u/LegoRyan94

Honestly don’t know what I could of done better, coals off set, top vent over the Ribs, 4 3/4 hrs smoking, rotated 6 times, added wood chips 3 time and added more coals once.

I’m amazed how this went as it was only my second attempt, those who saw my first attempt post will understand my amazement at my progress.

When I went to rotate it one of the bones was basically falling out so tested it by cutting a sliver at the corner and wow was it good 🤤

YES I AM FEELING GOOD!

Found the Weber Cast Iron Griddle for £47.20, I’m thinking fajitas for the first cook, any advice, does it need seasoning first? I’ve not used cast iron before,

Barbecue marinated chicken skewers and chicken wings

Popped into the local Morrisons and picked these up, ended up with 9 for £2 as the guy said they can only sell them in 5s and 10s so he added 4 extra for free! Serious bargain!

Both were cooked off set then finished directly above the cone for crispy 😋

I first started with the “Weber Premium Lumpwood”but found them to be very dusty and to have a short burn time so I moved to “Green Olive Natural Lumpwood Charcoal” but the pieces were too small and had bits that just wouldn’t burn even after adding the used pieces to a second or third cook, some of the used pieces I wouldn’t of identified as wood because of how solid and turning a brown colour they were. I decided I wanted something with better quality and British made so found and tried “LoveLogs British Wild Cherry Lumpwood Charcoal” (this cook) the first cook went great, a lovely smell, large chunks with smaller pieces to fill the gaps I picked the pieces by hand instead of dumping them in and wasn’t left with an overly charcoal hand, they burned hot and slow and after the cook they looked like what you would expect from a crackling wood fire so a great quality charcoal which id recommend but the downside is they are seriously expensive 😭

Any recommendations for quality British charcoal something done the proper way and not mass produced or am I asking too much?

The cook was M&S chicken shish kebabs which came out very nice but I do want to invest in a sear grate to get a nice crust.

My first cook was pork belly using a heat controller, managed a steady 150c throughout the cook, 3 1/2hrs and then closed the vents to let it rest, I’ve upgraded from the Weber go anywhere and very happy so far 😁 used about 2/3 of the coals and think I could get 6 + hrs with this set up in future!

“35 day salt dry aged Aberdeen Angus Côte de boeuf” wrapped in foil and off set for 20 mins then unwrapped and placed over direct heat for 3ish minutes each side 😄

Any pros or cons using foil? I’m not sure why I used it but my gut told me to 🙃

So I attempted my first low and slow pork belly, total cook time was 4 - 5 hours, off set and smoked with wood chips but messed up when trying to juggle adding more coals half way through, the fat cap got burned 😩 so had to cut half inch off when preparing to eat but I was pleased how it turned out and will know what not to do next time 😁 had it with apple sauce in a roll and was delicious but very sloppy and could feel my arteries clogging 😵

So does anyone have any advice on how to separate the pork from the juices after cooking?!?

What’s the best cut to make pulled pork?
Any pros or cons using pork belly for pulled pork?

My Thermapen arrived today so decided to be more adventurous and tried a rack of lamb on my Weber go anywhere, I was very happy with the result, whiskey wood chips and charcoal added great flavour to the lamb with I wasn’t expecting, 30 - 40mins cook time.

First post, be gentle, any suggestions, tips or advice would be appreciated. I’ve started BBQing this year and am loving it!