hoogl

Great table, well worth the time and effort.

I recently saw a similar post re the two kettles and the prevailing thoughts are to go with the one without the fixed hinge as it will allow you to position the vent at what ever angle you want to suit the cook. A quick look and for the 5770 you'd be better to set up the fuel at front of the kettle as the vent is at the rear on the 5770. As it would force the smoke over your food and out the vent, but you'd need to either work from sides or reach across the fuel to reach food. Where as you could rotate the lid on the 5750 so the vent is at the front and place the fuel at the rear (or sides and rotate vent to opposite side) this would be more beneficial when opening the lid so you aren't being blasted by the heat and reaching over it, you'd also be able to adjust the fuel position to compensate for wind and meat size/shape and have the food closer to front so more accessible. As for the WSM I just use a couple scraps of old battens so the enamel of the body and lid doesn't sit on the ground but I don't have pets or kids running around so might not be the safest with them.

Costco just had their 24" Kamado on sale for £599. which I think is a great deal. The Aldi kamado is a great bargain at under £400 but isn't always in stock. I agree with size, I spent a few months debating the 47cm or 57cm WSM. In the end I went for 57cm and overall don't regret it. Some people say it isn't as fuel efficient due to size, but honestly I've not noticed as I only have the larger one. I do however love the extra size/space I have when doing a full side of Salmon and a big 3kg of Gammon at Christmas both on the top rack with a full rack below to use if I chose. The only Three issues I have with the 57cm The grates are a bugger to clean as they don't fit in my sink, on my Aldi Kamado I dont clean the grates as often as I regularly get them over 250c but as I use lower temps 125c-150c on my WSM I prefer to wash them (though this is more of a me thing than necessary) If you are using both shelfs accessing the lower shelf when the top is full of food is a bugger, as you need to remove it to do so then you have a big heavy drippy/greasy grate to place down. I prefer to foil my water pan and use water in it. The foil keeps the pan clean but you then have a load of greasy water to get rid of. Many people either don't use the pan, don't foil it, use a cover/tray or use sand in place of water. (So this again is more of a me thing than necessary) I'd possibly buy a cheap (Supermarket) or second hand kettle the now and wait until the end of July/mid August as BBQ season for shops would be done so more likely to get some good deals. If you go with a second hand kettle you can get a great deal and as other have said can add to with accessories. Or get a decent Kettle, can do Low and slow cooks/high heat sears and maybe invest in a pizza oven. I saw Asda had a gas one for £150. I agree with what the other members have said, the only thing I'd say is different is once set I don't have to play with the WSM vents and I pretty much use the same settings but YMMV I also have mine on a cart that raises it 4-5" off the ground so easier to access vents. I noticed you said can drink beer/weed veg whilst cooking. A Kettle, Bullet (WSM/ProQ) or kamado can all pretty much be set and forget( (drop fuel in, once at temp can leave for several hours). A offset requires more maintenance (refuel every 20-30mins normally) but many people prefer that.

I've not been on in a while but sad to see spam etc. What's the best way to help? Should we report as spam? (don't want to add more work for you with notifications etc for you) or leave for you guys to catch? Was just looking at a couple of salad posts which while are always a welcome extra to a BBQ just feel like self promotion for their YT and not necessarily about accompanying a BBQ etc.

Looks good, Did you get a cover with it? A good way to spend a couple of hours

I'm thinking about getting it on about midnight, I'll run it through the night. I'm usually up about 8ish so I can check on it and wrap in paper if needed. It's for dinner tomorrow but only me and Mrs so we can eat whenever.

Some decent prices at JD. Though it was £20 or £3 per kilo more expensive than two years ago but that's not the butchers fault, that's just life now.. 🫠 Thanks for tip, I'll do that as I have some nice whisky oak I can use that'll get a nice flavour.

Hi all, doing my second brisket cook. First one was in 2021. Both are from John davidsons and Miguel vergara briskets. My first one was good, great flavour/smoke ring, my Mrs loved it, though I felt it was a touch dry. I've got one I'm planning on doing overnight on WSM for tomorrow in the (just freshly cleaned) sink defrosting. I'm just wondering if this one needs much trimming? I'll take the bigger bits of fat off but it looks like it's already got a low amount on it. Plus I think a wee trimming of sides to get rid of the smaller/flappy bits. Also if I'm making beef tallow can I use all the fat and silverskin for it? Any help advice is appreciated.

Best of luck, let us know how it goes. It does look a good bit of kit you've got and great price.

Hi and welcome, Is it also known as the lex 485? If so there's a rotisserie kit available for it. Though might be cheaper elsewhere. https://www.bedsbbq.co.uk/barbecue-shop/Napoleon-Prestige-LEX-485-Heavy-Duty--Rotisserie-Kit.html?gclid=CjwKCAjwpuajBhBpEiwA_Ztfhc932EShF2-2npyqIuUx4eunZwJXyBbrGIle6A_KM1m7gz8t9HYsHhoCQhUQAvD_BwE

B&Q are doing 20% off 12kg restaurant lumpwood. takes it from £19.00 a bag to £15.20. which is closer to previous years prices. I managed to get a couple bags ordered online. should see me through the summer and I'll restock properly at the end once they are half price in Aug/Sep. They are also doing weber charcoal briquettes 8kg with 20% off also.

Yeah I sometimes forget that others don't like as strong a smoke as I do. I tend to use more Oak these days, but I need to circle round to milder woods again.

I think that is similar prices to us, 10oz is about 280g, most bacon here is similar weight and between £2-3ish. So about the same (not including the exchange rate) for 16oz/1lb/454g of bacon. Though there's more meat on ours as it's not usually belly. My GF like to get Turkey bacon but I've never been a fan.

Some good looking racks.

Looks good @AdamG It does look like it got a nice smoke ring on it though.

I'm a wee bit late to the party. Decided to smoke a couple of Turkey Legs today and much like the Kings speech it's not just for Christmas. Both had a southern rub on them with the one with the toothpick getting a peri peri on top. I was going to sauce before end but decided to do next time. Smoked in the Aldi Kamado between 120- 150c for 1hr 45 mins with apple wood. I think next time I'll go 150 - 175c. And for those asking how they were, lets just say it was like poultry in motion. 🤓

Is that the style that they use in Korea? I think you use the vinegar/soy to help start the tenderisation process and due to the thin cut a faster direct heat is preferred as the marinade will penetrate easier and "deeper" due to the small slices. I remember doing a dish in a Chinese cooking class a couple years ago at a college and we had a marinade that essentially "cured" the beef so a quick fry was all that was needed for taste. I'd say try doing it hot and fast this time and if not to taste it's a good excuse to buy more 😁

Ouch. How much bacon do you get for that? Might be time to make your own.

Sounds like a nice cook, I'd be interested to see pics/how it went. The only thing I would change is the bacon I prefer a loin cut as opposed to belly / loin & back but all will be great in a dish like this. I do like watching some of the stuff on HGH. I've used a couple of their recipes.

Hi Orb,

I'll second a WSM or other bullet smoker as a great starter and easy to learn, very forgiving. Though you may find a standard kettle may be more your speed as can do low and slow as well as searing but you could use the gozney for that maillard reaction. I think a big factor is what is your budget? What space do you have? How many people do you cook for? and How hands on/off do you want to be? I think almost all BBQs can be modded in some way to use a controller, though an offset would require a change in fuel from wood only/mostly to more charcoal with wood for flavour. But you can certainly add a wired/wireless probe to every BBQ to monitor food and smoker temps.

At the risk of pilling on to you @BryceRodriguez you've criticised two members now for spamming etc yet have actively engaged with a Kamado maker that has only posted once in what is clearly an advert and if it's with the mods permission then thats cool as it would be great to have some manufacturers discuss products/ideas with us, maybe even offer a discount if they feel inclined 😁 What I usually do if I feel a post isn't appropriate is report it so the mods can review it, let them make their decision and that way you don't upset some genuine forum users because we are all here to enjoy BBQ and share recipes, ideas and help each other.

I don't know a lot about fire board but I think it can have a fire rating of 30mins - 2hrs. But I looked at your post history and see your cracking wooden smoker is used mostly for cold smoking so should be fine. Best of luck though.

HI Adam, Thats crazy that it is cheaper to import than buy one direct here. I haven't used an offset but best of luck. There's some great info here on them and other smokers.

Hi and Matt, What size WSM you got? I love mine. It doesn't see as much action these days since I got the Kamado but I do love to use it for bigger cooks.