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The high cost of having a BBQ addiction in Thailand

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  • AZ Fogey
    Club Member
    • May 2019
    • 57
    • Surprise, AZ
    • Mike O'
      RecTec Stampede w/ Grill Grates
      Makers Mark on ice with a dribble of water.

    The high cost of having a BBQ addiction in Thailand

    My wife and I left for our annual 6 month sojourn to Thailand on October 1st. For the previous 6 months I had been cooking BBQ at least 4 nights a week on a RecTec Maverick, a PBC or a PK360. So, after a week and a half of not cooking, severe BBQ withdrawals set in and I started searching the internet for places to buy a BBQ near where we live. I found a store that sold Weber grills. Almost everything related to BBQ in Thailand comes from the U.S.. Consequently, almost everything related to BBQ costs double or more because of shipping, taxes and customs duties. Given my addiction to BBQ, I just have to grin and bear it.

    I haven't cooked on a Weber Kettle since the late 70's and I was using it then, strictly as a grill. Temp control was a problem until I ran across Kettle Pitmaster's YouTube channel with his very precise advice as to how many briquettes to light for a given target temp. After that, I started enjoying the hell out of the Weber, but every time I'd go back to the BBQ store to buy briquettes, this very beautiful red Kamado Joe Classic II seemed to keep calling my name. I held out for about a month and then one day, when my wife went with me to buy briquettes, I showed her the KJ. To my surprise, she said, "Buy it." It was delivered the next day and the delivery guys unexpectedly assembled it for us out on the covered lanai of our condo.

    Prior to buying the KJ, I had done a lot homework watching John Setzler's Kamado Joe YouTube channel. It's a great resource. Anyway, with what I learned there, I had no trouble sneaking up on and nailing down target temps. Once the vents are set correctly, I haven't seen any more than a very occasional +-10° from the desired temp, and that was on a 5 hour cook with several lid openings for spritzing. The 3 level Divide & Conquer system of split grills and heat deflectors makes grilling or 2-zone cooking or all out smoking, very easy to set up.

    Two bags of Kamado Joe lump that I ordered from Bangkok arrived today, exorbitantly priced, of course. The good news is that I may not need to order any more because my brother-in-law went to a local outdoor market and got me 4 plastic bags of local-made lump charcoal which is very inexpensive, and it seems to work great. No smoke, low ash production and longevity to last for 2 or 3 more cooks.

    Now, if we could only find some prime brisket or heavily marbled ribs or pork butt, I'd be in heaven. In 13 years, I have yet to find a decent cut of Thai beef and even their best looking ribs have very little meat on them. There is no marbling whatsoever and I don't believe they age their meat, at least for the local markets. My wife found a very good grass-fed Australian ribeye at a market that caters to foreigners, so at least it's obtainable, albeit expensive, and pork steaks, pork belly, and local chicken are quite good and readily available.

    Two of my wife's sisters come over every day and cook Thai food for lunch for us. It's almost always delicious. I'm trying to learn some of their seasoning recipes and it's been a hoot. I don't speak Thai and they don't speak English so my wife is the intermediary. They don't measure anything, so every time they pick something up to put in the mix, I make them put it in a measuring cup or spoon first, and then I write it down. We all have a lot of fun. My goal is to adapt their recipes to use on common BBQ items to see how well they work, because the flavors are really good on stir-fried and deep-fried stuff. If anything turns out especially good, I'll post it to the recipe section of the forum.

  • Ahumadora
    Club Member
    • Oct 2015
    • 1650
    • Pilar Buenos Aires, Argentina

    Great write up. Yes when living in foreign countries you need to adapt and overcome.


    • holehogg
      holehogg commented
      Editing a comment
      + 1

    • AZ Fogey
      AZ Fogey commented
      Editing a comment
      Ahumadora if only we could get Argentine beef in Thailand.
  • Old Glory
    Club Member
    • Feb 2018
    • 630
    • Northshore MA

    That's really cool! How do they like your American style of cooking and BBQ?


    • AZ Fogey
      AZ Fogey commented
      Editing a comment
      My wife actually likes it a lot of the time. She also loves hamburgers and french fries, pizza, and good Mexican food. My Thai in-laws, however, probably find it boring, although they're much too polite to say so. I think that any dish without 10 or 12 red Thai chilies and a dollop of fermented fish sauce doesn't even wake up their taste buds. LOL.
  • Greygoose
    Club Member
    • May 2019
    • 334
    • South Shore,MA

    Sounds like a real fun 6 months.
    I have heard good things about the binchotan charcoal that is made over there.
    extruded charcoal logs that burn long and clean ,,,,,once you get them going.
    Enjoy !
    Last edited by Greygoose; November 15th, 2019, 08:13 AM.


    • AZ Fogey
      AZ Fogey commented
      Editing a comment
      Thanks for the tip. I'll see if I can find some. When I google "hardwood charcoal" over here, a lot of alibaba.com Chinese vendors pop up, but their minimum order is usually over a ton.
  • scottranda
    Charter Member
    • May 2015
    • 1530
    • Charlotte, NC

    Can you find this Thai charcoal over there?

    Pok Pok Thaan Thai Style Charcoal Logs, 5 lb https://www.amazon.com/dp/B00R8HILG8...mazingribs--20

    Of course, I don’t know if it’s truly Thai, but it’s in their name!


    • scottranda
      scottranda commented
      Editing a comment
      Must be AUTHENTIC 🤣

    • Greygoose
      Greygoose commented
      Editing a comment
      It says in the description that it's made in Thailand

    • AZ Fogey
      AZ Fogey commented
      Editing a comment
      What I have found is mangrove wood briquettes. The shape is a lot like the pictures of coconut briquettes that I've seen for sale in the U.S, about 3" long, hexagonal shape, with a hole drilled thought the briquette lengthwise. They are very clean burning, but on a Kamado Joe, I don't think I can get any more than two cooks out of them. The down side is that they produce a lot of ash. The up side is that they're really, really cheap.
  • HawkerXP
    Club Member
    • Jul 2016
    • 4166
    • Northern Virginia
    • 3 Weber kettles, and a PBC
      Dot w two probes
      Slo n Sear
      Cold beer

    I used to go to Thailand a couple times a year in my old job. I really liked it there and the food! Send some pics of your layout and lunches!!


    • Donw
      Club Member
      • Jul 2017
      • 2122

      Sounds like you are enjoying yourselves and that is what matters. I would appreciate reading more of your efforts combining our classic BBQ with Thai, and the resulting recipes.


      • RonB
        Club Member
        • Apr 2016
        • 11045
        • Near Richmond VA
        • Weber Performer Deluxe
          Pizza insert
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          lots of probes.

        I would think it would be easy to get fresh fish there. That may be a way to get your SILs attention. Also pork belly burnt ends would probably be new to them, and you could throw in some chilis to part just for them.


        • AZ Fogey
          AZ Fogey commented
          Editing a comment
          RonB Unfortunately Thai waters are pretty much fished out, kind of like the waters around Hawaii. Locals generally eat very small fish. I think the largest grouper I've seen here was maybe 5 lbs., if that. In previous years, we've been able to buy decent Scandinavian salmon, but this year, even though the salmon looks good, the meat is just mushy. Maybe years of farming salmon have finally come home to roost.
      • Troutman
        Club Member
        • Aug 2017
        • 6511
        • Republic of Texallence

          22" Weber Kettle - Red Premium Limited Edition
          6 Burner Weber Summit Gasser
          22" and 18" Weber WSM Smoker
          18” Jumbo Joe
          36" double door Lyfe Tyme offset stick burner (SOLD !)
          Pitts & Spitts Pellet Pro 2436
          Classic Thermopen
          Thermoworks SMOKE
          Fireboard Pro with Pit Viper fan
          Grill Grates
          SNS for the 22" Weber kettle
          A-MAZE-N Smoker 12" Tube & Tray
          Weber stainless veggie basket
          Weber stainless fish basket
          Weber stainless rib rack
          Phat Mat cooking mats
          Barbestar BBQ Cooking Gloves
          For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
          For Chicken & other fowl = competition blend, cherry/oak/hickory
          For Turkey = 100% hickory or competition blend
          For Pork Shoulder = mesquite, oak or hickory
          For Pork Chops or Ribs = 100% applewood
          SOUS VIDE
          Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
          Generic Calphalon non-stick cookware set of pots and pans
          12" & 14" All-Clad Stainless skillets
          Cast Iron 12" skillet by Victoria
          La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
          La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
          Old Revere Wear Copper & Stainless Pots (handed down)

          JA Henckels 15 piece Stainless Knife Set
          Victorinox 12" Fibrox Pro Slicing Knive
          Victorinox 6" Curved Boning Knife
          Set of Dalstrong Japanese Steak Knives

        Been to Bangkok a couple of years ago but only spent a few days there until traveling to Phuket, our destination. Absolutely gorgeous part of the world but being the world's #1 tourist destination it's gotten so crowded and quite expensive compared to Viet Nam or even the Philippines.

        Anyway, the wife is Filipina and we travel to her province when we can. Everyone in that part of the world do the roasted pig known as Lichon. They use anything available from mango or even bamboo, for their fuel. Problem is they don't bag it up and sell it like they do here, rather cut it themselves. If you can find a source for a local charcoal maker, like in the Philippines, you might be able to get some cheap fuel.

        As to cooking appliances, yea you're pretty much looking at taking a hit. Regardless, enjoy Thailand, it's a great place !!


        • Huskee
          Pit Boss/Manager
          • May 2014
          • 13901
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Dyna-Glo XL Premium dual chamber charcoal grill
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)

            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
            • (1) Smoke by ThermoWorks
            • (1) Signals by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • Morpilot 6-probe wireless
            • ThermoWorks Infrared IRK2
            • ThermoWorks fridge & freezer therms as well

            • Instant Pot 6qt
            • Anova Bluetooth SV
            • Kitchen Aide mixer & meat grinder attachment
            • Kindling Cracker King (XL)
            • BBQ Dragon
            • Weber full & half chimneys, Char-Broil Half Time chimney
            • Weber grill topper
            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter

            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          Awesome story! Enjoyed reading it, thank you.


          • AZ Fogey
            Club Member
            • May 2019
            • 57
            • Surprise, AZ
            • Mike O'
              RecTec Stampede w/ Grill Grates
              Makers Mark on ice with a dribble of water.

            HawkerXP Here's my layout. Lunches to come soon. Click image for larger version

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            • Nate
              Nate commented
              Editing a comment

            • HawkerXP
              HawkerXP commented
              Editing a comment
              Yowzer! Very nice! Thanks!!
          • FireMan
            Charter Member
            • Jul 2015
            • 6707
            • Bottom of Winnebago

            Great story, great lay out, great view! Can’t wait to see what you come up with from the cook masters & their spice mixes. Sounds like a real lunch blast. 👍🕶


            • fzxdoc
              Founding Member
              • Jul 2014
              • 4295
              • My toys:
                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                Pit Barrel Cooker (which rocks)
                Weber Summit S650 Gas Grill
                Weber Kettle Premium 22"
                Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                Camp Chef Somerset IV 4-burner outdoor gas range

                Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                Adrenaline BBQ Company's SS Rack for DnG
                Grill Grate for SnS
                Grill Grates: five 17.375 sections with GrateGriddle for Summit S650 gasser (they sit on top of existing Weber SS grates)
                2 Grill Grate Griddles
                Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser

                Fireboard Extreme BBQ Thermometer Package
                Fireboard Competition Probes 1" (two) and two more Ambient Probes
                Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                Thermoworks Thermapen MK5 (pink)
                Thermoworks Thermapen MK4 (pink too)
                Thermoworks Temp Test 2 Smart Thermometer
                Thermoworks Extra Big and Loud Timer
                Thermoworks Timestick Trio
                Maverick ET 73 a little workhorse with limited range
                Maverick ET 733
                Maverick (Ivation) ET 732
                Grill Pinz
                Vortex (two of them)

                Two Joule Sous Vide devices
                VacMaster Pro 350 Vacuum Sealer
                Instant Pot 6 Quart Electric Pressure Cooker
                Charcoal Companion TurboQue
                A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                BBQ Dragon and Dragon Chimney

                Shun Classic 8" Chef's Knife
                Shun Classic 6" Chef's Knife
                Shun Classic Gokujo Boning and Fillet Knife
                Shun Classic 3 1/2 inch Paring Knife

              Thank you for the great writeup and for starting this topic, AZ Fogey . It sounds like your life is perfectly balanced, and that retired life suits you well. I had missed seeing your posts and wondered if all was going OK with you. Turns out all has been very well indeed, from your post.

              Congrats on the two new cookers. What fun to learn new stuff in a different country, adapting what's available. Keep us posted as you pursue the task of compiling a Thai cookbook for yourself. And keep the photos coming. Sure looks beautiful there.



              • Sandpaper
                Club Member
                • Jun 2019
                • 60
                • Pasadena, CA

                Just checking in on this thread. My wife is Thai and we spend a few weeks there every other year or so- mostly in Bangkok, Ayatthaya, and Muok Lek. The beef issue there is real, brother. My wife says that the only beef that makes it to market are dried up dairy cows. Not sure if that's true, but it sure tastes like it.

                I've not had the opportunity to cook out there - very lucky that I have in-laws tripping over themselves to put food on the table for us. I'm curious, though, if you've found any recipes, rubs, etc., that fuse Thai flavors with smoking.


                • TNPIGBBQ
                  Club Member
                  • Jul 2019
                  • 88
                  • Church of Charcoal


                  I just got back from a trip over there. Spent a week split between Bangkok, Ubon Ratchathani, and Amanat Charoen (small town farming country an hour north of Ubon).

                  it was for business, can’t wait to go back for a longer period and take my wife for vacation. I about choked when I read you paid for imported KJ charcoal, Thai charcoal is excellent. That’s actually what I was over there buying. PM me if you need some help sourcing good local stuff. I know some people in the industry.

                  glad you’re enjoying the KJ, I adore mine. You mentioned 3 tier divide and conquer, did you get the KJ III with the slo-roller insert? curious you hear opinions on that.

                  It’s been my experience that meat generally is crap outside US, Argentina, Australia etc. Thailand was no different, the duck I had was good though.

                  I did have a question for you though, do you trouble ordering street food? Everything seemed to be build it yourself cook to order and knowing zero Thai, I couldn’t communicate to get what I wanted at all.


                  • AZ Fogey
                    AZ Fogey commented
                    Editing a comment
                    The KJ III hasn't made it to Thailand yet, I've got the Classic II. Your comment on Thai street food made me laugh, and then it made me think. I haven't eaten street food for a long time, and when I did, I had my soon-to-be Thai wife choosing for us. It's very daunting figuring out what to order, and it's liable to be way more spicy than most non-Thais can tolerate. Fortunately it's very cheap so you can afford to waste some meals. Two words are life savers: "my pet", meaning not spicy.



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