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AdamG

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AdamG last won the day on September 28 2020

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About AdamG

  • Birthday 12/27/1983

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  1. no yellow fish ice?๐Ÿ˜œ
  2. looks great!๐Ÿ‘๐Ÿ˜
  3. Looks good! And yes please for breakfast๐Ÿ˜‹
  4. I did some hot smoked salmon on Friday, smash burgers on Saturday and a chicken tikka masala on Sunday...nothin planned for today though1
  5. I got the Monolith pro series 1 due to the versatility and it was a better deal at the time than kamado joe classic 2 (never came across the Aldi kamado at the time). I got it due to selling all my old DJ equipment that was collecting dust (swap one hobby for another) in the loft otherwise I would have had to wait for another competitor to enter the scene due to price. One thing I have learnt though is its all about the flexibility of cooking grids and skill level of the user. The manufacturer makes no difference in how well your food is cooked๐Ÿ‘ The Aldi grill with all these extra op
  6. if its just the frame then sounds like it should be fine๐Ÿ˜ I have a 'pro grid system' (monolith version) and it sounds similar with the grids etc fitting on the inside of the frame.๐Ÿ‘
  7. that looks like it would be a very snug fit, are you sure you would get enough airflow up the sides?(i'm not familiar with the YNNI divide and conquer dimensions, just curious๐Ÿ‘)
  8. My starting advice would be to try and undershoot your desired cooking temp and then slowly increase it until you reach it. This will take longer to get to your target temp but it will help you to understand different vent settings for your specific kamado on future cooks. It will also reduce the chance of overshooting....which can take much longer to cool down due to the efficiency of the kamado. Eventually after a few cooks you will be able to set your vents, leave it for 60 mins and come back to a stable temp that could be well within 5C degrees of your desired temp๐Ÿ‘๐Ÿ˜
  9. looks great๐Ÿ‘, make sure you make enough for me next time๐Ÿ˜œ
  10. I have had my kamado (different brand though) now for 2.5 years and it stays outside with just a rain cover, the outer coating is very resistant to weather. With the really bad rain we had (when there were floods in parts of the country) i got a little bit of condensation but just used paper towels to absorb it. Never had any previously though. After a good clean it looks like new and I will eventually get around to building a bbq shack sometime...๐Ÿค” My original plan was to move it in and out of the shed but once I got it...yeah that aint happenin lol. I just cover it when its dr
  11. AdamG

    Smoked Haddock #2.

    When you say 'thrown away', I take it you mean thrown ice's way since he prefers it like that?๐Ÿ˜‰
  12. Welcome David, hope to see some pics of your cooks soon๐Ÿ‘
  13. AdamG

    Smoked Haddock #2.

    It aint proper smoked haddock if it aint yellow ice๐Ÿ˜œ ๐Ÿ˜‚๐Ÿคฃ๐Ÿ˜‚ looks great by the way๐Ÿ‘ Is that the pro q cold smoker by any chance? Im really tempted to get one to have a go at cold smoking
  14. In my experience I find you need an airtight grill (excluding intake and exhaust of course) to tame lumpwood with consistency. I only use lumpwood now on my kamado but when I used it on my old grill (lid had gaps and holes in the body) It would overshoot to about 260f, drop when I load with food and never get back to 225f, then fizzle out far sooner than briquettes....I would then be in a panic to get some briquettes lit lol.
  15. AdamG

    BBQ shack

    Some great idea's here. I need to build a table on coasters for my kamado before building a shack. At the moment its just under a cover in the garden.๐Ÿ˜
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