BBQ question to coal or not to coal

[SR]

Yup a lil cooking oil and somecrumpled up news paper and walk away

[carluva]

Anyone know where I can get high quality coals for smoking.
Currently using foreign coals from Bhagwansingh but trying to buy local and cut cost

I buy my coals from a place in McBean. If you heading North along the Southern Main Road from Isaac Junction, after you pass Reinzi and then the traffic lights, about 400m up there's a place on the left hand side that sells eggs and coals.

Real good coals and some big chunks that'll last for a good long smoke. Depending on the size of the chunks, you can get a filled feed bag for either $85 or $100.

[carluva]

Best thing fora long smoker is not those charbroil toys. Make your own.... I had one made and then I did the final touches. Used 18" Sch 30 Carbon Steel Piping. With a wall thickness of 3/8" that thing does retain heat like a boss. Could get all atleast 4 hours of smoking using two chimney starters filled with coals.

[pugboy]

yeah that old chap is a honest guy and he not ripping you off with a bag of 2/3 coal dust topped big pieces like most of them other places

the worst is the vene coals that they palming off now, lot of unburnt pieces of wood cut all how
I got a bag with pieces foot long

Anyone know where I can get high quality coals for smoking.
Currently using foreign coals from Bhagwansingh but trying to buy local and cut cost

I buy my coals from a place in McBean. If you heading North along the Southern Main Road from Isaac Junction, after you pass Reinzi and then the traffic lights, about 400m up there's a place on the left hand side that sells eggs and coals.

Real good coals and some big chunks that'll last for a good long smoke. Depending on the size of the chunks, you can get a filled feed bag for either $85 or $100.

[dredman1]

Thanks guys.

Used it today. 15-20 mins and the coals were red and ready (did I just say that ). Used a couple sheets of newspapers.

Anyway like someone mentioned earlier, wished I heard about it a million years ago

Will prob try the meth spirits next time.

Tip: Drop a couple drops of cooking oil on the newspaper. The coals will light up even faster.

Yep - did that. Read where it helps the fire from the paper burn longer.

[carluva]

For real. A while ago I bought a $85 bag from a place close to Agri-link on the Southern Main Road in Cunupia, and never me again. I use 2/3 of the bag for one 4 hour smoke and must be do about 5 chimney starters and still the meat eh done. I had to finish it in the oven. End up using then rest of pieces to plant orchids and throw away real dust. Plus the coals were cold so it was stress to light up.

That was the worst, hard to light, small pieces, burn quick. Gosh!

[francis1979]

Best thing fora long smoker is not those charbroil toys. Make your own.... I had one made and then I did the final touches. Used 18" Sch 30 Carbon Steel Piping. With a wall thickness of 3/8" that thing does retain heat like a boss. Could get all atleast 4 hours of smoking using two chimney starters filled with coals.

Thanks

[SR]

My charbroil smoker running over 5 years now does 6 chickens at one shot. Proper care and it will last a long time.

[pugboy]

What fuel it using ?

I looking to try making my own charcoal with a drum retort

My charb roil smoker running over 5 years now does 6 chickens at one shot. Proper care and it will last a long time.

[*KRONIK*]

1st customer.....booked

What fuel it using ?

I looking to try making my own charcoal with a drum retort

My charb roil smoker running over 5 years now does 6 chickens at one shot. Proper care and it will last a long time.

[SR]

It uses 20lb gas cylinder converted the fitting from propane

[adnj]

Is there a local place that sells grill covers? The grills is about 5 feet wide.

[SR]

Allied bhagwansinghs peakes

[muddgutts]

Anywhere or anyone sell instant read thermometers

[muddgutts]

Also looking for 22” Weber replacement grate or similar ..... peakes is all out

[pugboy]

try target trading macoya industrial estate
they are/were the weber agents

Also looking for 22” Weber replacement grate or similar ..... peakes is all out

[muddgutts]

try target trading macoya industrial estate
they are/were the weber agents

Also looking for 22” Weber replacement grate or similar ..... peakes is all out

Ok thanks a lot

[TurboSingh12]

Where can i get some nice steak cuts in south?

[nervewrecker]

Where you guys get wood to buy?

Looking for some chips of oak or cherry wood.

[pugboy]

Barrels are oak
I have, can org next week

Where you guys get wood to buy?

Looking for some chips of oak or cherry wood.

[*KRONIK*]

You can get cherry chips and chunks at bhagwansinghs

Where you guys get wood to buy?

Looking for some chips of oak or cherry wood.

[nervewrecker]

I suppose they are.

wanna try something, a few chips may be enough.

[rspann]

Mr Chow uses mango wood, tastes kinda nice.

[pugboy]

Usually any fruit tree will provide decent non bitter smoke.
I have good results with orange and guava also.
Even bamboo is nice, mild

Mr Chow uses mango wood, tastes kinda nice.

[Duane 3NE 2NR]

Where can i get some nice steak cuts in south?

https://www.facebook.com/Southern-Meats ... 503104974/

tenderloin, ribeye, t-bone steaks etc

[matr1x]

Mr Chow uses mango wood, tastes kinda nice.

Mr. Chow is hot garbage.

Wally's. Talk done

[SR]

Allied has a nice range if wood chips and chunks and prices are good.

Meat hook in el socoro rd has nice range of steak cuts prices are reasonable and all meats halal

[pugboy]

meat hook is up in the middle around autonation area ?

Allied has a nice range if wood chips and chunks and prices are good.

Meat hook in el socoro rd has nice range of steak cuts prices are reasonable and all meats halal

[SR]

Yea past autonation on the right side

[hydroep]

Is your barbecue killing you?

Maybe it’s the infrequency of barbecue weather that makes Britons less adventurous grillers, prone to hastily grabbing a pack of sausages, tub of coleslaw and packet of white buns.

But is it possible to enjoy the smoky, sizzling flavours of a barbecue and all the trimmings without putting yourself at risk of food poisoning, heart disease, obesity or cancer?

Is there a cancer risk from barbecued meats?

Carcinogenic chemicals called Polycyclic Aromatic Hydrocarbons (PAHs) are generated when organic substances are burned. On a barbecue this includes the fats and meat you are cooking plus the wood or charcoal.

Cooking food close to the coals, in a smoky environment or for prolonged periods, can create high levels of PAHs in your food. This in turn may increase your risk of cancer.

There are ways to minimise your exposure to PAHs from the barbecue. Part-cooking food indoors will limit the amount of time it is exposed to the smoke. Gas barbecues create fewer PAHs than charcoal or wood chips. Marinating meat also cools its surface to stop PAHs forming.

Your choice of meat can have an impact, too. Not only do burgers and sausages show the highest levels of PAHs during barbecuing, eating processed and red meat also increases the risk of bowel cancer. Switch to barbecued fish, lean beef or chicken.

Burgers have the highest levels of carcinogenic 'PAHs', as the fat drips down onto the coals and coats the craggy surface area of the meat.

Are barbecues to blame for food poisoning?
Cases of food poisoning double in the summer. Is this down to the barbecue?

Clean grill

The heat of the coals is not suitable for killing all germs. Cleaning the grill is easiest after a quick pre-heat, before your cooking starts. The heat will loosen charred-on grease.

A clean grill will also leave beautiful char-marks on your food. A dirty grill will leave bits of last week’s dinner!
Raw or cooked?

Raw and cooked foods should never touch each other or share the same plate. Once you’ve transferred any raw meat to the barbecue, wash the plate and tongs with hot, soapy water before they come into contact with any cooked meat.

Give raw food enough space. Consider having separate raw and cooked sides of the barbecue so that cooked foods can be held at a medium-hot temperature until ready to serve.
Marinades

In the summer, marinate meat in the fridge unless it’s being done for a very short time. Bacteria grows at room temperature fast enough to cause food poisoning in less than an hour.

An hour is long enough to marinate small cuts of meat and kebabs. Larger pieces of meat can be marinated overnight.

Don’t use the marinade from the raw meat as a sauce for basting meat while it’s cooking. If you want to baste your meat on the grill, use a new mixture and a clean brush.
Food for the barbecue
Use a cooking thermometer to check meat is cooked through, never baste food with a marinade that's had raw meat in it, keep raw and cooked foods apart and ensure your grill and brush are clean.

Pre-cook it

If you take one tip away from this guide, it’s this: pre-cook sausages and chicken on the bone before barbecuing. You will greatly reduce the risk of meat being both burned and undercooked, you’ll save time slaving over the coals and it eliminates the risk of cross-contamination on the grill.

Bake chicken legs and thighs on the bone at 180C/160C Fan for 25–30 minutes before barbecuing. They don’t need to brown, as that will happen over the direct heat of the barbecue.

Gently pre-poach sausages in simmering water for 10 minutes, or 7 minutes for chipolatas. This will also remove some of the fat that can drip onto the barbecue and cause bad-tasting flame flare-ups.

Put pre-cooked meats on the barbecue and cook as normal until they are nicely browned all over.

Temperature check

Make sure meat’s properly thawed before cooking. The safest place to thaw frozen meat is in the refrigerator. This will probably need to be done the night before your barbecue.

It can be tricky to judge when chicken on the bone is cooked because smoke can lend a pink colour to grilled meats. Use a meat thermometer to check that it’s cooked throughout to 73C. Burgers and sausages should be cooked to 71C.

https://www.bbc.co.uk/food/articles/barbecue_cooking_risks