neil_merseyside
Guru
- Location
- Wirral
It appears to be steak night 8 or 9 nights a week at your place, jealous me? damn right...
Fun times ahead!I picked up a Fornetto Razzo last week, new and free so how could I refuse.
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I've used it as a grill a couple of times and also smoked a pork shoulder on it, lots of experimenting to do over the next few months.
Can't wait, getting a dual meat probe today so that will help. Only problem is I can't be bothered going to the bigger supermarkets at the moment as there always seems to be queues and the smaller ones near me don't really do some of the meat I want. Need to go to the butchers but I'm working durng the day when it's open. Just going to have to take some time out and fill up the fridge.Fun times ahead!
A water bath will help by absorbing some of the energy and making the air moister, but the best way is to partially block the airflow to reduce the rate of Charcoal burn....A question regarding the "low and slow" method: how do you regulate the temperature inside the BBQ? Mine seems to run at "SCORCHING HOT" or "OUT". I have limited control over airflow going in and I have a lid that will cover it completely, with a temperature probe. The other day I closed the lid after finishing open-grilling the sausages and burgers and it went up to >250°C.
Is it a case of simply having a small charcoal bed, regularly topped-up, maybe with a water bath?