BBQ thoughts....

[chrisbjones202]

Your going the way I plan to next Clint. I have a broil king I've had for 8 yrs which has been great and will last a good while yet but I do less impromptu grilling so more time with charcoal not a problem.

As for charcoal the bag doesn't last too long so you can try a few and see what suits you.

The cheap camping burner with the aerosol canister are quite powerful and cheap on gas.

 

[Jim2607]

Highly recommend a kamado, got a kamado joe classic for my 50th last year and its just been amazing. Did a spatch cocked roast chicken on it and the flavour was fantastic, juicy, smokey. Everything tastes amazing on it.
Aldi have got a version on offer at the mo..

I use my butane gas plumbing blow torch to get it going, lights up in a minute or two then usually up to temperature in half an hour or so.

https://www.aldi.co.uk/garden-shop/kamado-bbq

 

[The Furnace Green Brewer]

Webber Kettle 15 years old, with good charcoal and proper planning can't be beaten try cooking on a soaked cedar plank.

 

[matnik]

Have you thought about a Kadai fire bowl. I, like yourself cook a lot of curries and love my Kadai. You’ve got the swinging bowl for wet curries, the grill for meat/veg and they do loads of different cooking implements like the chapati pan which cooks the best rotis,parathas etc.
I tend to cook on wood rather than charcoal, but it works equally as well with either.
It’s also a good fire pit when you’re done cooking!

 

[damienair]

I upgraded from a basic Weber 57cm Compact Grill to a Master Touch GBS 57cm back in January. I am delighted with it. I used a chimney starter to get it going and within 30 mins it's up to temp and ready to cook on. I've done low and slow and also direct grilling. I use a charcoal BBQ all year round on weekends. I bought a cast iron griddle pan to go along with mine. You can also purchase a Dutch oven with which the lid doubles as a cast iron griddle pan to go along with the Master Touch which would be perfect for curries. It's easy to set up and manage the temperatures.

 

[Clint]

I upgraded from a basic Weber 57cm Compact Grill to a Master Touch GBS 57cm back in January. I am delighted with it. I used a chimney starter to get it going and within 30 mins it's up to temp and ready to cook on. I've done low and slow and also direct grilling. I use a charcoal BBQ all year round on weekends. I bought a cast iron griddle pan to go along with mine. You can also purchase a Dutch oven with which the lid doubles as a cast iron griddle pan to go along with the Master Touch which would be perfect for curries. It's easy to set up and manage the temperatures.

I think I actually need one of those.

 

[Graz]

My BBQs are multiplying

I have a Weber Master Touch which is fab and I used it lots last year but seeing Aldi were selling their Kamados again this year I hit the button on one of those. Its a whole new level of barbecuing, the ability of the thing to hold a consistent temperature hours and hours while only gently burning through the charcoal you've filled it with, amazing. After most cooks having shut all the vents so it goes out the next time I come to use it there's still about two thirds of the charcoal left that I put in originally so only need to add a few handfuls to start the next cook. So far we've had several spatchcocked chickens, pork belly, and a massive chicken donner, all superb.

I do still want a gas one though for quick weekday cooks...

 

[Tess Tickle's Brewery]

Any thoughts on this one? (we don't want to use gas)

https://www.vonhaus.com/vh_en/ameri...DkSEs43V5wbgyU1X4GXC8H-3gwyxAsZRoCWOQQAvD_BwE

 

[Sadfield]

Do any weber kettle owners have the pizza oven add on? I've already got a pizza stone I use in my kettle and cant decide if the slotted extender would make a significant improvement over being swift with lifting the lid.

 

[Sadfield]

After most cooks having shut all the vents so it goes out the next time I come to use it there's still about two thirds of the charcoal left that I put in originally so only need to add a few handfuls to start the next cook.

It irks me that I got so far into life before realising you can do that with charcoal if you've a good enough bbq. Instead of trying to gauge how much coals you need or wasting a load.

 

[Hanglow]

I have had a few pizzas cooked on BBQs before and never been particularly impressed with them. You really need the heat source to be off to the side for great pizza, not directly below. Similarly I've tried using my pizza over as a grill and smoker and a weber wipes the floor with it on both those counts

 

[Sadfield]

I have had a few pizzas cooked on BBQs before and never been particularly impressed with them. You really need the heat source to be off to the side for great pizza, not directly below. Similarly I've tried using my pizza over as a grill and smoker and a weber wipes the floor with it on both those counts

True, although I usually put some coals under the stone to heat it and the remainder in the charcoal baskets on the grill behind the pizza stone, as the Weber 57cm is big enough.

 

[Graz]

Do any weber kettle owners have the pizza oven add on? I've already got a pizza stone I use in my kettle and cant decide if the slotted extender would make a significant improvement over being swift with lifting the lid.

I don't have a pizza add-on at the moment but one of these is tempting and not only do you get a pizza oven but a rotisserie as well! onlyfire Stainless Steel Pizza Ring Kit with Rotisserie,pizza stone&shovel,Multifunctional BBQ Kit,for Roasting Chicken&Cooking Pizza,fits Most 57CM Charcoal Kettle Grills : Amazon.co.uk: Garden & Outdoors

 

[mickthetrick]

ive a weber master touch with the only fire rotisserie. great bbq and very versatile.

 

[hop-a-long]

I'm surprised do see only one endorsement for a ceramic BBQ like the Kamado Joe.
For my own BBQ needs I always loof at this website first:
https://www.vuurenrook.nl/en/They have a wide range of different BBQ's and it helps for me they're only about 10-15 km away.

Sorry for the subtext in Dutch. Apparently they didn't translate that in English. Their website is in English, as well as in Dutch and German.

 

[Alastair70]

Do any weber kettle owners have the pizza oven add on? I've already got a pizza stone I use in my kettle and cant decide if the slotted extender would make a significant improvement over being swift with lifting the lid.

I never managed to get a pizza stone up to temp on the BBQ never mind keep it there for any length of time. The kamado fares better, but I still found it a struggle to work with.

 

[hughjamton]

I'm a bit of an outdoor cooking addict.
I've got 3 bbq's, a hot smoker, 2 different size paella rings and in lockdown I built a pizza oven.
I have the Weber mastertouch, a Weber smoky Joe and a Archway Cypriot style bbq.
The most versatile is without doubt the mastertouch, there's very little you can't do with it.
Direct and indirect cooking, slow cooking, I've cooked brisket in it overnight. Smoking, beer can chicken etc.
The one I love using the most is the Archway, it's primarily a rotisserie with 3 long skewers for doing large joints, and 12 small skewers for kebabs and the like.
You can put a leg of lamb or a rolled belly pork, chickens etc and just let it do it's thing, you can socialise while the foods cooking.
However, the one I use the most is the little Weber smoky Joe, it's perfect for 2 people, it's really quick to get going, uses very little charcoal, and when you put the lid on and close all the vents it goes out and you use the same charcoal next time.
I use the paella rings a lot, apart from patellas I use them for lots of different things, I love a kipper, but they do stink the house out, so I do them outside in one of the large paella pans ( I've got 5, ranging from 4 portions to 24 portions).
I even used the largest ring to brew the beer when I first started.
Anyway, you won't go far wrong with a Weber mastertouch as a all-round bbq.

 

[Erik The Anglophile]

I use a 56cm Weber kettle, works fine for ordinary grilling. I can use the coal baskets to scoop the coal to one side, the meat on the other and throw on some wood chips to cook on indirect heat "low and slow" and get some light smoking simultaneously. It works fine with one of those smoke spirals you fill with sawdust for cold smoking, but when warm smoking it very easily gets too hot, you have to be on your toes the entire time.
Have thought about getting a Smoky Mountain also, for smoking moose, reindeer, deer and pork belly and the like.

 

[damienair]

Last nights dinner was cooked on my Weber Master Touch. Roast beef and baked potatoes. Took over 4 hours , tasted great. Had a lovely smoke ring.

 

[Clint]

As posted in the gas bbq thread by mistake...I finally decided on the Weber master touch.