AdamG

34 minutes ago, MattG156 said:

Hi @AdamG

I just bought a Monolith Pro. I’m must say, the marketing/ polish of the product has a lot to be desired. The manual seems to be for the Classic, and there are some pretty big differences in the setup that left me very confused until I found a weird video on YouTube that helped with assembly. The Monolith website is also pretty useless, with empty pages and generally not much value.

 

Anyway, I think I’ve figured out most of it except for the ash collector shovel-thing. Can you tell me if this is meant to be left inside the Monolith during cooking? I’m worried it will burn the handle, but I can’t figure out how else you would collect ash with it (the manual/ previous model had a scraper for after the fire was out). 

 

Any help would be much appreciated!

 

Thank you

the marketing is horrendous lol.

they dont seem to have realised that they have developed a 'pro' variant based on the manual.

The ash shovel is left out during use so you can control the temp. To collect the ash you just simply slide it in and the back of the ashtray acts as a stop so your ash transfers onto your ash shovel....I have never had to empty the ashtray during a cook since its so deep, I usually just clean it out before my next cook👍

Any help or questions then just ask👍👍

32 minutes ago, ChickenNBeer said:

Yes I know of course.. just firing it up for the first time tonight with an easy cook 👍🏻

enjoy your steak😋

welcome to the forum!

both ribs and brisket look good!

Im going to attempt my 1st brisket this weekend 🙂

Generally speaking, lumpwood is fine for anything. But in my personal experience with my old grill, briquettes were much easier to control than lumpwood (this was due to my old bbq having plenty of airleaks due to it being a cheap one).

The Weber premium is the ones I used to use all the time and they were great for temp control.

I would only suggest lumpwood if your grill does not have many air leaks that can stoke it with extra air. Lumpwood will burn as hot and as fast as it can, I would say limiting the air is more important with lumpwood than briquettes.

This is based of my limited experience though so others may offer more advice and solutions🙂

42 minutes ago, Justin said:

Look brilliant, well done mate,. Ribs and chips, nice one, The doggy looks keen.

Thanks! aye, Tilly (the dog) likes to think she is the taste tester, she was sunbathing next to the bbq for about 1 hour before they were done to get in line lol.

They did get the dogs 'seal of appoval' though👍

Had my ribs and turned out great!

2 minutes ago, Hugh Crackman said:

So, completed my 1st smoke, 1.8kg Brisket, smoke rub (cumin, cayenne pepper, ustard and garlic granules, paprika laid on top of Coleman's mustard) 2.5 hour cook before I reached the stall and then wrapped and cooked for 3 hours... really pleased with my first attempt... few lessons, temp was really high, started off nice and low but ended up at 130/ 140o at one stage. Probably should of let her sit for another 1/2 hour before wrapping and another hour once wrapped... but she tasted unbelievable... planning my next smoke already a little dry in some places, which I think was due to the temp going high at one stage 

looks great, and a nice smoke ring👍

3 minutes ago, Skagg2000 said:

Today's burgers with some mac n cheese from a previous cook. 

Dirty, messy. Tasty... Fantastic

Cheers n Gone Nick

Judging by these pics and your profile pic, you should get a badge or subtitle under your user name saying

👑BurgerKing👑

They look challenging, intimidating and delicious....everything a great burger should have (taste I will have to imagine lol)

I have used bar-be-quick coals on a few occasions in the past and always found they burnt quite cool compared to other brands...this could be a possibility since it took 3 hours, hinting at a cooler temp and makes sense with what Smokin Monkey said.

My go to brand when I was using briquettes was the Weber ones, although the Supergrill briquettes were decent enough. I only use lumpwood now so not sure if they are any better/worse now.

beef brisket is gonna be done next weekend now. managed to make a butter pie yesterday but ended up doing it indoors due to the wind ripping the felt of the shed roof and taking up all afternoon to replace it👎 (next time it will be in the kamado). here is a pick of leftovers.

All is not lost....pork ribs are on for tomorrow😁

50 minutes ago, Justin said:

those look fantastic👍

i will have to check those mops out sotv👍

1 hour ago, WinginIt said:

Thanks AdamG, I'm happy to have found such a down to earth BBQ forum. 

Luckily my wife really enjoys all the food I cook on it so she generally gets excited too when I show her the next toy. 

The lidl addition was an easy sell given the price and talk of camping.

At first my wife was not convinced (due to the cost of kamado's) but she does enjoy the food so Im sure she has changed her mind about them....although she will never tell me haha

I have the asda one aswell, i use it to also make a small chilli con carne for chilli dogs aswell as sauces, chopped onions and peppers👍 

I once had the absolute worst spray bottle. you got more on your food by spraying directly above and letting the leak douse your food while the spray spat out less moisture than an air freshner👎....that one lasted half a cook session before being slung.

7 minutes ago, flearider said:

tonight cajun chicken breast with a tom & basil salad .. on the grill bbq

tom steak and wings with salad .. 

sun leg of lamb on the smoker ..and salad .. 

eating way to much as i'm off work  so a nice balance of ..... salad .. 

Thats a good way of saying your eating salad everyday😜

welcome winginIt to the forum.

Before i got my kamado i had no intentions of getting one of the mini kamado's....but nearly a year in and I can defo see the appeal for it.🙂.....I have not told my wife yet about getting a smaller one though🤔

steak for me tonight!

Looking at doing a beef brisket, failing that I might do a butter pie or a couple of pizza's.

19 minutes ago, tedmus said:

Everburning Charcoal are selling again by the look of it.

these are the by far the best ones I have used so far 👍(still trying different brands)

things coming out great off the cuff for me are an extreme rarity but very satisfying like you say😁

.....is it possible to do extra so we can have them 'off the grill' rather than the 'cuff' this time?😜👍🍗

welcome to the forum Hugh, hope you enjoy your first smoke👍

me 3 for recipe😁

welcome to the site!

You will have to upload some photo's of your *cough* "gardening" *cough* next time😉😂

I have decided Im ready for my first attempt at beef brisket...apart from one thing. What should I ask the butcher for exactly?

he usually has the trimmed and rolled ones (not sure if these will be trimmed to much?) in but I am going to try and order in advance, do I just need to ask for an untrimmed brisket?

Thanks in advance👍

8 hours ago, Ryan D said:

North Carolina style pulled pork shoulder.

 

drooool🤤

8 hours ago, Ryan D said:

Lamb rib tips smoked with lemon and mint. 

double drool🤤🤤 

8 hours ago, Ryan D said:

Home made whiskey and brown sugar burgers smoked and seared.

Mega drooool🤤🤤🤔🤤

They sound very tasty👍😋

10 hours ago, Kentish Man said:

Exactly the same as yours for low and slow

I owe you one for posting that, I wouldn’t have thought to shut the vents down to that extent. 
 

when ever I do low and slow I still get a little paranoid that I have snuffed it out lol. they are pretty amazing with how little oxygen they need👍