AdamG

Looks like a great success!👍😁

Looking great so far👍😁 What have you put in with the beans?

Thanks Hoogl👍 Yeah the smoke ring turned out bigger than I expected since I only used a handful of apple woodchips...however the smokiness flavour was more subtle than it looks. I only wanted a hint of wood smoke since I was serving it aa a roast dinner

Looks good! I have a couple of racks in the freezer. I may have to get them on the grill soon😋

My entry is a pork rack joint. I didnt get many pics as I would have liked to but I had a few jobs that needed doing in between i cooked for the first 30 mins over the lumpwood and then swapped to indirect once it had a nice outer. Dome temp of 200C for the whole cook and took about 1 hour 20 mins. Finishing temp was a little high but fortunately it didnt dry out.

I with hoogl, pics would be great please!😁

Sounds good, good luck👍😎

I will certainly keep an eye out for these and give em a try👍 Thanks @OrbandBullet

All look delicious as per usual @pittmab. I wish I was your next door neighbour, leftovers would be incredible😂🤣👍 I especially like how you served the shwarma, I may have to pinch that idea 😜. I had a week off work a couple of weeks ago but got no cooks in😪. Too busy decorating the small bedroom...looking likely I will get a cook in (or 2) this weekend though👍

Looks good😋 I should have picked em up on the way to work, would have made a great dinner for today haha😋😂. Do you have a recipe for the veggie burger becuase that sounds like a great alternative👍 Flat mushroom as a bun is a good idea🍻

They will probably cry this time because they aint gettin any of those beef short ribs, just the smell😂😜 I may have to try the beans under the ribs next time, that sounds great😋

Look delicious @negolien 👍🍻 I need to do some short ribs soon, not done any for a while. How come your not allowed to bbq? Thanks for sharing the pics 😋

Looks delicious Orb...only problem is I didnt get any leftovers🤷‍♂️😋 Smoke ring looks fab👍

It can be important... Some brands (usually the cheaper ones) will use small pieces of lumpwood or may not handle them with much care during transit (breaking the lumpwood into tiny pieces). These might be small enough to fall through the bigger pieces and possibly block the airflow. If there is lots of dust in the bottom of the bag, then that can also cause airflow problems. This relates to kamado's using lumpwood and may not cause problems on other types of bbq's. If the lumpwood pieces are a good size then brand isnt important (cheap or expensive). I would say the only important thing is that the lumpwood is a good size. Small pieces can cause problems and inconsistency, which makes it harder to learn.👍

Thanks @OrbandBullet, that certainly echoes what others have said about HB. I only have a kamado now so Lumpwood is all I use. But I used to use briquettes on my old offset and the difference between brands is quite astonishing. Im toying with the idea of picking up a secondary grill sometime in the future which would be using briquettes. If I do then I will certainly try and source HB from somewhere. 👍 Lately I have not been doing very much low n slow cooks due to jobs round the house and I have been doing faster cooks and grilling more often...need to change that haha🍻

Looks Fantastic Justin🍻👍

Personally I have never seen heat beads for sale so I have never tried them, I may have to try the lumpwood if I come across it. Heard very good things about heat beads in general👍

This is a good question, its not very often I get pork shoulder and when I do its exclusively for pulled pork. I would also like to know some alternatives👍

Welcome roger! I used to have an offset (called 'el cheapo'...because it was a cheap no brand one), which I scrapped a few years ago. I currently own a kamado as my only grill so I can offer a little insight into these 2 types. The biggest comittment to an offset is your time. It will need monitoring and refueling regularly, tinkering with vent settings ever so slightly (not stressful, quite relaxing actually, but doing other things can be a distraction). Its quite an involved process. This can be challenging yet very rewarding with a potentially great deal of satisfaction from the results. A kamado (ceramic ones) only needs monitoring at the start. Generally once the food goes in for a slow cook then you can leave it alone for a while with virtually no monitoring or refueling, allowing you to do other things worry free. This is great for overnight cooks....once you have learnt temp control of course😉. The biggest con to kamado's is the price to cooking area ratio. However they are very versatile when it comes to cooking a wide range of different cooking styles. They are also great if you want just one grill. I absolutely love mine and use it year round and I expect it to last for many more years. Fuel efficency is fantastic and will save me alot of money over time. I gave it a good clean back in January ready for this year and this is a picture i took once I was done (It will be 4 years old this July). However the initial investment is high and the price-to-cooking area being terrible makes them difficult to recommend over other types. With you having other grills it should make a kamado even less appealing. My reason for swapping to a kamado was so I could cook all year round, a grill to cook everything and get more cooks in while I can do other jobs round the house (or nip out shopping while its cooking away). Hopefully this helps and Im sure others will give their opinions aswell.👍🍻

My bbq season starts 01 jan and ends 31 dec haha😜😁 I think the bbq week is a great way to showcase that barbecueing is only limited by imagination🍻💨🔥

Thanks Pittmab I always end up forgetting to look up when this starts, maybe I can get a cook in🤔 Are you planning on doing any?

Refilled the firebox? Did you refill during the cook or refill from the previous cook? What charcoal did you use?

welcome to the forum!👍

Gutted!☹️ I was planning on getting my cook in yesterday but my plans had to change due to other things happening. I was planning on doing a smoked beef burger with a bbq rub mixed into the beef.

Looking fantastic!👍