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

Just added link above

Not a bad shout at all. I've always avoided barbecuing fish (mainly because I can never judge temps properly / despite copious scrubbing, the grill isn't clean enough so the skin always sticks), but I'm feeling lucky today.

Will see what these guys have got in:

https://www.brighton-fish-sales.co.uk/brighton-and-newhaven-fish-sales-shop/

👍

Yep, this is my usual go-to on the weber when I don't have much time - safe and always delivers. Barfields is great you don't have cattle in the field next door.
http://barfieldsbutchers.co.uk

On a beefy note, it's fairly autumnal here at the mo so was toying with burnt onions and a big sirloin joint, dry rubbed a la Rich Harris but slains fish is calling to me.

Place it on some foil, that's what I've done in the past with salmon steaks... Away from direct heat to start then over coals to get a bit of colour on the skin...

Mackerel is dead safe and delicious too. Sardines likewise.

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Ooh, sardines... Now you're talking...

20kgs of various carbonised wood from this lot turned up today.

http://www.theoxfordcharcoalcompany.co.uk

Ash, birch, maple and some of the sawmill sweet chestnut. All of which smell amazing. I am keen to try the cherry logs too. That should get me through autumn and early winter.

On a more veggie note I will be attempting smoked haloumi and smoked mozzarella this weekend.

Slice lemons and put on the grill, then fish on top. You still get a good char on the skin, but no sticking.

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That's a new one to me - thanks. Will it it a go. Presume it doesn't impart any bitterness?

Not that we noticed. Can also use orange if that would match the fish better.

Was going to do pork belly on Sunday for 8. Weather is not looking great.

Guess just have to tough it out....anyone put the roast potatoes on too?

Hmmm. How much PB for 8.......

Genius! Will give it a go

I've also seen recipes that use a big bed of bay leaves on top of the grill with mackerel on top. Similar idea, I think, to get nice aromatics into the fish while avoiding burning.

Need some advice please, I've bought myself a GMG Davy Crockett.
First go I'm going I'm going to try a whole chicken by creating a new profile.
With the trays set to indirect I think I need to run it in the "smoke" phase at 225F for circa an hour?
Then turn it up to 375f and run it till internal temp at the centre of the breast is 175F

Does this sound like it will not kill me and my offspring?
Cheers

If anything I'd say you're playing it safe - 175 is 10 degrees over the minimum recommended temp so you could go down to 165 to avoid it drying out.

Maybe ill hedge and go 170. Cheers

Don't overcook your chicken. But buy a decent meat thermometer so you can double check the core temp.

@dancing_james, is the thermometer that comes with the GMG decent/accurate enough? I've got one of those little cheapo jobs from ebay and was intending to compare for accuracy the GMG ebay one when I start smoking.

its ok, but seems to disagree with my thermapen by a few degrees

@dancing james ta for info. I'll give my two a go and see what differences I get.
so many great looking smokey things to have a go at.

A friend's just opened up his Brighton pop up Flank in Spitalfields with Nuno Mendes' backing. Test run this week before opening soon. Expect lots of smokey meaty stuff.

Welcome fellow Davy Crocket owner.

Davy Crocket is a few degrees hotter on the right of the grill than the left. So have the bird orientated with the breast to the left and the legs to the right.

Make sure you line the fat bucket with foil.

Bundled thermostat on mine is close enough to the thermapen not to care.

Finally, I hope you got a cover or you have it under cover. If you have a cover, use it religiously. I can strip an auger if not, it’s straightforward but not something I plan on doing again.

@Ramsaye cheers, I'm looking forward to using it well eating stuff from it.
Appreciate the tips excellent info. I got myself a cover yesterday, was using a tarp previously, and a thermal blanket so hopefully I'm 'covered'.

I assume leaving pellets in the auger tube but could lead to them getting damp if not used frequently? What sort of use does yours get? Weekly less/more?

I'm now on the lookout for a little table/stand to raise it up to a usable height more like BBQ height. Ikea have nice BBQ table/stand but at £80 it's a bit expensive given that it's not ideal.
I might have a crack at making something and include some hidden watertight storage for the pellets, decent lockable wheels, waterproof box for the electrics and some working space.

Why did you have to strip your auger?
cheers

Pellets in the auger are fine if you put the cover on. If you leave it uncovered for a week of frost and rain, the pellets will get wet and set like concrete. Hence stripping the auger. I use mine most weeks in the summer and every other week in winter, basically for the Sunday roast in winter with wedges