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wohoo. 165°C is really hot for BBQ. I tried around 135°C and that worked well. You save some time and it's not too far away from 110°C. What you might wanna try: Start real hot - i.e. 200-250°C - for the crust and then let the grill/smoker cool down to 110°C to slowly cook the meat inside. I want to try that... I mean, you do it all the time when using an oven... so it should work.

Problem: how do you do it with just one grill? You can't just lower temp like you do on your kitchen oven.

Afaik you got more than one grill - so go for it! If you are done with the meat and it sits in the 110°C smoker, use the hot grill for sausages and snacks! 

Photo:



Not the best, plus rained a lot.
So the only one I really got.

New week, new BBQ.

Not much in the photos, as they sort of look like the last....

But I am experimenting with "Hot and Fast" rather than "Low and Slow"
Basically you are cooking at 165c rather than 110c.

Worked ok so far, but need to keep trying.
With this method you need to keep spraying or mopping the meat.
I was happy with the nice crust on the meat I got. But not as good as low and slow.

So when I can, 5kg beef and 5kg pork and try again.
I feel I will need to inject and mop a lot. But really want to see the results.

Sounds hard to do.

But for me, I am very happy with all white sourdough, so moving on.

Next for me is Brioche and Croissants for the butter fun.

I do need to fix the soft crush loaf and buns, as dad with his teeth finds hard crusts difficult
Probably going to order a new loaf tin, with a lid. This should help keep the crust soft.
But as for burger buns (mcdonalds style) no idea yet.

So that is the next target in a few weeks.

Oh well... sourdough can be tough. Keep practicing, thats the only way. I am trying to make Pan de Cristal. 106% hydration. Quite the challenge.

New weekend, new bake.

So this will probably be the last for me for a few weeks. Well sourdough.

So this one is full strong white flour (starter and flour) and I am very happy with it.


The main difference and the very first one (the one that collapsed) is less water in the mix.
Made it hold together better for me and retained shape.

Todays loaf was not good.

I still think loading up some charcoal, open the dampers and chimney, you will get some heat that will dry out any left over food inside. Which is all you really want to do.
Can try brushing most of it off and should prevent mould returning.

Well, I do BBQ at 110-130°C. I am far, far away from 200°C. As I only burn charcoal I cant even get my smoker to that temperature. And when I burn wood, my neighbours complain about the smoke. So yeah, that might be a problem. 

As usual I forgot to lower the rack in the oven, so it is slightly too high.
But I am not bothered about the crust, it is the colour of the bread I am really trying to keep as white as possible.
I am not adding water to the oven and the flour on the crust is from the proving basket.
I also should use my pizza stone, to get a good crisp bottom of the loaf, but I don't want to change anything yet, it is all about the inner bread for now.

Next weekend is to just use strong flour again, go back to the start and see if that does collapse again.
I don't want to add any other type of flour, that is the challenge. But interesting to see how they react.

As for the taste,  I didn't find it very strong. But what I have noticed is when you add whole wheat you get a stronger sourdough taste than pure white flour. Well I will confirm this next weekend.

I have used my 57cm weber to do indirect, it worked well, but you need the good grill.
I used the side baskets, so you need the grill with the lift up sides, so you can add more as you go along.
https://thebbqshop.co.uk/17436-57cm-stainless-hinged-grid-bbq-accessories
I have seen the snake method, never tried it, but that does need briquettes.

I have not had the mould problem, my friend does.
The difference is, he will finish cooking and close the door.
I will run mine for 15 minutes over 200c to burn off any left over food etc.