Icefever Posted July 29, 2018 Share Posted July 29, 2018 Why o why do we have these "Experts" telling us how to do this or that??? This morning I looked on Youtube for any info on this Jumbuck spit I'm going to collect today. The first couple of videos were really helpful, the guys give the spit the thumbs-up. Then I noticed a video about controlling the heat while bbq'ing, I need to work on this part, I'm getting better (slowly ? ) so I started watching this vid..... https://www.youtube.com/watch?v=5Elt4d3cH8Y When I watched the lady pour mega hot coals all over the fire grill , then put the cooking grill in place, I thought where is your hot end??. Even I've learned in my short time that you need a hot end, and a cooler end. Then I read the comments to find folks making the same points about heat zones, but also putting food on to early......"Experts don't you just love them" ? Ice. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted July 29, 2018 Share Posted July 29, 2018 I can only tell you what I do. Charcoal basket either side not underneath. Indirect lid on. Or a bed of goals but let them bed down to medium and over the top with lid on and control airflow Quote Link to comment Share on other sites More sharing options...
Wade Posted July 29, 2018 Share Posted July 29, 2018 Even more surprising is that that was made at the Weber Grill Academy near Oxford before Weber closed it and moved their training courses out to partners. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted July 29, 2018 Share Posted July 29, 2018 Watched the video. Fair enough she was only cooking Chicken Drumsticks, so no need for low and slow. But I would of expected her to wait until there was no flames on the Bricketts and they had. White appearance. The info about the vents was confusing as well. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted July 29, 2018 Share Posted July 29, 2018 For the Jumbuck Rôtisserie, I made two baskets that fit down each side. This is where i place the coals and leave the middle free. It’s indirect and temperature control is achieved by moving the spit up and down. Quote Link to comment Share on other sites More sharing options...
Icefever Posted July 29, 2018 Author Share Posted July 29, 2018 Brillant Steve thanks.... that does like like a mod for me.....I must admit when I see no grill for the coals I did think this is a repeat of the Brinkman were there's no way for air to get under the fire. I have a couple of old grills left over from old bbq's, will have to get my thinking head on. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted July 29, 2018 Share Posted July 29, 2018 5 hours ago, Smokin Monkey said: Watched the video. Fair enough she was only cooking Chicken Drumsticks, so no need for low and slow. Yes, it was not low-and-slow but even on their courses they teach you to use a graduated heat when grilling. This video just seems to go against what they were teaching then. Quote Link to comment Share on other sites More sharing options...
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