AdamG

I have a Monolighter (pretty much the same as a looflighter) and I have found some brands take quite a bit longer than others to light. Some brands i have had to give and extra blast since the 1st try was not sufficient. My guess is its just down to the type of wood used and how dense it is🤔. I have not used globatic charcoal before sorry so I cant comment on that particular brand.

I used to have a cheapo offset and I found briquettes far superior to lumpwood for temp control and burn time. All the times i tried different brands of lumpwood it would just burn as hot as it could and then fizzle out quickly. I currently use a kamado with lumpwood now and get great control with it. The big difference is now I control ALL the air entering the vent since its airtight. My old grill was not air tight at all and lumpwood would just suck fresh air in through the gaps, even if the vent itself was shut. I agree with what Dutchy and Danielson23uk said about using briquettes instead. My previous experience tells me that its your bbq that has a big influence to wether it should use briquettes or lumpwood.

I have a similar situation when we have plenty of people around + different cooking temps for different foods + not enough grill space to do everything. This in itself can be a challenge to decide what first and how, but the more experience I get the better im able to cope...and the more efficient I become (still a long way to go). Last time I decided to use the hotplate I have had in the loft for a few years so i could keep food warm outside, this worked extremely well as I was able to get quite a few veggies done before time to eat, and then focus else where. It also allowed me to take my time and not panic....which made me more organised and efficient. I usually plan exactly what order i will cook in, plan on how I will change cooking configurations and plan to get food served 30-60 mins early. A cool box allows your low and slow to finish quite abit earlier, allowing time to crank the heat up(since time seems to run away). if im doing a low n slow cook (or a roast) indirectly then i like to choose sides that can be cooked at the same time and just added later into the cook. I try to get a nice choice of food served at the same time before changing to direct. Your suggestion of having 2 grills is something that I am considering myself. 2 grills at different temps would certainly be a great team.

Looks great! and all of a sudden your chopping board now looks like a small cheese board🍻😂

Thanks for that! Good to know for the future.👍🍻

What does it measure at its longest points, were the rod goes through?

That looks like a great piece of kit! Never thought of getting anything like that before on a rotisserie. Does it just slide over the standard rotisserie bar? edit: Yeah I read it again and see the answer is already there doh!🤦‍♂️

Welcome to the forum Mark👍

yeah im gonna need a recipe for that macaroni cheese as it looks really good👍...and a free sample while your at it😜 Sorry I didnt realise they were the same company lol🤦‍♂️

Glad to hear it (and you😉) turned out well in the end. I have never tried doing pulled pork in the slow cooker before. Once I get to the end of a bag I always take the last decent chunks out by hand and bin the dust/tiny pieces if any. Probably not needed but I prefer to do that just in case there is alot more dust than anticipated👍 Some brands that I have tried and happy with are: EBC lumpwood (my 2nd favourite overall): https://everburningcharcoal.co.uk/ CPL lumpwood: (the blue bags are the good ones, dont be tempted with the Supagrill lumpwood) https://staffordshire.cpldistribution.co.uk/restaurant_charcoal_bundle.html LogDelivery lumpwood (my current favourite overall are the blue ones, they also come double bagged. Not tried the orange ones though): https://www.log-delivery.co.uk/product/charcoal These are some alternatives but if your happy with what you have then just stick with them👍😁 I use the same lumpwood for all cooks. Although any massive lumps I find while loading I will keep in an old charcoal bag and save them for pizza or any cooks that require a high temp🔥 What is in the dish that you served with the pulled pork? 😋(top left corner of your pic)

Looks good Locky! The hassle you had of getting a replacement kamado will soon be a distant memory once you get a few cooks😁🍻👍

Welcome to the forum Roger!🍻

I suppose that depends on wether Jam wants them with a bit of bite or 'fall of the bone'. Personally I would say how much meat is on the ribs, cooking temperature and what you wrap them in will are bigger factors on the finish than time.

Ribs are good for this, you could use the 3-2-1 method and aim to get them on the grill for 8am (225f - 250f temp). 6 hour cook with a 1 hour rest and an hour or so extra just in case they take longer than expected. If your comfortable with overnight cooks (how much faith you have in your grill that is) then a big brisket could be an option, I would normally aim to put it on the grill on a Friday night about 11pm so it would finish at about Saturday 2pm + resting time depending on weight.

Never tried nuking leftovers still in the vac packs, may have to try that.😁

I wouldn't shake before lighting since its not needed.... only if it starts to extinguish mid cook. I have only ever needed to do this with 1 particular brand and that was Supagrill when I first started (and was trying alot of brands to find one I was happy with)👍

Exactly this. If your using good quality then its never a problem. But with cheaper brands (im looking at you supagrill, which is the brand that I had to do these extra steps) a good stir might be needed since the average size are smaller.

About the extinguishing problem... I would guess its possibly an ash build up? I once used some lumpwood that had alot of small bits in and I just poured it in my kamado. It was steady for a few hours but the ash collected on the charcoal grid (instead of falling through to the ash pan), a really good stir and a shake to loosen the ash did the trick and it eventually returned back to temp. Another time i topped up the charcoal, but I just added the charcoal without stirring etc...the same problem and same solution. If i ever do overnight cooks I always put the lumpwood in by hand, leaning big peices against each other at the bottom and smaller bits on top as a precaution. It takes longer and more messy but so far its never extinguished. This is also a good reason to have a charcoal basket since you can give it a really good shake (welding gauntlets on), take the basket out (leaving the lumpwood in the basket) and tip the ash on the grid(using an ash tool) into the ash tray, charcoal basket back in and a top up....as good as a fresh light👍 Hope this is helpful🍻

Hi Jam, I think you would be basically reheating them and any leftovers would need to be thrown out? I have only reheated cooked food once as I was told by my parents to not reheat twice (i have no qualifications in food safety, so I could be wrong). Personally I would cook them in one session, when to start would be dependant on what size your brisket would be and your desired cooking temperature.

yeah....I read that wrong somehow haha🤦‍♂️

Thanks smokeyjoe🍻

I have heard this aswell... although I have never tried it myself

I have not used those personally but let us know how you get on👍

Sounds great Justin (only just seen this post sorry). If you cant get pics next time then leftovers will do😁😂 What are those white balls floating used for?

I have made this dish a couple of times before but decided at last minute to do it on the kamado since its nice and sunny outside😎 Marinated chicken. sweet and spicy sauce. batter be ready.😉 steamed rice just about ready. 1st batch draining, 2nd batch frying crispy batter done and... sauce in, only for only 60 seconds! crispy chicken combined with the sweet and spicy sauce😋 The crispy chicken turned out better than the other attempts i did on the gas hob....either the sustained higher temp was the difference or beginners luck....next time I will find out haha. Overall it turned out great and it saved oil spitting all over the hob in the house😁 Thanks for looking!