British BBQ Society Forums

Hi All

Finally got my laptop fixed and feel like ive missed out on loads lol
I got a nice drink from a mate for getting him a big job and brought myself a Weber one touch 57cm, the deal was a the bbq, tools, tool holder and cover for £127.99. The one touch premium was £167.00 and I didn't think the ash catcher or slightly higher was worth the extra ££'s.

I have a Pro Q Frontier aswell but wanted to ask if theres anything I should know that is different to smoking on the Weber compared to the bullet smoker.
Do they hold temps well, coals only on one side or both sides with pan in the middle and water in pan or just empty?
Im only doing ribs on it and maybe a fattie or 2.

Any info is appreciated.
Cheers
Slatts

Hi

I also purchased a one touch a few weeks back, i also got a Smokenator. Im new to low n slow but I've cooked a few bits and really enjoyed it.

Being new, I've also been trying different briquettes, and getting used to controlling the temp with the vents etc.

When using Weber or Supergrill briquettes i found it hard to keep a steady temp on the Weber. Yesterday i tried the Big K restaurant grade briquettes and was able to keep a temp of 230-250f for many many hours on just one Smokenator full. I had the bottom vent nearly fully open, and was tweaking temp via the top vent, this all worked very well. Im not sure if it was the new coal or where I'm now getting used to controlling temps, but it seemed so much easier on that cook.

My mrs also just got me a maverick et732 as a gift happy days, and i noticed the thermometer on the Weber lid is 30-40f out from the temp on the grill going by the maverick.

I am really enjoying learning with my Weber one touch, i know its a great bbq as its so popular and seen so many great cooks using them.

I have never used a bullet type, so can't compare.

Chris

Just a quick tip, top vent should always be open, control temp using bottom vent, I have a one touch and use the snake method, I upgraded to the gourmet grill system so I can add coals at will.

I also cannot speak with any experience of a bullet smoker, but I have found that my 57cm weber has also done a decent job of slow 'n' low pulled pork. I used the minion method with weber briquettes. With the bottom vent about two thirds closed and the top vent about a quarter open I managed to hold the temperature at 225-250 degrees F. I tried to use coals on either side of a water dish, but found that the air flow was not enough to keep both sides going. The 'weaker' side kept going out and so I have now started using coals on one side only and turning the meat half way thorough the smoke.

Good luck with your new toy.

Tim

Cheers all

Put 2 shoulders in the Pro Q at 11.30 last night and got a nights sleep with the maverick only going off this morning when it dropped below 225f. My wife hates the alarm during the night...........doesn't mind the food though

Im going to do a leg of lamb on the Weber today, the thermostat wasn't that far out when I did the boiling water check. Will check with the maverick though.

Gents, Would never limit the top vent, this draws the air through, if you limit this you risk your charcoal burning dirty and this will taint your food, restrict airflow with the bottom vents......
Cheers
Tiny

As above, top vent needs to stay open

hi all

quick question, when doing the lamb I had a maverick probe on the grill which was saying 200f but the Weber lid stat was saying 250-260f.
I expected the lid stat to be out but not over, does the lid get hotter than the grill that the food is on, coals was all to one side and the lamb was over a tray of water.

cheers

Hi Slats
I think the idea is that because the smoke and hot air rises temps are usually higher in the lid, but not 100% sure about this as a new by myself. Two things I do know are:
1. the cheep thermo used by Weber is often 50 to even as much as 100f inaccurate either way, and
2. The temp where you are cooking is always more accurate than measuring it higher up or lower down.

Hope this helps

Cheers

Hi

the only thing that confuses me is that my smoker lid thermometer is always 40-50 degrees lower than the grate heat but the one touch bbq was 40-50 degrees higher than the maverick.
Maverick has always been spot on so must be a really dodgy lid stat.