Monkeybumcheeks

Hi Goldie, maybe drill it and use some of this as a temporary fix? Everbuild KOS Fire Cement, Buff, 500 g https://www.amazon.co.uk/dp/B00NVLQ2FW/ref=cm_sw_r_apan_glt_fabc_A8KGW841MXJBXPDF50PZ

Hi Goldie, I hear you! Regarding the top vent...I wait until its heated up a bit then the vent opens easier and I can give it a good wipe down. I did wonder if I could remove it and run it through the dishwasher though? 🤔

Just cracked a bag open 🥳

https://www.diy.com/departments/restaurant-smokeless-coal-12kg/5060098640071_BQ.prd Just ordered myself 120kg for £75.00...proper bargain 😉

Just had a look at one of those and although I have read good things about them I don't think I can justify spending almost £150 on one! Hopefully prices will start to drop as more people purchase Kamados! Will keep an eye on your posts to see how it works out for you 👍🏻

So....as a starter for 10..... Aldi Kamado compatible parts. Aldi Kamado cooking times. A.K cooking temps. A.K cooking hints and tips. Your A.K cooking triumphs. Your A.K cooking failures! Or should they just be generic Kamado/green egg/Primo etc etc?

Agreed, although it's difficult to categorise everything! As I've gone so horrendously off track and deviated far from the beaten track, I'm probably not the best person to make any suggestions though......soz 😆 It's probably just me being a dick or lazy and not using the search facility properly 🙃 Cheers.

Cheers, I bow to your superior knowledge and will check your recommendations out 👍🏻

Good luck mate, what sort of rub are you going for and what wood to smoke with? Patience is a virtue, so if you've got the time I'm sure they'll turn out well👍🏻

Hi Wolfy, thanks! They were pretty tender, not falling off the bone, but the texture was good. I managed to keep the dome temp between 240 and 265f throughout. The other probe was showing as 170f when I'd finished cooking them, but I wasn't too concerned with that reading due to others telling me to use the meat temperature as a guide and not to obsess over it. Very pleased with the result, its the best thing I've cooked on the Kamado so far 😋

Cheers monkey 🐒 👍🏻

Ok, so tonight's effort in pictures...... Well pleased with the results although could have gone another hour or so I think. Still too impatient! Chucked some chili powder and garlic granules on top of the salt and pepper, tasted proper nice 😋 I apologise in advance if the pictures are mahoosive, I don't know how to resize them on here 🤯

Not wishing to defend him, but its more the recipes I bought it for....when I want bbq/smoking info etc I come on here and ask. He's a good chef without question, he's made a tidy living from it.

Cheers wolfy, I've wrapped my deflector in foil and am happy with that for now, I will put a tray on top of it though to prevent a flare up. Will slather some hot sauce on the meat then cover in salt and pepper and see how that turns out. Wish me luck!

Hi again helpful people! I will attempt some short ribs tomorrow, so will try to maintain around 260f for around 6/7 hours as that seems to be the general consensus. As the temperature is low, do I still require the heat deflector and should I use a drip tray (without water)? Any help would be greatly appreciated. Cheers!

Currently £11.00 @ Amazon for the hardback or £10.45 for the Kindle version. I watched his program earlier and I'm fairly confident he's do e his research so 11 quid well spent I reckon. https://www.amazon.co.uk/Tom-Kerridges-Outdoor-Cooking-ultimate/dp/1526641429

Well, don't do what I did! The wings were great, but the lamb was not so great (but still eatable). I went too hot at the start and struggled to get the temperature down, then I was worried I'd put the fire out, so I yoyo'd my way through the cook. Lessons learned....1: Low means LOW! Stop being an impatient gorilla! 2: Stop looking at your meat 🍖 🤣 3: Cook more wings....coz you're good at them ! With regards to the drip tray....not sure to be honest....I put around 500ml of water in mine and topped up and there wasn't much in there at the end, so please let me know what happens with your effort 👍🏻 Cheers.

Soooo, I made a simple rub of salt pepper, garlic, oregano and rosemary....set the temp too high and so after 7 hours I thought it would be destroyed if I left it any longer......I was wrong! On the plus side, I put some wings in to keep the lamb company for a couple of hours and once the lamb was removed, I cranked the heat up and they were lush 👌🏻😀

Yeah, 15 as you get a discount thru their website.....did I mention I was a tight b@st........😁 This batch is the best Ive had from CPL....waterproof bags and huge chunks 👍🏻

Hi there, was thinking of keeping it simple....salt, pepper and some oregano, but some garlic for sure! Just got 15 bags of CPL delivered and I'm impressed with the size of the chunks...better prices than BigK and Globaltic etc 👍🏻 Am new to this so keeping an eye on everything !

Hi there, I have a shoulder ready to go this weekend, do you have a preferred rub or any tips you could give me please? 😊