Sluggy

Hi and welcome Tez, I’ve just acquired one of these as a secondary for my WSM. Goes together surprisingly well. Lid on mine is a bit temperamental in fitting as the body isn’t perfectly round (as it should be) I have a small rub spot where it catches, not gonna argue for the price. Spent ages when I built it wondering why I had a hook left, turns out it was a lid hanger.. the one thing I wish my WSM had 🙄.. oh and handles!!! I used mine straight away as it came and things went surprisingly well. I pretty much stood charcoal briquettes along the rack in the gaps so they were standing in a lines all regimental like 😁 then lit a small pile in the middle. If you get stuck I’m sure somebody will set you straight 👍

Yeah I did make up the paste but only enough for this time, just in case it went horribly wrong. I like to take the bone out of thighs as I find they cook easier on the griddle and pretty much flash cook over charcoal. Now got me looking at Tandoor ovens 🙄

Nothing in particular but I love experimenting, this first time dry out actually turned out pretty good, prolly make a good chicken rub. @Mick Get one.. this one was under £40 from Amazon and it performed brilliantly on its maiden voyage... so well in fact I had a job keeping my lot away from the dehydrated carrots 🙄

Will give it a major seasoning.. seems to be a regular thing here 😁 carbon steel woks, mild steel griddles. Seems like I’m forever seasoning, I have a grungy daughter at uni and I seem to be forever sorting out her seasoning so she can cook like dad 🙄 😎

@Justin you sir are a legend.. Today was the day but I didn’t wanna shout too soon .. but... I was up at 05:44 this morning getting this ready.. de-skinned and de-boned chicken thighs...( my dogs thank you ) Marinaded for 12 hours Straight off the bbq with a Tandoori Masala and paprika natural yogurt dip. Chopped up and ready for Romaine lettuce as you suggested. Also did a bucket of coleslaw and some bbq’ed Tomatoes. Doubt it was as good as yours.. but as a first time.. none of us have complaints.. Dogs want me to do it again tomorrow 😎 ( 3 Border Collies ) Thank you Justin .... Outstanding 👍👍

It has arrived!! Now to use it!! Anything I should do to it beforehand??

Not something I’ve ever done but from what I remember from the old chip pan on the stove full of lard days all the crud sinks to the bottom once it starts cooling, Can’t you Pour through a metal sieve and cool in glass so you can see what you’re scraping off? Straining hot lard seems a bit dicey to me. 🤷‍♂️

Bought me one of these couple of days ago Just loaded a couple of racks of shaved carrots and a couple of limes with a lemon. Hoping it’ll come in handy for concocting different rubs. Any recipes out there??

Picked up the ingredients yesterday and gonna give this a go in the next couple of days.

Nah, just the 4 of us, they sit in the fridge for a couple days slowly disappearing 😁 Spicy? Sometimes.. I normally split them in 4 batches and wok fry with whatever they fancy on them. Got another batch of race day wings going on today 😎

Very nice!! Tandoori is prolly my favourite but never attempted to make it myself. My lot don’t go for Exotic so I very rarely get a decent one these days 😔 Thanks for sharing 😎👍

Above posts were edited to remove double pics. Old people and internet shouldn’t be allowed 😁

Anyone that is interested... Job Done.. Cheers.. you next??

Anddd.... it’s done. few seconds over the charcoal final temps.. couple degrees over but it’s all good. Now reheating last nights Left over Queso... or as the wife says qweeeso 🙄 that we had with armadillo eggs. Always go to approx 200c on the coal when quick roasting... start slow and build up. Just a quick note to say... no additional charcoal or wood was required for the whole thing.... if anything I was a little ott with it.

Pork loin joint On the Weber kettle today. Stacked up a mixture of Green Olive Co and Aussie Heat Beads with a lump of Cherry wood on top to cook a 2kg joint of pork loin. Small spot in the middle lite up with hot air gun, just waiting on temp. drip pan at the ready Loaded up ready to go!! Starting temps Update when done

Secret is to pre-cook them in water with added oil and rinse with cold water in a colander with extra oil to keep them separated a good few hours before you need them.

https://www.ebay.co.uk/itm/254642785666 Prolly gonna go with this one femor Outdoor Dutch Oven 8 Litre Cast Iron Cooking Pot with Feet Pre-Burned Roasting Dish with Lid Lifter Spiral Handle and Slot for Thermometer for BBQ, Cooking, Roasting and Baking https://www.amazon.co.uk/dp/B0831G9Y8Z/ref=cm_sw_r_cp_api_i_gdddFb879MQC0

Brilliant!!! Thank you 🙏 Budget isn’t the problem, just don’t wanna end up with a donkey 🙃 Dude on eBay selling 8 litre for £30 each, seems wildly cheaper than others I’ve looked at. Prolly go for the lipped version as I can always rig up a trivet or something if I wanna hang it but prolly just as good over a sturdy wire rack or something.

Instead chicken noodles on the flat top!! No category for griddles.. sorry if In wrong place. Last food post here.. tough crowd

Thanks to Dutchy and his giveaway peaking my interest I have found my next outdoor cooking project, much to the loud tuts from the wife :) Any recommendations on a particular oven? Looking for one that can accommodate a whole large chicken. Any brands to avoid? Price varies wildly. cheers.

I have the 18”/ 47cm and I find it’s perfect, can fit a whole shoulder of pork on with no trouble. Easily fit 3 standard supermarket joints on the top rack if needed. Might only need it to do 1 at a time but you never know when the next party is 😉

Why the insulation? Just curious.. I have the mid sized WSM and have changed nothing other than the heat sink (disc) today’s cook used just over half a bag of heat beads approx 2-2.5 kilo. Hear a lot of problems regarding door but mine seems fine as is 🤷‍♂️

I will tell everyone to ditch the water pan every time. Get a 2-3 mm steel disc to replace. I will never go back to a water pan in my wsm.. in fact I have just ordered a disc for my newly acquired callow. I honestly don’t think a water pan adds anything but trouble to a smoker. A thick disc is a very reliable heat sink and keeps temps incredibly stable, ok it takes a while to heat up but can be assisted via blow torch or even cooker ring if you’re in such a rush.( need good gloves ) Doesn’t need cleaning either 😉 unless you wanna preheat on your cooker I guess, never done it myself. Today I cooked 2 brisket joints of around £12 each size on my wsm .. took around 9 hours but as a last minute thing I cooked some cheese and chilli stuffed mushrooms with barely any charcoal left due to the disc holding it’s heat. Cooked great. I add fluid via sprays and brush on sauces, never let me down yet!! I think a lot of this water pan stuff is an American over the top thing as I’ve not found any reason to need it in quit a few years of bbq’ ing. It’s all about learning your equipment and doing what works for you!!! But then I’m an idiot that knows nothing but cooks great bbq for me and mine multiple times a week 😉

Pork mince spiced to your specifications, I use 1kg per 8 bombs. Add 1 inch square cube of cheddar 3 strips of streaky bacon per bomb. Mush the mince by hand with flavour of choice, I use Salt, Pepper, garlic, paprika as a base but often add something else depending on what I fancy on the day.. curry powder, chilli flakes, tomato purée etc. I split into 8 and make a ball with the meat and push in the cheese cube. Wrap with 3 slices of streaky to cover the mince. Bung in fridge to firm up as 100% pork mince can be a bit wet. Stick on bbq indirect or better still a smoker and cook for 25 or so minutes (bbq) Up to 1 hour (Smoker), depending on your setup. Beauty of this recipe is that it’s very versatile... All pork mince or 50/50 pork and beef All beef .. even poultry or lamb mince works great. All beef can be a bit dry. Chopped spring onions in the mince mix works great as does grated Parmesan cheese. Keep a close eye on cooking as it’s easy to overcook, keep heat at the lower end as the cheese will quite happily ooze out if you go too high. Experiment and enjoy!!! Staple bbq in my house 😎

Yeah, I did think about that but I wanted a smaller smoker for things like bacon bombs that don’t take long to cook and uses less charcoal. My WSM takes a while to heat up and the amount of coal used for that can cook small stuff on its own in this little thing 😎 Not looking to get into curing, just things like cheese, nuts, coffee beans (I roast my own) and suchlike. Now on the lookout for a cold smoke generator. Thought about the proQ but am tempted at building a Venturi type system just so I can burn a few chips rather than dust.