Weber Braaing

[Toxxyc]

The premium has a nicer bottom vent and ash catcher, I believe. I don't miss it on mine. I believe the normal one cleans a bit easier.

 

[CamiKaze]

The premium has a nicer bottom vent and ash catcher, I believe. I don't miss it on mine. I believe the normal one cleans a bit easier.

Yeah but if you are in a windy area, you don't want your ash blowing all over the place.

 

[Toxxyc]

Yeah but if you are in a windy area, you don't want your ash blowing all over the place.

That's the same as closing a cupboard and hearing something fall on the inside. "Someone else's" or "later's" problem.

 

[CamiKaze]

That's the same as closing a cupboard and hearing something fall on the inside. "Someone else's" or "later's" problem.

No I disagree with this. There can be embers in the ash that can possibly set an area alight.
Even when camping, you want your neighbours to come mo3r you because their tent is full of your Weber's ash?

 

[I.am.Sam]

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

yeah thats the biggest challenge ..the vents

there are quite a few vids on youtube though around temp contro

oh and @HunterNW get a wireless bluetooth thermometer

they expensive for good ones

i one day want to own a weber ..for now i cant afford all of that. a normal drum braai does it for me without the slow cooking methods

 

[Toxxyc]

No I disagree with this. There can be embers in the ash that can possibly set an area alight.
Even when camping, you want your neighbours to come mo3r you because their tent is full of your Weber's ash?

I agree. I should probably clarify I Weber at home, I don't have the space to lug it around when camping. For that I use whatever they have at the campsites.

 

[Toxxyc]

yeah thats the biggest challenge ..the vents

there are quite a few vids on youtube though around temp contro

oh and @HunterNW get a wireless bluetooth thermometer

they expensive for good ones

i one day want to own a weber ..for now i cant afford all of that. a normal drum braai does it for me without the slow cooking methods

I use the cheapest wired probe thermometer I could find. Works like a charm. Bluetooth would be nice, but they're expensive.

And one tip on vent control - Control internal temperature by adjusting the BOTTOM vent, not the top one. You want to slow the burning rate of the coals by reducing oxygen intake, not by smothering it with smoke. It results in a much cleaner burn. When I cook these days, I cook with the top vents fully open, and the bottoms vents almost-almost closed. It allows for a very nice ~120°C internal temp in the Weber. This can obviously differ day to day, so check yours yourself, but that's the general rule.

Oh yes, and you let the Weber sit for 20 to 25 minutes between adjustments. It takes time to adjust.

 

[Snyper564]

I use the cheapest wired probe thermometer I could find. Works like a charm. Bluetooth would be nice, but they're expensive.

And one tip on vent control - Control internal temperature by adjusting the BOTTOM vent, not the top one. You want to slow the burning rate of the coals by reducing oxygen intake, not by smothering it with smoke. It results in a much cleaner burn. When I cook these days, I cook with the top vents fully open, and the bottoms vents almost-almost closed. It allows for a very nice ~120°C internal temp in the Weber. This can obviously differ day to day, so check yours yourself, but that's the general rule.

Oh yes, and you let the Weber sit for 20 to 25 minutes between adjustments. It takes time to adjust.

AND DO NOT OPEN!

Ah the bluetooth thermo is awesome!

I set my goal temp put it on and go sleep and it beeps me awake if I need to check anything. Obviously depending on when you want your food. Low and slow is not a braai you do this ahead of time sometimes it take 1-3 hours longer than expected I always start 9/10pm Friday

 

[Toxxyc]

I usually do mine on Saturday or Sundays. Start lekker early, like 6AM, and wrap at the stall. Means I never go too far over my estimated times

 

[Tabac]

Next bonus i'm getting a weber. You guys just sold it.

 

[Herr der Verboten]

I love how people always hate on the Weber until I cook them a steak on it. Then suddenly next weekend we're invited to theirs for a braai, and there stands a brand new Weber.

I have a braai and a Weber. They don't compete with each other. They complement and supplement each other. I often light both, and move meat between the two to cook best. Weber at lower temp, lid on, with the open braai for colour/char on the meat. Hmmmmm...

Whois hating? You should checkout sarcasm/tongue-n-cheek...

 

[Herr der Verboten]

It was my go to, but I will be testing this other brand from PnP. Seems to last very long.
Will get the name when I get home.


Highly impressed with these:

How bad is the smoke from these?

 

[Snyper564]

I usually do mine on Saturday or Sundays. Start lekker early, like 6AM, and wrap at the stall. Means I never go too far over my estimated times

So much in common! Braai, Smoking (meat), Whiskey, CUD!

I will yet evade your ban hammer

 

[Sepeng]

Yeah all this thread has taught me is I have actually no idea how to braai, and I'm doing it all wrong.
But I've learnt a lot so thanks!

 

[Toxxyc]

Yeah all this thread has taught me is I have actually no idea how to braai, and I'm doing it all wrong.
But I've learnt a lot so thanks!

Is you meat lekker? Then you can braai. Period.

 

[Snyper564]

Yeah all this thread has taught me is I have actually no idea how to braai, and I'm doing it all wrong.
But I've learnt a lot so thanks!

Thing is this isnt exactly braaing. Yes you can def braai on a webber. But. This low/slow/smoking etc is more similar to US BBQ style.

Potato/Potatoe.

These methods are used for cooking massive pieces of meat 2/3KG+ not for a pork chop although it would still work just not going to do it for 10+hours. Its an awesome technique to learn though and not too difficult. It does feel a bit daunting the first time. Just a note if you try it dont do it for friends rather yourself/family lots to learn the first time.

 

[Sepeng]

Is you meat lekker? Then you can braai. Period.

Nah I hear you, even a bad braai is good day out and all that.
But still, can't hurt to try a few things differently.

 

[mbayshark]

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!!!

Why would you use that if you can just use proper wood

It's like the McDonald's patty version of wood.

 

[Toxxyc]

not for a pork chop

Try lamb chops on the Weber some time. Thick cut chops, HOT fire, sear the crap out of the chops and get the fat some colour. Then lemon juice (fresh), coarse salt and black pepper and move to cold side, slap on lid, all vents open and leave for 10 minutes.

My dude...

 

[ChuckMeFarley]

I did a flattie on that normal charcoal last week Sunday. 10/10. Cooked indirect with a big drip pan full of water to keep the marinade ruining the Weber (because it does), and flipped only twice. Kept all vents wide open (to increase heat) After the hour I swapped the chicken over the hot coal side and gave the skin some colour, drizzling with marinade as I go along. Before serving I sliced it on the grid and coloured the cut parts (as sometimes the bones and "bleed" an unappetizing juice). It was super tender and juicy, and really good.

I do mine similarly, the only difference is I set my temp for 150 - 160 and turn once at the 45-minute mark. Then I do the colour bit over the coals. When smoking a whole bird I also shoot for the same temperature and time.

I frequently watch my neighbour downstairs cremate a flattie on his drum braai. He braai'd by me two weeks ago and proclaimed out of the blue, R1000 to whoever can braai a flattie without burning it... hehehehehe, now he wants a Weber too but he's an R1000 short.