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