tripping for any reason. So hopefully that will be the end of needing to run an extension cable outside the kitchen window to run the smoker now.

Also noticed Riverside are doing some restaurant grade charcoal, that looks pretty similar, if not the same as the Bookers Charcoal for £16.20 for a 12kg bag, . The £50 free delivery still applies so minimum of 3 bags and a bottle of sauce or something else to take it over the £50 or 2 bags and a bag of Big K mentioned above to try the 2 different types as a side by side comparison maybe, for future reference?

I used them in a ProQ just filling the basket with a hole in the middle for the lit ones to pour in from the chimney starter and a couple of chunks of wood on the outside of the basket that would then start smoking usually, when the temp had equalled out to around 225F from the lit ones added. Pretty sure somewhere between 5 and 7 kg of briquettes will all that will be needed for an 8-10 hour lo&slo cook I know people like the minion method and you may well use less with this method? just never had a use for it personally. But sure they would work just as well with the minion as well They are the all Black bags, with white writing (from memory, I am sure they're made by BigK) are the ones you want and not the other ones with orange coals and flame picture on the bags

I didn't know you did that as well, clearly you have plenty of experience of this and given me a few tips, when I can try this. 👍 Maybe his reasoning is as cooking it this way, it is like doing it in a conventional oven with smoke, rather than a spit, so the injection helps it from drying out to much in places like the legs, ribs and tenderloin? I can understand from cooking on the smokefire, the amount of fat and grease that would come out of something like this meat side down, risking a grease fire or the very least be one hell of a clean up job after the cook, even with a drip pan, so more controllable for that side of things although as you say not perfect. It would be trial and error, but the way I get crackling on a leg joint in the oven is to dry and pat slice the skin and salt it first. Cook it at 170C and turn it up to 220C for the last 30-40 minutes. Maybe doing the hog for the last 15-30 minutes at 500+F would crisp the skin up when it has reached an internal temp of around 185F in the shoulder Wish I hadn't watched that video and seen your pictures now as my ham hock quiche salad is looking very depressing for tonight 😀

If you are struggling to find any online, noticed my Lidl had a pallet full of their Briquettes in store (think they were £2.99) for a 5kg bag on the weekend. Tried them last summer and they did a good job with my ProQ last year. Burnt evenly and hot If you have one local to you and they have stock, maybe worth trying a couple of bags to see if they are any good for you?

it has always been my No1 thing I have wanted to cook, but never have had the equipment to do it. Now I have seen it can be done on the Smokefire. When we can socialise again and I can get the family round, I think the 12kg Suckling Pig that Costco sell, will be doable on the EX4 as well, if the EX6 will do a 30kg Hog.

Very impressive, skin didn't look that crackled, but the meat looks as if it has cooked perfectly from head to tail, all in 10 hours Meant to be a few follow up videos on how he pulled it and what he did with the hocks and a few other things he did with cooked meat.

Always thought this was a useful guide to the difference between all the Weber Kettle BBQ's

Riverside Garden Centre are doing the BIg K Restaurant Grade 15 kg lumpwood bags for £23.99 (£50 free delivery) if you wanted more than 2 bags of the Big K You can get 2 x 15 kg Bags of Big K Restaurant Grade Lumpwood from Socal for £47.50 delivered at the moment (limit 2 per order) You could also add 2 Weber Lumpwood x 10 kg and 2 Weber briquettes x 8kg to bring it to £104 which gives you free delivery 66Kg of Charcoal for £104 maybe too steep for most, but at this moment in time for quality charcoal, it is about as good as your going to get, for stocked items, delivered. Unless you can get to a wholesaler like Bookers and hope they have some in stock to buy at normal prices? Also my Morrisons (not sure about all of them) were doing the BIG K Premium grade 100% natural FSC certified lumpwood charcoal 5kg bags for £7, if you shop there regularly and not have to make a non essential trip for it. May be worth considering?

That's a much healthier budget. Do you see yourself doing more grilling or smoking? You could get yourself a Weber Mastertouch Premium, that will do both Or even a bullet smoker like a WSM or ProQ and buy a 57cm kettle BBQ from a supermarket for the grilling and although no experience of them myself a UDS will do both of these things for you as well Whatever you buy at your price range, you will have to factor in a seperate decent thermometer and probe as well possibly, as many inbuilt ones aren't up to the job even at this price range.

No experience with this one, but seems a good price for an entry level pellet grill priced at £459 from George@Asda Pitboss700FB

@Justin does his own homebrew, sure he will be along to help.

Looks good, did a pork tenderloin last night for the first time ever. Pork is such a versatile piece of meat with so many different cuts and always seems to turn out well, whatever cut you use

Since getting the Smokefire I have been experimenting more & more with homemade marinades and sauces along with rubs. Tried this one out tonight, very simple recipe. It worked really well with chicken wings and gave a nice citrus tang to the finished wings, when you bit into them, just the right amount of heat for us, but if you like it with more heat, more chilli or hot sauce should be added, but that may distract form the lime sharpness that comes through with the published amounts. 2kg's of wings for £4 such good value. Split the wings at the joint (tips were already removed) Marinated for 4 hours in fridge, took about 15 minutes prep, used stalks and leaves from the coriander Cooked for 1 hour at 225F and increased temp to 425f for 30 minutes after that, turning once

Welcome to the forum, quite a few owners of ProQ and Smartfire's on here and sure you will get some help if you end up needing any

Made this sauce/glaze to go with some ribs today, sweet with a little sharpness, but has worked really well with them and a definite sauce, I will use in future. Very different and more flavourful than some of the shop bought ones you can buy The sauce took about 45 minutes to reduce down after the initial boiling, to become a thick sauce that was bubbling hot, I would say this would cover 4 good sized racks of ribs and have put half in the fridge for next time, as meant to keep for a fortnight in an airtight container. (I used Date Molasses and Red Pepper flakes, but followed the recipe as is otherwise) Cooked on a 3- 1.5 -1 method

Makes me wonder if the reason we haven't seen the temperature graphs on the app itself for the Smokefire, is because of the these temp fluctuations. Weber probably know they would be inundated with complaints with how it seems to be performing currently for some people. I know of no other company who has this sort of temperature hardware and software, who hasn't released the graph ability at launch, let alone 3 months later. Have to say, I have been experiencing very few problems overall compared to some people with my EX4, makes me wonder if the EX6 is the main problem or whether it is the more popular of the 2 versions overall, so problems are highlighted more with that particular model? . There was a very concerning hopper fire in the USA I saw on Reddit the other day, that burnt and melted all the motors and electrics. It was the first time I have seen or read about something like this and hopefully it's a one off, as that has to be a big concern for Weber if proven as a design fault, because it shouldn't be able to happen according to their literature .

Looking good, enjoy cooking on it. Hopefully get to see some food you have cooked on it pics in the future

It's a shame and it certainly won't be the last event that has to be cancelled. But needs must at the moment

New Weber Connect Software/app update (certainly to IOS) not sure about Android? Version 0.96

used the Hickory Pellets for the first time last night on some chicken wings, that I have previously cooked with the Apple and Grill Academy pellets using the same marinade with all of them. We both thought the finished smoky flavour was more noticeable and gave a better finished flavour than the previous 2, certainly with chicken wings anyway.

Don't know if you are still looking for one? but Lidl are doing their Silvercrest one for £19.99 at the moment, saw them instore today and they were selling the 28cm and 20cm width rolls to go with them as well. I use the rolls all the time and picked a few up as they appear 2 or 3 times a year and not a regularly stocked item

Brakes Foodservices have started selling their products they normally supply to Restaurants, Factory Canteens and Care Homes and the like to the general public, via ring and collect from their depots. I worked for them many years ago and certainly then their food was of good quality then. Had a quick look, a lot is in bulk but competitively priced i.e. 10kg packs of frozen ribs Pork Belly £4.52 kg, Loin Ribs £6.73kg Quite a bit of BBQ steaks, sausages, burgers, chicken wings etc and meats for smoking if you are finding it difficult to source some meats yourself and live near a depot, there are 10 dotted throughout England in all if you click the link above. Not for everyone but might help some?

I was looking to try a Toad in The Hole in a Dutch Oven the other day with onion gravy, but couldn't find any flour or even a Yorkshire Pudding packet mix

A birthday cake 🎂 Or Jambalaya Happy Birthday by the way Looking to get some chuck steak to do some burnt ends or a stew dish in a dutch oven, also getting a little obsessed with chicken wings at the moment, so will probably have them for the 3rd time in 10 days the weekend 😀