glentini

I did some more ribs this weekend.

Bit of a mix. Some with American mustard as the bind, others using oil.

Thanks for the tip on the Asda griddle. I got mine yesterday.

Working today but have Friday and Monday off. Expecting good weather so the Kamado will be used all weekend.

I've been asked to make some ribs again. Also hoping to have my first bash at smash burgers.

On 5/3/2022 at 10:19 PM, wolfylee said:

Thats a perfect temp for New York style Pizza - I'd recommend this as the best recipe for that type of pizza.  

 

For same day dough, like 4 hours, this is the way to do it - the 'dough improver' really helps to develop gluten in such a short space of time - I also swap 10% of the flour for fine semolina(which I also use when I'm stretching my dough to stop it sticking - don't be afraid, be very liberal) 

I have spent years and years making all kinds of pizzas (and being a bit snobbish at times, 72 hour cold proving etc) but when all is said and done, the recipe shown in the video is almost as good as anything I've ever made but without the muss or fuss.  I've matured though and will admit that the video above is now the way I do it

Thanks for the tip.

Will be following this dough recipe this weekend. Planning on making the dough tonight and cooking tomorrow afternoon.

Does anyone have any recommendations for steel that I could use for smash burgers etc?

Weekend 3 of Kamado use. Feeling a bit braver now and decided to try some ribs.

Followed this video https://youtu.be/ygtNjGYez0U

I used American mustard as my bind and Costco pork rub. At the end of the cook I put on some Sweet Baby Ray's before sticking it back in for 30 minutes.

The results were outstanding and already been asked "when you doing them again".

The second weekend of use and its been a productive one.

Friday I did some chicken legs. Majority were done with a rub. As a tester I did a marinade for two of them. Soy sauce, garlic puree and some chilli flakes in a food bag.

Both sets were great but the marinade added something extra.

Today I did chicken wings. I scored the wings and then applied the rub. Whilst they were cooking I made a quick sauce on the hob. Frank's Hot Sauce, honey and butter. Added this 10 minutes before the end to allow a glaze to form. The wings were then thrown into a bowl with the remaining sauce.
These were incredible.

I then did another spatchcock chicken.

Getting used to controlling the temperatures now. Such a great way to cook. Wish I had got one sooner.

Looking forward to doing some ribs over the next few weeks.

On 4/28/2022 at 7:12 PM, nbr_uk said:

Cooked a spatchcock Jerk chicken - managed to keep the temp between 200 - 220 c without too much trouble. Turned out really well for a first attempt. Thanks again for the advice.

Had my first cook yesterday using the Aldi Kamado and did a spatchcock chicken too. This thread, YouTube links and the Inkbird were invaluable.

Set up the kamado, had vents fully open and came up to around 170c. Started to then get temperatures under control and kept to 200c to 220c like yourself.

Really enjoyed the process and the chicken was lovely.

Is there a recipe thread on here? Looking for suggestions on what next. Would love ribs but wonder if I should try something like a spatchcock again?

Anyone used the Asda pizza stone on this year's Aldi model?

Hi folks.

I've managed to bag one of these and delivery is scheduled for 26th April. New to smoking so it's going to be an education!

Been reading the thread from page one and have some questions. I do like VFM so wouldn't be looking for gold plated options. Any input would be genuinely appreciated.

Thermometer - Inkbird seems to be the brand of choice. Any model in particular?
Basket - Amazon g For Large BGE & KJ Classic
Still a good choice?
Divide and conquer - KamadoKings - no stock 
The model on Aplliances direct Here is seemingly not a good fit. Any other options?
Charcoal - big k restaurant grade is mentioned a lot. Good place to start?
Wood - jacqui1treetops eBay has been mentioned but I stumbled on https://www.love-logs.com/
What's the forum consensus?
Kits - I spotted a mention of Steel Smokin kits and had a look on their ebay store. I'll be doing pizzas occasionally so wouldn't mind either a pizza stone or pizza steel. Any recommendations to which road to go down, stone or steel?

Hi folks,

I'm Glentini and I live near Aberdeen. I have finally taken the plunge and purchased the Aldi Kamado. Before I hit purchase I spent a while reading a lot of the comments on here.

Will be reading the threads and trying to pick up some of the knowledge you folks have.

New to wood smoking so go easy on me and the silly questions..