Snake/fuse briquette choice?


 
C

CJohnstone

TVWBB Member
Right,

So the BBQ is ordered and a 3kg bag of weber premium long lasting briquettes are coming with.

Are these good for puting in unlit or should I get some Australian heat beads?

I have read that some briquettes can cause a nasty taste when not ashed over before cooking with them?

Thanks in advance
 
Sorry to bump, is anyone able tomoffer an opinion?

Don't want to ruin my first smoke :0(

If I need different briquettes I would like to order them today. Can't find anything to say the weber premium long lasting is ok for the snake/fuse.
 
I would think the Weber product would be fine. We don't have heat beads around here.
I would suggest practicing with the snake a bit before using it on an expensive cut of meat.
 
Hey - I have never used the long lasting briquettes and I'm not sure what a 'heat bead' is. I use regular Kingsford charcoal and find it to work well with both the snake and Minion methods. I think you will be fine with your Weber charcoal. No smoke is ever truly ruined if you learn something from it. It is a lot more fun to get good food and learn something though... Good luck with you inaugural cook. Come back here often to pick up ideas, ask for advice, and give it.

Regards,

John
 
Thanks guys! I will give it a go.

I havnt seen kingsford brand here in Scotland. There does appear to be some online retailers selling Australian heat beads (I presume is the brand name, they just look like briquettes) which seem to get very good reviews.

As for visiting, my BBQ hasn't arrived yet and I'm never away 😂
 
What John said! Cooking in a kettle i assume. Load upp that snake and be sure its burning in the start. Bott vents to 50% top to 75% . For a low´n´slow. After that get a beer and enjoy life
 
Hi Wolgast,

Indeed I will be using a kettle.

Ordered up my first ever BBQ and went for the 22" premium one touch.

Can't wait!!
 
Great choice! Dont be affraid of what you read. Odor/smokiness...Try it out instead. Never had a meal taste bad couse of my bricks werent ashed over.(never cared for brands..I go by the Bang´4´your´buck method) When you get that grill...We gladly help out with your first smoke. Looking forward to hear more from ya.
 
Awesome! I shall bare that in mind.

I think I will be going for a few direct grills before I go for my first long smoke. Get used to lighting the coals and playing with the temp.

For testing out the coal for the fuse before going for the real deal am I looking for a hotter stable temp than if the meet was there? Or will the meat not effect the temp to much?
 
"I think I will be going for a few direct grills before I go for my first long smoke. Get used to lighting the coals and playing with the temp." Sounds wise,if you never cooked on a weber before.

"For testing out the coal for the fuse before going for the real deal am I looking for a hotter stable temp than if the meet was there? " - Aslong as you aint competing. Just throw a piece of meat on there. Its not as hard as you think. Do you ever preboil water on a new stove,or do a test run on a new oven. Somewhat stable temps(any brand will do) Indirect with the meat. A few hours after...Your the winner!

What are you cooking for the first run?
 
Well for my first grill I am going with a menu of some haggis and onion stuffed 80/20 mix burgers(I realise some will really be against that but I do love some proper Scottish haggis haha), ABT's and chicken wings.

The first few smokes will likely be pork shoulders for pulled pork as they are more forgiving? Will try out some left over recipes like pulled pork tacos.
 
Haggis! Well i dont judge we have our Lutefisk :cool: Wings would be perfect for a first smoke. To try it out.
 
Haha. I had to google that. When I seen the photo I was thinking of salo. The pork fat you eat with garlic.

I am a lover of sushi but I'm not sure I could eat old aged fish. I like it fresh! Always try everything once though!
 
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