AdamG

Always leftovers😋 currently in the freezer for a mid week treat...maybe tomorrow night now that you mention it🍻👍

Thanks Pittmab👍 The old stand was starting to get a bit worn and I was worried it would eventually break before it was fully finished so thats why its gone in for now (also I get to check that the dimensions are all correct and if there is any obstructions etc.

Finally! I was able to get the first part of my countertop finished and the kamado in place today. I originally did my sketches and drawings during the covid pandemic and ended up getting delayed due to material costs going sky high. However I ended up using some off-cuts of stainless steel angles that were in the workshop for months. Angles cut to length, notched and deburred on the ends ready for welding. Bottom fully welded Top fully welded Castors on and dropped off at home I put in a removable galvinised steel plate to help support the kamado. kamado in place. (Yes, the kamado needs a good clean!) Just need to run a wire brush over the welds to clean them up. Hopefully (wishfull thinking haha) I will get the cupboards, cladding and worktop installed next year and a bigger cover for the whole lot.

Looks alot better than what I started out with👍 Mine was an 'el cheapo' smoker that I struggled with, outside temp needed to be 13C minimum to have any hope of getting 225f in the cooking chamber. I used to lean house brick on the lid handle to create a bit more of a seal. I retired it to the tip 3 years ago but I was not aware of any mods at the time. I would have gone that route first otherwise. Some members have alot of knowledge on these mods so hopefully some may respond with some tips😁

Welcome to the forum! Have you got yourself a smoker yet?

Thanks Simon 🍻👍

My entry for Stewtember is... Lamb Tikka Rogan Josh Stewed in the dutch oven for about 3 hours. more pics and info is here if anyone is interested;

Today I decided to do a nice slow cooked lamb curry! Firstly I cut the leg of lamb into big chunky pieces (to make sure they stay on the skewers!) and then added garlic paste, ginger paste, naga jolokia chilli paste, salt and lime juice to get the marinating started. Next I added a spice mix (cumin, coriander, paprika and garam masala), english mustard, mint sauce and greek style yoghurt. Sealed and refridgerated overnight. Today I lit the kamado, skewered the lamb and cooked directly over lumpwood charcoal. I also added some Oak woodchips to the fire to give a slight smokey flavour to the lamb. Once they had some charring I swapped them over for the dutch oven, directly on the ceramic plates to act like a hob. I melted ghee 1st Followed by garlic paste, ginger paste, mixed spices (cumin, coriander, paprika, garam masala, chilli powder and turmeric), tomato puree. I then put the steel grids in to raise it into indirect cooking and then added some base sauce ( onions, carrots, cabbage, water and turmeric blended) to get that restaurant style thick sauce. In with some coconut milk followed by the lamb tikka. Lastly the chopped tomatoes went in and then cooked for 3 hours at 150C dome temp until the meat was tender. Served with boiled rice😁

Love the tripod pittmab, great way of cooking😁👍

Looks good @U can do that again👍😁

Where is the 3rd steak? 😉 Looks good🍻

Thats brilliant!😂🤣😂

Love the name stewtember! I thought @Justin would have prefered something with raw onions 😂🤣😂😉🔥

Congratulations @smokeyjoe!🍻👍

Good suggestions pittmab, never thought of holding the temp in the oven👍

I normally cook on the day so im not sure what would be the best way to reheat sorry. With leftovers I normally divide the pulled meat into a sealed food bags with a little bit of apple juice and into the freezer. Then reheat gently in a pan of simmering water before taking out of the food bag. Would be interesting to see the suggestions just in case I need to cook a day in advance at some point.

Noooo! I cant believe I missed out on some leftovers😪 Only just noticed thos post sorry. They look great! Nice smokey colour aswell👍What rub and bbq sauce did you use?

Welcome to the forum!😁

They look like proper kebabs @smokeyjoe, delicious! I think you ripped the first one for a sneaky bite sized kebab;)👍

good to know! I started mine in April...although I have only worked about 10 hours total so far haha. Any plans to make anything else?

I thought twice about the whipped cream aswell haha Turns out great though!🍻😁

Sorry for the late view, fantastic job. Love the hotplate on the firebox aswell👍 I'm in the process of fabricating a table for my kamado....other jobs keep getting in the way and delaying it though😒 how long did the whole process take?

I will be happy to but since its @Monkeybumcheeks recipe I will give him a chance to post it up first👍😁

chicken is fantastic! we rarely cook chicken in the oven now due to how succulent they come out👍

Welcome to the forum! Lots of users with plenty of knowledge, experience, also open to suggestions/tips and discussion😁👍