sotv

3 minutes ago, Icefever said:

Makes you wonder just what the markup is on some of this products....🤔.

 

Ice.

It's so hard to get even just Weber BBQ's or anything really at the moment, everything is selling out so fast even at full price and as not a lot of stuff is manufactured on a mass scale over here, you have to wait months for a restock once sold out. I think the thought of another Covid stay at home summer is getting people interested in cooking outdoors now, more so than ever

It's whatever suits your needs and style in my experience. I've switched to butchers paper as I was finding the juices or any juice you add when using foil can cause a steam effect and if not careful the meat can come out a little mushy or the bark you've worked so hard to create can come away from the meat, when unwrapping.

Probably just my poor cooking technique, but never had that since switching to Butcher paper, although I never add more juice now before I wrap it in the paper, just a little sugar, butter, bbq sauce or honey depending on what I'm cooking . You can get a 175 ft x 18 inches roll delivered from the States for under £20 and it will last you an age and much cheaper than you can find over here.

I know a few people look at this as a good starter model, JTF have it at a good price at this moment in time for £89.99 delivered supplier direct. Bought a Pit Barrel Company from JTF a month ago and had it within two days (Gardenline sent it) and worked out £60 cheaper getting it at JTF than Gardenline themselves 😃 They do sell the real stuff, just cheaper than the supplier itself it seems for certain things.

You going down that equipment rabbit hole again 😄

15 hours ago, yessuz said:

hi. I am thinking to buy it as find it more or less only right thing for my needs at reasonable price.

I wonder, how big it actually is? I usually smoke 4-5 Loins (raw weight before curing ~2kg each) in one go - will it hold the weight, and more over - will it fit?

Maybe you got some more pictures for the size evaluation?

Also - is there any way to reduce air flow in order to have a bit longer life of the smoke generator?

 

currently using Kamado for this but would be happy to have something which is separate for cold smoke only

 

You get three racks with it 12 x 12 inches (maybe room for 1 more, but not seen any spares for sale) I've cold smoked a couple of 2kg loins at once (and I could do 3 easily with the 3 racks),  I have only put one piece on a seperate rack for meats (belly or loin) , but a couple of 1 kg for cheeses on each rack, personally think it would be to tight to fit 2 x  2kg loins on each rack , although the racks would probably hold the weight. It can get a little greasy from the smoke on the sides and back during use, so unless happy to clean it out after every smoke, would be wary of the meat touching the side or back and picking any of it up.

It is serving me very well with the three racks for what I do quantity wise, but for large quantities, like you do, something larger maybe more better for yourself? 

Used these before and cheapest I have ever seen them on Amazon at £1.57 kg. used them a few times now and good flavour, little or no dust and all hardwoods and no binders used in them. Don't know how long they will be at this price drop if interested

4 hours ago, Icefever said:

We had the same last night 😆 I used the mini kamado..my plancha is in the garage.......600f wow that's some heat....great for pizza....I often wonder how hot some of these smokers we use will go??

I've thought about banging a full chimney in the Weber just to see what temp it would hit 🤔

Ice.

It does a pretty good pizza usig a pizza stone at that temp, within 2 minutes considering it's not a dedicated pizza oven.

Tried using the spatulas with BBQ gloves but made it a bit cumbersome flipping the mushroom & onions, so had to go bare handed, but this plancha heats up really well and holds the temp. Not sure how hot the ProQ will get it, but would hope it could get to 450F at least with it on one stack and the lid on, probably hotter if it could fit on the base over the charcoal basket? but a good way doing the mushroom and onions getting mixed in with the burger juices and the onions  got a bit more caramalised than using a skillet I thought as well as a good crust on the burgers. Will be trying a Full English breakfast on it soon but not at 600F more like 400F I think.

Hi Aston & welcome, enjoy your adventures on it  👍

Used mine for the first time in a while and stuck mine on the pellet grill at 600F (no hairs left on my hands 😀) but cooked the chuck steak burgers, melted gouda on top and mushrooms and onion really well 

1 hour ago, Icefever said:

Just like me...you have to cut the rack so that it fits the ProQ...😉 😆...I have thought about using the hooks in the lid and let the rack hang, but then when it comes to the wrap how would that work?? 🤔.

 

Ice.

Haven't tried it on the ProQ but done baby back ribs a couple of times by hanging them in my Pit Barrel now , which is a little deeper than the ProQ but they cook as well (if not better) using this method than any other device I've tried  so far by hanging them. Found no need to wrap, I just put a hook in each end of the rack so I can switch them around half way through the cook. Takes about 3 hours in total to get baby backs fully cooked at 250-260F. Baste them with your sauce 20- 30 minutes before they're ready, the smallest end ribs gets a bit charred otherwise the rest of the rack has been great. 

As I say not tried it with the ProQ Frontier version, but remove the waterpan and either hang half size spare ribs or a rack of baby ribs can't see why it wouldn't work so long as you maintain somewhere between 250-270F temp if that can be done on the ProQ without a waterpan? the charcoal and wood smoke taste is on another level without the water pan. I'd stick a grate over the charcoal in case one drops over the charcoal and so long as you spot it quickly should be able to be saved. Haven't had it happen yet, but is the main worry when coming to hanging meat for me.

According to a post on HUKD they're meant to be in stock again tomorrow @ 8am to order if interested

On 3/2/2021 at 9:32 PM, sotv said:

Turned out nice Honey & Soy Salmon with Asparagus and Baby Potatoes, 360F for 45 minutes to an IT of 145F, plank looked hardly used even with the messy glaze and 45 minutes of heat, well pleased with them. Going to order some more 😀

Both sides after use

 

 

This is my 4th cook on this set of planks and they're still going strong. We both said last night, fish has never tasted so good using these planks and cooking on a grill. Still on offer if anyone interested. Can't believe I've took this long to start using them.

Ordering playing up on Amazon, will post again if and when they sort it out. Sorry

On 3/18/2021 at 7:52 AM, sotv said:

May interest some of you? Temporarily Out Of Stock, but Amazon from their EU store are selling the Weber Champion Blend for £14.42 a bag delivered  if you have Amazon Prime or free delivery over £20 also doing the Hickory for£17.30 Temp OOS and the Apple ones for £17.23 In Stock. I've ordered quite a few bags at this price as I don't think I'll see the Champions Blend cheaper this year anywhere. They've dispatched the Apple ones straight away that were part of my order and when the Hickory and Champions come in stock they'll be dispatched then. 

They don't take the money till your order or the money for the  part of your order that is in stock is dispatched

Champions Blend in stock now for delivery  £14.42

Ordered 4 bags of each last week, should get the Apple on Thursday, Champions Blend next week and still waiting on a date for the Hickory. Hopefully see me through most of the summer, doubt I'll see this price for the Champions Blend anywhere else for a while 

Good price, this model isn't waterproof though if that's important to you. Inkbird do models that are though if needed.

16 hours ago, smash said:

I’m interested in giving this a go. Any good guides to follow?

 

also sotv do you keep posting all the great deals on HUKD?

I got the seeds from Suttons and  followed this guide as it's my first go and use my bbq spray bottle to water them. I'm at the 2 leaf stage and have transplanted them to the 3 inch pots and going in a greenhouse next week probably

Yes I have posted a couple of Weber bits & bobs on there in the last week or so, as they've considerably cheaper on Amazon than elsewhere for some reason recently.

8 hours ago, JMoloney said:

Hi ya, 

I had a similar issue with some random coals that I used where the temperature wasn't high enough. I've just got a load of Weber briquettes but haven't used them yet. When I do I'll let you how I get on. What lumpwood did use first time round?

I used the Weber lumpwood and it behaved as I expected the Weber Briquettes not so much, they were both new bags this week so weren't stored by me outdoors in a shed over winter.

@Wade I will probably try that next time, I followed their own recommended method and it worked fine with the lumpwood, just not the briquettes, but me & briquettes have never really got on, used to have the same sort of problems with my ProQ but will persevere, whatever method I tried. But as I say more likely me than the product 😄

Attempting to grow some myself this year for the first time. I like cooking Mexican food and have a low tolerance of heat so gone with some milder versions , I tried 4 different seed types and the Padron and Pearl varieties have germinated, the Trinidad Perfume and Chilaca haven't, but planted another couple of seeds to see if they take this time.

I understand chillies can be difficult to get going from seed, so hoping they continue to grow and will be able to harvest some homegrown chillies for myself for the first time.

Any owners able to help? Second go had a few problems maintaining temp compared to the first. Only difference was I used Weber briquettes for some baby back ribs this time rather than lumpwood, but the temp kept dipping below 200F after the first hour and continued to do so for over 4 hours. Finished them off in the oven in the end as after 4 hours they were still only 150F IT when they should have been cooked by then easily. 

Assume it's user error, but didn't do anything different than the first go, I kept the valve in the position with just the small gap at the bottom of it as the temp drops even more if I move it away from that position . Level basket of briquettes and half a chimney of lit ones poured over them, first time the lump settled at 250F and held that for the 3 hours I required it for the cook and would have gone on longer. The Briquettes were all over the place though. I know most people recommend them wondering if theirs a trick to it, I'm missing?

Anybody looking to get one this year, they're going on sale online only @ Aldi this Sunday 21st March £349.99

Aldi Kamado

Sorry to hear of your problems are you EX6 or EX4 both of you. I've an EX4 and had these problems before the last update but since then it has been flawless, wondering if the same update ends up having an different effect on the different models. I had the problems you all experienced before the last update, but it certainly seems to have solved my issues and except for 1 lock up, it has reached 600F every time I've set the temp and has remained stable throughout the cook (along with any increase or decrease of temp during it) except for one lock up and I've cooked on it 2 or 3 times a week all through the winter still in all weathers except driving rain. 

May interest some of you? Temporarily Out Of Stock, but Amazon from their EU store are selling the Weber Champion Blend for £14.42 a bag delivered  if you have Amazon Prime or free delivery over £20 also doing the Hickory for£17.30 Temp OOS and the Apple ones for £17.23 In Stock. I've ordered quite a few bags at this price as I don't think I'll see the Champions Blend cheaper this year anywhere. They've dispatched the Apple ones straight away that were part of my order and when the Hickory and Champions come in stock they'll be dispatched then. 

They don't take the money till your order or the money for the  part of your order that is in stock is dispatched

For a first go impressed with the way the temp held , used lump, settled at 255F within 15 minutes and stayed there for the whole 2 and half hour cook of a whole chicken cooked in two halves  (and the charcoal left had as much time still to burn at least  I reckon)  No need to tamper with anything or lid lifting . Tasted good and came out really juicy. Onto the Ribs Saturday.

Thanks for the tips @russelcand a good idea for the cold smoking, next time I do a couple of sides of salmon will give it ago.

Have either of you done Baby back Ribs? planning to pick up some from Costco for the weekend and wondered if they're strong enough to hang from the hooks or likely to fall apart once cooked or is it  best to tie them off and hang from the string?

Thinking of getting an Ash bucket for mine to extinguish the fire but want a few goes with lifting and lowering the basket with the garden rake first, if comfortable with it, the ash bucket will cost me the same as buying the Weber compact chimney anyway.