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#1 iRON MiCK

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Posted 27 December 2017 - 08:17 PM

Got myself a weber. Used the easy light heat beads and all good.
Anyone got some outstanding methods involving coal and natural flame?

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#2 OldBogey

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Posted 27 December 2017 - 08:31 PM

You could try applying the natural flame to the coal.
A bit of paper and kindling should help.
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#3 GPJ_Longdriver

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Posted 27 December 2017 - 08:34 PM

Dorito's make good fire lighters ........ just saying.

 

(Tis about all they are good for in my opinion)


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#4 GhettoGolfer

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Posted 27 December 2017 - 08:38 PM

Easy light beads burn out in half the time. Charcoal is best for that smoky bbq flavour.
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#5 ink

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Posted 27 December 2017 - 08:53 PM

Blitz firelighters

Edited by ink, 27 December 2017 - 08:54 PM.


#6 BumpunRun

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Posted 27 December 2017 - 09:00 PM

Get Obe to breathe on it after he's gotten back home from playing golf
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#7 Goldy

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Posted 27 December 2017 - 09:26 PM

Just don't keep the weber in the garage.
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#8 Ji Bao He

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Posted 27 December 2017 - 09:32 PM

Mix kerosene and fine sawdust spread it out so it’s round 25mm thick, light it and as the flame dies, scrape the burnt sawdust off the top and it will keep reigniting each time you scrape. Probably more useful if you use a standard bbq
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#9 peak_sy

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Posted 27 December 2017 - 10:24 PM

For slow cooking, google Weber snake method. I get 10 hours. I've found that I get a more consistent burn using Kingsford briquettes than from Heat Beads, the Heat beads seem to ash over and slow down. A few chunks of hickory and you can get great pulled pork when cooking up a pork shoulder. I've done pork and beef ribs, next challenge is beef brisket.
I got a Maverick thermometer that blue tooths to my phone, you can monitor your cooking and meat temperature easily. Prior to that, I used a couple of cheap digital thermometers from Bunnings, one in the meat, one for air temp next to the meat.
If you're cooking quickly, use lump charcoal, steaks come up great.
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#10 Rsc41

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Posted 28 December 2017 - 08:19 AM

Australasian barbecue alliance on face book - soo much info. 



#11 RobNewy

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Posted 28 December 2017 - 08:36 AM

Australasian barbecue alliance on face book - soo much info.


Thanks for that.
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#12 mugcanic

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Posted 29 December 2017 - 08:00 PM

Are you using a heat bead chimney to heat the beads?



#13 upnin

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Posted 29 December 2017 - 10:12 PM

Bejesus, never thought it was that complex - have had a Weber for 30yrs and basically just followed their guide using heat beads. Yep, you learn by experience how to add a few beads occasionally, but it is not an exact science although the amount of breeze can be a factor.....and stop lifting the lid!!

 

Man up - you're an Aussie.....even if you are using a Weber! Should be better than the old cut-off petrol drums of yesteryear. :P  


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#14 iRON MiCK

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Posted 29 December 2017 - 10:19 PM

Are you using a heat bead chimney to heat the beads?

No

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#15 RobNewy

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Posted 30 December 2017 - 08:33 AM

After looking through that FB page, ive decided im going to sell my Japanese Hibachi grill and get a 2nd hand weber Kettle again
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