Recent content by Matt Currie

Hi guys. I am from the U.K., Liverpool. I got a 3 burner Weber spirit the start of this year but it’s to big for me. Want to swap for a 2 burner.

Do I sear my food with the lid open??? I’ve been searing to get colour with the lid closed, this may be why there not charred enough but cooked all the way through

Hi guys, been cooking on my weber kettle for a few years and cooked on gas a couple weeks ago (cheapo gas grill) and I loved it.Seared the meat, nice char. Nice and simple! So decided to go all in and get a spirit 2 310. What a piece of kit. Apart from the sear and char is hardly anything...

Soooooo it’s usually only me and my girlfriend who eat food off the grill. I’ve got a 57cm weber kettle and I’ve also got a Smokey Joe. I like using my vortex for wings, thighs and breast. But using my 57 kettle is just over kill for me and my girlfriend. So I’ve seen posts about mini vortex...

For doing wings I will be using my vortex as it is really good for that! I made that purely to hold the bricks in save me piling them on the side and potentially cUing damage to the kettle. I’ll primarily be using this for quick chicken, burgers and sausages. Mainly for when I have people round...

I have just made this after a YouTube tutorial. Hoping it gives me what I want

Is that with them together so they make a circle?

Hey, for chicken breasts, burgers and sausages etc how do you guys arrange your coals for direct/indirect. I have char baskets I could fill and push to one Side. Or I could just bank on one side? I am leaning towards to baskets just because I have them so why not use them. As long as I got...

No I just left them, but I presume I should of left them. i think I will leave the vortex for wings or thighs from now on. I’ll just do my normal 50/50 from now on as that will have a bigger direct area too. This might be we’re I went wrong. Hardly on sear. is it better for me to bank the...

Vortex was full. All vents open. ima try baskets how I used to do it and see what happens. What do I do about chicken being 165 one place and 140 other place

I’m trying over the weekend with char baskets. I’ll do chicken sausage and burgers

Hey guys, I’m having a bit of trouble with what I think is going to happen and what actually happens. So I’m searing the butterfly chicken breasts over the coals in my 57cm kettle (using a vortex) and then putting them around the outside to finish off. It’s taking over 45mins to get them to temp...

I cheated a tad and put in the oven for 20 mins to re heat it and crisp the skin up. Come out great https://imgur.com/gallery/83vKyLA

Thanks it tastes great. Again just wish it was more crispy. I’m going to do it again next week and control my temp a lot more so it’s smoking for a good 6 hours until 165f before I have to wrap it up to get to 200f! Thanks again

So total 4:30 hours. Took off at 3:30, wrapped and glazed and put back on for another hour until it was 200f. My thermometer is nice and smooth in and out of the meat. The top isn’t as crispy as I would like but I imagine that’s because I messed up my temps etc. I’ve learnt the hard way but I...