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

Def get the wifi
It then means I can sit inside and keep track and then adjust temp etc. Also easy to set up cooking profiles for different joints.

Here's how I roll!

Been cooking on the big one for ten years but only just starting to try and work out how to do it properly.. I want to learn to slow cook and how to do smoking. I will be experimenting over the summer.
The go-anywhere is for camping. It has a cast iron grill which I love, but does make it a bit heavy..
And the little blue one I found at the dump and is up for grabs if anyone wants it? Would be cool converted into a smoker..

Anyone got a tip for cheap medium sized charcoal BBQ with a split level of grills? Not round, I hate round.

So, from the small research I have done, it seems that if I'm going to start BBQ'ing properly, then I need a thermometer.
does anyone have any recommendations?
I thought this one looked ok for £55 on Amazon: Maverick ET-733

https://www.amazon.co.uk/gp/product/B00FOCR4UI/ref=ox_sc_act_title_1?smid=A2A3BU6ZKCGXB1&psc=1

Scroll down for articles and suggestions but this is the site for BBQ nerds. http://amazingribs.com/bbq_equipment_reviews_ratings/thermometer-reviews-and-ratings

Im selling on my BBQs and starting afresh:

https://www.lfgss.com/conversations/304753/

Ikea does a cheap one that is pretty good:
http://www.ikea.com/gb/en/products/cookware/mixing-measuring-tools/fantast-meat-thermometer-timer-digital-black-art-20103016/

I've UTFS but to no avail.

Are there any online recipes for a smoked beef brisket that people would recommend? Google throws up plenty but any that people have tried and tested? I plan on smoking something next weekend.

Pulled lamb and lollipop chicken

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Lamb smoked for 9 hours

Chicken had a dry rub and then cooked in butter in the smoker for 2 hours before being glazed in BBQ sauce for final 30 minutes.

Did you trim the chicken ends or loosen and push down to the main part. Never tried doing but always fancied it.

Trimmed and pushed the flesh down. While doing this also pulled out the little bone and removed as much tendon as possible.

5/5 would nom.

Served with beetroot, cabbage,apple and fennel slaw dressed with lemon juice, mustard, mint and creme fraiche.

Will be done again soon.

The lamb shoulder was from our neighbouring farmer in exchange for letting his sheep graze on my lawn.

My invite is notable by it's absence.

Am contemplating a birthday bash in July. Food and music in the barn and people could camp out on on the lawn or on hay bales in the barn.

Proper nice family dinner: barbecued halloumi with pomegranate followed by build-your-own-kebabs of lamb koftes in pitta bread with shredded vegetables and tzatziki. Foolproof barbecue shizzle.

Pellet question.

Has anyone seen any benefit of getting lumber jack or cooksgack pellets rather than gmg pellets. I've just finished a bag of lumberjack cherry and at 80p per kilo I don't see much difference over gmg at 60p per kilo.

Also, any other suppliers recommended other than americanbbq?

Pellet question

too easy

Before

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They look insane.

Just doing chicken legs/thighs and sweet potato...

Currently watching BBQ Pitmasters on netflix

Utterly compelling

Needs pic of after....

Stop the teasing, you bastard.

Brisket, 12 hour smoke. My taste buds just melted.

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