russelc

Thanks Wade, that's a great idea and had not occurred to me before.

Hi James, Yes I do put wood in to add smoke flavour. To date I have used Oak with beef and lamb and Cherry, Apple and Pear with pork and chicken. I tend to put at least two chunks of wood (I don't use chips) on the side of the basket nearest the air inlet at the bottom of the barrel as I find the fire tends to burn from that point to the other side of the barrel consistently. To put the coals out I take the basket out of the barrel and put it on top of my Weber kettle and close the lid with all vents closed. This does kill the fire and saves coals for the next cook as I very rarely end up using the entire basket full. I guess you could do the same by covering all the inlets top and bottom on the barrel but personally I have never found anything big enough to close over the bottom inlet and I suspect it would still take longer to kill the fire in the PCB than it does on my Weber. By the way I did invest in a number of magnet hooks from Amazon which are big enough to cover the hanging bar holes at the top of the OCB when I want to lower the temp but yiu could do the same with balls of foils place in the holes. Hi Sotv, Yes I have hung baby back ribs and have not had any issue with meat falling off the hooks as yet. In addition I hung short ribs, pork belly, pork butt, leg of lamb, shoulder of lamb, brisket and never had an issue. Now that I've jinxed myself the next cook will probably end up in the coals. Having said that I am very careful with the hook placement and if am in any doubt will use two hooks, either daisy chained (ie. so one hook is over the bar and the second hook is hanging from the first) or separately hooked over both rods. It is inevitable that something will fall off the hook at some point I guess. In learning to use the PCB I watched a lot of videos from the PCB company and others to see how they did things. I also use the PCB for cold smoking with my ProQ maze when I have larger pieces of meat or fish I want to smoke.

I have had one of these for the last couple of years and love it. I find it really is set and forget, with the following caveats in my case; it runs hotter than expected and therefore food cooks quicker than expected but always comes out tasting good. However, this is based on timings from the company owners website recipes and I think they cook at a much higher altitude than I do based in London. Also, I only cook to a given internal temp and do not bother to monitor the grill temp as I found I was stressing over that rather than just waiting for the food to cook. I find briquettes to be more controllable than lumpwood in this cooker and use either Webers own or Heat Beads If you can, hang the food rather than use the grill grate as it seems to produce better tasting food I did buy some additional 'turkey hangers' and love the way they cook any bird. we find the result to be as tasty as when we use our rotisserie on the kettle. Of my 3 grills, AK egg, Weber Master Touch 57cm Kettle and this, this is the one I will use if I just want to put something on and do other things I would not want to be without one of these now.

Subscribed.

I have built up a collection of knives by Naifu and really love them. The are relatively cheap compared to other 'professional' knives but I cannot fault them. Recently bought their bread knife which really showed me how blunt our old one was. We bake a lot of our own bread and the old bread knife (Sabatier) was really crushing the loaf before cutting. With the new knife it is literally like cutting through butter. The one knife they do not produce in this range is a slicing knife so I recently bought a Procook Gourmet X30 which whilst cheap does the job but will need far more attention to retain a sharp edge than the Naifu's do. Just thought I would add that have just looked at the Naifu web site and they are currently only listing 3 different patterns of knife. I assume that this is due to the current crisis as I have more than 3 different patterns.

I have the same model and love it. Have cooked whole chicken, duck, chicken thighs (as KellyKebab), rolled pork joints, beef joints, pineapple, etc. Whilst I love using my other toys, for a quick, very moist and succulent cook that requires little oversight you cannot beat these things.

Ruislip

I heard that although Costco will refund in full the price of the Louisanna Kamado the actual company are not providing any warranty outside of the US. This is hearsay but if anyone is considering the Costco option I would ask in store first.