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."

On 7/13/2021 at 1:03 PM, Frank1203 said:

Hi guys, I picked up a LIDL mini kamado a few weeks ago and have been loving the thing!

 

I have realized however that when I use my thermopro TP17 thermometer to measure the grill and internal meat temperatures that they take up so much space in the tiny Kamado. Does anyone know of any smaller probes that I would be able to use with the thermopro that would allow me to fit them inside easier?

 

Ideally if I could bend one of them to the same circumference of the grill so it looped around the outside of the grill area when taking the grill surface temp, that would save me a lot of space on the grill for cooking.... 

Any help appreciated, cheers.

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.

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.

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.

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?

18 hours ago, Dan_Mol said:

Jim Beam wood smoking chips.

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.

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/

I only use the chimney for the kettle as I said, I never use it for the Kamado.

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.

6 minutes ago, Gigasonix said:

I've only just got mine so I thought the control was pretty good. How much better is the Smokeware cap? By rainproof do you mean it wont let rain inside or it wont get damaged by rain?

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

5 minutes ago, Gigasonix said:

What was the reason for changing the top vent? 

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.

21 minutes ago, AmateurPitBoss said:

Let us know if this fits, my AK is 2 years old and would like to add one and a Kamado Joe style top vent too

I got a Smokeware Cap for mine from bbqandsmoke, the KJ one fits perfectly.

2 hours ago, Rob1969 said:

Thanks for your reply mate. I do preferer to buy quality but the cheapest is £90 for the smaller Weber kettle. But maybe second hand is better in this instance

Thanks for your reply i hate cheap quality too but due to my circumstances i dont have funds to go lavish  I have searched on gumtree and facebook but the ones i seen are far away or in poor condition with rust. Ill keep on looking

That one In Morrisons looks ideal too but i dont have a table either. I will keep on looking for second hand ones

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.

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.

7 minutes ago, Sexypablo1 said:

Does the Aldi Kamado have the facility to do rotisserie chicken?

 

Thanks

I don't think there is a rotisserie accessory for the AK yet.

3 hours ago, smash said:

I’ve used this seller on eBay 

Wood chunks

decent sizes and nice wood.

Also I’m sure on of the adverts at bottom of forum used to be a wood supplier.

+1 for Jaqui Treetops

13 minutes ago, hoogl said:

Nice, I have the Ooni Karu and love it. I did look at the Aldi Pizza oven as it was a good price. I wasn't sure about the fuel setup though, I couldn't see a hopper so it looked like refuelling will be a bit of hassle. Though it could be that the picture wasn't great and I missed it. 

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?

On 5/9/2021 at 12:54 PM, tedmus said:

Pre ordered the pizza oven this morning 😃

Arriving today!

Weather doesn't look too bad here tomorrow so will have to give it a go I think.

1 hour ago, JB.1981 said:

so you must have some kind of rack that raises the cooking grate someway above your deflector?  do you have any pics of this setup?

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.

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.

44 minutes ago, JB.1981 said:

On 4/24/2021 at 5:20 PM, Carlos said:

Are we using drip pans or water pans in these kamados. Or are we letting the drippings land on the deflector and burn off?

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.

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.

Pre ordered the pizza oven this morning 😃

Pellet fired pizza oven on sale as well for £130, I'm interested in that.

On 2/17/2021 at 10:09 AM, Carlos said:

I can’t see a higher moisture content being a problem. Some people soak there chips before hand. They probably last a longer burn like that?

They'll last longer but wont combust until the water is driven off, bit of a waste of time soaking them.