Cruiser52G

I forgot to say, I get my wood chunks and chips from Smokewood Shack. https://www.smokewoodshack.com/ They are very reasonably priced. They average £7.99 for a 1.5kg bag The Weber ones are the same price but you only get 0.7kg The whisky, apple and cherry are really nice

Hi Glentini I would go with everything vk2003 says regarding what to get. I have not got an inkbird, I've got a thermoworks smoke wireless barbecue thermometer. It comes with a grate and a meat probe. Also a thermoworks thermapen instant read thermometer. It's more expensive than some, but it is really accurate. I have bought some cheap ones in the past, but gave up with them as they took too long to read a temp. The charcoal basket is definitely worth getting. I also bought a Von Haus 20L ash vacuum last week as I it was a pain bending down and trying to scrape all the ash out of the vent. So far it is really good. It takes around 15-20 seconds to clean out the ash after a cook, and there is no ash floating in the air. Regards, Graham

Hi vk2003 Looks really nice Where did you get the brisket from Regards, Graham

Hi again. I did some breaded chicken thighs today. I pulled up the skin and added salt, pepper, garlic and onion powder. Then added a bit more to the outer skin. Left in the fridge for about an hour. Then mixed them in flour, then egg wash, then a mix of breadcrumbs and slightly salted tortilla chips. I had the temp on around 176°C, 350°F until the meat temp was 71°C, 160°F I then took them off and upped the heat until it reached around 287°C, 550°F I then put them back on for around 20 mins These were really tasty. Regards, Graham

Hi vk2003. I forgot to say. Your chicken looks great. This is my attempt last weekend. I roasted some potatoes with beef dripping as well. They were really tasty. The Asparagus didn't fare quite so well. I left it in too long and it went all mushy 🤦‍♂️ Regards, Graham

Hi Vk2003 Yes it was the "Large BGE and KJ Classic" I took out the fire grate, as I found I didn't need it with having the basket Regards, Graham

Hi Adam. I just left the vents as I had set them up for about an hour. I knew then it would keep to that temp. I've read that it takes much longer to lower the temp than it does to raise it. Hi Shosholoza. I left the deflector in for the final 20 mins. The high heat was enough to crisp it up. If i had took the deflector out, it would probably have burned the underneath too much. What I forgot to say is that it is best to put a foil roasting tray on the deflector or you will get the fat dripping everywhere. After I took the pork off to rest, I added a new tray which did not have any fat drippings. The ones I used were not quite big enough. I got a 3 pack yesterday from B&M for £1.99 The size is approx 361 x 269 x 73mm. This fits perfectly I will probably line them with silver foil so I can reuse them. Regards, Graham

Hi again. Cooked a pork loin last weekend, my first cook on a Kamado. I added salt to the top, salt and pepper to the bottom. It took around 5 hours in total. I had the top daisy wheel open about a eighth, and the bottom vent only a half of the dots It kept a steady 120°C / 250°F When the meat reached 76°C / 170°F, I took it off to rest. I then opened the top and bottom vents fully. After around 30 mins I put the pork back on. The temp had reached around 287°C / 550°F After about 20-25 the crackling was crispy. It turned out better than I had expected, and it tasted great as well. Regards, Graham

Hi Alan. It is this years model. I bought it last week Regards, Graham

Hi all. I purchased one a few days ago and was struggling to find sizes for things to fit. I've taken a few pics to help anyone looking to get one The basket fits perfectly https://www.amazon.co.uk/Onlyfire-Stainless-Charcoal-Basket-Classic/dp/B07G3X9DV2/ref=asc_df_B07G3X9DV2/?tag=googshopuk-21&linkCode=df0&hvadid=346944939518&hvpos=&hvnetw=g&hvrand=9564588493982975984&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1007184&hvtargid=pla-587766812826&psc=1 Regards, Graham

Thanks Adam, will do

Hi all. Just purchased an Aldi Kamado. Not done a cook yet, but have done an initial burn. I've had Weber kettles for a few years, but wanted to try something different. Hope to learn a lot from all you seasoned Kamado owners. Regards, Graham