Ripple

Looks great, that must be a big family!

As Ice has said, @75C all pathogens are killed after 2 minutes, given the internal temperature and the time it has been above 75C I would have no concerns about eating the pork, if you need a test tester drop it round to me and, in a selfless act, I will test it for you.

Mine arrived on Sunday and I have to agree, the quality surprised me at this price, as you say, the powder coating is good quality and all parts seem to be built to do the job, not to save money. Only issues I had were some burrs in the legs, which would have shaved off the powder coating of the cross connectors when assembled so I dressed with a file and sprayed with clear epoxy, and one of the screws was unusable. Oh and the spanner is rubbish although the 19mm end was useful for holding the caster whilst tightening the nut. Overall I am really impressed, best get cooking now to see if it lives up to expectations.

Hi Rob1969, I already had a Razzo bullet smoker and was looking at cheap kettles a couple of months ago and looked at a few but the quality was really poor, especially when compared to the Razzo, and I just couldn't bring myself to part with money for them so ended up buying a Weber Master-Touch. Maybe look for a second hand cheap kettle on Gumtree or similar and try it, near me (southampton, there is a free barrel bbq and a Jamie Oliver Kettle for £20, both on Gumtree. Martin

Meatheads's Memphis rub recipe (Amazingribs.com) is a good base, I use that as the starting point for most of my rubs but I tend to 1/2 the sugar, for chicken his herb rub recipe is good. My wife, trying to be helpful, bought some Nando rubs but they were far too salty when used as recommended on wings. I dry brine everything, it makes the world of difference and that is a good reason not to buy rubs because they mostly have salt in and make it hard to control the salt. I use 1/2 teaspoon of Kosher salt per lb of meat or half that if it is boney like ribs or wings. Do not use standard table salt. Big pieces, like a rack of ribs, spatchcock chicken or pork shoulder I brine for 24 hours, wings and drumsticks I do for 2 or 3 hours, I believe it makes a huge difference. Have a look at Amazingribs for the science.

Set the alarm for 05:30 to get the smoker going for a party this afternoon, a bit of a struggle as we had a tipple or two last night. Pork shoulder on and up to temperature by 06:30 with some cherry and oak chunks. I only normally use restaurant charcoal but I got a load of cheap briquettes from Lidl so I have started using charcoal in the minion with a chimney of briquettes in the middle and it seems to be working well, the briquettes seem a bit smokey when lighting so not prepared to use them unlit. About 07:30 I checked my email and there was a message from Aldi that the Kamado was back in stock from 08:00 so joined the queue at number 440, not holding out much hope but at 08:00 is was able to order a Kamado, very pleased, but given the delivery woes of others my expectation of a successful outcome are low. So, off the computer and on with the ribs, all ticking along nicely now, the Razzo is so easy to control, I have not had to make a single modification yet can easy hold temperature with little interference. As a word of warning to new comers, I joined this to look at traditional hot and cold smoking, not really interested in bbq but since the beginning of March I have bought a Razzo bullet smoker, a Weber Master Touch kettle and now a Kamado, this site sucks you in!

I buy the frozen meaty ribs from Makro, £47 for 10kg but loads of meat and great cooked low and slow. I keep getting sent £25 off when you spend £100 vouchers so have enough charcoal, and meat in the freezer to last for months in this weather, haven’t had a bbq for ages

Just realised my 2nd Jab is on the Saturday so unfortunately can't make it

I am going to try and make it but we have a caravan and two black labs, is that acceptable?

Hi Mike, Great looking smoker. It looks to me like it is good for both hot and cold smoking. Mine is a wooden smoker I built that I use a pellet maze in to generate the smoke, perfect for cold smoking, you should be able to see the maze at the bottom of the attached photo. I have an adjustable air inlet vent, adjustable exhaust vent and a variable speed fan so that I can control the air flow. I would try an adjustable exhaust vent and then experiment, monitoring the smoker internal temperature. Martin

Hi, I read it wrong, I thought it meant assistance dogs only, thanks for the clarification. Martin

Saw this advertised and really wanted to go and camp for the weekend but I see dogs are not allowed ☹️

Just reread that recipe and they combine the salt with the rub, I apply the salt the day before, video of method

I agree with you on the sauce, I think the rub is enough although I do make a sauce as a side but rarely touch it myself. In my previous bbq life, when everything off the bbq was incinerated or raw then sauce was essential! I do spatchcock chicken at 325f based on this https://amazingribs.com/tested-recipes/chicken-recipes/grilled-citrus-herb-spatchcocked-chicken-recipe The rub he suggests is good but my wife does the chicken rubs now and I have no idea what she puts in them but definitely citrus and herbs.

Being new to all this I have been doing lots of experimenting tried and have found that the smoke production is unpredictable with the wood buried, I now prefer small blocks that I can put on top when I want the smoke, usually adding one every 30 minutes until I think I have had enough smoke.