hoogl

@Dendrobatty

I picked up one of those Tomahawks from Lidl on Friday. Managed to get a smoke done on the Saturday. Chicken - Garlic Salt & Black Pepper Steak - Garlic Salt & Black Pepper Sweetcorn - Butter, BBQ rub wrapped in foil 16:00 - Chicken breasts, Peppers and Corn on bottom rack. 17:20 - Steak and Venison Sausages on top rack over top of veg. Chicken around 30c+ 18:30 - Steak 54c , Sausages 65c+ resting on board loosely covered in foil. 19:30ish - Chicken 74c 19:35ish - Reverse sear with weed Burner until storm hit and send me in early. 😥 WSM held around 120c during full cook. Water pan foiled both top and bottom with about 1.7l of boiling water in. Used Briquettes and two chunks of Apple wood. Steak had a light smoke But I Do prefer a harder wood such as Oak for beef. Venison always takes the flavour well and the chicken was lovely. Mrs devoured the peppers as she loves them smoked. Steak Resting - just under 1KG Steak Seasoned Lower rack about an hour in. Steak and Sausage on top Rack Steak and Sausage done Chicken about 2hrs in Steak Resting Seared unfortunately torrential rain hit and cut short so not as much char as I'd like. Steak Sliced - No flash Steak sliced - Flash Sunday Leftovers

I like that it comes with some storage for wood. I wonder if that's enough to get a full day.

Steve.

You should try the cold grate method. Though the first Cowboy/Côte de Boeuf I did I smoked over oak then reverse seared on the coals caveman style. It's worth a try at least once.

You could try it that way. I prefer to reverse sear it as it allows me to rest before searing then I can tuck straight in. I think either is good though. I always thought it gets a better smoke ring if its applied when its cooler. I think it's all down to taste. I say you experiment, get two steaks and try one each way and see what is more to your taste. 😁

Whenever I use chunks or chips I prefer to soak the Chef in beer or Whisky 😀. I've never soaked chunks as they are too dense to absorb water. I have soaked chips before foiling but I also throw on a handful dry to the coals. I figure they'll catch straightaway and the ones foil will dry off before catching to prolong the smoke time. I'd say if it ain't broke don't fix it. If it's been working for you then why change.

That's a nightmare, I know people worry about using wire brushes in case any of the wire gets left behind. Hopefully your excellent Q made up for it 😊 As for tools I have generic cheap ones that people have bought me. So I can't really help.

I was in my local Lidl getting lunch today and I noticed they are going to do Tomahawk steaks next week. https://www.lidl.co.uk/en/Offers.htm?articleId=23556&ar=11 Might be a good way to Christen my Kamado. 😀

That looks like it's going to be a cracker to use. I'm hoping to build something similar so I love looking at others ideas. My project Director Like your Project Directors choices. 😁

Whats wrong with starting your day with ribs. The breakfast of champions.

Yeah I've been itching at the bit to try it but I've had gardening to do first. How do you store yours @Icefever? I've got a shed for my WSM to live in but there isn't enough room for this. I am wanting to get a new shed with a overhang to the side but that's a year or two off.

Well the local Lidl had taken a tenner off the Kamado so I it may have fallen into my trolley that I purposely picked up. 😁 Unfortunately haven't had a chance to break it in all weekend . But hopefully will get to soon.

That looks rather tasty. Lovely smoke ring.

Welcome. I like your set up. Looks like a handy outdoor kitchen.

Which is weird as Tesco now owns Bookers so you'd assume they use the same meat.

Not bad, Unfortunately Amazon has ruined me. I pretty much expect free shipping all the time now. I often forget that it actually costs money to ship items. Even with the extra plate it's still cheaper than buying the Landman one (they are both landmans?) so a good deal

I could paint a wee face on it. 🧙🏻‍♂️

to the group General Lee

Look good @tedmus how much was it?

Oh man, i'm really wanting to get myself one. The Lidl I was in has got two left. I'll pop back in on Friday. Hmmm I wonder if my Mrs would notice if it just appears in the garden. 😉

Hi @Murphy, I've only ever used a bullet smoker but I would recommend one such as WSM or the PROQ for the same reasons as @Icefever said but also you can remove the mid section and use as a kettle style if you are cooking for smaller numbers. An offset requires more maintenance but the bullet is better for set it and forget it. Both have their merits and depends what mind of cooling you fancy doing. I think either way you'll have a great time. 🙂 Even though it's often just me and my Mrs i'm cooking for I usually cook enough to do a couple days with some left over to freeze in my 22"/57cm WSM

I can wait 8 weeks. 😉 I think I need to give it a bash.

I'm not sure how safe it is. You should send some to me just to be sure. 🤭