British BBQ Society Forums

Hi guys, I came across this site by accident and you have already cost me some money. I have always BBQ'd in the mainstream sense - burgers, sausages, chicken etc mainly on direct heat but I have played with things like butterflied leg of lamb using the indirect method. I have an old 57cm weber that has just been dug out of the garage and hasn't been used for 3-4 years. I also have a gas Weber Q220 which to be homest isn't that great due to hotspots etc but it does have the convenience factor. I always try and source my meat locally and am very fortunate to have a good butcher just a couple of miles up the road. I like to experiment with cooking and made a batch of 5oz beef and chorizo burgers last weekend - bloody delicious!

I've been reading a lot of posts and am intrigued by smoking so I will be ordering a Smokenator for the charcoal grill, I have also just ordered some Grill Grates for the Q220. Really looking forward to slowly cooking some ribs and other meats on the charcoal, some of the pics I have seen on here are mouthwatering!

Hi and welcome

You can get smoking right away, no need for expensive tools (though they are a lot of fun!) with a 57cm kettle grill. Just chuck a small amount of coals on one side and add wood, food on the other, and you're there! Enjoy!

Thanks Rob, do I just put the wood on top of the coals or in them? And should they be soaked?

Chunks: No.
Chips: Yes.

Derek.

Thank you.

Wrap the chips in foil with a few little holes as it slows their burn and get them smoking for you.

Just a little note to say, if you are using small chips rather than chunks, *either* the foil method or soaking for 30 mins will do, but IMO it's preferable to use chunks anyway. And yep, straight on top of your lit coals. If you are doing very long smokes, nestle a couple of chunks among the unlit coal.

100% chunks over chips - plenty of places to pick these up.

Hi Colin,

Welcome! I am from Stevenage and only just joined the other week

We're quite lucky as the riverside garden center between Hatfield and Hertford is the largest re-seller of Webber. I go there all the time! I call it BBQ World as it is our dream when you see how much stuff they have!

There are a few schools of thought for your kettle. Weber suggest placing your coals on either side creating a in direct heat channel in the centre. This will allow the air to flow round similar to your oven at home. Hence why we use a lid

I have found there is not enough grill room to do this and split half/half well more 70/30. Some people place foil I'm between to protect the meat. I even saw something crazy called a smokenator.

The trick is to learn how to control the temperature. The trick is to use half a chimly unlit and a few bickets lit like 8-12. This will differ if you buy weber or tesco coals etc. the lit coals will slowly burn the unlit. Obviously less temp. Less lit coals. I found this easier than messing about with the vents.

Also look at the different types of wood against the food your cooking and when to wrap in foil. Some people love a smokey hickory taste and others do not.

Hope that helps!

Talk soon

Paul

Just returned from the riverside garden centre and was frankly shocked how much stuff they have, the full range of gas and charcoal grills / smokers with more kit & accessories than you could possibly shake a stick at.......full stock of spares aswell

Met a nice fella by the name of Leon who was and still is happy to give 10% discount to bbbqs members! picked up a full set of replacement grates for the kettle and wsm

Cheers Leon