N Yorkshire Newbie

[tuck1]

Hi everyone

Just joined the forum after a little while lurking, I have no experience whatsoever of the world of low and slow, in fact I've never even eaten proper BBQ! I'm a keen griller though on the gas, and having whetted my appetite on here for a while I'll be taking the plunge shortly into the world of charcoal, not sure what yet, possibly a Weber OT or maybe something like a Pro Q Frontier, both of which I'm hoping would be large enough for my needs. My gatherings usually run to feeding 20+ people so, even though I can't afford a WSM or Excel at the moment, I'm having a debate with myself as to whether I might be better saving up and getting something bigger to start with. Hey ho, decisions, decisions. Anyway, thanks muchly for all the info so far, I've enjoyed the videos and the tutorials and learnt a hell of a lot.

Cheers

Tuck

[keith157]

IMO I'd start with the best kettle bbq you can afford it will last longer than a cheaper variety and always be used. As you've read you can do low and slow cooks on them some members ahve done briskets, and have more patience than I possess to keep it topped up . Then save like heck and again decide on build quality or versatility for your smoker. Tr and get down to one of the competitions, there are still some on dotted about the country and see what they are using and pester the heck out of them (not near turn in time though) for their advice.

[Gary Morris]

Hi Tuck and welcome mate, good luck with whatever you go with, you can still cook amazing food on whatever your choice.

[tuck1]

Thanks guys, I know the forum has a lot more to offer to me than I can give in return, but I'm really enjoying the reading and the learning. I've done some nice low and slow type oven recipes in the past, which have turned out really well, so I'm looking forward to adding a new dimension to the food. My outdoor grill gets used all year round, so I'm hoping this will too. Shame I don't have an idea what it should really taste like though! Any decent BBQ restaurants in the north of England?

[The Foodtaster]

Welcome to The Forum

[Tiny]

Welcome friend,
If your gas bbq has a hood why not do some low and slow in this? If a good size 3 or 4 burner get only one on on the right and stick your meat of choice up on the warming rack on the left with drip pan under.

Make a foil pouch with well soaked wood chips of your choice and stick this over the burner having pierced it repeatedly with a skewer.

This is a technique I use regularly, it doesn't have all the mystique of charcoal, but it is very controllable and you can get the smoky flavour you cant get in your oven.

I have the day off today and will be doing a pork shoulder in exactly this way. In an ideal world I would use my charcoal kit but there is just me and my guide dog home so with no eye based help theggas is the safer option.

I echo keiths sentiments about a good kettle, lets be frank, a Weber 57cm kettle, they are great very versatile and will last forever.

So happy eating, and make the most of it, its grim up north!

Cheers
Tiny

[tuck1]

Thanks guys

Yes, it does have a hood, it's a sunshine legend 5 burner, which I've had for several years and I love, it lives outside all year, no cover (it was ripped off in a storm a few years back) and cast iron grates/griddle. Quick brush off with the wire brush, heat her up, away we go! Top stuff! I have done some indirect cooking with it too, butterflied lamb legs and chickens mainly, but I'm keen to get stuck into some authentic style pulled pork. My concern is that an overnight cook might use a ridiculous amount of gas, but apart from that, maybe you are right Tiny, worth a shot. I'll look into getting a decent thermometer (the one in the lid has had it's day) and giving it a try.

Still want a charcoal grill though!

[paulfire]

Hello yorkie
I was like you, a grill jockey with a desire to actually BBQ, I considered all the smokers commonly available and decided on a WSM - too expensive, or a frontier, so ordered a frontier, by luck and nice people at ProQ I ended up with an excel. I am very pleased with it and I am certain you would be with a frontier. Keep checking the for sale section on this forum as frontiers do appear, new and used. I am happy that I waited and saved for the unit I wanted and didn't spend on a half-way measure. Good luck

[tuck1]

^Nice one. My problem is, I tend to convince myself that I need the top of the range stuff, whereas actually maybe I should be learning my trade on something like a Frontier and getting to grips with the basics. I guess I'm just a "feeder" and like to get people round, give them an excess of booze and food, and immerse myself in the atmosphere of it all. I don't tend to chop and change my stuff very much though, so generally I like to buy stuff and keep it a long time.

I'm loving this place, some excellent advice and some very approachable folk. Actually am making a slaw recipe from the forum right now...

[Tiny]

Old chap,
Doesn't have to be an overnighter, I put the 5lb pork shoulder on the top deck of my outback at 11 today, temp was 120c and I gave it apple and mesquite until 2.30, foiled it up in apple juice and the oozings and put it back till 6.30.

It is abso-bloody- lutely delicious, I have only sampled pickings from the kids first go but myself and mrs tiny are about to do pork, as it were, ooh err missus.

honestly, give it a go you will do good, but of course also buy the charcoal bbq you want, I cannot counsel constraint, I have 8........
Cheers
Tiny