tedmus

I think it's just contingency planning for worst case scenario that has been leaked? Press are jumping on anything at the moment to sell papers.

I do that too 👍 Had this combination on ribs before and it works great. Dressing was a random pick up a few weeks ago so put it to good use.

Ribs were rubbed in A&O Thai rub and sauce was A&O Baby Penang. Smoked for 3 hours, wrapped for 1.5 and then glazed for 30 minutes. About 240 - 250f with pear wood chunks. Noodle, beansprout, carrot and spring onion salad with mint, coriander, chilli and a soy, chilli and ginger dressing. Ribs were banging.

First glaze just gone on.

Mine not long gone in the wrap with a bit of sauce and apple juice after 3 hours in smoke (using pear today). Quite a big rack so will check on them in another hour or so.

Pig of a day yesterday but managed to knock up a za'atar roast chicken with honey glaze (annoyingly split the skin though). This was had with cumin and mint potato wedges. Thai ribs and a noodle salad planned for later.

Looks ace, as did your kebab.

I think so yes, cooking something else later

Had ribs planned for today but life getting in the way, a change of plan....

Great idea. Bashed up crackling sprinkled over a pea and ham soup is fantastic also.

A large quantity of Duppy Share didn't help 🙃 Shop bought mate. Ended up being a chunky one as they had no ripe avocados left in the supermarket. Avocado, fine diced red onion, fine diced green chilli, chopped coriander, lime juice, toasted cumin seeds which I ground to powder, salt and pepper.

Carne Asada, steak marinaded for 24 hours, made a guacamole, tortillas and salsa bought in. Over cooked the steak (flank) but was so tasty and really fresh.

Will do yes, got a rib cook planned for weekend so see how it goes. Had the cap off when lighting up at the weekend and the fire got going quicker than I had anticipated so the draw through in that situation is decent. Overshot my intended temp though so tried putting a pan of water in there to try and sink some of the heat away, seemed to work ok.

Rain/snow wont get in through the top, tapered vents for better temp control and you don't lose your vent settings when you lift the lid.

Got a nice rack of St Louis ribs in the freezer, just need to work out how I'm doing them.

I left the original gasket on as it was still in decent nick.

Fitted a Smokeware cap to my Aldi kamado yesterday, fits quite nicely (KJ size). Old daisy wheel took a bit of persuasion to get off, knocked it up from the inside using a big flat head screwdriver tapped with a hammer until loose. Also got a new gasket kit which I need to fit, got both from BBQ and Smoke. Cap is sold out again now but you can register an email for a notification when they're back in stock.

I would contact Aldi, they should issue a replacement.

I used some gasket around the door aperture of my Callow as I found it used to leak quite a bit from there. I also went with using a terracotta saucer in the water pan instead of water as I found this helped in maintaining a consistent temp.

Hello from over the water 👋

Beef short ribs from John Davidsons, cooked at 270f until done. Quicker cook than I anticipated, expected these to take around 7-8 hours but were done in just under 6. Made smoked potato salad from DJ BBQs recipe and grilled up some chorizo sausages and corn. The salad is a favourite of mine, made it many times and always good. Ribs were so soft and juicy, absolutely glorious. Took them off the bone and sliced after taking the photos to make it a bit easier to scoff.

I used this on the Weber on Friday night to cook some steaks and asparagus and yesterday cooked some short ribs on the kamado and smoked some potatoes for potato salad on the Weber. Also grilled up some sausages and corn after the ribs came off. Lit in the chimney it burns well, burns hot too with a nice aroma. I shut the Weber down when done on Friday and I would say I probably had 70% left over of usable charcoal from a full chimneys worth for yesterdays cook, pieces didn't break up either. Filled the kamado and it burnt well, very consistent heat, I left it running to do the grilling and probably around 30% used of a full fire bowl when the ribs finished. I will say it generates quite a bit of light ash which blows around a bit and the ash has a brown tinge to it. No biggie though.

Had an issue with this, the plastic shroud which held the probe developed a crack which meant the probe came loose and rendered the thermometer unusable. I got in touch with Inkbird via their FB support page on Tuesday. Had a chat with Amy over Messenger and she sent me a new one out on Thursday which arrived today. Can't say fairer than that really, we'll see how the replacement does. I had been very happy with it's performance and function but did feel the build quality was not as good as my Thermapen 3.

I've used Eatons jerk marinade (Boston Bay, they do other flavours too) before and it's pretty good. Fairly spicy too so mind how you go with it.

Looks like you nailed that bark, they look great.