AdamG

I have not heard of it but it sounds interesting. I would try it as dipping sauce with some chicken skewers for the first try. Maybe an idea will spring to mind while you taste it😋🍻

5 hours ago, Turnips said:

Just to add a little closure to this thread...

I ventured into town to assist the wife with some shopping yesterday, and we went into our local independent department store which has a big 'garden' section. The chap was just marking down an ex-display Master-Touch 5750 to £201. They didn't have the box and it wouldn't fit in the car so they sold me a brand new boxed one for the same price! Thanks everyone for the advice, I've been waiting a long time to be in a position to start barbecuing so that's pretty exciting for me.

Very pleased, I assembled it in the afternoon and had delicious burgers for tea. I can't wait to try out a bunch of different recipes and styles of cooking. If anyone has any 'must try' recipes then send them my way!

Since you say 'must try', I would highly recommend these chicken kebabs:-

The recipe was given to me by another forum member @Monkeybumcheeks 👍😋

I will have some please😜

I think these would make a great dessert for after my summer barbecue's when we have family around👍

Great review @Chef Kevin🍻

Pizza looks delicious awell!😋 I may have to make one myself since its been a while....however the shape of mine very rarely end up 'round' haha

A very good question and one I have wondered about aswell. I always do low n slow cooks on the same level (i have a kamado but I would think airflow/behaviour would be similar).

I dont think there would be a big difference in smoking times since its indirect cooking? I would try to monitor both throughout the cook to see if one cooks slightly faster but the only problem is 'when' to start each cook. Next time I do some ribs I will have to experiment with different levels.👍

Looks delicious, nice cook🍻

Looks great! Thats got to be one of the neatest smoke rings O have seen😋🍻

Look forward to seeing the full cook👍

let us know what you think @Jimny14 when you get chance to use them

1 hour ago, carl123uk said:

Yeah good point with the mesh. One of the situations where if they were both £30/£40 I'd get both but not @ £70ish each 

Looking at the pics that @sotv posted, It looks like it is fastened into the frame rather than just going to the frame (like alot of things with similar style mesh). This would suggest that it shouldnt be a problem since it is going to be stronger.

I still have not got round to getting one of these yet.

At first glance the weber looks like a solid choice. It clamps shut at both ends rather than just the middle. It looks like it has a stronger frame and it comes with the divider. My only concern would be the mesh breaking away from the frame....but that is based on previous items I have had (and not all of those broke)

Thanks @pittmab👍

I did a pulled lamb a couple of weeks ago and while it was delicious I wanted to improve it.

So today I did another attempt and it certainly came out much better😋

Dry brined overnight with salt

my ingredients for the herb rub...

softened the butter so I could stir all the other ingredients in

then spread on the lamb with a spoon, the cold meat gradually solidified the butter.

I smoked it with some oak at 250f/121C and then wrapped in butchers paper once it hit 170f/76C internal temp.

once it was finished

chucked some very thin slices of pepper in with the meat (after the pic) and had some wedges with the wraps.

I also realise I forgot to take pictures of it on the kamado 😮‍💨

Leftovers for dinner tomorrow though😁

I have used the Big K red bags and I thought they were bad quality.

However my worst award goes to Supagrill lumpwood. Tiny pieces throughout, more smoke than a steamtrain and the only stuff to actually snuff out my kamado....twice....in one cook. In the end I had to sprinkle it on top of another brand just to get it used up.

Can you remember what brand you used Pittmab that you got on ebay?

There are quite a few users on here that are UK based so hopefully you get an answer. Personally I have not tried to obtain any so sorry I cannot help. However the chicken placed on with leaves has me curious

They do look good, I bet leftover pulled pork will go a long way with these!

What sort of kamado do you have?

Using a kamado, I only use lumpwood charcoal and usually I tend to only look for decent size at a decent price. More and more I am noticing that brands are now listing what type of wood their lumpwood is.

Im wondering if anyone else goes for a particular type of lumpwood because they get better results?

Im assuming if they dont list what type, then it could be a mixture?

Curious to other peoples thoughts and opinions👍

2 hours ago, Wade said:

Nostalgia isnt what it used to be. Remember the days when Asteroids and Galaxian were the latest in high tech graphics - or even Pong. Just as people are now coming back to play these, the trusty old ET-732s will continue to be brought out for use for decades to come. I have several of them and they get used regularly. I have not yet found anthing that matches the range of the remote.

I remember, once it connected that was it, a solid connection that never cut out no matter where in the house (even at the front) i was. I also remember the last few cooks it was tempermental with connecting...but when it did connect it was almost instantly after switching on/resyncing. I did replace it with a CyberQ Cloud but could never bring myself to get rid of the et-732 since it is a good bit of kit. Did you ever have problems getting them synchronised?

1 minute ago, Wade said:

There is no such thing as "leftovers" - only "saved-to-contine-enjoying-laters"

That pretty much sums it up 😋😋🍻

Since @U can do that again hasnt saved me any leftovers I made myself some yesterday. Pulled lamb, should have got more pics thpugh🤔

cheers for letting us know!

I used my old maverick et-732 for a cook at weekend after finding it in the shed. Receiver wouldn't connect so I had to just use the small screen on the transmitter (that's connected to the wired probe's)....no way of connecting to a phone or any device and certainly no graphs.... I used to think it was great a few years ago haha.

Would it be possible to do it in a similar way to the 'over the top chilli con carne'? Smoke the chuck with the crock pot (if it can go in the grill) catching the drippings

I think Justin's suggestion about smoke first then lob it in the crockpot sounds good👍

6 hours ago, negolien said:

Looks yummy

cheesecake is Always Yummy 👍😋