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

https://bigkproducts.co.uk/products/woodies-natural-wood-wool-firelighters/

and a cheap blowtorch is all you need. they light immediately and hold a good flame, just put them slightly tucked into the top layer of charcoal

light 2 in the middle for a slow cook, 3-4 spread around for higher heat

I only use use a chimney when I need to grill for a normal bbq, with low and slow I just stack a load of charcoal in the basket on top of one firelighter in the middle. This has been faultless for me.

This is cooking in a kamado, not sure if you'd need a different technique for a webber or other type of bbq?

I use the big k Eco firelighters.

Apparently this is the thing to have, though I've yet to purchase:

https://barbeware.co.uk/products/electric-bbq-lighter

I have one of these and haven't looked back. Works so well

I use a mini Weber chimney (this one) which is okay for 3-4 briquettes to get a smoke started, but I like the idea of lighting fun directly in the bbq to cut down faff.

What suggestions do people have for big joints of meat that can be cooked relatively quickly (on a kettle).

I normally do butterflied lamb leg where a couple of kilos of meat only takes 90 minutes or so. Any other ideas for something similar?

Been keeping my eyes peeled for a proper smoker after enjoying low n slow on the Kettle and this popped up on local classifieds a few hours ago. For £60, it'd be rude not to...

So here's my 2003 Weber Smokey Mountain in practically mint condition. Second grill grate is missing and, yeah, the centre section is upside down but otherwise couldn't believe my luck. Lots of ribs this weekend!

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Has anyone got a cast iron Big Green Egg dutch oven? I'd like something to use in my Weber kettle, but the BGE one is half the price of the Weber, but I haven't found much info on how they compare.

Pull pork teim.

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Oh yeah - and cheeks, ears, and brawn.

Much ambition. Very pig.

Save your money and buy a camping cast iron dutch oven for half the price, the bge one just looks like one of those. The webber one is enamelled and has the griddle lid so makes sense to be more expensive but for just throwing on a bbq or in a smoker you just want a cheap decent non enamelled one and there's plenty for around 40 quid.

That's the kind of thing where I'd probably get a Lodge one which tend to be cheaper than the other branded stuff. Bonus that the lid can be used as a frying pan too.

Did ribs. Smoked for a couple of hours followed by a couple of hours in the oven at 120, then a blaston the bbq to finish. Very tasty.

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Those look dope. Inspired me to go grab some for tonight.

edit: spare ribs 2.5 hrs in the smoker, 1.5 hrs wrapped. Good but not great. Definitely learnt a lot. Also, genuinely surprised by the lack of usable meat too, especially compared to the baby backs I've done before. Forgot to take pics cos we were starving.

I hadn't actually paid enough attention to realise the Weber was enamelled. Thanks for pointing that out. That does go some way to justifying the price difference and I wouldn't mind that feature. I basically want something that will cook like the Le Creuset stuff in the kitchen, but don't really want to turn all the orange pans black in the bbq!

@aggi thanks, Lodge stuff looks good too. Just need to decide between enamelled and non.

Non enameled is pretty much indestructible. That would be my choice for this purpose.

Just go with a non enamelled one, if you season it properly it'll cook just as well as an enamelled le creuset pot. Enamelled Just means you don't have to properly season and can just get away with a bit of oil after washing.

Seasoning a pan is a bit more hassle but you'll be using it a lot less than a kitchen pan so save your money. You just want a trusty old banger of a pan to chuck in a bbq.

Another vote for non-enamelled (having popped the enamel on one last year on the bbq - lifetime warranty was honoured though, so fortunately not such an expensive mistake).

I'm hoping to smoke a brisket on my kettle BBQ this week. Never done it before so I'm just going off youtube videos of Americans and Australians making it look super easy. Anybody got any recommendations of a brisket shop in New Cross/Deptford/Brockley/Peckham area?

Also any tips or things to look out for? My plan is to try and set it up (going with the snake method looks to be best from my 'research') on the Thursday evening and then start it off before work on the Friday and just keep an eye on it through the day whilst I'm working.

Call William Rose, Flock and Herd, or Proud Sow and see what you can order. I don't think it is a common stock item. Also make sure you know what you are getting - flat or cap or both. That will affect your approach.

I have an injector I haven't used in a while if you want to borrow one. Over in Nunhead if that's of any use.

I have smoked one (1) brisket in a kettle and it was great fun. I've no advice that isn't parroting those same youtubers but just be prepared for it to go for a loooooong time. I ended up having to add to my snake twice and I also regret boating it instead of wrapping. Still worth it, most chilled day I've had in a while and was eating good for a week.

Let us know how it goes! Enjoy!

@Aroogah that's great thanks, will try to get in touch with them over the next couple of days and see what they have. Have a few others on my list to look into so hopefully will get something sorted. Don't think I'll be going with a full brisket for the first go as worry I'd fuck it up and waste the money. Still undecided on which of the smaller cuts to go for though. Sure I'll decide eventually and might just come down to what's available. Injector sounds far to advanced for my initial attempt haha but thanks for the offer.

@Ptown thanks, looking forward to having it as a distration from work for the day I think. Definitely think I'm suffering form a bit of information overload from the slightly different methods that everyone says is best so will just go with the most trustworthy looking youtuber based solely on editing or something.

Dialling in the heatermeter at the moment, before I trust it with a pork shoulder.

It's all over the place. I think the thermocouple is bollocksed & needs replacing.

Not the end of the world, but the next few cooks will be a lot less hands free that I was hoping for.

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Turner and George also do smaller point ends of brisket.