Finally a topic I know something about!
When folks ask me, here is what I recommend as far as cooking gear. Charcoal with wood chips/chunks is the only way. given that...
For short cooks (steaks, burgers, fish, etc.) I recommend the Weber Performer. The Weber with the offset upper vents is the unquestioned best and the Performer has a nice table for you as well as a compartment for your charcoal, and ash basket, etc. Get the two charcoal baskets and a hinged grate so you can do indirect cooks for meats like pork chops, meatloaf, roasts, etc. that way you can easily add more charcoal and wood chips.
https://www.weber.com/GB/en/barbecue...former-series/
For long cooks (chicken, ribs, brisket, pork shoulder/butts) I strongly recommend the home cook use the Pit Barrel Cooker. You hang the meat on hooks, set it and forget it. You leave the lid closed and do not add anything. You do need a probe to monitor the internal temperature. It comes with a grate that I use after I wrap the brisket (Texas Crutch) to get the hunk of cow over the 160F (70C) stall.
https://pitbarrelcooker.com/ If you scroll to the bottom they have a store locator hyperlink and you can find the closest store. I see there's a Firefly bbq in Manchester! I think
I just called my gal Angie there. They know have a distributor in the UK by the name of cuefresco ??
https://www.quefresco.co.uk/ Anyway, the Pit Barrel website has lots of videos.
This is simply my approach and is not intended to impugn other types of gear.. BBQ folks are passionate about EVERYTHING .. sauces, techniques, rubs, cuts of meat, and the cooking gear is no exception.
I would happy to help with any recipes or cooking techniques. I've already made about every mistake there is!
Oh, you can do slow cooks on a Weber as well using one charcoal basket. Ribs, chicken, roasts, brisket, etc. all come out fine. It just takes more time and more tending to the heat and more care for the technique, but no big deal.
Originally Posted by Chief Arrowhead
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