British BBQ Society Forums

paulfire wrote:try chicken wings, they are easy and your son sounds like he will have a go, plus they will probably cook alongside ribs. keep it simple, clip off the little wing tips, marinade overnight in the fridge, take 40 to 60 mins indirect, plus 10 to 15 direct (for colour) just keep an eye on them, turn as required, voila ribs n wings to start, steak for main, more beer for afters, what more could you want.......

Thanks mate. My lad loves wings, but I don't think I've cooked them for him, just when we've been out to that grill pub place. Will have to give that a go.

Isn't 40 to 60 mins quite a long time though indirect? Oh, I suppose at the 225 degrees on the kettle maybe not, don't know, but it sounds like a lot.

Since the gasser is so convenient I'd prob do wings on that- indirect for twenty and then direct for five or so perhaps?

I use the kettle only for an attempt at a slow cook really, and so far thats been only with ribs. The kettle has only been out a couple of times this year as a result. First time it ran very hot then too cool, probably because I put a few hot coals in there and then added the odd coal over time, second time I used the Minion method with Big K bricks and temps were rock solid near 225 F- prob just a fluke but the ribs were great, just disappointed the ribs were pre-cut spares and not a rack of spares. Phoned my local butcher a couple of days ago, said he could get me a complete slab of ribs for about 12 or so quid, baby backs and spares.

keith157 wrote:Damo, search youtube there are some good videos on starting out with the Weber, you need a 2-3 zone fire, one screaming hot, one medium and a zone with no fire at all. With time you'll get the hang of moving the meat around to stop it burning and get it cooked properly. Then forget all that and throw a chunk of steak directly on the coals (search dirty steak)

Urgh, dirty steak sounds grim

Have you seen the afterburner method? That sounds interesting

Tend to use the gas BBQ more these days for bread and butter stuff like chicken pieces, burgers and steak- it's just really easy. Ive seen the two/three zone method but never tried it. The kettle comes out on rare occasions when I decide to do a slow cook really. But that's perhaps because I've not really learned the tool properly in the first place and the gasser is too easy.

you are probably right on my times, i never was good at assessing how long things take, they just take time then they are done. and amazing as it is, i have never made anyone ill yet.......not cooking anyway!!!!!!!!!!!!!!!

paulfire wrote:you are probably right on my times, i never was good at assessing how long things take, they just take time then they are done. and amazing as it is, i have never made anyone ill yet.......not cooking anyway!!!!!!!!!!!!!!!

Do you use thermometers? I have a pocket weber digital one which you stick the meat when you want to test. I also have an oven thermometer which I use on the slow cooks- just a simple coiled metal thing but it got good reviews on amazon.

Yes, I use a maverick 732(think) two probes, one for meat one for chamber, wireless to 300ft it's v good

paulfire wrote:Yes, I use a maverick 732(think) two probes, one for meat one for chamber, wireless to 300ft it's v good

I guess you use this with the Pro Q Excel, which is something I'm tempted to get for next year maybe. But I think I need to learn the weber kettle as best I can- I find I'm tempted to blame my tools too quickly when the problem is probably my lack of experience

I'm using just an oven thermometer placed near the ribs at the moment, which I check now and then.

Do you think the maverick is necessary with the Excel? For example, could I not use it to calibrate the lid thermometer, and from then on just go by the lid thermo?

Could I do the same thing with my weber instant read by inserting it into the Excel eyelets?

Damo using a charcoal BBQ does take practice as does anything worth doing well. Once you get the hang of it it isn't anywhere as daunting as some people think it is. If you turn your gas burners on full, add food and shut the lid it will burn, so you control the burner temp accordingly, with charcoal you move the meat around the grid to cooler areas.