JonC

1 hour ago, starkiwi said:

Dear fellow members,

I saw Oxford, Port Meadow Godstow Car Park has a few tables for picnic, but when I asked Oxford council, they said no BBQ is allowed because Port Meadow is is a Site of Special Scientific Interest (SSSI), a Scheduled Ancient Monument and Special Area of Conservation (SAC) under the European Habitats Directive.

My house didnt have a good spot to have BBQ, could fellow members please recommend a good spot for BBQ please?
I didn't want to break any rule or to offend any, and I will take good care of fire during BBQ.

Many thanks.

Have you considered going camping for the weekend, just check with the people running the site about BBQs, make sure they are aware that you will not damage the grass.

Interestingly a farm shop near me (in Kent) has started offering a private BBQ cooking area, they have an onsite butcher, toilets, farm shops and loads of good drink.

10 minutes ago, KT6 Kamdao said:

Got mine yesterday. Built it up and noticed a couple of chips in the lid.

They are about 5mm in diameter, nothing major, but going to contact them before using just in case.

 

No looks good. Wanted to fire it up this morning, just started raining

Had this Aldi one delivered at 7am this morning, about an hour and a half to build including a coffee break

My one turned up at 7am today, have just finished putting it together. It arrived in a cardboard box pallet thins and is very well protected. Finish on my one is good.

8 hours ago, Toucs said:

Hello @JonC. Out of interest where is your Charcoal supplier located?  I see you're West Kent, I'm Eastbourne so potentially interested if the distance isn't too far. Many thanks.

There's a place advertising in Hadlow near Tonbridge that makes charcoal, will pop in and have a chat. Wondered about bulk discount. I have tried in before in my weber and it seemed good.

I ordered one of the Lidl Kamados last week, so hopefully get my hands on it soonish. Any tips on first use and general usage? Current plan is to assemble it and gently run it up to high temperature, I am aware of burping it when opening. I assume good quality lump wood charcoal is best, I have a place that makes it down the road so might have a chat with them. Initially I plan to use it direct, but will work my way up to low and slow.

Cheers

Jon

4 hours ago, sotv said:

Welcome Jon, plenty of kit to cook with. Admin have set up a new section to discuss and share tip n the Kamado here due to it's popularity

I shall post in there once it arrives. Might do a video of it, or just photos to show what its like. 

Are you going to be doing the 20% of offer again? Have just joined the forum and spotted this.

Cheers

Just joined up after reading the thread and then ordering the Aldi Kamado, hopefully get it next week. Currently using Weber 57 with a smokenator, another set for direct heat, and a weber Q if I want to use gas. The Webers have all been picked up 2nd hand in autumn so cost bugger all. I also use a wood fired pizza, although a hand + axe incident cutting wood for it has somewhat dampened my enthusiasm. Lots of hobbies including long range shooting, photography and astronomy. Locally I am lucky to have a good butcher just down the road, they are planning to have a BBQ day at some point with somebody doing instruction on using the big green egg. Must start asking them about cuts of meat for smoking and BBQ.

Cheers

Jon