Simon

That looks great mate. Nice one

Cool. Bargain

After working all weekend I decided to have an easy day in the garden, and what better job in the garden than cooking. I had a 5.5kg joint of gammon from a big shop just before Christmas and never got round to use it. I didn’t do much prep this time round, focussing mainly on the cook as it was the longest cook I have done in a while. This was the set up I had for the cook Once the kettle was lit and up to temp (215F 100C) I put the gammon on for 9 hours, glazing every 1.5 hours. The glaze was made from maple syrup and English mustard with a teaspoon of ground nutmeg, very basic I know, but wanted the practice before getting too adventurous. The cook took 9 hours in total, the meat was gorgeous. Nice and succulent. I’ve got enough for about 4 meals including lunches, so will definitely get some more.

Always depends on how much money you want to spend. I use the Weber kettle, and it’s great for pretty much everything, and also a great place to start.

How much and where did you get it?

Hi Drew welcome to the group. My little one is 2 years 6 months and it was only from the beginning of this year that I was able to really get into the smoking, bless my boy but he didn’t like sleeping at night 😴😴.

I used the Weber yesterday for a long cook (9 hours) and this is the set up I used. Would love to see how others set theirs up for long cooks.

I used the nature briquettes yesterday and they lasted well over 11 hours. Well worth the price.

That bacon looks great. Welcome to the group.

Welcome to the group. If you can post your chilli recipe on here. I would love to get some ideas for the Dutch oven

Hello Liam and welcome to the forum.

That is looking great.

Guys. Have a fantastic time. Wish I was there but hopefully next year.

Don’t worry. I’m still going through some of these old threads. 😂😂

Hi and welcome to the group. I’m unable to make any of the tailgates this year but hope to see you at one next year.

Hi General. Welcome to the group.

Hi Paul. Welcome to the group. What was the smoking course you went on, and how helpful did you find it?

Hi and welcome to the group. Plenty of help on here mate.

I noticed the amount of ash but as you said, that can easily be emptied. The only thing I find an issue is the size of the briquettes, they are pretty small.

That looks fantastic. Well done. I made something similar a couple of weeks ago and agree that it’s like the kebab shop. Family couldn’t believe I made it.

A great butcher is a life saver. Might be worth setting up a thread about the butcher you use. Always nice to know about good places to pick up stuff.

Hi Secla welcome to the group. A lot of guys are using the Kamado at the moment.

Hi Andy. Welcome to the group. It does become quite the obsession if you aren’t careful.

Hi there and welcome to the group. I haven’t been smoking for too long either. There’s some great ideas on this forum and a lot of advice.

Hi Stuart. Love the forum name. Welcome to the group, looks like a nice dish there.