r/UKBBQ

Just wanted to share this actually after a conversation at work.

I've been using sesame oil for years, to make stuff like Wings. Get Jerk seasoning, mix with sesame oil and leave them overnight.

I have actually found since doing this, they burn a lot less as the oil has a much higher flash point that vegetable oils. Rapeseed is around 230c sesame is 300c

But also it has a very high smoke point compared to most others.

Everyone actually likes my wings. Might be why. I hated BBQ wings before changing oils on a test basis.

Just wanted to share Morrisons are half price on pork shoulder at the moment. Got 3 kilo earlier for £9 and currently dry brining ready to start smoking tomorrow evening 👍

hello, as the titles says looking for BBQ suggestions. our budget is more or less £200

Alright BBQ Homies!

Sorry if this has been asked a million times before, but I’m a bit boggled

So I have always been into like beginner BBQ’ing, I have a pizza oven and a rotisserie Greek style BBQ as well as a tiny gas bbq, but I’ve been looking into smoking and slow cooking but I’m totally lost.

Essentially my question is what would you aficionados recommend? I was looking into Kamados mainly because they seem to be a bit of a do it all but they seem to range in price from like £300 to £5000 and I’m really struggling to figure out what the differences bring? Also what else do I need? Are meat thermometers worth it? Do I need a fancy blowtorch to light it? Can I use standard lump wood like I do in a Greek rotisserie or do I need smoking specific ones?

Sorry to be such a needy guy about this but I’m lost and all the stuff I can find online is by blokes in the US who recommend getting 12 different machines for their monster gardens and frankly I don’t think my patio or bank can handle the heat.

So I’m getting a bunch of beef short rib to smoke from the morning for tacos and then will have the kettle free for about 2 hours before needing to serve food.
What would your go to be for around a 2 hour cook? Thought about some “lollypops” but not sure if the admin is worth it for what is essentially a drumstick.

Where’s the cheapest place to get gas for bbq? 5 or 6kg? Is b and q as good as any? Thanks

Im moving house soon and im going to invest in a new BBQ. I currently have an offset smoker but will be leaving it behind.

Ive been looking at the Weber Kettle as it will save some space and also looks like it can be a decent smoker as well. Im currently torn between the Master touch and the Master touch premium (57cm). I love the idea of the hinge lid and Smoking Ring/Diffuser Plate but have read that the hinge is dodgy and people struggle to get the lid to sit right.

Anyone own the premium or have any recs?

I've always defaulted to bog standard pork shoulder when making pulled pork, but watched a video the other day that used collar instead.

Anyone used collar specifically and any thoughts ? I've got a school fair to cook for and although it seems like it might cost a bit more, it looks like it might need less prep / trimming which would be welcome.

Hardware is a chargriller grand champ.

Cheers !

Hey Guys. Lots of talk on these grills - they're great. Let's list tried and tested compatible accessories. Go!

Burnt orange.

This will be my fourth Weber. Please someone tell me I'm not crazy 🤣

Another update on the UK meat price comparison site I've been building. Posted a month ago about Browse by Cut and 90-day price ratings, this round is about making the site useful for an actual weekly shop, not just single-cut lookups. https://meat.offer-spider.com

What's new

Basket comparison, a big one. Comparing cuts one at a time only takes you so far when nobody stocks everything. Now you can build a basket: ribeye, chicken thighs, back bacon, whatever, and the site ranks every supplier by total basket cost plus an effective £/kg across the lot.

Two modes: rank all suppliers with gaps shown (default), or strict mode that only shows suppliers carrying your full basket. https://meat.offer-spider.com/basket

Price history charts - Last time I teased "graphs showing price over time", they're live now. Every cut page has a 90-day chart, plus per-row sparklines in the comparison table so you can spot a trend without clicking through.

Turner & George added - Another supplier in the mix, good range across beef, pork and lamb. Their dry-aged stuff in particular fills a gap and they are very good on price for brisket.

What's coming

- Delivery costs factored into basket totals (the hard one, suppliers don't publish delivery in a parseable way, so this'll take some scraping work)

- Quantities per basket item (1× vs 2× a cut)

- Saving named baskets ("My weekly shop"), needs accounts

- More butchers, still keen, let me know which ones you'd want

Still free, no ads, no affiliate links.

Let me know what you think, or if a cut/product isn't matching the right canonical, I review the matching queue regularly but it's not perfect yet.

PS - Still keen to get a trial group together for regular feedback. Feel free to DM me so we can have a quicker turnaround on product feedback to make this even better.

https://amzn.eu/d/060dE4q3

Having returned my Aldi Kamado (unopened) after this sub persuaded me it was too much for my needs, I need some advice on which simpler charcoal bbq to get.

I want a bbq that I'll use 3-5 times a year, easy to clean, not too much maintenance. I'll be able to keep it in a shed over winter or even in summer to avoid from rain so don't need a cover. Mainly cooking chicken and some mince burgers.

Weber 57cm Compact - £110 from a local garden centre. No thermometer. Seems robust and has the brand reputation. Not sure if it has ash collection features.

Weber 57cm Original - £170 from Johhn Lewis - seems to have a "one-touch cleaning system" but not really sure what that is. Apart from a thermeter, not really sure what the difference is against the Compact model.

B&Q 57cm Goodhome - £125 - Charcoal BBQ and Charcoal Grill at B&Q

I saw this in store against the Weber. Build quality and metal thickness seemed very similar, with an edge to the Weber. But you get a more fancy ash / air system. You'd have to spend over £230 to get a similar thing from Weber.

Char-Griller Wrangler - £150 from a local garden centre - the guy at the garden centre suggested this one over the £110 Weber Compact. It had heavy cast iron grates, larger cooking area, adjustable shelfs and he said cleaning was easier on it. Can't find too many reviews on it, but it did look good.

So what do you think?

I have a small storage space which is around 58cm x 120cm. I am wondering if I would be able to store the 57cm original kettle in there if I disassamble the legs and keep it at an angle?

The plan would be to keep it out in the summer with a cover and put it in the storage for the rest of the year. Would it be a pain to detach / reattach the legs every year? Would storing the main part on its side or at an angle be an issue?

Basically, am I destined to just get the 47cm instead?

So I’m going to be doing my first brisket in a few weeks as we’re having some friends over to watch the British Grand Prix. I’d like to have the brisket rested and ready before the race starts so let’s say 1.30pm

I know it’s based on temp rather than time, but my masterbuilt 545 can keep a steady temp of 250F so that’s one variable sorted.

Is there any way that I can do this without having to get up in the night? I’m thinking if I start it at 10pm, it might be ready to wrap at about 4am… maybe midnight then wrap at 6am is the best compromise? Then wrap till midday, then rest?

Any advice for a brisket newbie would be great, it’s a lot of money to spend on meat for me 🤣