Smokin Monkey

Always use a foil tray on Low & Slow

First off, welcome to the Forum. If you need advice on anything just ask, I am sure with the member,Base we have you will get your answer. Sounds like you have got yourself some good kit to start your Low & Slow BBQ journey!

Welcome Pedro to the East Midlands Group.

Looks like a nice Kamado. Look forward to seeing some of your cooks on it.

Welcome Flashmore, great to see you are building an UDS. They are easy to make and very versatile to use. You will also be surprised how economical to run they are.

Watching this ? ? ?

The best way to upload a video, is load it on to YouTube, then click share, copy link, then simply paste link into thread.

Ive got a PitBoss and it not the same as that?

Would be good to see one up close. Do you know what you get with it, Heat deflector, plate setter etc?

Yes you can use the Central Chimney.

@Wade will be able to give you some advice on the last part of your post.

They look good for the money.

Hi Andy, welcome to the forum. Even where I live in the Midlands is too far North for most BBQ Events! Venison is a very lean meat, do you make your own sausages etc?

For those members in the North of the Country, there is a Tailgate & BBQ Weekend organized, 14th - 16th September 2018, https://www.facebook.com/groups/1596465567139991/ The venue is Holme Valley Caravan and Camping Park. http://www.holmevalleycamping.co.uk/

If you can help it, keep away from gels and lighting fluids, they can taint the taste of your food. I would recommend getting yourself one of these small camping stoves and a charcoal chimney. Place three to four heat beads in chimney and place on lit stove, 10 minutes will have you ready to put into your LotusGrill fire basket. Or use the stove and the charcoal basket from the LotusGrill straight onto the stove.

Those ribs look nice. Can you really taste the flavor of Whiskey? What’s the smell like of the smoke?

What @Wade said ^ they all give off harmful gases.

Nothing to lose for £30.00.

Travel into Belfast when I visit our friends in Derry.

Where in NI are you?

Belly Pork Yakitori Ingredients Three Strips of Belly Pork (rind removed) Nine Charlotte Onions 25-30ml of Yakitori Sauce Yakitori Sauce 120ml Soy Sauce 120ml Mirin 60ml Sake 60ml Water 2tsp Brown Sugar Sesame Seeds to garnish. Directions To make the Yakitori Sauce, add all ingredients to a pan stir well, the simmer until it has reduced by 50%. Get you coals lit and ready in the grill of your choice. Peel the Charlotte Onions, place in a microwaveable dish add boiling water to cover half way, then microwave on high for 2 1/2 minuets to soften. Cut the Belly Pork In to 25mm pieces. If using wooden skewers, soak in water for 30 minuets. Thread 1 piece of Belly Pork followed by a Charlotte, and repeat twice. When all Skewers are ready place on the grill. Turn after 3 minuets then brush with the Yakitori Sauce. Turn again after a further 3 minuets, brush with Yakitori Sauce. Repeat the above twice, two turns each side, two Sauce added each side. Sprinkle with Sesame Seeds and serve. Back to The Smokin Monkey Cook Book

I have not tested on a Lotus Grill, but I have used them on a “copy” from The Range. I turned it in to a mini smoker when I am traveling.

First of all welcome to the Forum. I would recommend Aussie Heat Beads, freely available at The Range, (they have three stores across NI). They are also available on line. These are high heat with little ash. @Wade swears by them, and if you look on the Forum, he has done a like for like comparison.

Thanks Martyn, the Forum is run in association with CWS (Marcus). That’s the idea we had with the regional Groups, where members could drop their location pin and members close by could interact. Like having BBQ Weekends, meet ups etc.

Looks good!