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• #2477
You're doing god's work. Thanks!
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• #2478
This came up in FBM when I was looking for something else so thought I'd share.
South London free Weber - just listed
Do your own DD
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• #2479
How it started
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• #2480
How it’s going
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• #2481
Heat wave at the weekend you say?
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• #2482
Amazing, you won't regret it and when toy start doing overnight cooks and have everything ready for lunchtime you'll be in dreamland!
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• #2483
Totally agree, temperature stability is so important especially on long low and slow cooks.
My new bbq arrives tomorrow.
Will brine a chicken tonight to cook on the rotisserie tomorrow.
Will char beetroot in the coals, grill some peppers, asparagus and spring onion. Will catch the cooking juices and roast spuds in them.
Dough is being made and I’ll bake a loaf once the protein has finished.
Am rather excited.
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• #2484
find a powerbank that does 12v on the usb output (they're out there) and it'll run forever.
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• #2485
You can get usb c PD to barrel jack cables at the voltage of your choice which helps with this kind of thing.
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• #2486
Thanks all, I've been trawling the thread for tips from @HatBeard & @Gewürzt experiments. The Thermoworks gear is on special offer as a bundle at the moment so finally pulled the trigger. Nearly forgot to order the Kamado adaptor but a speedy follow up email came to the rescue.
@aggi Dumb question but does that cable work in reverse because I can find loads of power banks with a 12V barrel output (the Signal control box is USB-C input)? Can't find many battery packs with 12V USB output.
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• #2487
I didn't realise the box was now USB C. It used to be a barrel jack hence that cable.
It won't work in reverse but loads of the more powerful USB C PD power banks have 12v but it might not be explicit in the description.
This one for instance https://www.amazon.co.uk/Baseus-Portable-20000mAh-Charging-External/dp/B0BF5HNQNV/
You can see it on the image
Same with this one
https://amzn.eu/d/1hscGpp -
• #2488
My new bbq arrives tomorrow.
Noice
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• #2489
Awesome, thank you.
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• #2490
BBQ has arrived. Initial burn has been done,
Just learning the vents to control temp, so far it seems fairly easy and temperature is rock solid. Am settling it in at 180C to do a rotisserie chicken.
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• #2491
Beetroot in the charcoal
Apple wood shavings are in the smoking chamber
Spuds parboiled with bay leaves are now sitting under the chicken
Meater probe reckons about an hour left for the chicken to be ready, then the temp will be raised and spring onions charred
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• #2492
Yeah, that's a beauty!
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• #2493
Is that a pellet smoker attachment on the side?
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• #2494
Wife said it was the most chickeny tasting chicken she has ever eaten.
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• #2495
That looks an awful lot of fun, congrats. Dibs if you suddenly go vegan.
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• #2496
I eat plant based diet 4 or 5 days a week!
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• #2497
Kit looks impressive and food looks fab.
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• #2498
BBQ bread
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• #2499
All looks fantastic. Congratulations and happy 50th!
What charcoal do you use?
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• #2500
Tonight
Rib eye steaks being reverse seared, spuds have been par boiled with bicarbonate of soda and now in a roasting pan with goose fat.
Charcoal is Green Olive Professional Lumpwood
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Thanks! Those are the ones from Sainsburys. I always feel obliged to buy them so they'll keep stocking them long-term.