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paul6057

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  1. I added this post on another thread, but I don't think anyone has really seen it, so thought I'd open a new topic here. I wanted to get some thoughts on what the benefits of a kettle barbecues are for. Can someone please elaborate for me? Are they intended for one thing over another, or are they a good hybrid that can be used for direct grilling and indirect smoking? I've always found them pretty annoying, as when you take the lid off, you have to find somewhere to put it, there's no warming rack in there either, and being circular, I perceive it to be harder to create hotter and cooler cooking zones. I'm curious as I've always had oil drum style barbecues. I like with them there is a large cooking area, and a warming rack which hangs in the lid too, which you don't tend to get with kettles. I purchased a WSM at the end of last year for those long slow smokes, and I've previously been using a Landmann offset smoker (but with that, I've mostly been using it to add smoke flavour for a few hours, but having to do the bulk of the meat cook in either the over or the sous vide). I also bought a second cheap oil drum from Argos last summer, primarily for quick direct grilling when I'd run out of space on my Landmann. I guess I'm curious what the benefits of a kettle are over a bullet smoker or oil drum barbecue.
  2. I'm disappointed you don't have some home brew on the go... 🥴
  3. Hi - I know I'm way late to this discussion, and this question is slightly off-topic but related. I've always kind of wondered what kettle barbecues are for, and still not really clear on their purpose. Can someone please elaborate for me? Are they intended for one thing over another, or are they a good hybrid that can be used for direct grilling and indirect smoking? I'm curious as I've always had oil drum style barbecues. I like with them there is a large cooking area, and a warming rack which hangs in the lid too, which you don't tend to get with kettles. I purchased a WSM at the end of last year for those long slow smokes, and I've previously been using a Landmann offset smoker (but with that, I've mostly been using it to add smoke flavour for a few hours, but having to do the bulk of the meat cook in either the over or the sous vide). I also bought a second cheap oil drum from Argos last summer, primarily for quick direct grilling when I'd run out of space on my Landmann. I guess I'm curious what the benefits of a kettle are over a bullet smoker or oil drum barbecue.
  4. paul6057

    Picanha

    Has anyone cooked, or had picanha before? There's a Brazilian barbecue restaurant near my office in London called Omnino which does incredible meat. For anyone in the area, it's well worth checking out! https://www.omninorestaurants.com/stpauls_index.html By far the best meat they do in my opinion, is the picanha steak. I'd never heard of it before but it's a rump cap cut, and the flavour is incredible and the fat cap is so tasty! Has anyone had this or tried cooking this? I'm going to plan to do some of this over the summer, so I'm really hoping my local butcher can get some. This website gives a little bit of info, but it's for sure one that I'm going to experiment with this year when the weather improves. https://overthefirecooking.com/blog/what-is-picanha/ Or this site: https://howtobbqright.com/2018/09/13/sirloin-picanha/
  5. Question for people here after reflecting on my weekend smoking. What amount of coal do you tend to use for long cooks? I reckon I probably used about 6kg of charcoal to keep the temperature going for about 10 hours. I guess that being pretty cold out as it was January which would no doubt have an impact on this, but if I'm thinking about doing 12 - 16 hour smokes over the summer, should I expect to be use roughly that amount of charcoal, or would two or three (4kg) bags be needed?
  6. Never done a beer can chicken before, but I highly recommend it. Even in the WSM, I cooked it for about 3 1/2 hours at about 120 degrees, and it was fantastic.
  7. I was also test driving my new iGrill. Seemed to do a good job and had much better Bluetooth connection than my Meater.
  8. Final results. Some of the pork shoulder was a little dry, but still very tasty. Hard to tell whether that was over cooked or needed mor cooking to break down the meat fibres. I suspect it could have done with another hour, but we were hungry and didn't want to wait. The chicken was probably the best chicken I've ever cooked. It was so so tender!
  9. Just taking the meat off the barbecue now...
  10. Cooking temperature, I'm trying to keep it around 120 degrees. Internal temperature, I need my pork to get to 88, but it's stalled recently at around 77. Chicken is going well though.
  11. Temperature has been pretty consistent for the last 5 hours or so. I had to give the coals a bit of a mix to bring some of the edge ones back in as the temperature was gradually going down. I think because I went with the massive smoker, and it's pretty cold outside, it takes a bit more fuel than I had expected. I'm doing a "beer can chicken" as well, which I'm kind of winging, because the book cooking temp is 60 degrees higher than my cooker. It's looking good though and the internal temperature is going in the right direction.
  12. I was reading about some "modifications" that people have made to their WSM, or certain upgrades. I'm not going to start drilling holes or anything like that, but what I did buy was this stuff - https://www.ebay.co.uk/itm/Gasket-Door-Ceramic-Oven-BBQ-Sealing-Tape-Self-Stick-Antiflaming-Guard-Adhesive/163908717700?ssPageName=STRK%3AMEBIDX%3AIT&_trksid=p2057872.m2749.l2649 I put it around the lid and around the door, and it does a really great job of helping to seal those gaps and stop the smoke from escaping where you don't want it to. I had to do two layers around the door because the stock "fit" on that thing is terrible! So far, so good though.
  13. I'm wondering whether it took so long to get up to temperature, because I filled the water bowl with sand, and it had been out during the night and obviously got cold. That's going to take a lot of heat to warm up the sand I expect so maybe the reason for the slow start.
  14. Here we go... Taking a bit of time to get up to temperature, so I added more coals to the middle.
  15. What sort of temperature would you be looking for for that cook and for how long would you expect to cook it for? I have an iGrill (which is also new) so should be able to monitor temperatures, both ambient and internal, relatively well. How long would you expect one 4kg bag of charcoal to cook for using the minion method? My coconut shell briquettes say 4 hours, but I'm presuming that's fully lit in a chimney. Would you double or treble that time cooking minion method?
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