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tedmus

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Everything posted by tedmus

  1. tedmus
    I had an email from them saying they no longer deliver. "Unfortunately, we do not offer a delivery service on this product, it is only available for collection at our stores. We apologise for any disappointment this may cause."
  2. tedmus
    You could run a burn with just a probe on the grill and measure what the dome thermometer reads against the probe maybe? Then you will have an idea of pit temp using the dome gauge.
  3. tedmus
    No water needed in a kamado, by design they keep moisture inside the cooking chamber. Lamb shoulder is great cooked at smoking temp, 6-7 hours or so, 93c for pulling, depends on how you want it, 90c will do for pulling chunks off. Go easy on the smoke though. Bit of olive smoke works for me.
  4. tedmus
    I tend to cook short ribs at around 275f (anywhere between 250 and 280f is fine), basically following this method. I take my pit temps from the grill, I don't bother going to an internal temp on the ribs, just when they feel right when probing, should be like soft butter.
  5. tedmus

    White Smoke?!

    tedmus replied to Tom Mason's topic in ProQ Users

    Possibly too low a fire or not enough airflow? I think you can get white smoke through incomplete combustion, I'm assuming the chunks are dry?
  6. tedmus
    You want chunks not chips really fella, chips won't last 5 minutes. Quite a few places online you can buy chunks from, I have bought my last couple of lots from jacqui1treetops on ebay, you can get mixed bags and I find the chunks are an ideal size.
  7. tedmus
    For me you need to take it to around 205f internal for pulling really. Plenty of recipes for rubs inline depending how you like it. Meatheads Memphis Dust is a decent one. https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe/
  8. tedmus
    I only use the chimney for the kettle as I said, I never use it for the Kamado.
  9. tedmus
    I've used Fogon before, pretty good stuff and comes in big lumps and seemed to work well in the kamado. I have found that if using in the kettle and lighting via chimney starter then although it burns well, the burn doesn't seem to last as long as others. I'm back to using Everburning Charcoal now as it's always been reliable.
  10. tedmus
    The vents are on the vertical so no rain ingress. The vents are tapered also so you can fine tune temps a little better. https://www.bbqandsmoke.co.uk/collections/smokeware/products/smokeware-vented-chimney-cap-for-kamado-joe
  11. tedmus
    With the original daisy wheel you lose your settings if you open the lid and rain can get in, plus I find you have better control of temps with it.
  12. tedmus
    I got a Smokeware Cap for mine from bbqandsmoke, the KJ one fits perfectly.
  13. tedmus
    It's what I did for my Weber, set a search on eBay and got email notifications of anything suitable. Then trawled Marketplace daily and eventually one turned up that was just around the corner from me in great condition, didn't even haggle for it as it was a steal. The Morrisons one is full size btw not table top.
  14. tedmus
    I managed to pick up my Weber OTP for £40 on Marketplace a few years ago so there are bargains out there if you're patient. Wrong time of year for cheap bbq bargains though I would have thought. I did notice a Weber inspired kettle BBQ in Morrisons the other week that looked it might be decent, £67 though.
  15. tedmus
    I don't think there is a rotisserie accessory for the AK yet.
  16. tedmus
    +1 for Jaqui Treetops
  17. tedmus
    I think there is just a drawer round the back for the pellets, I'll have a look at it later. Been after an Ooni for a bit now but saw this and thought it was a decent price. Can always upgrade in future if needed. Is the Karu the multi fuel one?
  18. tedmus
    Arriving today! Weather doesn't look too bad here tomorrow so will have to give it a go I think.
  19. tedmus
    Nope, I just put a tray directly onto the deflector underneath the meat. Depending on the size of the meat it might not catch all the drips but as long as it gets most I'm alright with that.
  20. tedmus
    Plenty out there, depends on your budget really. I can personally recommend Inkbird products, I've got a few. Decent quality and won't break the bank, then if you decide you want something a bit more complex you've not had a big initial spend. A 2 probe IBT 2X can usually be picked up for around £25. Inkbird usually release discount codes from time to time also.
  21. tedmus
    Keen to know how to go about this too for those bigger slow and low cuts where space is at a premium If doing a long slow cook then I use a drip pan underneath, no water though, not needed in a kamado as by design they create a moist environment.
  22. tedmus
    I have a 5mm steel deflector that doubles up as a pizza steel, bought from Steel Smokin on FB. If it's been used as a deflector previously I'll give it a clean with a scotchbrite pad before using as a steel. For setting up the kamado for pizza I usually put the deflector in, have the extra level rack on top of the grill and the pizza steel on top of that.
  23. tedmus
    Pre ordered the pizza oven this morning 😃
  24. tedmus
    Pellet fired pizza oven on sale as well for £130, I'm interested in that.
  25. tedmus
    They'll last longer but wont combust until the water is driven off, bit of a waste of time soaking them.
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