Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

BBQ gas - how, when, where to purchase?

Well this is convenient. I've got a cadac gas grill to go in my camper and have been experimenting with the pizza stone. First effort was dismal but I used flour which burned the base badly. Second effort was better but the toppings were not as done as the base. Any tips?

There is a pizza thread with good advice lingering there. Unless you have a woodfired outdoor pizza oven you may be best off with the indoor method espoused by most on that thread.

There is a pizza thread...

Link plz (UTFS "pizza" fail).

Do you have some forums on ignore? In Misc & Meaningless

http://www.lfgss.com/conversations/171553/?offset=2025

ignore

Yarp and thanks.

chhers mate. i'll have a read but indoors is not an option as it's for camping in my van. looks like there should be some good tips on there though.

I was meaning to start this exact thread! Same fxxn title... #twilightzone

Pics of my setup if its sunny this weekend!

This was my favourite resource for learning proper BBQ few years ago:
http://www.eaglequest.com/~bbq/faq2/toc.html

My outlaws bought theirs at Aldi, it's great... Does exactly what it's supposed to do...

I'm sure there's a nice but pricey alternative...

My next BBQ related purchase is gonna be a charcoal chimney starter...

My next BBQ related purchase is gonna be a charcoal chimney starter...

I've found that the quickest and cleanest way to get a barbecue started (in the absence of liquid oxygen) is to stick one of those full of charcoal on two bricks to make a gap underneath and leave a kitchen blowtorch underneath. No matches, firelighters, paper, or kindling and it's all burning nicely in a jiffy.

I'm really tempted to see if I can't do this clever conversion on my Weber Smokey Joe to turn in into a proper smoker. Does anyone know where I'd be likely to find one of those big tamale steamer pots?

Try the shops on Rye lane. They have loads of those massive cooking pots for sale in different sizes.

Charcoal?!? That's blasphemous.

Gas is fine but charcoal grilled meats have a certain je ne sais quoi

The order of nomz:

Conventional oven < Gas BBQ < Charcoal BBQ < Charcoal smoker

< animals on spits on open fires

Conventional oven < Gas BBQ < Charcoal BBQ < Charcoal smoker < Wood smoker

Done.

Just gone and bought myself a Weber premium kettle..was unsure of the extra cost compared to knock-off models but i've read extensively they are built to last and come with long warranties.

Quite literally a baptism of fire this weekend for a birthday bbq...what could go wrong..

< your mum

obviously

Yes, of course... Do you use logs or chips?

I normally sprinkle damp chips on my hot coals... #notaeuph

Erin cooked a goat on a spit for her birthday, wish I could've been there to be the pit boss...

Now we're fucking talking

Conventional oven < Gas BBQ < Charcoal BBQ < Charcoal smoker < Wood smoker < animals on spits on open fires < your mum

For teh posteritiez.

When I had a big garden and lots of fruit trees I used logs, but now I'm back in London I dunno.

had a slightly half-assed attempt at smoking on my gas grill this past weekend:

I lit one burner and then put some soaked chunks of oak above that side, and then put the beef rib joint on the other side on an airing rack(!) and elevated on top of a cake tin, to ensure it got maximum smoke and minimum heat.
I "cheated" by getting the meat up to temperature in the slow cooker for 2 hours to avoid getting stuck in "the stall" and not actually cooking the meat enough, and then threw it on the grill for about 4 hours.
Results were very tasty, with a lovely bark:

I do wonder whether I should have given it more time to really get those fats and juices melted through - it was chilly and a bit rainy off and on Saturday, so I think that brought the temperature down a bit more than I wanted, but I thought it was a decent first attempt given the limitations!
This is what it looks like cut, so you can see there is still a bit of fat between the chunks of meat (this end was sort of more like a boneless rib cut):

Not going to be able to buy a proper BBQ smoker, so any recommendations on refining the technique with what I've got?