markie_q

Try using an old tooth brush and clear the mesh out, just incase it was bridging at all.

Good luck

It is a curious one, but agree with your theory, if there's smoke, might as well make bacon😁

Maybe leave a probe in there and see if the temp spikes at all?

That's the same one I used in my frontier. 

I've never tamped down, my suspicion is that the smoulder has jumped over the barrier to the next row rather than followed around the maze. Would be worth making sure the top of the maze is visible and when it's lighting, make sure that on the initial part on the ramp is catching. I have had it before where the flame lit the corner also. 

That's a very fast burn time, even if the doors and vents were left wide open. 

Which type of cold smoke generator are you using?

It has been awful this year. So much rain. My lawn looks lovely at least 😭

Great questions!

Without seeing your exact set up, it's hard to pin point exactly what could help.

The basics of temperature management of any BBQ is basically air flow Vs amount of fuel. 

Your doing the right thing with trying to control the temp with the dampers, but if the BBQ isn't very air tight, it may be difficult to keep it down. 

One of the best methods I found was using The snake method, this works well as it limits the amount of fuel that can set light, so even in leaky bbq's it should help keep the temperature down. 

If you get spikes in temps, you can try to add a bowl of cold water, as that will absorb a lot of heat. I wouldn't personally try adding wet wood as it can smoulder and create an acrid taste. 

The best thing is to try changing one variable each time and see what works for your grill.

On 5/4/2021 at 1:16 PM, Jonboy said:

Does anyone know if Weber still make these pizza ovens anymore (please see photos below)as a friend is looking for one 

I have one which we used over the weekend but don’t seem to be available anymore 

Thanks Jon 

I think they were discontinued in 2019. I think they were only ever released in Europe too.

Just in case anyone is interested, the new kebab rack in at Lidl, is a great fit in the GoAnywhere. It even folds in half so can be stored inside. Great for £4.99.

They are also selling pans that make a great drip pan.

I wouldn't imagine you'd need a chimney, as just of the smoke will be blown away before it reaches the roof. 

Looking forward to hearing how you get on. Would love one of these. 

10 hours ago, Chae said:

I've had good hot dogs from Grid Iron, I just add them in with whatever else I'm ordering. I haven't used this yet but there's a website called the Sausage Man that does a variety. Like I said I've not used before but seen a few people talking about it: https://sausageman.co.uk/

I've recently ordered from The Sausage Man and am so impressed with the size and quality of the Frankfurters.  We had the cheese frankfurter on Saturday and  they were amazing

I heard that there's a new model just being released in the states, that addresses lots of the concerns. New designed switches, porcelain plates, different insulation etc. So would definitely wait if considering one. 

Even with the faults, which seem numerous, the results and use seem very very impressive. Three concept certainly seems like a winner. 

10 minutes ago, Noste500 said:

Hi , what made you swop from a mt to the sns kettle ? If I may ask . 

My MT was falling apart, I was on my second bowl, third lid in 5 years. Had just replaced the vent blades and they had begun to bend again already, so was generally disappointed in the Weber build quality. It seems that 10 year old Weber's are generally in a much better state then most 5 year old ones. 

I have used a Slow'N'Sear and a couple of other of their other accessories over the last 2 years and was very happy with them. 

So was torn between a Napoleon and the SNS Kettle. I'm not a huge fan of cast iron grates, I have them on my Q220 and like the idea of having a side shelf. 

Absolutely delighted with the SNS Kettle so far (although I would have said the same about my MT after a year). It holds temp much better than my MT and the build quality is great. There are just lots of little improvements. They've more polished a diamond than try to re-invent the wheel. 

1 minute ago, Mo_42 said:

I've got a thermopro 2 probe thermometer, at the moment i got about 5kg of briquettes but can swap once its finished if lumpwood is better

The lumpwood Vs briquettes debate will never be settled. Good quality briquettes and good quality lumpwood are both brilliant.

It's just a matter of what you find you get on better with. I use both, but tend to favour briquettes. But i am also quite a Fairweather fan with dubious loyalty to my opinions and will usually go for whatever I can get a deal on 😁

The thermometer sounds like just the job! 

36 minutes ago, Mo_42 said:

Thanks. I've gone for the MT, should be here tomorrow. Looking forward to the weekend. Will be starting with something easy like chicken

That's great. There are so many accessories that make them really versatile. Chicken and pork shoulders are a great place to start. 

On 1/3/2021 at 7:34 PM, Mo_42 said:

Hi everyone
I'm looking for some advice on what to get.
ProQ fontier or Weber MT (open to other ideas, budget 300-350 initially but can add extras like pizza stones later on)
The largest cut I'll be cooking will be the occasional lamb leg or shoulder, most mostly cooking chicken. Some pizzas and smash burgers.
I already have a 4 burner no brand gas bbq but wanted to move back to charcoal

I have a ProQ frontier and changed from a MT to a SNS Kettle last year. 

I find I use the kettle a lot more than I use the frontier and as I usually only smoke one joint at a time, I just find it easier on the kettle. 

I don't think either is a bad choice and both will probably do what you'd need. 

34 minutes ago, Waterbaby said:

Hi everyone,

I am new to the forum and finding my way around. I have introduced myself in the new members.

So I found this thread on briquettes, I have just bought a ProQ frontier and will try my first cook soon. I have seen these and are not too far from me.

 

https://www.ebay.co.uk/itm/CHARCOAL-BBQ-BRIQUETTES-10KG-BARBECUE-RESTAURANT-COOKING-GRILL-COAL/274353495763?hash=item3fe0be1ed3:g:dvsAAOSwgc5fKAal

They do lumpwood as well and bulk buy

Anybody tried them?

Cheers

I've not tried them, but have friends who have and speak highly of them

2 minutes ago, ArthurHolo said:

It may seem strange to some, but I haven't tried buying meat on the Internet. I prefer to go to the store and choose what I like the most.

 

I don't think it sounds strange. Some just aren't fortunate to have a decent butcher that can provide 'bbq' cuts near them. I would definitely go local if I could get them. There's not a single butcher near me that can provide meaty baby backs or Tri-tips etc. 

I've not used one, but have been tempted getting one. The reviews in the states seen generally very positive.

Some useful mods you can do too to improve it, like adding magnets to the inside so it stays in place when you lift the lid etc

Looking forward to hearing how you get on

On 5/28/2020 at 10:13 PM, James111 said:

Hi 

Has anyone got any experience of using an add on for a weber kettle to help with smoking e.g. a slow n sear or smokeantor?

A friend mentioned they helped with maintaining a consistent temp.

Thanks

Mellik

You definitely don't need them. I successfully used the snake method for years of my kettle.

But I did pick up a Slow'N'Sear about 18 months ago and love it. 

It does make temp control and set up easier. The shape of it maintains a 5mm gap around the fuel and the bowl, which is supposed to give an insulating effect so that the wind doesn't cause as much impact. It's also much quicker to set up than a snake.

I pair it with the Drip'N'Roast pan, mainly as a drip pan, but I'm convinced it helps with air control too, as all the air flow is directed through the slow'n'sear.

As I said, you definitely don't need it, but I wouldn't be without mine now. 

Mark

15 hours ago, novaswift said:

I've used only Heat Beads in my bullet but at the moment they're a wee bit scarce and pricy. Has anyone tried green Olive long burn or Big K briquettes? Any experience would be appreciated thanks

I used to just use heat beads, but have switched to mainly Weber briquettes as they are frequently in offer, so work out a lot cheaper and performance is very similar. 

I've used big k coconut briquettes again recently and like those too

8 minutes ago, sotv said:

It's a simple but effective piece of kit for using on your BBQ/Smoker/Grill, it isn't going to produce results like a dedicated vertical rotisserie, but for £14 it's 👍

Taco Al Pastor works well on it as well, the flavours are amazing, overdid the pineapple on the top for my first go, but would put it on after 30-45 minutes into the cook next time, all part of the learning process.

 

 

Good tip, that bottom picture is making me so hungry!

18 hours ago, sotv said:

Got mine from here off Ebay. Spike and base come apart for storing and cleans up in the dishwasher, good piece of kit for the grill. Could leave it as it is, for the cook, but finding it better to turn 90 degrees every 30 minutes or so, to even out the cooking on each side. Done Taco Al Pastor and this on it and both have cooked all the way through and way better than trying to balance bamboo skewers on an onion that I have used previously..

If using a grill best to put on a baking tray or something similar  as the marinade does run off the base and I know it would play havoc with it drying up on my Flavorizer bars.

I have emailed him to see if he can make a triple spiked one on a base for me, as I have a fabulous looking 3 different meats at once, recipe, I would love to do.

Thanks for the link. I will order one. Tacos Al Pastor was what I had in mind too. 

A three meat kebab sounds interesting

Looks great. Where is the skewer from? Been looking for something similar

Decided it was time to get a new kettle as my old one is showing its age and is the victim of far too many 'Triggers broom' comparisons. 😁

Was very tempted by a Napoleon, as I really liked the grate and hinged lid

But having used a Slow'N'Sear religiously for the last 18 months, decided to bite the bullet and opt for one of these instead. 

Really happy with it so far, although only cooked on it once, so far too early to know if it is a good investment or not.