Pepsnick

Just popped down to lidl on the Bath Road in Reading around an hour ago, they had 10ish left so I imagine most will still be there tomorrow morning if anyone lives near and is after one. I picked one up and have built it - all good apart from loads of tiny surface cracks in the glaze. I imagine its still fine to use as the inside all looks ok. Has anyone else had the same issue with cracked glaze on these lidl kamados? Can't really complain for £100 though!

Evening all, New to the forum - been toying with the idea of cooking some ribs on the Weber 57cm for some time now, after constantly watching videos on youtube. Have never really done anything more than chicken, sausages, burgers etc so it was good fun! Ribs - Baby back ribs with Cholula hot sauce binder Rub used - Smokey Carter Pitmaster BBQ rub Glaze - BBQ sauce, Cholula hot sauce, cider vinegar, brown sugar, cider (only because I was drinking some at the time!), BBQ rub, honey, salt / pepper, splash of water. Reduced down to 1/4 original volume Method - snake Wood - cherry Temp - 125 - 150 degrees Celsius (struggled slightly with temp control, had to adjust vents every ~20-30 mins) Cook times: Unwrapped: 2 hr 30 mins, spritzed every hour with 50/50 cider vinegar / water Wrapped in foil (2 layers) with brown sugar & cider vinegar: 1 hr 30 mins Unwrapped (glazed): 30 mins These were absolutely delicious. However, there are so many methods out there with different timings etc, would be great to know what everyone else does for ribs on their Weber kettles, as well as any tips etc for future cooks! Cheers, Nick