Weber Braaing

[Hamster]

Hmm. Flavour profile? Like wood, or more like briquettes? I've seen those, but never really tried it. Would love to, though.

More wood than briquette since it is compressed sawdust. I would say muted, but add a couple of wood chips and you're golden.

It's never going to replace burning real wood overlooking the sunset in the bushveld, but for me it's better than briquettes.

Never used it in a closed Weber before... I should try that. My guess is that it'll last quite some time.

 

[Toxxyc]

Considering it "burns hotter", I wouldn't stick it in the Weber, actually. You also have no idea what wood goes into making it, so the smoke could end up being a nasty flavour on the meat. I would REALLY love to try it in a normal braai though. I think that's the next thing I'm going to try. Those logs in my braai, with the cast iron grids over them to pick up serious heat, and then sear my steak on them after the Weber bake. Yes. Yeeeeees. YEEEEEESSSSSS!!!

 

[SauRoNZA]

LOL. I wanted to show you what Checkers and PnP calls them, but the bastards are not playing along and are also listing it as Alfred Hitchcock on their websites.

See. Not just me.

 

[Toxxyc]

See. Not just me.

True, but then again you do live in SA and it is a common term. Have you at least heard of that Debbin concoction they call a "bunny chow"?

 

[Snyper564]

Just to add my 2c to the briquettes debate never ever buy those "house brand" makro version think its campmaster or something from Makro. I bought them when I wanted to do a pulled pork.

Plugged my wireless thermometer in walked away and before I hit the house the temps were spiking. Tried to cool them did. Lasted 1/2 min then spiked again.

Not consistent at all. When I need to smoke something go to sleep and not worry about it for 10-15 hours

 

[SauRoNZA]

True, but then again you do live in SA and it is a common term. Have you at least heard of that Debbin concoction they call a "bunny chow"?

Yebo yes, quote familiar with bunny chow’s.

Also a bit gatsby fan.

 

[SauRoNZA]

Just to add my 2c to the briquettes debate never ever buy those "house brand" makro version think its campmaster or something from Makro. I bought them when I wanted to do a pulled pork.

Plugged my wireless thermometer in walked away and before I hit the house the temps were spiking. Tried to cool them did. Lasted 1/2 min then spiked again.

Not consistent at all. When I need to smoke something go to sleep and not worry about it for 10-15 hours

Doubt Campmaster is their house brand, but I do recall that they have one.

I was quite happy with the Campmaster stuff over Christmas, but only used it on an open fire.

 

[Snyper564]

Doubt Campmaster is their house brand, but I do recall that they have one.

I was quite happy with the Campmaster stuff over Christmas, but only used it on an open fire.

in that instance it will work, def not for low and slow

 

[Toxxyc]

Builders has a "house brand" type briquette, called "Living Out" or something like that. Avoid. Avoid avoid avoid. Seriously. It's the pits.

On top of that, Bush Baby briquettes used to be pretty good. Last bag - also crap. Too soft and brittle, and they don't last. They also burn too quickly in the snake method, and I've had to add more to the Weber twice in the past because the bottom coals are burned halfway through the snake like 2 hours in, with some of the briquettes at the start of the snake not even being lit yet. Terrible. They used to be much nicer.

 

[Toxxyc]

campmaster

I actually found their briquettes not too bad.

 

[Tabac]

Builders has a "house brand" type briquette, called "Living Out" or something like that. Avoid. Avoid avoid avoid. Seriously. It's the pits.

On top of that, Bush Baby briquettes used to be pretty good. Last bag - also crap. Too soft and brittle, and they don't last. They also burn too quickly in the snake method, and I've had to add more to the Weber twice in the past because the bottom coals are burned halfway through the snake like 2 hours in, with some of the briquettes at the start of the snake not even being lit yet. Terrible. They used to be much nicer.

What's that ?

 

[Toxxyc]

What's that ?

 

[I.am.Sam]

So while we're on the topic, what choarcoal brand do you guys prefer?
I like Charka, but I found a new Namibian Hardwood charcoal that I am quite impressed with.

PnP sells it, an orange bag. Forgot the name.

i get the camp master 5kg from game for 3 for R99

half bag gets me about 5kg of meat and atleast 2-3 rounds on a half drum braai

best briquettes i have used

 

[Tabac]

My fok ..... This is interesting. I need to get a Weber.

 

[Toxxyc]

My fok ..... This is interesting. I need to get a Weber.

Just make sure you use PROPER briquettes. Some cheapier are terrible, and lend a "chemical" taste to the meat. If you use proper briquettes though (like Charka and original Weber), there's none of that flavour. I also place my wet wood chips between the bottom and top layers of coals though, as a difference to that video. It helps to keep the smoke "clean" and doesn't make it taste bitter.

 

[I.am.Sam]

My fok ..... This is interesting. I need to get a Weber.

there is quite a few smoking methods

weber is crazy to do stuff but make sure if you getting the 57cm its not the compact cause you cant do a rotiserrie on the compact

 

[Snyper564]

Just make sure you use PROPER briquettes. Some cheapier are terrible, and lend a "chemical" taste to the meat. If you use proper briquettes though (like Charka and original Weber), there's none of that flavour. I also place my wet wood chips between the bottom and top layers of coals though, as a difference to that video. It helps to keep the smoke "clean" and doesn't make it taste bitter.

Do exactly the same!

I dont care much for US sausage/burger etc but my oh my can they low/slow/smoke meat to perfection!

 

[Snyper564]

there is quite a few smoking methods

weber is crazy to do stuff but make sure if you getting the 57cm its not the compact cause you cant do a rotiserrie on the compact

Agreed, I can do about 4-6kg in my 57cm one, this is where you really need to understand how to control the vents/temps etc

 

[Toxxyc]

there is quite a few smoking methods

weber is crazy to do stuff but make sure if you getting the 57cm its not the compact cause you cant do a rotiserrie on the compact

Compact denotes the height, not the size. You can rotisserie in the 47cm as well, as long as it's not the "compact" model. The "compact" model is flatter, and you can't fit big pieces of meat under the lid because of that. Stuff like a beer chicken is harder on the compact models (if not impossible).

But yes, DO NOT get the Compact model.

EDIT: And reading your post now shows me I did read it wrong. I'm sorry!

 

[Tabac]

I see you get the Original and then a premium model. What's the difference ? (Except R700)