Just about to press buy on a 47cm (18.5") one of these. Are they any good?
Living up to the name I see! Also, the meat in that picture looks like it's worth dying for.Might be a bit late... In my experience, anything "Weber" is good stuff. I've got a Weber charcoal kettle grill that's been following me around since about 1985. I've replaced the grill and charcoal grates, but the thing just won't die.
As far as smokers, I've got a Brinkman that looks similar - it works great for fish, chickens and jalapeno peppers.
I'd think you'll find a friend for life. Go for it!!
Agreedsomething weird and unappetizing about the beheaded chicken standing upright on its own legs like that
The peasants are revolting, & the pheasants are running scared of that smoker.I realise you're away from home a lot, but by all that is holy, do have a word with the staff.
Excellent Duncan - & from you, expected
"I didn't do it! I wasn't there! I didn't want it! I wouldn't dare!"Did you recently get away with robbing a bank?
Guilty as charged. As I hold both posts I've only myself to blame. I have done a little work since then and the folly has had a lick of paint:Mart61
I realise you're away from home a lot, but by all that is holy, do have a word with the staff.
The lawn could do with a trim and getting the roller out.
And your folly is going to wrack and ruin in your absence.
The grounds keeper and the maintenance foreman are both robbing you blind, judging by the quality of their work.
Give them an inch and they'll take a yard. They have no shame I tell you!
It's working a treat. The chicken is called Beer Can Chicken, so called cos it has an open can of beer shoved up its butt. Adds to the flavour and needs to be upright lest the beer spills.Marty, great piece of kit there mate. Haven't seen one of those before. I'm more of the recycled oil barrel persuasion. That is posh nosh - bosh!
Don't you get a very tar-y/kerosene flavour?Thanks. I use what's called the minion method. You basically get a couple of dozen coals burning and then drop them on top of a full basket of unlit coals. This way the burning coals slowly ignite the unlit coals and they stay alight for 10+ hours.
If they need topping up you can do this via the door in the front of the smoker, but I've never needed to do this yet.
Curiously enough, no, there is no unpleasant flavour from this method. It seems as tho the heat almost drifts into the unburned coals and I don't think there's ever any flames from the process as such.Don't you get a very tar-y/kerosene flavour?
Whenever I've cooked with charcoal I've always let the coals reach the white and powdery stage to avoid flavour contamination.