pittmab

I haven't got a clue but should imagine a Google would be able to advice

Leftover pizza? No chance!!! If its any consolation, I made the best ones yet Saturday night

Bit late to this thread! But obviously took advantage of the weather myself!!! Did some pulled pork, which was incredible and pizzas, pizzas, pizzas, after treating myself to an Arc XL Steaks, burgers and some chicken kebabs over the last couple of weeks too.

Hey all, a belated happy new year. As we have been blessed with some pretty good weather for the last week or so and with a new kitchen currently being fitted, I seized the opportunity to get outside and cook as much as I could. I wasn't planning on posting any of these cooks so sadly haven't got any pictures! It has been so much fun just to be outside and cook. Yesterday was by far the best day, cooking multiple things on the kamado, on one chimney of charcoal (there's still some left) at various temperatures. First off, I roasted a chicken, deflector plate in, cooked at between 180-200. I then removed the deflector and cranked the temp up to around 250-300 and cooked some Chicken tikka skewers that had been marinated overnight. Meanwhile I got the portable induction hob out and started off a curry sauce. Once the skewers were done, deflector plate back in, closed the vents down and finished the curry off in the Dutch oven for an hour or so. Have also done burger and chips, a simple chicken cassoulet, pizzas and some steaks. I don't have an undercover space so the good weather has been a welcome relief from all the rain!!! This has absolutely renewed my passion for outdoor cooking and BBQ in general, here's to many, many more cooks this year and beyond!!!

I'm not an expert but I think as long as you have cured the belly properly then you can smoke for as little or as much time as you like - minimum of six hours looks to be standard.

Guilty as charged! I had a similar kit but was a dry cure not wet. All worked as expected, I wasn't happy with the cook but that was my impatience and nothing to do with the curing kit. Overall flavour was great but the meat was a bit tough in places. My only advice would be to follow the instructions to the letter, I think its very easy to "overcure" if you get your weights and quantities wrong. As with everything there are lots of different methods for cooking the cured meat. I chose to smoke mine as I would an uncured brisket but I think smoke then steaming is more traditional.

Amazing job @AdamG love the temp control mount and probe ports, really smart!

I’ve used the paste but not a sauce, it’s very sweet and fairly hot, a staple in Korean cooking.

That looks pretty decent to me! Nice cook @AdamG 🔥

Nope and it was so long ago it’s not on my purchase history any more. Would definitely buy again for the right price!

Best lumpwood I ever bought stated it was sourced from mixed fruit woods. I've never been able to get it again, it was from eBay and they've not had it since. I don't go out of my way to buy a particular type but have seen birch, hickory, oak amongst others more recently. Different woods definitely have different properties, burn differently etc so I expect it can make a difference. I've definitely used some lumpwood that I wouldn't use again, all from Big K who everyone seems to rave about but I've had three bad bags from them. By bad, I mean really, really smoky, small pieces, and in my opinion, poor quality.

I've seen pimento wood advertised on a few sites but looks expensive and no idea if it is exactly what you are after! https://www.fireflybbq.co.uk/collections/jamaican-pimento-wood https://yamman.co.uk/products/real-jamaican-pimento-sticks-15g?variant=39249580589127

Is the 5770 the one with the diffuser plate and charcoal ring? In which case vent and fuel placement would be an issue.

I think my biggest BBQ regret was not getting a 57cm Weber kettle. I went for the 47cm version and despite there being nothing wrong with it, I just wish I'd got the bigger one. I don't think you can beat them on price for versatility, usability or reliability. They also come with one of the largest selection of add-ons, from rotisseries to planchas to the latest Weber heat controller. A kamado style grill offers you much the same but for a slightly larger price tag (for the most part). And I hear and see a lot of good things about PK grills. I didn't get on with my bullet smoker and got fed up scrabbling on the floor to adjust vent settings Good luck with whatever you choose, I'm sure you won't regret it!

I have used loads of different BBQ sauces from Tesco own brand to, Heinz, to Baby Rays to Blues Hog raspberry chipotle and many in between. They are generally the sweet, smoky variety and mostly taste the same, in my opinion. The one "sauce" I go back to again and again though is chimichurri.