Smoke Bloke
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Posts posted by Smoke Bloke
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I’ve got a rotisserie for my Weber, I was thinking that if I got a Kamado Joe I’d probably get a Joetisserie to go with it. But as I tend to do more fast cooks than slow ones I’m now reconsidering whether to bother to upgrade or not.
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Thanks for the suggestions, I may just wait and see how it goes but I also have a ooni 3 pizza oven that could fulfil most of the functions you mention.
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I’ve been cooking with a Weber Master Touch for several years but I’m seriously thinking of upgrading to a Kamado Joe Classic. Given that storage space is limited, is there any advantage in keeping the Weber?
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I know that people recommend hot smoking for mackerel but is it possible to cold smoke them? If so what is the curing process and smoking time?
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The first time I saw anyone having a BBQ was Fred Flintsone cooking a bronto steak way back in the day (early 60s). That image always stuck with me so the first time I tried to BBQ anything was with a 2" thick T bone, that was also in nearly prehistoric times (1970's).
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What's KCBS? Excuse my ignorance. I'm gonna guess that the B stands for barbecue.
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Cheers Ice
I'm looking forward to trying out some new recipes as well as submitting a couple of tried and true ones of my own.
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Duh!
I've just discovered that if I use the tablet in landscape mode, rather than portrait, I can see all the tabs & headings. Sorry for the last couple of posts.
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Thanks Justin
No wonder I couldn't find the link, the tabs and headings just don't show up on the Safari browser that I'm using on my iPad. I'll have to try a different browser or use my laptop instead.
Cheers
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How do I join a local group? I can't find a link to them on the forum.
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Sorry Justin
I'm away visiting friends in North Wales next weekend, I'll keep my eyes (and potatoes) peeled for the next event.
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Hi there!
I'm from Manchester, have recently retired and have been grilling stuff outside for over 30 years. You may think that makes me sound like an expert but for the most part it's just been burgers, sausages, chicken breasts and the occasional steak.I started off with a small Hibachi then graduated to a brick supported open charcoal grill. These were followed by a series of gas fired, hooded grills. About ten years ago I came across some maple smoking planks in my local Asda and that's when I started to get a bit more adventurous, planked salmon, planked steak with blue cheese etc. then on to beer can chicken with wood chips smouldering in a cast iron smoker.I've never been totally happy using gas, I found that, even with flavoriser bars or lava rocks, the heat for direct grilling was never even and would be hotter over the burners than an inch or two either side.Two years ago I decided to go back to charcoal after watching a couple of Riverside Garden Centre videos on YouTube and bought a 57cm Weber Mastertouch and have found it a lot easier to control the heat. Since then I've tried loads of different recipes from low and slow cooks to rotisserie roasted joints.I follow several BBQ channels on YouTube, DJ BBQ, County Woodsmoke, BBQ Pit Boys etc. As well as none BBQ cooks like Jamie Oliver and his chefy mates from FoodTube.Recently I saw John Quilter aka. Food Busker make a filing cabinet smoker using a single electric hob as a heat source and decided to have a go myself (see attached pics). I'm still experimenting with it, watch this space for a full review.I'm looking forward to learning some new tips and ideas on this forum.CheersColin aka. Smoke Bloke
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What to do with my old grill
in Kamado users
Posted
As you say, “Shiny new toys” plus I get the impression that they’re easier to regulate and also the ceramics gives better insulation and heat retention leading to more efficient charcoal use.