Hope you're sitting tight....Blimey you lot are hard core.
Is the BBQ variant of the bike n+1 compulsion to buy another one called b+1?New toy arrived today
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Has a Bluetooth meat probe, linked to an app. Set the temperature, real-time temp gauge and alerts when the meat is doneView attachment 523996
A rotisserie as well. Tonight was Chicken shawarma kebabs, roasted veg flatbreads & raitaView attachment 523997
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Bbq’ing 21st century style
2nd attempt at the reverse sear. First pic is the steak resting. I took it off at 50 degrees internal temp, rested for 15 minutes ramped the coal temp up for the last 2 minutes on the grill. Got some nice flames from the steak fat.
The Mrs doesn’t like it too pink so this was perfect, served with dauphinois potato and asparagus
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Hope you're sitting tight....
I started off with this - I built this about 20 years ago as a straight bbq and added the smoking bits around 2005. It's still in use at a friends placenow as I've upscaled a little...
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Next came the Dancook 1400. It started off as just a kettle grill on a tripod, but to make it more usable, I built it into a 5ft stainless catering table. It's a brilliant grill and works well as a smoker too. I've made bread in it, full roast dinners, including yorkie puds and it's my "go to" for home grilling. Over summer it gets used several times a week just to cook dinner.
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I've also added a quick release hinge to the lid for convenience now it's in the table.
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Next came a vertical offset cabinet smoker. It's about the size of a double oven with six shelves. It's had a small modification to balance out the hot spot on the right hand side due to the firebox. It works best on wood rather than charcoal and needs "feeding" quite regularly. Shown on the left in the next picture.
Also shown is the Dancook (centre) and on the right is a Green Mountain Grills Daniel Boone Pellet smoker. It's fully electric, running on hardwood pellets and is WiFi controlled. Whilst ultimately not as good as a pure stick burner, it produces excellent, consistent results and is capable of holding two full packer Briskets (7kg each) with the additional top shelf installed.
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Next came the Jumbuck Rotisserie. Self explanatory really, but compliments the others nicely and gives another cooking option. (Dancook shown with hinged lid in place)
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Finally, or I should say, that's it for now, there's "Brian". Brian is a Reverse flow offset smoker. Weight is around 750kg and is trailer mounted. The main chamber is capable of holding a whole pig, or with all three shelves in about 12x 7kg full packer Briskets. The cabinet on the rear is a warming cabinet, or can be used as a smoker/oven/grill depending on which internal components are installed. It has a hot plate, Charcoal grate (for grilling) and independent temp control from the main smoker. It runs solely on wood and needs about two split per hour to sit at 250f/275f left side to right side.
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Next on the wish list is a fully insulated cabinet smoker, possibly gravity fed. I do use Brian commercially, so it does pay for itself and is a joy to use, mainly because it's traditional and "right".