Smokin Monkey

Poetic License

Yes, that is pretty poor. Was it a local butcher? If it was you need to start educating him into proper BBQ cuts. That said put it on the Pit ad give it a try. Would do it during the day So you can keep and an eye n The IT.

Would like to see it unrolled, just to see what the thickness is.

Yes that looks good to go. Happy Q’ing!

@Davedesign I cooked this small piece of rolled Brisket at last years National Smokers Weekend. http://www.woodsmokeforum.uk/topic/8-brisket-burnt-ends/ I know it goes to burnt ends, but this piece of Brisket was about 1 hour off being perfect for sliced Brisket.

It can be reheated, and it can be frozen again.

Have a look at this link. http://www.woodsmokeforum.uk/topic/177-ocd-hardacre-organised-minion-method/

I do not eat any Fish, but if I did I would follow @Wade instruction to the letter. Never know anyone to be disappointed with his Salmon.

Bookers Meaty Ribs in the yellow box are the ribs to get!

Picked this little Weber up off EBay for £10.50, and only six miles down the road. Will come in handy for the Smokers Weekend, as extra space, or someone who can not bring their own.

@Wade, did you get round to doing this?

Hi Dave, welcome to the Forum. We like lots of Photos on here. Please check out, Smokers Weekend.

Sorry @andya, can’t help you with this, as I do not eat fish, so it goes now where near my grills.

Not 100% sure, but I do not think you will beat the Davy Crocket for value with Wi-fi Control.

Ingredients Two Chorizo 1 1/2 Spanish Onions 5 Cloves of Garlic 50 ml Honey 50ml Olive Oil. Directions Get BBQ ready for direct cooking. Peel and roughly chop the Garlic and Onions. Chop the Chorizo In to 8-10mm slices. Place a foil tray or a frypan directly over the coals, and allow to warm for a few minuets. Add the oil, Garlic, Onions and Chorizo and allow to sauté, you are not looking for the onions to go a dark colour When the Onions have softened and the Chorizo has started to give the pan a nice red glow, pour over the Honey a stir in. Cook for a further 5 minuets, still keeping those Onions nice a translucent. Place into a serving bowl, and enjoy with chucks of Crusty Bread to mop up the Oils. Back to The Smokin Monkey Cook Book

Not been able to BBQ this BH as I have been away in “Not as Sunny as here, Tenerife!” Beggars can not be chose, so two Bavette Steaks for Mr Morrison, cooked medium rear, about 2.5 minuets per side, wrapped and allowed to rest for 20 minuets. Served with some green stuff.

Not a total waste, Back tomorrow!

Hi Pedro, where in the East Midlands are you?

I am in Tenerife at the moment and I believe it’s hotter back home than here!

Obvious that all the part time BBQ’ers have rushed out to buy meat for the yearly cremation!

My personal preference would be a metal diffuser. The stone/ceramic ones are very delicate especially when hot. Ask for a partial refund and get one cut. 4mm - 6mm steel.

Yes a terracotta saucer with or without a lip will get you cooking until a replacement arrives.

Take a picture of your broken deflector and let us have a look.

That’s a shame that the heat deflector turned up broke. Get a Terracotta Plant pot saucer, that will work as good or a heavy round baking tray.

If you are making pizza, then a pizza stone would be a good idea. I would remove the heat deflector so the stone absorbs the heat, this will give you the crispy base you are after. Run the Kamado as hot as possible. For Low & Slow, use the minion method for the Charcoal. Vents open, then as the Kamado starts to come up in temperature start closing them down. Top vent can be set to 1/4 open. Remember it is easier to raise the temperature, than to reduce it if you have over shot your desired temperature. I always say, if you have a new piece of kit, play with it a couple of times, without food, to seen how it controls. You will after time, find where the vents need to be set for a Low & Slow Cook.