Captain73

Seconded - mine’s done the same and no issues. Don’t buy a cover (assuming it’s the same as last year) - spend your money on charcoal and meat!

Reading

@Toucs that chicken looks great!

Beef short ribs for my first effort, 6 hours at about 120, half the time open half wrapped in foil. Dry rub in the fridge for a while before.

I’m having a daisy wheel problem though - I can only move the whole lid on the pivot, not open the smaller holes. Anyone else having that problem / am I being dumb? The plate with the holes won’t turn independently 🤔

19 hours ago, Cureiousjan said:

Hi Captain73

                           if the outside defects are under the glaze then the ceramic has had its final firing and all should be fine. They were probably bits of clay not brushed off after moulding and then fell off during the first firing leaving pock marks.

The ragged edges inside are also cosmetic and should not cause any problems, its poor quality control when cleaning the "green" clay after moulding and all mould lines are trimmed off.

But if you are unhappy with the appearance and lets face it despite being 40% the cost of a BGE or KamadoJoe this is still 350 quid you have spent, then you have the right to a replacement or money back.

Cheers

Jan

Thanks Jan very helpful! Will take another look when I get home today and see what Aldi say also. 

On 5/10/2019 at 10:14 AM, Captain73 said:

Mine being delivered tomorrow. Thanks for the heads up chaps, will take a very close look now...

Well got mine delivered just now. Sadly can’t assemble today but will do ASAP.

A couple of minor chips and scratches, but my main worry is some broken off ceramic around the top of the main body. Will curing seal it or do I have a problem (final pic)? TIA for any advice!

Mine being delivered tomorrow. Thanks for the heads up chaps, will take a very close look now...

Thanks for the welcome everyone. Now just awaiting the Aldi delivery to get cracking. I have a real hankering for beef short rib at the moment, did some recently overnight in a slow cooker (!) and finished on the Landmann - any tips on how to get results on a Kamado would be gratefully received!

Cheers 

Hi everyone

Been grilling and amateur Low&Slow for a while with a Landmann Tennessee Broiler. I've now taken the next step and ordered the Aldi Kamado after my wife found it available again (missed it last year!) and I checked out the reviews and comments from all you good people.

Looking forward to sharing progress and chatting with you all...

Cheers