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I have garden equipment covered as part of my home insurance. But I snore, so the Mrs usually makes me sleep outside most nights...😁

Hi and . I like the Pl(K)amado you got.🤓 I remember watching this video on a homemade Kamado. and was amazed at the detail.

Depends on how much they are charging for it. Most of them are just trying to rip people off so I'd rather leave them to their smashed ceramics.

I'd say don't sweat an exact temp. Aim for 110c/225f-130c/275 ish depending on food etc. Also cook to internal temp not time. Get an instant read probe and if you can get a leave in. That way you know what the meats doing without looking. Pork shoulder is a great starter cook (On the smaller weight) or Chicken. I'd also throw in sausages as a great place to start, get a lovely smoke ring and can be done 60-90 mins depending on size/temp. Kamado Guru has lots of great advice but of course theres plenty here plus you get the better British banter 😄

I've used Smokewoodshack in the past and I'll probably order again soon as I'm running out. I also use chips soaked in water then foil wrapped for quicker cooks. I usually use the bags you get at supermarkets.

I managed to buy one again. Got one earlier this year but sadly the courier "lost" it. I did get a refund but not the point. Fingers crossed this one arrives. The same courier also failed to deliver a bistro set a couple weeks later until I chased it up. 😟

Sadly no, It would be fair to say I stuffed the crust up 🤪. A wee bit undercooked. But for my first attempt I was happy.

Yeah I had seen the drawer, I know other models use a hopper which I think would give more consistent results. But as you say for the price I wouldn't complain. 😁 Yeah it is, that's why i got it. Sadly the Gas adapter was out of stock when I got it but I'm looking to pick up later this year maybe BF.

I had taken some pics of my cooks with the Karu and thought I should share my first one since I use Lump/Wood to fuel it. I do have some video footage that I might upload to YT and link. Temp after 20 mins. Rolling Fire Finished first Pizza. Bottom shot. Crust shots.

Nice, I have the Ooni Karu and love it. I did look at the Aldi Pizza oven as it was a good price. I wasn't sure about the fuel setup though, I couldn't see a hopper so it looked like refuelling will be a bit of hassle. Though it could be that the picture wasn't great and I missed it.

I've got a 57cm WSM. similar to ProQ (Bullet Smoker) I think they are great. Once they are dialled in they go for hours. At the start i worried about every slight fluctuation. Now I don't care. I'll let it go 10 or so C above. I built a wee shack for mine to get me through the Scottish Summers 🥶. It was only supposed to last a year but has went longer than planned due to Covid etc.

I have a similar one to the full folded once from a German Company. I also got the wee drip pan and they are both great. I know some have seasoned the Steel plate and used as a plancha. There's also an older thread that might be worth reading through with great info if you haven't had the chance yet. Lot's of great info and a few different suggestions.

HI and . What BBQ kit do you have? Remember to take pics with a vengeance too, we like to see those on here.

Hi and I have had my 57cm wsm for about 4 years, just did my first brisket the other week. I started with chicken and pork ribs. Pork shoulder is a great first cook for a longer one or chicken for shorter. I'm in Scotland but i order from john Davidson's. I'm sure they do deliver uk wide. They have some great food. Beef ribs are a great way to build towards brisket of you don't want to spend as much and worried you might eater money.

Thought I'd upload a wee cook I did a couple of weeks ago. I got the 400g Flat Iron steaks from a local butchers Collins delivered with some fantastic sausages. recommended by @garybwn Steak ready to go. Reverse sear with some Beech wood in foil. Kamado running at roughly 150c~ with deflector plate in. Decided no seasoning as planned to add after sear. 17:28 - Steak on. 17:43 - Steak was roughly 30c-35c so decided to flip. 17:53 - Steaks are reading 55c~ 17:55 - Steaks resting inside. Removed the deflector plate and gave coal a stir so that more bits would light for sear. 18:13 - Steaks after resting covered in foil. Had to give a longer rest as I forgot to start my Air fryer for wedges. 18:20 - Second steak being seared. Decided to sear one at a time for max heat in the middle. 1 min then rotate 90. 1 Min more then flip and repeat. 18:23 - Steaks after sear and coarse Pepper and Salt added. Threw my Homemade Pepsi sauce on Kamado to warm whilst I served. 18:23 - A quick check of temp. A little higher than I'd normally go for but I was still happy. Dinner time - My plate with Air fried Wedges. (mix is custom made with my own smoked salt) Although final temp was higher than I'd normally shoot for I was still extremely happy with the meal. I'll definitely be ordering the Flat iron again.

I've been toying with an idea as I've been looking to get an outdoor kitchen but due to demand I can't get a landscaper until Nov/Dec. I've settled on these rough designs for my Mini Kamado. To lift it off the ground. I also haven't included the wood panels (T&G) that would surround the frame with a small door and shelf at the bottom and the trolley/table would be on wheels. It'll be a slimmer but taller tower as opposed to traditional table designs. This is to give a small roof to cover the kamado when not in use during the Dreich Scottish Summers 🤪 The top/lid would lift off and attach to the sides to create some working space either side for tools etc. This is roughly how it would look with the Kamado inserted. This was my rough attempt at creating the Kamado to scale.

I'd say if you are going to spend £350ish you might be better looking at a Kettle or Bullet smoker. Both have their pros and cons but both will do a great job. I have the 57cm/22" WSM and I love it. I can take the mid section off and use as a more direct cook like a kettle but it is a bit of a hassle. The ProQ models do that but make it easier.

I like Davidsons as they do online orders and will deliver nationwide. I used to use supermarkets pre covid as cheap cuts excel when BBQ'd. But I've been shielding since last March had to rely more online. Just had my 2nd jag and I think I'll stay in till June. I'm just outside Glasgow (In what's it called?) We used to have a Smoke BBQ in city centre but that closed the other year but there's a decent place in the East End https://www.dennistounbbq.com/

I believe the Joe Jr is 13" grate size where as the Lidl Kamado is 11". It's not much but it does make a difference in cooking capacity. In theory the Joe Jr should be better build quality. I only own the Lidl Kamado and can't complain. It's sturdy enough does a great job.

Hi and from a surprisingly sunny Glasgow. I have the older version of the wee kamado and it's great. Have you tried the butchers John Davidsons in Inverurie? They have a great BBQ selection.

Hi and . In the grand scheme of things no. There's not much difference. Though the Joe Jr will probably have a better warranty and more accessories. If you missed the Lidl one Aldi are going to have there own mini Kamado online 6th June and instore 10th June.

I think it's more the instant light fuel and lighters that may taint the ceramic. But I wouldn't take the chance. The briquettes produce more ash so are more likely to block airflow. I've used Lumpwood from Tesco/B&Q and KJ big block for cooks in it. The best fuel is usually the one you have. Have you cooked anything yet?

Hi and . Hopefully you are still able to have the event this year. And good luck to anyone that's entering from here.

Yes, the heat beads are great for porcelain bbqs. Give great head and burn slow but give out too much Ash for a kamado so might block the air flow. Plus briquettes have additives so may taint the ceramic. Stick with a lumpwood you'll get better results.

Ironically I'm Glasgow adjacent (Carbuncle Award winning town twice) The one you linked from eBay will be fine. I'd go for the fully folded so you can fit a drip pan. But others wouldn't bother and go for full flat as can use as a plancha.