AdamG

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!

yeah....same as you ken, shoved in the corner of the garden when not in use haha

I went to add mine on my home insurance but they said since its under a certain value then its covered by default👍 This could be different depending on the insurer though and worth asking

Nice! Is it just me or did that seem like a quick replacement?👍 Regardless, I bet you cant wait to get it fired up😁😁

Im piggy in the middle with an 18"👍 my setup from the bottom is deflector plates, empty drip trays and then the cooking surface. Bear in mind I have roughly 6" between the drip trays and cooking surface due to the size of the kamado, so this gives more than enough space to avoid the radiant heat.

same experience here🤔

You will have to bare with me since I have never been to anything like this🍔🎉🍻😂🤣🔥🤔😲

by the way that last pic is a beauty!🍻😜🍻

Based on your last post I think probe temp accuracy is fine (tick that off the list lol). ambient temp seems fine since your cooking times are roughly what your expecting. Im thinking radiant heat from the deflector plate being much higher than the ceramic sides and lid's radient heat. 3 things I could think of is: 1, raise the cooking grid higher to get away from the radient heat. 2, bend more angle into the 'folds' of the deflector plate so it sits lower/further away from the cooking grid. 3, Similar to pic 6 but maybe invert the drip tray to act as another heat shield. I once was cooking some veg indirectly and wanted to put the garlic bread in aswell, so i put them on my drip trays....which were in direct contact with the deflector plates...great big dirty black incinerated line on all of them that tasted awful! and the butter wasn't melted haha. Anyway your experience reminds me of this and thats what is making me think of the radiant heat🤔

Thats unlucky🙁 I recently replaced my felt with this felt; https://www.fireflybbq.co.uk/products/junior_gasket_set?_pos=3&_sid=a14e9eb72&_ss=r I am really happy with it (even though the packaging is abit no frills). Bear in mind that its the Monolith felt (since i have a Monolith classic and first time replacing myself) so price is higher than some of the other brands, but it will at least give you a starting point to compare similar types that are shorter and cheaper👍 If you have never done it before here is a tip...make sure you get EVERY single bit of glue removed from the previous felt otherwise it just does not stick. Luckily the roll had a bit extra to finish the job😁 Hope this helps

I would be interested in this. Only problem is I only have a kamado and I have no way of transporting that🤔 (could be a good excuse to get something smaller/lighter hehe😜) My vote would go to the tamworth campsite.👍

looks good, dont forget to send leftovers😜🍻

how did it turn out? 😋

One possible fault I could see is if you are taking your pit temp from directly above your joint and is only clearing the joint buy an inch or so? If this is the case then the joint itself may be shielding your probe from the hot air rising up and past your joint and then cooling down by the time it drops onto the probe (hope this makes sense), thus giving you a ' cooler' false reading (with the true temp actually being much higher and cooking quicker). Another possibility is: Have you checked your probe for accuracy? Last suggestion I have is: Do you let the kamado heat soak before putting the joint in? The only reason I suggest these is to possibly eliminate (or confirm?) your deflector setup as being the culprit and I also imagine space being quite tight inside with a brisket. Hope you find out what is causing it, would be good to know👍

looks good!😋

yes! cpl is another one worth checking out😎

If you cant find any locally then there is these for online: ebc charcoal is pretty decent https://everburningcharcoal.co.uk/ and also log-delivery is what im currently using https://www.log-delivery.co.uk/ Unfortunately you have to buy a few bags to make it worthwile. I tend try not to pay over £1.50 per kg (my last order worked out about £1.25 per kilo, which im happy with)👍😁🍻

welcome to the forum👍