TheFifeFlyer

Nice one Adam. They look superb. 👍

Well I never........whipped cream? I`ve never seen that used as a marinade before. I assumed it was yoghurt. Looking forward to doing these. Thanks for posting.

They look great Adam. I think that`s something I might be trying soon. I can`t believe how succulent chicken stays, cooked on these things.

I saw a video where a guy used scrunched up little balls of tissue paper as packers at the back of the plates, to line the tops up with the ring, perfectly.

I had another cook today so did one of those trout I mentioned. I didn`t add any pear wood this week just to compare the difference. I`ve just had some of the cold trout and it was lovely. Not too smokey but definitely taste it. I cooked it slow n low at 140-150c for an hour and was pretty perfect. Next, I also cooked tomahawk pork chops I got from a local farm shop. They were already marinated so didn`t add anything more except kosher salt and pepper. Cooked between 160-220c for about 45 minutes then removed the heat deflector and open grilled until cooked/charred. Superb I have to say. The mix of smoke, sweet chilli marinade and some burning ember flakes was perfect. One thing though. I also did peppers, mushrooms and potatoes and being honest, that was too much 'BBQ' flavour. I`ll definitely have plain mash or something next time. I`ve got the bug Just need to get a divide and conquer now

Cheers Justin. I`ve just eaten the remaing breast from yesterday, cold, and it was delicious. Lovely, smoked flavour. Yeah, you`re right about the lamb. Especially as I like the fat, so will go for the shoulder. I`m calling it a day in a years time so will get the maximum use from the unit when I retire. It looks like about once a month for now. I have access to plenty trout so may smoke a few and use them up for eating at work as they`ll be just as nice, cold.

Am not sure mate. Due to work commitments I struggle for time sometimes. It`ll likely be pork chops/burgers/bangers, that sort of thing. Just something to char/open grill and see the difference in taste without the wood smoke. A leg of lamb is definitely on the radar though

Thanks and surprisingly not Adam. I prepared myself thoroughly by watching plenty videos over the last month to get myself psyced up for it. I was more nervous yesterday. Of course, it`s a trial and error, and next time would use one bit of wood or none, just to see how the taste goes with just the rub. Also, going with meat cooking temp`s is pretty foolproof, so now, would have no worries of getting a few round and not giving them food poisioning

Did the curing of the unit last week. Took it to 120c or so and let it die back. As per manufacturers advice. Today was the big day for my first ever cooking on a BBQ, never mind a ceramic egg and this was my choice of drink. So yesterday, made up my own rub with a mixture of cheap, Jerk seasoning out of B&M. And filled out with kosher salt, pepper, onion powder, black onion seeds, mustard powder, smoked pimento (all the way from Spain ) garlic powder, ginger and cinnamon. Spray with veg oil and rubbed up the chicken and left it 24 hours in the fridge, uncovered. This was how it looked today. Prepped some young potatoes and got it all ready to cook. In hindsight, they could have done with being smaller chunks. Added 2 bits of pear wood for a little smoke. Brought the temp to 125c and fired in goodies. Brought up the temp then to 150ish and cooked the chicken for 2 hours. It was checked with an Inkbird IBT 4XS and wasn`t impressed with the bluetooth continually dropping when I went inside. Cooked it to 74c internal cooking temp`. This is how it came out. Rested the bird for 20 minutes and left the spuds to stay warm while shutting down the Kamado Very chuffed at my first attempt. The Mrs was very pleased too as she only ever really eats the breast, and it was astonishly moist and juicy. The Kamado worked flawlessly and held the temp very well indeed. I used the restaurant grade lump that comes in a blue bag. (you`ll know the one.) and 2 pieces of wood. You clearly tasted the smokieness on the garlic cloves, corn and potatoes (they didn`t have any smoked pimento seasoning) and the chicken had a nice pinkish colour you assosciate with smoked meat. Overall, I thought I did OK and here`s to the next one. Andy

This is the cheapest I`ve seen for the Big K, but unfortunately, don`t deliver to my postcode. It may help someone though https://www.ace-energyshop.co.uk/big-k-restaurant--grade-charcoal-15kg-170-p.asp

Thanks for the welcome bud. Well that`s me got the frame built and the firebox etc all out the egg. Still far too heavy for me and the wife to lift so will get a hand from my neighbour later on tonight. Clip the side plates on and away we go I`ve the day off tomorrow so will fire it up and use it as a learning curve to control the temp`s and get used to it.

I`m actually looking forward as much as to how my veggies will turn out. Roasted corn, peppers, carrots etc. The best cooking gear we ever got was the Ninja, but I can see the K24 overtake it

Like the look of that Pittmab. Hopefully not too long before I have a go at my first one.

Cheers Adam. Most looking forward to?......... Everything As there is only the 2 of us, it`s mostly chicken thighs and pork, but once I get the hang of it, I`m gonna try a tomahawk steak. I`d love to do a slab of brisket like the videos I see, but for 2 of us, it`s maybe a bit much. Can always do a Kg piece right enough. I`ll also do a whole chicken but not sure whether I really need the stand thing I see people use. I`d probably spatchcock it. And of course......pizza The Mrs won`t touch one out dominos but can`t wait to get a 'charred' one.

Thanks Justin. Much appreciated.