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  1. A weber smokeyjoe, a top quality bbq that sounds perfect for what you want, have cooked everything from burgers to whole chickens and allsorts in-between.
  2. have a nosey about on the likes of dawsons etc for aussie heat beads, they have been consistently good for many years and can be found on offer here and there, not the cheapest but certainly not the dearest and always an excellent product that gives an even heat everytime. i would class them as affordable and very good.πŸ‘
  3. thanks, there seems to be a shortage of the weber ones.
  4. can you gimme any more info on this roti please. ta.
  5. hiya, has anybody had any dealings with this company? am after a roti and they have one to fit my weber kettle. has anybody got a roti off them?
  6. i find it is easier to control temp if you leave the top vent fully open and just use the bottom vent, i have marked mine around the ash catcher = ΒΌ open, Β½, ΒΎ and fully open, works for me and you soon get used to what temp at what setting.
  7. same here mate, i have a serious lung condition so have been shielding, but i do have to go out as the wife does not drive and we have nobody else to assist, i stay in the car, she wear's mask and gloves, carries sanitizer and generally use's common sense, from day 1 where i am, people have been generally carrying on as normal, no ppe, no social distance, they just do not seem to care, they way this shower of clowns have handled things has only added to this so its getting to a stage where i am literally becoming a prisoner in my own home due to the inconsideration/selfishness of others.😠
  8. i'm sure others do things differently, but thats just how i do it. to add, if say i am doing just 2 pork chops, then i still do the same brining bit, but i dont marinade, i will simply rinse them off, pat em dry, give the a rub with garlic butter and a good coating of my jerk mix/dry rub and then just leave them till i'm ready to cook. s'pose as long as you can get that flavour into the meat, thats all that counts. have fun cooking, i'm sure you will get it sussed.
  9. when i jerk, i brine first(see the chicken post dave) overnight, then i rinse off the brine and make a marinade = cple tbls of jerk seasoning, blitzed spring onions(lots of em) some soy, whole scotch bonnets, garlic etc, and some oil, i leave that for a good few hours, then its straight on the grill from the tub. the brine and the marinade for me is the key to getting that jerk flavour right through the meat.
  10. smokeyjoe

    quick chick

    my brine consists of equal parts of salt to sugar, for that size bird/piece of meat i use 4 tbls of salt and 4 tbls of sugar + extras, put in brining tub and just cover the bird/meat with cold water, that tub is i think a 4ltr one, i use a really big tub for pork shoulder/turkey, for that i use half a cup of salt half a cup sugar and again just make sure i cover the meat. if i do just 2 pork chops, i will just use a tbls of each obviously in a smaller tub. p.s i love jerk, i add a couple of tbls of jerk seasoning along with scotch'ys, garlic, onions and the other usual suspects, seriously add's extra flavour.πŸ‘ p.p.s, dont forget to wash the brine off when you take it out. the foil bit is actually a foil roasting tray, i get them cheap oval shaped ones from the local supermarket and just alter the shape slightly to fit my weber, then i line with foil and just change the foil every couple of cooks. (buy the rosting trays just after chrimbo, they flog em off cheap, good to get a few in) my way of thinking is that the air is almost funneled to the coals giving me a much hotter burn. hope that helps.
  11. smokeyjoe

    quick chick

    bird was a half price aldi's corn fed jobby that was brought home, spatch'd and frzn. took it out the day before and let it defrost in brine, brine consisted of rosemary, garlic, sage, onions, peppercorns, salt, sugar and a tble spoon of a seasoning i get from my local eastern European shop.(now available in asda) am a big fan of brinning. to go with the bird i knocked up some loaded skins, filled with a mixture of cream cheese, hard cheese, spring onions and crispy bacon bits. my usual set up, coals nearly ready. yup, that will do me nicely, time for some cooking. i added just a small piece of cherry, only wanted a very light smoke. the bird had been rubbed with a rosemary and garlic butter and would be basted with the butter a couple of times. half n hour in and the skins are done, took em off and got the salad sorted. another 20 mins and the bird was ready. the bird was left to rest for a bit while a poured a glass, then it was pulled. the finished plate, with plenty left for today. and very nice it was.
  12. smokeyjoe


    i use 2, a long reach weber one and a cheap metal one, the cheap one is good for wedges, soinks, moinks etc, seems easier to handle as they are short, the weber ones are brill for bigger stuff like a whole bird etc, and for even bigger chunks of meat, i use both. have had the weber ones for years but i get a new cheapie every year, think about a couple of quid from wilkos'.
  13. a good top quality paint brush for me, been using a harris one for quite a few years without issue.
  14. i use the weber double prong ones, really good, stops the meat from turning but they are also great for molding meat around like kofte's. i also use some big flat turkish type that i picked up from an asian supermarket in manchestor, they are brill for making big chicken doners and the likes.
  15. mmmmmm, looking good.πŸ‘
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