Anyone into barbecuing?

Where do you buy your wood? I tried the log place at shiney row but they had no oak.
Il definitely look out for that, how often are you lifting the lid to spray?

 

Beauty of the Internet,just casually chatting to someone on the upside-down bit of the Erath. Hello mate.

 

Ditto. Got a WeberQ for everyday barbecue and a kettle for charcoal.

Smoker box works fine in the Q so best of both worlds

 

Imo charcoal is barbecuing and gas is just bringing your kitchen outdoors.

 

I just love the smell of bbq food, what’s it called, burnt

 

That's just the way you cook it Rooch

 

Personally I struggle with the idea of having a fully appointed kitchen, then going out in the garden to burn some food black or half cook some other food, just makes everyone sick. Only thin fish or thin beefburgers/steaks can be cooked on a bbq.

Then some use a gas bbq!!! What's the point.

The few times I've done it, I have pre cooked the food in the oven/hob in the kitchen then put it on the BBQ for a short while. Nobody got ill or had to scrap black off their sausages.

 

We got something similar, but a lot cheaper, from Aldi a couple of years ago. No doubt it will ultimately rust away far quicker than the one from Amazon, and it's smaller, but it's still holding up ok.

https://www.thesun.co.uk/money/8986404/aldi-sells-bbq-smoker-charcoal-grill/

I've been pretty pleased with it, and have made some really nice joints of meat using the smoker. I've never tried doing fish in it, but I think I'll give that a try.

 

Quite agree, l have a webber but will buy a smoker this year, someone mention slow and off heat which is what l do unless it steak which l sear and then off heat to settle.

I use restaurant grade lumpwood which is hotter and burns longer plus it's a bigger bag.

Plenty of U Tube recipe videos if your adventurous

 

I’ve done mackerel in mine and it turned out beautiful.

 

I do our Christmas ham, turkey and pork in our BBQ every year, Never get it wrong and no one has died yet

 

G’day to you too mate

 

I don't need the Sunglasses emoji here mate, very Grey. How's life down under? I'll be honest, Neighbours getting the axe has hit hard over here. lol.

 

I think you might be doing it wrong mate. I've done a thousand BBQs and never burned the food or made anyone ill. I cook whole chickens or steaks/kebabs, chicken thighs, corn, haloumi.....all sorts.
As for gas? Not as nice as charcoal but it gives you the convenience of cooking without wasting a bag of charcoal for a couple of steaks

 

How do you do the ham? Any tricks you'd like to share?

 

Best to have both and then there’s no problem

 

I have considered that but wasn't sure whether dual fuel is frowned upon in the BBQ-ing community.

 

Fair enough...

 

Bourbon and brown sugar glaze.

1/2 Cup of brown sugar, tablespoon of mustard (individuall choice of which, i use dijon) 1/4 cup of bourbon.

Score the ham, place cloves in it. Baste every 10-15 minutes with the glaze.

WeberQ - Pre heat to roasting temp (180-200 degrees) then place the ham on a trivet (indirect cooking so turn the centre burner off once preheated) cook for about 2 hours whilst basting