AdamG

3 hours ago, JulesMCC said:

Mildly annoying, not a showstopper though.

It gives what appear to be accurate temp readings (judging from how perfectly the meat came out) and shows the temps for the, up to, 4 probes inserted.

There might be an Android system setting I can change to prevent the app from being shut down, potentially due to power saving configuration.

Still, I am happy with the device.  Just letting others know of the real life good and bad points.

That sounds to me like something that could be fixed in a future software update. Not really a dealbreaker though if your cook came out great👍🍻

I was eyeing up one of the ink bird vacuum sealers a while back, only a basic one but seems like a good place to start

That does look good....i bet it plays with your mind though since it looks like dessert........or is it🤔      😂😂

I have watched a couple of their video's👍

Looks great👍🍻

13 minutes ago, negolien said:

I also do more than I need I purchased a vacuum sealer for bags and it's saved me a ton of money

I need to get a vacuum sealer for my leftovers👍

Thats fantastic! How gutted would you be to have an all bells and whistles grill get a run for its money from an old rusty grill haha

Welcome back. Sounds like your wasting no time in jumping straight back in either😁👍

2 hours ago, Wade said:

We all have our preferred methods... I find that I get a better flavour and have more control of the end result if I sear first as there is less chance of the meat becoming overcooked. I find this especially important when cooking burgers and chicken.

When I make burgers fresh (or even if I buy them) I will always chill or freeze them first before cooking. When you then place them over the high heat the meat does not immediately start to char and you have more control over the colour produced by the sear and also the depth if flavour that is produced through the maillard reaction. The sear then seals the surface of the meat keeping the juices inside. At this point the inside is still raw/chilled/frozen. When you then complete the cooking by convection on the "cool" side of the grill the flavours of the sear have time to penetrate the patty and also less of the juices are lost. As soon as the patty is up to temperature then is is ready.

I like my burgers to be moist and on the "rare" side. If i have ground my own meat i will cook them to 65C but if i have used shop bought mince or ready made patties I will cook them to 73C. I found that by cooking indirectly first and then searing after, it was too easy for them to become overdone - as the sear continued to raise the internal temperature. More of a problem when cooking relatively thin burgers.

Never tried cooking burgers from frozen before and the way you describe it certainly sounds great. I may have to try it next time👍

Looks delicious Justin😋 ....but the leftovers should have been for me haha. Those chicken stands are brill!

Just now, Wade said:

That's great Scott, thanks. Will discuss with Steve.

I have now set the new user registration to require the normal email confirmation but then now also need to be further authorised by an administrator before they can post.

Sounds like thats a great solution to get rid of the weeds😜

7 minutes ago, Wade said:

Before we recently replaced our oven we checked with Which to see which had the most consistent temperature. It was surprising how variable many of them were.

When i first started bbqing, I had a pulled pork smoking and ran out of charcoal about 10f shy of my target temp...so I finished it in the oven but also transferred the meat and grill probe to the oven aswell...thats how I found out about the temp fluctuations😲🤔

22 minutes ago, Smokin Monkey said:

I have deleted Hundreds over the last few weeks. Seems to be the Bitcoin Mob!

I was thinking of a more colourful name for them!😂🤣😂

Again, thanks Smokin Monkey👍

Thanks Wade, very much appreciated😁

My electric oven in the house cycles  +30C and -30C (yes thats Celcius!)🤔

YEAH!!😁😁👍👍

I can only imagine its a nightmare with how many was popping up👍

Thanks for cleaning the streets sherif😁🍻

Less than 2 hours to get buried to page 3...

Looks like Woodsmoke forum is under attack from spam....lets see if anyone can reply to this topic before it gets buried and lost under all these spam posts.

I have just counted 6 spammers logged online at once

Have you tried burning it off again at max temp without the cast iron grates in?

It sounds like to me it didnt get hot enough on the lid (maybe the cast iron grids soaked up all the heat). Apart from that I cant think of anything else sorry🤔

Looks great👍

Thats me sorted for tomorrow night then😋🤤👍

Thanks in advance!😂😂

Between the mastertouch and the mountain, my impressions is that they are both versatile.

The mastertouch will be great for direct hot and fast but may have a steep learning curve for low and slow.

The mountain is basically the opposite, much easier for low and slow but maybe tricky to get good sears on steaks etc.

Hopefully @Justin will give his opinions on these grills as his experience will be immeasurably more useful than mine😎👍

Welcome to the forum Turnips👍

I think not having a preference about fuel type is a very good start. In my opinion its important to pick a grill based on your lifestyle, what types of cooks you want to do...and to a certain extent...your personality (do you find lighting charcoal relaxing/satisfying or is it a chore?/do you like to monitor your cooks or do you want to set it and come back when its done?). They all have their pro's and cons and focusing on the pro's that suit you will certainly outweigh the cons (the cons on my grill do not bother me at all but for others, they may be deal breakers).

I don't have a great deal of experience with different types of BBQ's but I would suspect if you choose charcoal, a kettle grill may be a good start based on you wanting to do some hot and fast direct cooks as well as low and slow indirect cooks. They seem to be very versatile in what they can do.

Hopefully some others with different types of grills will respond and give you their opinions😁

Are there any types of grills that have your attention?

Whats your go to sauce's?

I tend to just pick up allsorts since they are usually for backup. I prefer homemade ones, the night of the living bbq one is the only one that stands out for me....i think my next project is to make a homemade sauce that is similar and then take it from there😋

One thing I have not tried is the more locally sourced homemade style ones that tend to be made in much smaller batches than the commercial ones...though they tend to be more expensive

I have had bullseye ones which are decent. Currently got sweet baby rays which i really like....however my all time favourite is 'Night of the living bbq sauce' but im not sure its still produced since I have not found it for quite a while😭 I may have to have another look for it now lol

Found some! But its certainly more expensive than when I used to get it😒

https://www.bbqgourmet.co.uk/product/cowtown-bbq-night-of-the-living-bbq-bbq-sauce-510g-18-oz/

I used to get it for about £4 from TK max (of all places)