really enjoyed reading the write up and I'm now dreaming of home made pizza and big chunks of beef in my own oven. great work 👍👊
I'm on the hunt for a new bbq and I'd really like to start smoking as well, I've seen the pit barrel cooker https://www.pitbarrelcooker.com/ and from the reviews it looks like a good option, it's supposed to be pretty straight forward for someone that doesn't have a clue what they're doing (like me). Just wondered what people who knew thought?
I DIYd a barrel smoker for a small fraction of that price, saving enough to splurge on accessories instead (like a Heatermeter and a good coal basket).
Drum smokers do a great job, and have room for smoking a huge amount.
Temperature regulation can be tough - You need to have good control over incoming air (a controlled fan, for example) and outgoing air (decent seals on the lid and other holes)
Yeah, this is definitely the kind of thing I'd normally DIY but I've plenty projects on so kind of happy to throw some cash at it. If you've got any other suggestions maybe? Ideally I'd like something the can smoke and grill, that's why the barrel option seemed good.
Get a bog standard Weber kettle BBQ, you can do absolutely anything in that...
Mine cost me $10 at a garage sale, add a couple of bricks and you've got a perfect smoker...
I reckon PBC is a good shout. I have a DIY drum cooker that I use loads and love, but if you can't be arsed with the drilling then this seems like the next best thing. Especially if you want it to look nice, after a few years my smoker looks shit. I've read some really good reviews of the PBC.
That said, if you change your mind I know a guy in SE who sells unlined drums for £12 (last time I checked). The actual effort involved in the DIY route is tiny, you could probably complete it in an afternoon.
Well I've fallen down the internet rabbit hole of BBQ's! I'm looking at Kamado ceramic grills now, I was looking at building a pizza oven a while ago but decided it wasn't the best use of space in my garden, if these things can do grilling smoking and pizzas it would be perfect, although they're pretty spenny! Does anyone have one?
I also have a Kamado Joe. TBH I use the drum more, but that's mainly because of the quantity it can hold, I can do a whole pork butt and a whole brisket in the drum, but struggle to fit just one of either into the KJ. For smaller cooks though it's fantastic, it holds temperature for hours with no attention needed. Also there are guys in the US building all kinds of crazy accessories to make everything easier. I'm desperate to get one of these one day.
Also if you're down the rabbit hole you probably already know, but amazingribs.com has some very informative reviews of almost every BBQ available.
Surely I wasn't the only one to BBQ over the bank holiday? Leg of lamb cooked 7 hours yesterday. 24 marinade in lemon, garlic & rosemary.
Just did some lamb koftas, roast aubergine and halloumi for some friends. Pretty much foolproof.
That juice catcher looks full of the good stuff
Sort of BBQ related. A couple of questions on thermometers.
I've ordered a cheap sous vide to do larger cuts of meat prior to BBQing. 99% it will live in a cool box, so as a sense check / back up I wanted to glue a 2nd digital gauge. What do we think about this one?
I'd also like to put one into my BBQ. Do people who've DIY'd it put some sort of heat proof heat shrink over the wire? Also what height to you put the probe - inline with the food height, I guess?
BBQing for 10 people on Friday night, one doesn't eat pork so the p. Belly is off the menu.
Looking for some inspiration so thought I'd see if any good suggestions. Home made burgers are good but not sure I want to do 10 so probably have some kind of legs, joint or ribs. Thanks all.
PS. I will be working from home so low and slow is still an option
Cast Iron + Hot Coals = Smashed Burgers
Lamb works really well low and slow. I've done lamb shoulder with a Carolina Mop sauce - very tasty. A whole leg of lamb can be done as well.
I can also vouch for this lamb chop recipe - it is very good and very easy.
+1 for slow grilled lamb. Not seen that often in bbq books because Americans aren’t big on lamb but it has a good fat content so breaks down really well.
Dry brine overnight then I use a dry rub of rosemary and thyme growing up with a bit of garlic, pepper and oil to help stick.
A shoulder is normally done in about 8 hours and the blade comes out white and clean.
Another option for the rub is to look at Moroccan lamb recipes and convert the ingredients into a dry rub.
Alternatively, try some salmon, works well with a bit of salad in all this hot weather we’ve been having lately.
Roughly what degrees C are you using to cook the lamb?
85 for 3 hours then 107 until the internal temp hits 95
Roughly, lol 😂
We don’t do roughly on the bbq thread, we use digital controllers to regulate the temperature and monitor everything via Wi-fi.
my BBQs and smokers have more accurate temperature control than my ovens
I use my BBQ sensors to calibrate the oven...
Cheers both @Aroogah & @Ramsaye sounds like lamb is a winner, going Moroccan rub, yoghurt, couscous couscous and some fresh pitta.
Will call Dombey meats Tuesday, pick up Wednesday, marinade Thursday, slow cook Friday.
Craig David, eat your heart out
Thanks, I’ll give it a try. Sorry but I’m old school, everything’s roughly in our kitchen ;)
Leg of lamb with a mix rub. It's been in for 4 hours around 150 degrees. Closed the vent on the Weber as want to keep around 120 for another 4 hours.
Picked it up from Dombey in Brixton, turns out he is a cyclist too, doing a sportive next month
Don't worry about formatting, just type in the text and we'll take care of making sense of it. We will auto-convert links, and if you put asterisks around words we will make them bold.
For a full reference visit the Markdown syntax.
© LFGSS, powered by microcosm.
Report a problem
London Fixed Gear and Single-Speed is a community of predominantly fixed gear and single-speed cyclists in and around London, UK.
This site is supported almost exclusively by donations. Please consider donating a small amount regularly.