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For direct cooking, I've always been happy with Big K lumpwood stuff. Still am, I think...
However, for indirect and slow cooking, including snake method, I've always just bought whatever briquettes I could get my hands on.
Today, I'd run out and had a shoulder of lamb to cook. Bought some Weber briquettes. Seemed a bit more expensive, but needs must, etc.
Filled the side buckets, cooked the lamb for three hours or so, then left all the vents open by mistake. Normally shut it down to reuse any leftover briquettes next time. The thermometer is still showing 150c a couple of hours later! (Mastertouch Gourmet, btw)
I'm a convert! Will be buying more. Is there anything better in briquette form? Would be very impressed if there was.
Now, direct cooking, lumpwood stylee? Any recommendations for an equally game changing charcoal?
I use both. Big k lumpwood and Weber Briquettes. Both good burners and nice temp level. Find the Big K goes higher temp-wise. I’ve tried a few others and they don’t compare.
I’ve yet to try the coconut shell from Big K, nor have I tried the stuff from Whittle & Flame.
I’ve been impressed with the Holm oak charcoal from London Log Co, a little more expensive than BigK but worth it I think.
I’ll have to check them out.
I guess at some point it cost v reward. How much higher and longer does it burn, how much higher and longer do you need it to be etc.
The Australian heat beads are very good, maybe better than the Weber but similar type - https://www.bbqworld.co.uk/heat-beads/australian-heat-beads-4kg-bag.asp
If you're doing a slow cook it's much easier than with lump, IMO.
For lump charcoal in true STW style I use my local independent charcoal producer obvs - http://coppicecoop.co.uk/wp/products/charcoal/ 😉
Heat beads always get a good response on the countrywoodsmoke forum too.
For lump I use Dalby forest firewood as a friend lives up that way so I usually get it delivered to her house and bring it home. It is terrible at slower cooks, but for hot and fast I love it. Their lumps are sometimes the full cross section of the trunk though so you have to resize it yourself!
There's a lot of small local producers coming up now, I try to use them rather than imported stuff.
Weber briquettes for indirect / snake method for me as they burn for longer I’ve found.
I tried locally produced charcoal at the local farm shop but it doesn’t last long so not worth the money.
I did the snake method with a piece of brisket but very slightly overdid it so now have a thermometer which I’ve yet to try.
Maybe we should start a new post for cooking larger pieces of meat and any marinades so it will kickstart me into cooking big pieces of meat again.
cooking larger pieces of meat and any marinades so it will kickstart me into cooking big pieces of meat again.
Yesterday's offering...
Boned shoulder of lamb. Marinate overnight in a mix of;
Lemon juice
Extra virgin olive oil
Loads of fresh chopped oregano
Chopped garlic
Chilli
Smoked paprika
Side buckets fulk of briquettes. Once up to heat, sear both sides of the lamb on direct heat over one of the buckets, then move to the centre (over a drip tray with some water in it). Cook for c.3 hours at 170ishC.
Place on chopping board in the middle of the table, slice, hack and tear at the meat, and serve with a potato salad, tomatoes and fresh watercress.
That looks delicious!
Agree Weber briquettes very long lasting. Shame Go Outdoors stopped stocking them so have had to buy online this year to get a decent price. Just had 24Kg delivered!
Looks great CFH I often do a marinated butterflied leg as a shorter cook.
This was a very good purchase - useful indoors too.
Cutting the meat on a 'board sauce' works really well too.
Snake method newbie here, never really done much longer stuff on BBQ.
How long does the burn last for?
Do you light both ends of the snake?
Clearly not so much heat available - so can I assume this is a 'lid down' thing?
This is a good introduction to it - https://perthbbqschool.com/blog/snake-method
I did manage to get a snake going with Dalby lumpwood but it was a proper faff. Brisket was worth it in the end though.
Find the Dalby to get be good for indirect heat as well - quite easy to get it to die down to ~160degC and lasts a long time. Had two big bags delivered recently.
Weber briquettes are great, very controllable heat and easy to light, one sheet of newspaper in a chimney starter and they’re away.
Aussie heat beads last for ages, tend to be a lot cheaper than Weber, and are really good for snake barbecuing, but they are a pain in the backside to light. When doing a snake I tend to use the Webers for the start and then Aussie beads to continue.
Weber’s briquettes are also really good for things like reverse sear where temperature control is key as you can easily adjust the heat by adding and removing briquettes, and additional briquettes light easily.
Lump wood tends to burn hotter and does make for better direct cooking. Looking for a good local supplier in Lancashire as most delivery services smash it to bits leaving you with a few bid lumps in a bag of scrattle.
Thanks Flashy
140deg for 12 hours or so, sweet.
I've never really looked into slow cooks on a BBQ before. Got put off the whole idea when visiting a friends house about ten years ago, "you can cook anything in a BBQ" they says... then incinerated the turkey exterior and left it part cooked in the middle. It was awful in all the ways you'd expect.
“you can cook anything in a BBQ”
You can, if done properly! I've done the Christmas goose on mine!
Long and slow with the snake is ace, but with the side buckets, a Weber can be essentially an oven. Use the vents to control the heat and it can indeed cook anything.
Beer can chicken is another great thing to cook on a barbie.
I’ve done 7 hour cooks thus far for things like Ribs but nothing as adventurous as brisket yet.
Beer can chicken I find is no more than a waste of beer and is no less moist when bbqing without it. But I may have used less suitable beer.
Anyone use a Slow n Sear in their Weber?
But Beer Can Chicken remains a gimmick, an inferior cooking technique, a waste of good beer, and it is potentially hazardous
https://amazingribs.com/bbq-techniques-and-science/beer-can-chicken
I've been using the Big-K restaurant grade lump wood from JJs Food service.
The stuff i've got comes in boxes rather than a bag and it is basically short logs - i find it gets super hot so perfect for grilling/searing but not so good for controlling the temps 'low and slow'
It also works out £15 for a 15kg box which for charcoal is about as good as it gets unless you buy a pallet full.
For longer cooks i've been using Big-K briquettes which work well in my drum smoker.
I will buy a bag of Weber briquettes at some point as i want to see how much better they are!
Looks like minimum order is £300 on there freeagent?
Looks like minimum order is £300 on there freeagent?
It might be for delivery - i did a 'click and collect' about 6 weeks ago.
I only spent about £40 quid.
JJs Food service.
*Spots branch in Basinggrad*
Ta. Might try that!
Has anyone managed to any slow cooking on a Weber Go Anywhere grill?
That lamb looks excellent. Will try that one 👍
Do you use a thermometer while cooking and what temp do you cook it to or do you just time it?
Cook for c.3 hours at 170ishC
My Weber has a built in thermometer. I don't worry too much about exact times and temps though!
Holm oak from london log co is excellent. Seems to have a much longer burn with very consistent temp relative to other ‘quality’ charcoals. They supply a fair few of the london restaurants that cook over fire.
Also, briquettes. Seems slightly odd cooking with something where you’re essentially infusing whatever chemical is used to bind the briquettes together with the food. You can do very long and low with lumpwood, no need to use briquettes. There are some exceptions to this, Magik for example, but generally i think the binding agents are pretty minging.
I use Green Olive firewood Co for lumpwood, perfect for slow cooking never used briquettes, anyone I've ever spoken to, or where I've read in BBQ cook books has always recommended lumpwood.
I've cooked a 5 rib beef joint for 16 hours on 4kg of charcoal and still had enough in the bowl to cook breakfast the next day.
Does anyone use fruit woods for smoking? I have a pallet full of cherry, apple, beech and oak drying in the garage specifically for this. Only used the beech so far as the other isn't dry enough.
Edit +1 Gotma
Also, briquettes. Seems slightly odd cooking with something where you’re essentially infusing whatever chemical is used to bind the briquettes together
The Weber briquettes are just charcoal, starch and water, which is another reason I like using them, as I also have my doubts about some of the cheaper ones.
Does anyone use fruit woods for smoking?
I use cherry wood, felled a couple of years ago for this, including a recent snake cooked belly pork. Was yum!
The heat beads are just made from ground charcoal and a natural starch, nothing weird or nasty.
I wouldn't use 'garage forecourt' briquettes but these are far more consistent, longer lasting and predictable than using lump wood for slow cooking.
I've used cherry from the garden before for smoking before and it worked great with lamb. I'm not sure whether my palate is sophisticated enough to notice which woods work best with different foods etc though.
I use cherry wood, felled a couple of years ago for this, including a recent snake cooked belly pork. Was yum!
I did some ribs using the 3, 2, 1 method at the weekend. They were fab, can't wait to try them with a lump of cherry in there.
I’m not sure whether my palate is sophisticated enough to notice which woods work best with different foods etc though.
Nor was I until I tried it, but you can tell a difference.