Tabs

Used Farmison, Tom Hixson and Turner & George - all very good and quality was top notch. We took advantage of a 50% offer Farmison ran last August. All came ice packed and ready for home freezing.

Looks fantastic. Did it taste as good as it looks?

Welcome! You'll have to excuse me, I'm not up to speed with the ceramic BBQ's, but what is that plate you're using to adapt the heat source for use with pans?

Used it loads in the past - great size for long cooks. But! The last 3 bags I had from them was full of tiny pieces, absolutely useless and even troublesome for use on the kettle for general cooking. Hopefully they've pulled their finger out.

Also cooked a rack over the weekend too. The slab was from Turner and George and it was a good size, very thick. Decided to deviate from the usual 3-2-1 process and experiment. Kept the overall cook to 6 hours. Process was: No trimming needed other than membrane removal. Covered with yellow mustard and dusted liberally with Firefly Texas. Smoked for 4 hours at 275f. Removed and wrapped in foil. Added a small slither of butter, brown sugar and splodge of chocolate sherry we had left over from Christmas. At this point I wrapped the foil parcel in a towel and left it to rest for an hour to give the short ribs I also had cooking a bit more time. Put back on for an hour then pulled, drained, roved from foil and sauced and put back on for about 30 mins to set the glaze. Then pulled and rested under loose foil for about 20 mins before serving. They were the best I've had in a long time. Not fall off the bone tender but a nice firmness to the bite. Very, very juicy. Will be following this method again for a rack this size. If it was a thinner rack I'd back the times off and possibly the temperature too.

Nice action! Next time as well upping the temps try positioning the chicken on the lower set of grates. Skin side up for half the cook then rotate once it hits 120'ish.

Tend to do mine at 300-325c, maybe higher to ensure the skin gets at least half crispy. If I've got time I'll smoke to to 160 internal then position the chicken closer/over to the coals for about 2mins per side. Remove then rest it under foil for 5 mins.

They're only shipping in bulk, that's likely a pallets worth for £210. If you're local'ish then you can collet for much cheaper. The auger in the Yoder isn't fussy and as I tend to use storage containers for my pellets I can avoid loading it up with sawdust. It's never been a problem, both with BBQ'ERS delight (got the bags with the Yoder), cookshack and some other brand from Amazon. You'd expect a company like Weber to push you down their own route for pellets but it's about finding a product you're happy with ultimately. Guess what I'm saying is don't follow the manual too closely!

Not tried those, at that price I'd be wary of taking a punt too. I've found sticking with lil devils pellets and using a smoke tube, with BBQ'ers delight flavoured pellets is the most cost effective way to cook and add flavour in my Yoder. I'm hoping overall pellet costs and availability start to become realistic now the Weber unit has landed in the UK.

https://www.fireflybbq.eu/ Used these guys a couple of times. Based just outside Manchester, they produce a range of rubs to suit most applications. The only thing I found an issue was the granules tended to bind together, despite being stored in air tight bags it always clumps when used in a shaker. But at the price (when purchasing in bulk) you can't quibble too much. The best rubs I've used are Oakridge BBQ but they are pricey.

Happy New Year folks!

https://eu.statesmanjournal.com/story/news/local/silverton/2019/10/26/class-action-lawsuit-traeger-grills-bbq-wood-pellets-utah/4014211002/ Interesting development. No details of Trager's response other than the marketing blurb being changed to update the wording. I've not used Traeger Pellets before but I have long suspected some brands don't quite do what they say on the tin. Think I'll stick with Lil' Devils for the time being ☠️

It'll fit a good amount of food on. I've had about 8 racks of baby backs on there with plenty room to spare.

I ordered through Scott at Angus and Oink. However I've just had a look and they don't seem to list them anymore. But A&O were just agents, the order itself came a place called BBQ Europe, think that's over in eastern Europe (Poland it Czechoslovakia). Took about 3 weeks to arrive from time of order. https://www.bbqeurope.com/?gclid=Cj0KCQjwi7DtBRCLARIsAGCJWBroS1sWIiBHiz4Bv5q5a8J82X4nCrZbXZK_ZPWR_UIv2bEFow747XYaArgvEALw_wcB I had a few freebies thrown in like a free cover and pellets. Plus a small discount. I went for the YS640 competition cart. Smidge over £3k delivered.

Rec Tec are getting rave reviews over the pond. Most of the GMG crowd have switched to them. Not sure if there is an EU supplier though. I bit the bullet and went with a Yoder. If you want capacity, versatility and something that's as heavy as a horse I'd highly recommend any of their lineup.

She's a beaut'! Even if the yanks couldn't get their head around Gril being spelt with one L 😁

Welcome Nige! Did I see your UDS on one of the smoking Sub Reddits a few weeks ago?

Excellent timing, I'm thinking about ordering one of the Excel 20 versions of these: https://www.macsbbq.com/accessories/proq-plancha The Excel 20 is sized at 50cm, would there be any reason why it would work with say a 57cm Weber Kettle?

Delivery arrived. Only opened one bag so far.... Won't know until I delve deeper but it looks like small chunks.

She's a beaut' don't let anyone else tell you different 😎 You should only need another 1-2 inlets to get it up to where you need for hot and fast stuff.

Fantastic thanks for the heads up. Just ordered 4 bags to see me through to next year. The last lot of CPL restaurant grade I've got left over is getting dumped at the tip. It was absolutely crap 👎

Me too. Swore by it for years, especially in my UDS but this new stuff is like a bag of hollow gravel! Thanks Dave I'll check that out.

Yep that should work just bear in mind it needs to be a good seal. I use food grade tubs my missus gets her cake icing delivered in. Pellets left in the hopper are fine. They'll get burnt off first during the warm up cycle. If your feeder has the same facility as mine then you can prime the pot with a button, which continually feeds the pellets so you can flush the hopper through. Granted though mine doesn't get left outside for long periods but it is covered.

Excellent they're really good on price. Tip for storage by the way. Use sealed plastic containers to store any opened bags. Pellets will expand if any moisture is present and it severely effects their efficiency when you come to use them. I decant my pellets into plastic buckets with sealed lids. Get roughly 2 buckets to a bag.

Good stuff! How much did you get the pellets for?