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Showing content with the highest reputation since 04/17/2021 in all areas

  1. Finally finished bbq shack refreshments all in place
    7 points
  2. after almost 3 years of trying to join the queue of owners, order placed this morning.
    5 points
  3. Howdy!! I am original from central Texas and moved to the UK in 2006. I also lived in Glasgow from 1997-98. We became dual UK / US citizens in 2012. I am in the Haslemere area southwest of London. I was really missing my central Texas BBQ (do make a road trip at some point for some awesome BBQ) so had to start doing my own. Like most folks in central Texas, I have tried all the best purveyors and pits in the area and used to enjoy traveling around with friends and family to try different offerings. I have two larger Weber Smoky Mountains that I have totally "pimped out". I cook for
    4 points
  4. No worries! Just joined the forum yesterday so I could get advice specific to these smaller kamados. I loaded the bowl about 3/4 full with about half and half charcoal briquettes and lump wood charcoal. Put one lighter cube in and sprinkled some lighter cube broken bits at the edges. I lit it and left the lid open until the cube was gone and I saw a few coals with red embers (10 mins max, I'd say). I have a little homemade heat deflector that raises the grilling surface 4-5". I'll put up a pic of this later - it was really cheap to make and seems to work well. I put the shoulder str
    4 points
  5. Made pizzas on the Kamado today and wow! I'm so impressed with how they turned out (odd shapes aside 😀)
    4 points
  6. The more the merrier, please do, the site is less than 1 mile off Juction 9 off the M42 so nice & central & easy to find
    3 points
  7. For those thinking of coming and can't camp, Travelodge in Tamworth Town Centre (5 miles from campsite) are available for 1 night £21.24 for the Fri or £32.99 Sat for either 1 or 2 people or 2 nights for £59
    3 points
  8. I've spoken to the campsite and we have a green light....so come on lets have some members join in for what should be a great weekend. Ice.
    3 points
  9. Same, I feel I still need to dial in my ProQ before I risk £50 on a brisket, so I’m sticking with ribs and shoulder for now.
    3 points
  10. My first attempt at this today. For a while I have been curious about if it is tasty or nasty, so I finally gave it a go it came out delicious! far beyond what I expected. only improvement for next time is a little longer, the topping right in the middle was not quite completely set, but thats an easy problem to sort. The subtle smokiness just seems to complement the sweetness really well
    3 points
  11. Due to our fine Scottish weather, I'm considering building an outdoor kitchen with wheels so that I can move my Lidl Mini Kamado and other grilling accoutrements to follow the sun (or dodge the rain, at least). Curious to see what others have built. I'm not sure what all I'd like to include, so far: Hole cut out or stand for kamado? Bottle opener? Flat space for prep (maybe sink in a cutting board)? A small sink to connect to the garden hose - although I'm not sure I'd have much use for this it could look good! Cool box, or small fridge for beer?
    3 points
  12. Hi I am the organiser of Smoke & Fire Festival the Uk's largest BBQ and Outdoor Cooking Festival. We had planned to hold four festivals across the Uk this year but these are still truly challenging times and we had take the decision to postpone three and concentrate on our festival in Colchester Essex. Which I'm please to say is looking good, and this year will be hosting the UK Open BBQ Championships with over 25 teams entries which include professional and Backyard BBQ enthusiasts so we might see some of you there. Anyway just wanted to say 'Hi' Best regards Smoke and Fi
    3 points
  13. I never got around to uploading and reviewing the offer from Costco last year. It arrived via their 'White Glove' courier service that utilises a courier that deals with delicate goods. Was very happy when I realised it was a better 'spec' than that advertised, as it had the magnetic front catch which was a bonus and the HD triple sprung hinge box! The hinge box at the rear is super 'HD' and holds the heavy lid at any position I put it at which is really pleasing. I did a couple of mods. I did the felt mod around the vent which was fairly loose out of the box and thi
    3 points
  14. Another day another cook 😀
    3 points
  15. been doing bbq for years, but never tried smoking before...well, before today when my double flower-pot+bbq beach bucket "almost" kamado produced some pulled pork after 5 hours. I managed to place an order for the aldi variant this a.m. so hoping it gets here in one piece and then can start my journey to smoking.
    2 points
  16. Rainy weather not good for using wsm,but grill on weber kettle I can always
    2 points
  17. I had taken some pics of my cooks with the Karu and thought I should share my first one since I use Lump/Wood to fuel it. I do have some video footage that I might upload to YT and link. Temp after 20 mins. Rolling Fire Finished first Pizza. Bottom shot. Crust shots.
    2 points
  18. @Craig Price Kamado Joe classic 2 is £1,199 right now on amazon. Can even do 12 monthly payments of 99.95, that's interest free.
    2 points
  19. We're not out the woods just yet, this Indian variant is getting a foot hold in lots of areas. News headlines say it could all be delayed, there's no way of knowing what's going to happen...we have to take it day by day. Ice.
    2 points
  20. That is certainly acceptable! If you ask @Mick, be brings the biggest Dog you have ever seen to our Tailgates!
    2 points
  21. I am going to try and make it but we have a caravan and two black labs, is that acceptable?
    2 points
  22. Am I ok to post/ advertise in my Facebook group to see if anyone isms interested?
    2 points
  23. 🤣🤣 brilliant. i get that
    2 points
  24. Be cautious if that's Teflon coated. Teflon decomposes to some very nasty compounds if over-heated (above 250C)
    2 points
  25. Thought I'd share yesterday's success story. Managed to squeeze a brisket just shy of 2kg into the lidl mini. Rubbed generously in 50/50 mix of fine ground black pepper and some Cornish sea salt from Tesco (large crystals). Got mini going at about 9:00 A.M. 225f (~110c), using 100% Big K lumpwood. Made sure to top up water in my bowl/heat deflector all day. Smoked about 6 ish hours with no need to wrap. Pulled at 196f (91c) then rested in foil/towels/cooler for an hour or so and had good results. Plenty of peppery bark, a nice pink smoke ring, and still tender and juicy inside. Tas
    2 points
  26. Very active topic! as one of my posts was quoted above regarding a similar choice, I'll just say that i went for the KJ 2 and have loved every minute using it. I agree with the sentiment that there's no bad choices, and it's a shame the price of the kj2 has never really come down apart from limited time sales. But i can count on one hand the number of times I've read someone say a bad thing about the kj2. It's class.
    2 points
  27. @AdamGand @The Chairmaker really do appreciate both of your inputs and you both lend to be extremely knowledgable in the game. Have taken both your points on board and I agree that the bundle deal on the KJ1 seems to paper over the cracks, so my original choice of Mono pro 2 is looking more favourable to me. I can see that the Mono 2 and KJ2 are nothing other than brand selective and I can see both sides of the story completely, however for me the Mono seems to be wining the race. It’s almost like asking you two fellas, BMW or Mercedes. I would entertain both but.....a decision
    2 points
  28. OK guys, are we going with this? Got three people who want to attend. @Ryan Runs YouTube Channel, and The BBQ Talks Show @Smokingqs Runs YouTube Channel, and The BBQ Talks Show @Bbq life uk Runs YouTube Channel.
    2 points
  29. Thought I'd upload a wee cook I did a couple of weeks ago. I got the 400g Flat Iron steaks from a local butchers Collins delivered with some fantastic sausages. recommended by @garybwn Steak ready to go. Reverse sear with some Beech wood in foil. Kamado running at roughly 150c~ with deflector plate in. Decided no seasoning as planned to add after sear. 17:28 - Steak on. 17:43 - Steak was roughly 30c-35c so decided to flip. 17:53 - Steaks are reading 55c~ 17:55 - Steaks resting inside. Removed the deflector plate and gave coal a stir so that mor
    2 points
  30. I am in the process of just designing my kamado table/countertop. Mine is going to have the kamado sit inside the left side of the table (similar to all the tables you see on the web) and have some worktop space to the right. A big cupboard with door on the right side (with adjustable shelf) and a small cupboard with door on the left/under the kamado. Bottom half of the kamado will be covered with a louvered lift off panel for easy access. I am currently in the process of changing/playing with the sizes to keep cost down as much as possible...easier said than done though because I wi
    2 points
  31. Thanks! With no Lidl ones around me and most on eBay for £150+, I've actually opted for the Kamado Jr. I ended up getting it for £310. By the time I factor in the heat deflector plate and tongs etc, I was looking closer to £200 for the Lidl one and a risk that it would be damaged in transit via an eBay courier. Also figured if I decided to get a smoker instead, the Joe Jr will definitely hold its value Still nervous I've made the wrong decision but we'll see!
    2 points
  32. I eventually managed to get myself a small Pro Q Ranger a couple of months back, and I've done a few cooks on it now. It's pretty perfect for a midweek barbecue for the family as it's nice and small, and doesn't require a massive amount of coals to cook for 6 or so hours. I've learnt that it doesn't hold enough coals to cook for much longer than 6 hours and keep a consistent temperature. Having done a couple of chickens and some ribs previously, I fancied doing something a bit different, and so I picked up some beef cheeks from the butchers at the weekend. It was a pretty simple co
    2 points
  33. Total newbie to this. Always enjoy slow cooking in oven and slow cooker. Bought Lidl mini Kamado this morning and the research begins. Apologies up front for any silly questions but I’ll ask anyway 👍
    2 points
  34. this time, Inkbird BBQ fan smoker controller discount will be end at today 23:59 BST, don't miss it. https://www.amazon.co.uk/dp/B08PFF7V1B BTW, Inkbird IBT-4XS bluetooth bbq thermometer with four probes offer flash sale now, check here: https://www.amazon.co.uk/Inkbird-Bluetooth-Wireless-Thermometer-Magnetic/dp/B076QBJVWX And IHT-1P instant read thermometer also have a discount now, click following link if you have interest. 😄 https://www.amazon.co.uk/dp/B083PZ81TK
    2 points
  35. I am going to try the Green Olive Briquettes and will report back. Wonder what the issue is in getting the Heat Bids in the UK. Maybe C19 releated? No clue but sad... My technique is to use the briquettes, a bit of lump and wood chunks. I hate to have to start again but may have to switch to lump but will see how the Green Olive ones are. Thanks!!
    2 points
  36. Well there you go...no problems..😎. Ice.
    2 points
  37. I wouldn't worry about tiny cracks in the glaze. Look at most kamados once they've been through a heat cycle or two and they'll all look like that. It's called "crazing". Onlt be worried if the actual ceramic has a proper crack in it. https://eggheadforum.com/discussion/1138015/cracks-in-glaze-on-top https://www.kamadoguru.com/topic/5519-fine-cracking-in-glaze/
    2 points
  38. That is a top tip from others re the chimney. You deffo don't want to dump a chimney load of ready charcoals into the clay or even a basket. Clay and ceramic like gradual temp changes. However I am very partial to doing a seared steak on the chimney alone with a cast iron grid on top. Amazing. So keep that chimney and use it as a cooking option!
    2 points
  39. 3 brilliant points by Chrisah1 here!🍻 To add to the 1st point: Over a few cooks, I gradually fill an empty charcoal bag with the huge pieces to save them for pizza cooks. 2nd point: These reasons for getting a basket are generally overlooked...but are actually the best reasons to have one. The main reason alot of people get one is for easier cleanup for the next cook but thats just the cherry on the top👍 3rd point: I sometimes use the lower grate on top of my wok stand as a surface for regular pans...basically turns it into a hob lol😋
    2 points
  40. When using someone's kamado (as I don't have my own yet) and for smoking in general i find large bits at the bottom of the charcoal is good for long cook. If I want a shorter period with more intense flavour smaller chips on top. Let the kamado get close to your desired temperature within 10-15-20-25 degrees (as you prefer) and then start closing vents so it continues to rise slowly. If you have a pit thermometer, that will help you watch the trajectory and rate of increase. Small adjustments are best until you see it is quite a flat curve. Taking a slow approach to heating up means that
    2 points
  41. Sounds well on track to me! I always fill the basket with charcoal since none is wasted after snuffing out(eliminating the need to top up, which if not done properly can cause the ash to fall to the grid and block airflow), but that is just my preference and not a "No, do it like this!" comment lol. The other thing I do is once the temp has stabilised I leave it to heat soak for roughly 40 mins before putting the food in, for some reason...(black magic😲😎??) it holds the temp throughout the whole cook and its very rare i need to touch the vents at all. It seems like a waste to begin w
    2 points
  42. I’m just replacing my Mk3 after finding it in the dishwasher... Mr Nobody apparently... I have managed to get the pro version for £41.47 delivered. If you’re not fussed on the colour look under the ‘offers’ section and there’s some discounted models. I went for Marine blue. https://thermapen.co.uk/thermapen-offers I used code “locarbecue-20” for a further 20% off. Hope that’s helpful.
    2 points
  43. Not up to Portugese quality, but still super tasty. British Sardines, gutted and cleaned by myself, marinated for 45 minutes and grilled just over 5 minutes each side at 425F, served with some grilled olive oil bread.
    2 points
  44. I've also just watched this video which is good. I like this guy and watch a lot of his videos. https://www.youtube.com/watch?v=vxMUiA5UCQM
    2 points
  45. Cheers, already planning the first cook. Few negative people on a Facebook group saying not to get too carried away until it arrives and it is in one piece. Fingers crossed
    1 point
  46. Welcome to the forum! Hopefully the weather shifts from sunny weekdays/rainy weekends to rainy weekdays/sunny weekends at least, thats what we seem to be getting these last few weeks🤔
    1 point
  47. Not the missus, but the Big Joe ll beside her...
    1 point
  48. Pre ordered the pizza oven this morning 😃
    1 point
  49. If anybody looking for a Thermopro Dual Probe as of today April 21st, Amazon are doing the TP08 (300 feet) for £33.99 or the TP08C (500 feet) £42.49 if interested https://www.amazon.co.uk/ThermoPro-TP08C-Wireless-BBQ-Thermometer/dp/B0869F61QZ
    1 point
  50. I don’t disagree. And delicious! I posted in error, total multitasking error on my part. Early baby feed...fat thumbs...no coffee...couldn’t figure out how to delete...
    1 point


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