jockaneezer

Hi Kev, welcome aboard !

Yes that's it David, think theirs would cost a bit more than mine did though. I paid £100 for a new old stock ABB 3 phase motor and was given the VFD for free. I made the rollers from some ally I already had and bought steel offcuts from our local supplier, maybe had £45 in it for the thick wall box, the plates for the tables and the adjustable locking handles.

Hi Kenny, lang may your lum reek, with thin blue smoke !

Been gonna build an industrial style belt grinder, beloved on some of the knife making forums you find on youtube for some time now and eventually got it finished thanks to the lockdown ! It's primary use is just as a general workshop tool, it shifts metal faster than an angle or bench grinder, but I also wanted to use it for resharpening the knives on our Jensen Woodchipper, so I made it so it tilts horizontally and with the angle table, I can quickly grind a new edge on them. The finest grit belt i have at the moment is 320 grit,, too coarse for a kitchen knife, but good for reprofiling a skanky blade.

Never mind the aprons, there's a few of us could do with these, me included !

Really sorry for the late reply, I would cut it 20% thicker than you need. As for paint type, oil, latex or bitumin paints seem to be best for this.

Sorry to have missed this one, life (mechanical breakdown) got in the way. If it's any consolation, we had our own monsoon experience too !

It's always difficult getting a ring to dry evenly without splitting, try cutting it thicker than you need then paint the cut surfaces to stop the moisture migrating out too quickly and store it outside, but under cover for a year at least. Here's a bit of walnut we cut with the Lucas Mill last month, the client wanted a "live edged" chopping board from it, you can see a big slab of sweet chestnut in the background that they are gonna use for a rustic outside table. The other pic is a of a one and a half ton piece of oak with a great burr grain. Cherry is probably my favourite smoking wood, it imparts a lovely colour too..

When I brought the mini Kamado home the other week, Val said "Oh no, not another bloody bbq !" but she soon changed her tune when presented with a few spicy chicken wings. 😆

I imagine it would do quite well if you advertised it sufficiently. Too far South for me I'm afraid.

Thanks for that Ice, I got the last two 10kg boxes of BBQ Buddy lumpwood, it looks to be decent stuff, just gonna start a beef short rib roast in the kamada to try it out, I hope Val's not in too much of a hurry for her tea !

Don't get me started on "a Cup of" or a "stick of butter", I mean, who measures fluids by a bra size and dairy products by a dog's plaything ? 🤔 I slice my bacon in "thous" (roughly 40 to the mm), buy wood and steel "by the metre", but cut it up into feet and inches.

Something cheap cos I cocked up the first go with mine, and something fatty to get a good patina going on the inside ! I'm not a fan of chicken drumsticks (much prefer wings) but they're always a good place to start with a new bbq.

Welcome aboard Stringman, I bet you'll be good for a yarn ? 😃

What happened to the side order of falcon ? 😁

Some useful info here about the Kentucky.

I once accidentally backed into the bacon slicer at our local butcher's, they got a little behind with their orders ! 🤣

I love barbied lamb chops, marinated with a bit of oregano and lemon juice first, takes me right back to my first Greek island holiday !

Welcome aboard mate. Good advice from Ice, post some more info and we'll get you sorted.

Ok, got a handle on the temps with today's go. I just relit the coals that were left in the bottom, spog'd some chicken wings and set it off. I'm not keen on the likes of Frank's hotwing sauce, too vinegary and a bit too hot, so I sauced with some Bulls Eye chipotle sauce i got from Sainsbury's and the wings were delish. Starting to think I could do with a bigger grate now !

I use a wetstone and I cut an 8" diameter, 25mm wide piece of MDF with a smear of Solvol Autosol metal polish on it, which I spin slowly on my Myford lathe to hone the edge, but I must invest in a couple of better quality knives. I bought a Sabatier a few years back, but have since learned this is sometimes just a generic name and doesn't necessarily mean quality ?

First time I tried cornbread was at Woodhall Spa when Danny made some at our first cook off. I thought "only a crazy Texan would eat 'cake' with sausage" but it works really well. I like the touch of extra butter too !

Not using a drip tray at the moment, but will maybe make a dropped steel deflector plate for it when my plasma cutter arrives from Germany next week ! As for getting the temps low, I found it really slow to respond to the vents, but worked out that if the temp was a bit high, I just closed down the vent a bit more, then opened the kamado for 10 to 15 seconds and this let the excess heat spill out and things regulated a lot better then. I was using Big K lump wood charcoal and there was about half of it left after a 4 hour cook. I managed to get the temp up to 590°F with all the vents open to try and pyrolyse the spills. Main disaster was that I didn't have any bbq sauce to finish the pork with, so I used some plum and hoisin sauce in a foil tray and the bloody stuff turned to cinder toffee in no time. Managed to salvage a few bits off the top though, just all part of the learning curve with new equipment.

You're living the dream mate !

Just dropped into the forum this afternoon and saw this thread and had a run to our local Morrison's. No sign of any Kamados, so I bought the missus a bunch of flowers which meant I had to go through the tills and there, was the last lonely Kamado sitting all alone, it was meant to be ! Got some pork belly burnt ends on the go now to season it in. Struggling to get the temp down to 275°F though, seems to like sitting around 310° but I've nudged both vents almost shut, air vent is open "a gnat's ball hair" now and we'll see how that goes. The temperature gauge is within about +10° according to my Maverick, at the lower temps anyway. Pic is of 2 hours in, running about 310°F.