Beginner - what to 'risk' bbq'ing for Christmas
Posted: 23 Dec 2014, 18:15Hi everyone,
Wanted to do a quick straw poll from you more experienced folks. I'm still new, have done a couple of briskets which got a bit overcooked and dry on my kamado joe, some chicken which were good, and some steaks which were awesome.
I have the following options for Christmas, but don't want to spoil it for the family! :
1. Salmon sides -- to bbq at low heat for Christmas eve? I bought a plank of untreated cedar I'm planning to cut into thinner sections and divide up, maybe a tall order for tomorrow.
2. Goose -- how to bbq but still keep the fat? Is it best to not risk this and do it in the oven?
Lastly, I am using a heatermeter to run the probes, and have just taken delivery of a fan and attachment for the kamado. I want to avoid the kamado ' running high' overnight - how many people out there use a fan with their BGE/KJ ?
Thanks in advance for any replies and Merry Christmas. If anyone is based in Edinburgh do give me a shout.
Wanted to do a quick straw poll from you more experienced folks. I'm still new, have done a couple of briskets which got a bit overcooked and dry on my kamado joe, some chicken which were good, and some steaks which were awesome.
I have the following options for Christmas, but don't want to spoil it for the family! :
1. Salmon sides -- to bbq at low heat for Christmas eve? I bought a plank of untreated cedar I'm planning to cut into thinner sections and divide up, maybe a tall order for tomorrow.
2. Goose -- how to bbq but still keep the fat? Is it best to not risk this and do it in the oven?
Lastly, I am using a heatermeter to run the probes, and have just taken delivery of a fan and attachment for the kamado. I want to avoid the kamado ' running high' overnight - how many people out there use a fan with their BGE/KJ ?
Thanks in advance for any replies and Merry Christmas. If anyone is based in Edinburgh do give me a shout.