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Dan_Mol

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Posts posted by Dan_Mol

  1. 36 minutes ago, Allan said:

    1, DO NOT even try and assemble the kamado by yourself, yes i know the instructions state its a minimum 2 man lift but i thought i knew better and after rupturing my bicep tendon lifting the kamado into the frame, i am now facing an operation to re attach the tendon in the coming week or so.... be warned, its bloody heavy :)

    Ouch, that sounds sore!

    I did mine myself, I ended up taking out what I could from inside and took the lid off at the hinge to make it more manageable. Was still blooming heavy at that so lifting the whole thing not shocked! Here's to a quick recovery and many good cooks on the Kamado.

  2. 5 minutes ago, wolfylee said:

    That does sound good!  What temp did you do it, was it direct or indirect - in fact can I have exact instructions, including marinades so that I can try it 👍😀

    150c indirect heat! For about 3hrs, got internal chicken temp into low 80’s I put chilli, lime, garlic and tiny bit of chicken stock in a foil drip tray too.

  3. Just done a spatchcock chicken today, covered in red chilli, garlic and lime. 
     

    Possibly best thing ever cooked on a BBQ. Think having the inkbird thermometer helped! Put couple jacket potatoes on grill too whilst slow cooking/smoking the chicken!

    Was able to keep temperature steady today, unlike first attempt with the pork, couldn’t keep it high enough. Don’t think used enough charcoal.

  4. Got a Pork shoulder going on mine currently, temp gauge on Aldi isn’t the best but temp sensor doesn’t arrive until tomorrow from Amazon.

    Smells good, hopefully ready and pulled for football tonight!

    Actually took some lighting and getting up to temperature. Using Big K charcoal and natural firelighters! Might try again tomorrow/next week and get temps higher for BBQ.

    Neighbours think I’m weird, been out to check temps a million times today!

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