markie_q

32 minutes ago, sotv said:

Thanks, had a look on Amazon, the 6 packs seem to be around £24 for xl or xxl size. If I can get 3 or 4 out cooks out of a plank, seems a fair price. 

I've had about 6 out of my Weber cherry wood plank, still going too. It's how warping and feels quite brittle, do maybe at is limit. 6 for £24 seems decent value. 

32 minutes ago, Justin said:

put in code FREEDEL and you pay no postage

20 minutes too late for me 😁

49 minutes ago, Justin said:

https://www.blacks.co.uk/equipment/323468-weber-bbq-briquettes-8kg.html/1254303/?istCompanyId=d92b362f-ac8a-4a8a-87ca-c56eafad7955&istFeedId=2f99410f-1124-43d5-8232-86c184f09479&istItemId=irxprtqqp&istBid=t&gclid=Cj0KCQjw9b_4BRCMARIsADMUIyqd91MX2meAq1aRITovtwmk2b-VOQLhp0DxoeNUSfa9E2CM3e-TLO8aAidEEALw_wcB&gclsrc=aw.ds

Thanks Justin, best I've seen in the last few weeks. Have ordered a few. 

Would imagine they are fine, just might be a little big. Can you saw them down to fist sized chunks? If not try and bury under the coals as much as possible so it smoulders instead of burns. 

It's not a Weber though it's a ProQ

I've bought some wood chunks, butchers paper and a fuel dome from them before. 

The service is quite good. 

It was one of the only places I've seen that sell post oak and pecan. 

Some of the BBQs and accessories do seem expensive, but guess that's because there importing them directly. The Masterbuilt is nearly twice the price as it is in America. 

On 6/1/2020 at 10:32 AM, Tarmac said:

Did you order it from Totally BBQ? What was the cost of the chimney and fan?

They're selling them as a bundle for £85.

Think they're £95 if bought separately.

The chimney has a lower capacity than a Weber chimney, probably 3/4. 

On 6/19/2020 at 9:16 PM, Adi dassler said:

Nearly £100 for the pair. Think I'll wait an extra 10 minutes for my coals to light

It's not cheap, but as a comparison the new portable Looftlighter X is £279. 

They're not essentials at all. But if you've got the money, like gadgets and don't want to wait, it's a viable option. 

It can light a whole chimney of Weber briquettes in 4 mins 23 seconds.

I cooked burgers last weekend, 14 minutes from lighting the flamer to eating the burger. 

Definitely not for everyone and they're a luxury that you can live without. But it is great fun to use. 

The Weber one is great, mine has lasted through both heavy use and heavy abuse for 7 years and is only now giving up the ghost.

 I'm a gadget nerd though and have ordered the BBQ dragon which will hopefully be here soon. 

1 hour ago, Tarmac said:

Ahh that's great news. I like the look of their products. However I've nought another chimney starter now. I contacted totally bbq via email and social media and no one got back to me, I thought they might have closed down. 

The fan looks especially helpful and is definitely buy one of their side tables. 

They're definitely still in business, just struggling to get stock shipped over apparently. I've been talking with them about the new slow'n'sear kettle BBQ and that's when they mentioned the BBQ dragon stuff. 

I think they're just getting the fans and chimney though, it's a shame as the table looks good. 

Which chimney did you go for in the end?

On 5/29/2020 at 11:09 PM, James111 said:

Hi

I am going to have my first go at smoking tomorrow using my mastertouch kettle.

Planning on using the snake method using weber briquettes ans some beech wood chips.

Does anyone have any advice on setup? I am open to alternatives to the snake method

Also has anyone used any add ons to the weber such as the smoke n sear? Considering buying something like this in the future.

Thanks

Hi James, how did the smoke go?

I used to use the snake method loads and found a row of two at the bottom and one in the too worked best. Also try to get it as neat as possible with good contact between each coal to stop it going out. 

I have a Slow'N'Sear 2.0 and love it. Makes cooks like that so much easier. There are great reviews on websites like amazing ribs. I use it for low and slow, all rotisserie cooks and for searing with the cold grate technique. I have a bullet smoker, but rarely use it, unless I'm cooking for a larger quantity. 

Mark

On 5/28/2020 at 2:22 PM, Tarmac said:

Sounds perfect! Where did you purchase it?

Hey Tarmac,

By coincidence I was speaking to the owners of the website totallybbq and they're getting a delivery of the Chimney of Insanity and The Dragon Fan this week. They should be live on the website by the end of next week.

I'm looking at getting them too. Have seen them used as a wok burger, to sear steaks, on the slow'n'sear when using the cold grate technique... If they do what they claim, it looks great. 

Mark

3 hours ago, sub333 said:

Hello, 

I'm keen to buy a selection of meat to tide us over for a while. 

I bought one of Gridiron's selection boxes a couple of months ago, and I've been very impressed with the quality. 

They're not doing them for the time being - are there any other companies that people could recommend? 

I'm a fan of Sherwood Brand. Whilst not the cheapest, their quality has always been good. 

Hook'n'block are another that is decent and Farmison, although I find them a bit hit and miss. 

On 4/4/2020 at 3:49 PM, andy narddun said:

Hi

Can anyone recommend a vac pack machine

Needs to be able to take loins of pork pork shoulder and belly pork for curing

 

Many thanks

 

Andy

I use a jml 'side suck' machine and use it when curing. It's about three years old and holding up well. It's been good value for money on that basis 

1 minute ago, sotv said:

Been speaking to the retailer and Weber over the last 24 hours and the retailer has offered to let me cancel my order till I am more reassured about the product if I want (think I am going to stick with it though, at the moment) Weber UK have confirmed the need for a water pan over the flavorizer bars for lo&slo, going to look at a reusable one if possible, if I can find the right sized ones (a half and full size grate one for the EX4) as don't want the expense of the disposable ones, but still trying to find out the gap distance between bars and grate.

A new video with a few basic hints and tips released by the BBQGuys, highlights a new point to me about the use of an extension lead, that is something I never considered, hopefully not to much of a problem till I can sort an outside power source in the coming months. More reassured over the EX4 hooper from a personal point of view.

https://youtu.be/WhnPzoDgnDE

I use cheap roasting pans on my kettle as drip trays, didn't like the expense of the disposables either. Cost a couple of £, but can really abuse them. Obviously don't have any clearance issues on a kettle though

You can make drip trays fairly easily from doubled up tin foil. Some good YouTube guides out there. 

Just now, sotv said:

That is fair enough, where exactly are they recommending the drip pan is place out of interest, do you lose more than half the grilling space, if you can only use the top grate and put the drip pan on the bottom one? Or are they recommending you can place it on the flavorizer bars or even on the very bottom?

 

Apparently the instructions say to place it on the flavourizer bars

14 hours ago, Justin said:

Who knows, operator error, lack of maintenance,  of course user should clean after every cook like any other bbq.

 

the too shallow slope of the hopper could easily be modified into a steeper slope.

 

The Weber hater brigade happy to post because they have say a traeger or such and they see the price point of the Weber being higher and it satisfies them to point that out, if those items were so perfect then everyone would buy them,  Haters are what haters do.  

Reading the reviews with interest. 

Seems people have had success removing the guard inside the hopper. Apparently it's quite common to do this in the States with pellet grills as it stops the pellets bridging. 

Agree about cleaning the grease, would have thought having a drip pan under the meat, as you would with most grills, is still the easiest solution to prevent flair ups?

My meat slicer has stopped working. After closer investigation, the belt inside it has perished. 

Any ideas on where I would get a replacement part?

It's branded as Buffalo, but the instruction manual says ALA. I've emailed the manufacturer, but they've not responded. 

An interesting idea

I've picked up a few things from there. The butchers paper, the fuel dome and more recently some of their wood chunks. 

It's a good company. 

Smoked for 16 hours yesterday evening until this morning with Hickory. Now vac packed until Xmas. 

9 minutes ago, Justin said:

Excellent effort mate

Thanks. It's a great recipe from Wade. Smells amazing. 

Just finished the curing. Ready to smoke it tonight! 

Smells absolutely lovely. 

8 hours ago, Wade said:

I have found that on my slicer, if you widen the slice by a further 1/2 to 1 on the dial the tails go away.

So 3 1/2 to 4 on the dial?

Started mine on Friday, you're right about it smelling like Christmas. 

After the two weeks curing period, should I leave it to air dry for a couple of days before smoking?