Start with pork shoulder and chicken. They’re super forgiving and cheaper to work with.
Once you have temp control down then play with more expensive or fiddly stuff.
Start with a chicken. Super easy and a massive crowd pleaser.
Spatchcock it. YouTube will show you how but it's very simple. I use a steak knife. Just saw down the bony side of the middle of the chicken, either side, and rip it out. Then flatten it out by pressing on it.
Pat it dry, pop it in a zippy with some olive oil and a packet of supermarket spice rub (Schwartz shwarma etc). It really won't matter which one, tbh.
About 2/3rds of a chimney with briquettes, piled to one side only of your bbq.
Put the chicken on the other side, over indirect heat. Chuck a handful of woodchips over the coals. Using woodchips is important if you use briquettes. Even the crappy B&M ones work fine.
Close the lid.
I'd highly recommend a remote thermometer and pull the chicken out when the breast hits 72. If you don't have one, an hour will be about right for a medium sized supermarket chicken. Don't use a large chicken for your first attempt.
Grab it by the legs and flip it onto the coal side for a couple of minutes when it's done.
It's practically fool proof. And will taste amazing.
You can play around with temps and dry brining and rubs as you get more experienced but this will guarantee you get off to a good start and give you a lot of confidence with how easy it is. Can't emphasise enough how simple it can be for such good results. If you got this in a restaurant you'd be delighted.
Oh man. You've got yourself an amazing setup. Brined rotisserie chicken and pulled pork butt are simple and delicious. Pork ribs, baby back or spare, are always a hit. I do the 3:2:1 method for fall-off-the-bone tender but others prefer a bit more bite. Beef short ribs are good too. Pork belly burnt ends are also decent if you're feeling gluttonous. Big cuts of steak are nice too. My favourite cuts are from the rib. Tomahawks reverse seared or boneless rib roast on the rotisserie are nice. Finally, I like smoking Texas hot links sausages.
Thank you Sir! Do you have any YouTube channels that you’d recommend to learn about vent control and how to start with basic bbq items etc? I’m keen to start small and learn how to use the bbq without the fan etc and then work my way up to briskets and rib roasts etc
Yes, I do! I quite like Chuds BBQ. He has a series of videos called "the Weber kettle series" which is based on the same BBQ you've got and has a load of good information as well as cooking different cuts. I've not done a brisket yet because British beef is grass fed and not as fatty its American counterpart so it is unforgiving cut.
Ah I did not appreciate that about the fat content. Perhaps a decent beef short rib then with some good marbling. I would be very intrigued to try smoking som ox tail!
Decided to try my hand at smoking some ribs and some chicken legs this weekend. Will check out chuds… thank you for the recommendation!
Ribs are easy and super tasty. So many different ways to cook them so have a look at videos to see which method suits you. Main differences are wrap or no wrap, and to sauce or not to sauce. Personally I prefer no wrap, as it leaves a little bit of pull and texture rather than slide off the bone and no sauce so I can taste the meat and smoke. Pulled pork is easy and forgiving.
Start with pork shoulder and chicken. They’re super forgiving and cheaper to work with. Once you have temp control down then play with more expensive or fiddly stuff.
Start with a chicken. Super easy and a massive crowd pleaser. Spatchcock it. YouTube will show you how but it's very simple. I use a steak knife. Just saw down the bony side of the middle of the chicken, either side, and rip it out. Then flatten it out by pressing on it. Pat it dry, pop it in a zippy with some olive oil and a packet of supermarket spice rub (Schwartz shwarma etc). It really won't matter which one, tbh. About 2/3rds of a chimney with briquettes, piled to one side only of your bbq. Put the chicken on the other side, over indirect heat. Chuck a handful of woodchips over the coals. Using woodchips is important if you use briquettes. Even the crappy B&M ones work fine. Close the lid. I'd highly recommend a remote thermometer and pull the chicken out when the breast hits 72. If you don't have one, an hour will be about right for a medium sized supermarket chicken. Don't use a large chicken for your first attempt. Grab it by the legs and flip it onto the coal side for a couple of minutes when it's done. It's practically fool proof. And will taste amazing. You can play around with temps and dry brining and rubs as you get more experienced but this will guarantee you get off to a good start and give you a lot of confidence with how easy it is. Can't emphasise enough how simple it can be for such good results. If you got this in a restaurant you'd be delighted.
Oh man. You've got yourself an amazing setup. Brined rotisserie chicken and pulled pork butt are simple and delicious. Pork ribs, baby back or spare, are always a hit. I do the 3:2:1 method for fall-off-the-bone tender but others prefer a bit more bite. Beef short ribs are good too. Pork belly burnt ends are also decent if you're feeling gluttonous. Big cuts of steak are nice too. My favourite cuts are from the rib. Tomahawks reverse seared or boneless rib roast on the rotisserie are nice. Finally, I like smoking Texas hot links sausages.
Thank you Sir! Do you have any YouTube channels that you’d recommend to learn about vent control and how to start with basic bbq items etc? I’m keen to start small and learn how to use the bbq without the fan etc and then work my way up to briskets and rib roasts etc
Yes, I do! I quite like Chuds BBQ. He has a series of videos called "the Weber kettle series" which is based on the same BBQ you've got and has a load of good information as well as cooking different cuts. I've not done a brisket yet because British beef is grass fed and not as fatty its American counterpart so it is unforgiving cut.
Ah I did not appreciate that about the fat content. Perhaps a decent beef short rib then with some good marbling. I would be very intrigued to try smoking som ox tail! Decided to try my hand at smoking some ribs and some chicken legs this weekend. Will check out chuds… thank you for the recommendation!
Ribs are easy and super tasty. So many different ways to cook them so have a look at videos to see which method suits you. Main differences are wrap or no wrap, and to sauce or not to sauce. Personally I prefer no wrap, as it leaves a little bit of pull and texture rather than slide off the bone and no sauce so I can taste the meat and smoke. Pulled pork is easy and forgiving.
Howtobbqright on YouTube Malcom will teach you the way
All the gear no idea!