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

Yeah, looking forward to digging a bit deeper. Might even do another barbeque tomorrow if the weather stays nice! I did the miso aubergine, pesto little gem lettuce and Sri Lankan coconut/lime/scotch bonnet corn this time with a baked sweet potato with miso butter. Will have a proper look at the kebab section, it did feel like it was missing something protein-y

New bbq has been ordered, it’s ridiculous private island gold club tackle.

But will take a few months to arrive. I blame @NotThamesWater

Im still failing after getting new lumpwood,

It burns hot up to about 200 then tapers off rapidly, yesterday i had to relight using firelighters three times in 2 hours or so just to get it briefly back into the mid 100

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Have you tried charcoal bricks?

Don’t keep us hanging then..,

Ah, so it's literally lumps of wood? You need to burn them down to coals using a burn barrel or just buy charcoal in the first place

Oh wow 😂 no wonder

Ah, so it's literally lumps of wood?

Surely he means lumpwood charcoal?

@rogan are you just wanting the charcoal to burn hot for grilling or for long slow cooks? Have you used a chimney starter?

Yeah its lumpwood charcoal

I want for grilling mostly

And yes always use the chimney starter

I’ll get roasted over the coals in the golf club thread.

this is how i use my weber - always worked fine for the last 20 years or so with multiple weber kettles:

partition the burning area roughly in half;
get a fire going in one half, usually use some newspaper and twigs to get to going, then add a little charcoal, and once that's taken add the charcoal needed for the cook - probably 2kg or so of lumpwood charcoal;
let this get going for about 5-10 mins, leave the lower air control fully open and the lid off
put the lid on and allow the kettle to heat up for another 10-15 mins or so;
ready to cook - use the lid and the lid air flow to regulate the heat, leave the bottom vents open
depending on how much stuff / how long you are cooking, add a bit more charcoal as you go along;
if you want smokey flavour, and one or two pieces of dry (seasoned or kiln dried) hardwood.

i let a fair bit of ash build up in the bottom of mine, seems to help things, just give it a bit of a riddle with the bottom air flow vents when it gets too full.

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^ that's how it looks post cook - next time i'll just set another fire in there and get going again.

it’s ridiculous private island gold club tackle

ok, curious about this now. i take it this is beyond Green Egg?

My dad recently acquired a Green Egg, I cooked on it the other day and it was really, really nice. so much so that I kind of want one now.

Unless you've been incredibly unlucky and bought another bag of damp charcoal then there's probably some user error at play, follow ChasnotRobert's advice and see if you still have any issues?

Ive never had a Webber myself but I've haven't ever had an issue like that before, maybe when aiming for low heat but never to get a grill going. My guess is you're not using enough coals for your cooks.

My dad recently acquired a Green Egg, I cooked on it the other day and it was really, really nice. so much so that I kind of want one now.

There are loads of kamados out there, only go for the egg if you're into their accessories or you really like the style. Imo that and the kamados Joe are insanely expensive for what they are. I really rate the Costco one (which I used to have) as they're massive and reasonably cheap.

Aldi and lidl also do good ones for as cheap as you can get so keep an eye out, this time if year is when you start to see them.

They could have picked a more apetizing image, that looks dry af.

This is the platter short ribs, burnt ends and brisket. 1.2kg for £10.66 lol

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My guess is you're not using enough coals for your cooks.

from the pic - i agree with this guess. don't be stingy on the charcoals!

Alarmingly cheap!

I’d be open to trying though.

yeah, costco ones look good.

i think for most of the green egg accessories, similar can be found elsewhere? I do like the heat deflector thing that the egg comes with.

cheap but most probably rank af?

bargainz :)

Yeah but I also have a soft spot for McDonalds although not eaten for quite some time unfortunately.

… back on topic I made an aubergine bharta on the coals the other day. Burnt the shit out of all the ingredients then peeled, chopped etc. It was incredible.

Lightly smoked too!