Discussion in 'suburban75' started by killer b, Apr 17, 2011.
I have this one too. Close the lid and let all the smoke build up and flavour the food.
I've watched otherwise perfectly rational, sane and intelligent people convert food to carbon as they declare they are "closing the lid to let the smoke build and flavour the food".
As I am rapidly learning, smoking is a different process to grilling and should be done at much lower temperatures.
It builds in seconds.
It's just you don't have that option where there's no lid.
Yes you do.
When I use an "open" barbeque I'm constantly dousing flames and checking and moving food. My food is never over-smoked or over cooked when there's no lid.
I feel an Urban75 barbeque death match challenge coming on...
You can allow smoke to build with no lid?
My favourite fire-cooking kit at the moment is a tajine and majmar that I picked up on Goldborne Road - I keep waiting for the opportunity to take it out to the park and out-hipster the hipsters.
I hadn't realised you meant smoke. I thought you meant heat. My apologies.
Gosh, no. Wouldn't allow heat to build.
Kangaroo dollars though - pennies on the pound.
Mine was £600...
mine is a standard Weber with a lid. This was my most recent BBQ
also use it with the lid on and cook indirectly for stuff like legs of lamb, shoulders of pork etc
You really should remove the hair before cooking.
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