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

Did a very nice spatchcock chicken with garlic buttered hasslebacks cooked under the dripping chicken juices. Forgot pics as we dived into it too quickly. Remains turning into stock as we speak - will see how that works out for a kind of smoked risotto later.

Weber are all about quality

@eskay
@Eejit
@giles337

Thanks all! It's been delicious.

First night with mac n cheese, slaw, dripping-fried chips. Second night on top of burgers. The rest is parcelled out for a week of lunches.

doesn’t take up too much space when it’s in storage but also big enough to cook for a family.

What I'm hearing is:

1. you need a decent sized traditional bbq
   
2. For the non-bbq months it needs to be stored
   
   
   

Personally, I'd get a Weber and take the legs off to pack away. You don't need to deconstruct the whole thing just disassemble into manageable bits. It's like 3 legs and the kettle.

When we moved abroad I packed our our cheapo gas BBQ quickly and easily. Then reassembled equally easily. Obviously it would be a faff every day, but a couple of times a year is no effort.

A table top is worth the compromises for travel, or if you absolutely cannot house something the size of the smallest kettle.

If that's the case I'd also look at one of those multipurpose fire pits. That way you can leave the main part outside all year round and just pack away the grill sections.

We’ve got a fire pit already sadly but with no attachments.

We also used to have a Weber kettle. Lent to my mother in law when we went over to gas. Since realising gas is no way to cook went to get the Weber back and it had corroded where the legs joined the base of the kettle.

It’s a little too pricey to get another kettle so the table top is my logical choice.

my weber kettle (master touch) has been outside for 5 years with a weber cover on it and no rust or corrosion at all

Just back from a weekend away with some friends that had a gas BBQ and we cooked 2 breakfasts, 1 lunch and all 3 dinners on the BBQ because its just so much more convenient,

Im now tempted to get one so I have both options for a casual after work BBQ, which getting messy with coals always puts me off of

Same for 1 year, but with a non-weber cover. Stainless grill helps.

I’m the opposite, we have gas and it’s great but I would like a charcoal for “special occasions”.

Sounds like we should all just get both!

Doesn't seem to keep temperature for that long. It's possibly the Weber lumpwood that I'm not that keen on but have been using or possibly just not worked it out yet.

https://www.which.co.uk/news/article/dual-fuel-barbecues-are-they-really-worth-it-a9JSx5N2wwlN

Any suggestions for cooking fish on a barbecue? I never cook fish so pondering what fish to get and how to cook it. Should I get one of those cage things or are they unnecessary?

Those cages are only good if you have whole fish. Cast iron pan or hot plate is a lot more versatile.

Pick meaty fish and don't move it until you have to.

You can also do various wrapping techniques - parma ham/baking paper/etc. have a search and see what takes your fancy.

One of my absolute favourite things is whole grilled sardines. I normally make a big mix lemon thyme, seasoning and oil... maybe some bay salt rub them all in that and chuck on whole on a high heat. Unfortunately it always seems to be hard to get sardines here.

In an ideal world definitely. We went for gas for the reasons you highlighted. Less use now with kids, but once our garden is a bit more sorted I'd like to encourage my OH to start having garden dinners again.

We picked up a fire pit from the middle isle at the end of last year and have only used it for Halloween marshmallows. It's got grills (although no lid) I'd really like to start using it for a bit of charcoal grilling this year.

The bbq fairy has been.

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I did a 1kg or so butterfly lamb leg on mine tonight, took a bit over an hour from lighting the coals to it coming off the barbecue.

Found using briquettes better than lumpwood for temperature but still didn't go as high as I wanted, possibly should have used more than 8 briquettes for that though.

It's worth chopping the grill so that you can pack it neatly like this and also restock the charcoal in one half whilst it is cooking.

I couldn’t figure out what the bowl was for?

I do like the charcoal starter I thinking I need one of those.

It’s a great little bbq.

The little plastic one it comes with? I think it's for measuring your charcoal but I've never used it.

Ahhhh.

Last weekend, I did an overnight cook of some brisket and short ribs.
A fox/ cat/ whatever took my billows fan off and I didn't realise until the next morning. Because I'd closed the top so much, the effect of the open hole vs the fan, was quite a big drop-off in temperature.

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That's mental, our place backs on to a cemetery that's overrun with foxes and cats and I've never had anything like that happen. The spring is also pretty hard to pull back, you sure you don't have a cunt neighbour who jumped over the fence?

Seriously though, that's a shit thing to wake up to, could you rescue them by wrapping and finishing in the oven?

Yea, it's weird. The fan was off and underneath something a few metres away, so I know that it didn't just drop off. Our neighbours are students and a fellow barbecuer so I don't think that it would be them.
I was alerted to the temperature drop at 3am ish so woke up, relit the fire and all was good.

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Cool, at least you know everything works as it should at least.

Looks great, try to not eat it all for breakfast 😂