AdamG

Sounds like you did a good job, welcome to kamado cooking🍻

Looks great @Cruiser52G, how did you find your temp control and getting it to the desired temp for the first time?

Personally I would like a roof eventually over mine. The benefits for me would be for the winter cooks so the coals dont get wet during lighting (and not getting totally soaked when the food is finished). If you do or plan to do alot of low and slow, roasting, indirect cooking etc then I think its worth considering since rain would be less of a concern in my opinion. With these types of cooks I can leave the food cooking outdoors while im doing other things in the house...but this depends on how much trust and what type of bbq you have. If you only intend to do direct cooks then I cant see any real benefit. I wouldnt do direct cooking unless its a lovely sunny day.😎 Thats my input anyway, hopefully others will share their opinions to give you some more ideas etc👍 ...I have yet to build my table though so I have a long way to go haha🍻

Welcome to the forum and congrats on your purchase! Check the Aldi kamado post for a wealth of knowledge on that particular kamado...its a very long post so beware😉 My kamado is coming upto 3 years old now and after a good clean it looks pretty good still🍻

Yeah, i managed to get some cooks in this weekend and last weekend. Chilli beef stir fry and did the beef joint yesterday for a pre mothers day roast dinner. I need to remember to take more pics lol ( i will upload some more since my wife took more than me)

Im still here🍻 Hopefully the activity will pick up this spring/summer😎

Welcome to the forum Stuart🍻 Be sure to check out the Aldi kamado post for some great tips/info 👍

Thanks for the heads up! 👍

Welcome to the forum frizz. This is a good place to get alot of info on the Aldi kamado, compatible accessories etc. Its one heck of a topic but worth skimming through for allsorts of info🍻

Welcome to the Forum Steve👍

Welcome to the forum!👍

That's a great idea for me to try it out! Now I just need to complain about how rubbish our sieve is and we should get a new one😉

Thanks for the detailed response, it does sound like it would be suited for me as I would only do small portions and nothing too ambitious. thanks again

I have been trying to decide wether to get one of these myself or not. Cheese looks good regardless 🍻👍 Let us know how it tastes compared to ready smoked cheese😎

Thanks Phil👍

Thanks @Phlashster 👍 First impressions are good with that smokeware cap, it would also look more suited than the original cast iron since all the banding is stainless steel aswell while solving the heavy rain and vent setting issue's😎 Could be an option in the future if I ever do need to replace my original

I didnt know that about the kamado joe top vents. I was originally considering on replacing my top vent (old cast iron version) with on of the newer kamado joe ones if it ever got damaged etc. I dont like the look of the new Monolith top vent design for the days it starts to rain.

Nice find @pittmab. It does look like a nice piece of kit. My only concern is that Im always wary (paranoid?) with coatings and direct flame...even though in the pics it kind of suggests it would be fine? Would be useful indirect though👍

Cheers @The Chairmaker, good to see more options.👍 Everytime I checked the original one it was always out of stock (not checked for a couple of weeks though)

My kamado is coming upto its 3rd year in the winter (outside with just a canvas style cover) and i have not noticed any weathering at all.👍 Hopefully I will sort out a shelter of some sort before next year's winter. I usually store it in the corner against the wall and fence panel to give it abit more shelter

Looks great! Strange how I was thinking about lemon pepper chicken last week (because I aint had it for a long time) and was in the mood for some. May have to try this👍 By the way...leftovers this way please next time😁🍻

Welcome to the forum!👍

looks delicious👍

I was looking through the Project Smoke book and noticed one of the recipes says to cold smoke the burgers with hay for less than 5 minutes (while grill is heating up), then cook them as normal. This got me thinking....🤔🤕 Would it be safe or high risk to cold smoke burgers with smoking dust for an hour or so and then cook later on in the day? I have absolutely no knowledge on cold smoking and would rather get expert advice if its possible, a definite No or even if its worth the effort before looking into it. Thanks in advance👍

Thanks Justin👍