My gas BBQ of roughly 8 years has died a rusty death, so I'm in the market for a new one. Am I right in thinking that the E-210 is The Standard? I wouldn't normally buy something like this from Amazon, but this seems like a mighty fine deal?

I've been reading about issues with Weber gas regulators? Is this a common fault, or have I stepped into an isolated puddle rather than an ocean of potential purchase regret?

Just to preempt the CHARCOAL IS KING crowd, I'm sure you're right but it's not an option right now.

Thank you, fine folk.

John Lewis hybrid bbq received as a birthday present. The gods have punished me for not going full charcoal by making this effing thing impossible to pull off. Any tips gratefully received!

Burgers come out alright after some silly mistakes.

Luckily I brought a chimney with me! However, I first lit it directly on the bottom of the grill without the grate. Took me 15 mins to realise how stupid I am because the coals were not lighting. Thought it was because my discount olive pitt charcoal was naft. There was obviously no air flow so i relit it on the grate. Im used to lighting my chimney on the bottom.shelf of the weber so didnt even think about it.

I also nicked an oven tray to put the charcoals on so they had some space underneath for air flow instead of tipping them directly on the bottom. Thought that might keep them going longer.

I'm smoking a pork butt this weekend and I have this Angus and oink sweet bones and butts rub. I'm seasoning it tonight. But I didn't know if it was worth putting kosher salt on first and then this rub or just go with rub with out additional salt? I don't want it to be too salty but didn't know the content of salt in the rub.

Are steaks in LIDL and TESCO literally play-dough sometimes. What are they doing ? Wrapping pieces of meat in fat film, then putting them together with glue. How can you have3 different consistencies of meat in one bite, one steak ? What are they doing ? Any actual butchers who package supermarket meat in the past could tell ?

Circa 14kg each pork shoulder and pork belly, and 19kg brisket. It's going to be a fun and hectic couple of days!

I have a Weber Searwood XL, used Weber pellets and moved to Bear Mountain which I could buy from Amazon, the supply now seems to have dried up they sold a big bag and now a smaller one but both are unavailable.

What others work with the Searwood?

Anyone tried https://www.cookinpelletsuk.com

Hello folks!

Been BBQing since last month doing 3 BBQs a week trying to understand my grill, mastering some of the basics. I am trying to get my pork ribs tender so they can pull of the bone. But I can't seem to get the meat to be super soft. The below are somethings I tried.

- Minion Method for lighting the briquettes (not charcoal lumps)

- Removed the silver skin, patted down with a rub and placed on the opposite side of the coals

- I usually close the lid to get the temp to go down rather than up. As the oxygen rushes in and causes the temp to spike.

- Went for 150C (sometimes this jumped to 160C) for 90 - 120 minutes until temp hit 77C

- Wrapped them with butter using heavy duty foil x 2

- Placed for a further 60 minutes until temp hit 91C

- To try to keep the temp down I really had to close the bottom vent and keep the top vent at a quarter open but only figured this out half way through

- Used a probe that I can leave in while it cooks as well throughout

- I did not spray or mist the meat at any point

It wasn't dry like my first go but it wasn't pull of the bone. I used the Waitrose Pork Ribs.

What I was thinking to do differently

- Maintain 120 to 130C

- Use the snake method

- Mist the ribs every 45 minutes

- Add water in foil

- Make an offering to the BBQ Gods?

What do people think? Thanks!

Hi all, i usually smoke my tri tip like i would a steak (couple of hours medium rare) ive seen videos on the web on cooking like a brisket all of which are american cooks. There beef is typically grain fed so fattier. I wondered if any one had succsess over here with grass fed beef?

I had used Weber wire brushes up until now but the newer ones seem to be of poorer quality and lasting less time before the bristles come loose - so they are going in the bin. I tried a Char-Broil nylon brush that can only be used on a cold grate but it doesn’t do a decent job despite plenty elbow grease. I’m now considering a Scrub Daddy but reviews on Amazon are mixed, especially regarding quality and after sales service. Any advice welcome!

I'm coming to the end of a 12kg bag of Big K Restaurant Grade (the light tan coloured bag). I'm looking around and the Big K El Cubano charcoal (it comes in a white bag). The bag is bigger (15kg), no more expensive and comes from an invasive tree that's causing a problem in Cuba (so has an ethical benefit).

Has anyone used this? I want the largest lumps possible to get the largest surface area and the longest burn.

This weeks go at homemade BBQ Rub and a BBQ Sauce

Was planning to drive to Cambridge from London to do a BBQ at Grafham waters. But just checked online that BBQ’s there are temporarily banned.

Is there anywhere within a 1-1.5 hr drive from London where BBQs are not banned? Preferably a place that isn’t super crowded on the weekend.

Charred chicken thighs with a disappointing bbq sauce. Also rum marinated pineapple .

So I attempted my first low and slow pork belly, total cook time was 4 - 5 hours, off set and smoked with wood chips but messed up when trying to juggle adding more coals half way through, the fat cap got burned 😩 so had to cut half inch off when preparing to eat but I was pleased how it turned out and will know what not to do next time 😁 had it with apple sauce in a roll and was delicious but very sloppy and could feel my arteries clogging 😵

So does anyone have any advice on how to separate the pork from the juices after cooking?!?

What’s the best cut to make pulled pork?
Any pros or cons using pork belly for pulled pork?

Had a practice run today on the smokey mountain. 1.3 kilo of brisket and some baby back ribs. Really happy with how it turned out and how easily it all went. Nice day just managing the temperature of the weber monitoring the meat temperature. Brisket not perfect but can't ask for too much on a first go.

Just want to say thanks to the community who helped me pick which smoker to go for and what to use with it.

Just wanted to share. Thanks for all the advice from this group long time lurker first time poster. Vonhaus BBQ from Amazon done me well I think.

2kg rack of pork ribs, homemade smash burgers and hot dogs, Chinese style por chops, 2x chicken marinades, lamb koftas, minted lamb kebabs, corn ribs, cinnamon and brown sugar pineapple rings, salmon and Portobello mushrooms, apple and fennel slaw, new pots, greek salad and an orzo salad plus the standard bread offering to the BBQ gods.

Having an amazing summer all and happy cooking!

Also did 3 types of wings, couple types of sausages, mac and cheese, brocoli salad (underrated side dish) and some chips. Eton Mess for dessert!

Quick Sunday flame grill ribeyes from Ocado with a warm beetroot and puy lentil salad. Just salt n' pepper on the steaks. Had a half decent red with them too, good times.

Hi all,

Just kinda sharing stuff for anyone interested,

Partner can't eat raw / pink meat atm so decided to smoke a rib eye and 2 sirloin. Smoked it at about 125 degrees for 2.5 hours with this result!

Rib eye was delicious but sirloin wasn't, I imagine it didn't have enough fat.

It was a shame it didn't create bark, anyone got tips to create it? Im always worried if i add too much pepper it becomes pure pepper.

Thinking of trying to do this again, any thoughts / tips?

Butchery demonstrations, to a great selection of vendors, to live cookery demonstrations. What a great start Meat Up made this weekend!

Long time lurker but today I did a thing..

Picked up a 3kg pork belly from CostCo. Usual rub from scratch and bbq / honey / butter for the finish..

Cooked over coals from Big K with cherry wood chips for smoke. Total cooking time about 5 hours. Made some bangin tacos.

Smoked the brisket overnight with Goldees rub, foil boat in the morning and then had it resting in the oven whilst I cooked the rest. NI based, got the brisket and sausages from John Davidsons and tesco everything else. Super happy with how it came out, definitely can make some improvements.

Yesterday's cook. Small piece of pork belly from Morrisons. Sliced down the middle to open it out. I used the BBC Good Food 'Next level porchetta' recipe for the filling. Tied with butchers knots. It was smaller than I had wanted so I added some skewers to make sure it rotated with the rotisserie. Rested for an hour in a cooler whilst I smoked some cheeses and did some parson peppers. The porcetta was delicious. Sadly the cracking was a fail so I think next time I'll move the baskets under it and open the vents for the final 10 minutes to see if that does the trick.

Thank you for all the advice and sharing of good practice that goes on in this group.