AdamG

May 23, 2023

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

May 23, 2023

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👍

May 22, 2023

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🍻

May 19, 2023

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😋

May 19, 2023

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 😋

May 19, 2023

Looks delicious Orb...only problem is I didnt get any leftovers🤷‍♂️😋

Smoke ring looks fab👍

May 16, 2023

4 hours ago, BryceRodriguez said:

Hey I am new to this stuff. I s charcoal that important? @AdamG

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.👍

May 16, 2023

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🍻

May 15, 2023

Looks Fantastic Justin🍻👍

May 13, 2023

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👍

May 11, 2023

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👍

For New Members · May 8, 2023

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.👍🍻

May 5, 2023

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🍻💨🔥

May 4, 2023

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?

May 2, 2023

Refilled the firebox? Did you refill during the cook or refill from the previous cook?

What charcoal did you use?

May 1, 2023

welcome to the forum!👍

May 1, 2023

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.

April 25, 2023

50 minutes ago, blademansw said:

I managed to get the front sheeting on this weekend, now I just have the corner trims to fit and the steelwork is complete. Then its a couple of fascia trims and the gutters!

I am impressed by how much the steel sheeting has stiffened the structure up, once its screwed down, that floppy corrugated steel is incredibly rigid!

Looking fantastic!👍

April 22, 2023

Welcome AdamH 🍻

Have you got any particular offset's in mind?

There is lots of info on this forum and plenty of users who are happy to help with any questions you may have👍😁

Kamado users · April 14, 2023

Thanks for the feedback Justin😎👍

I think the only thing missing was some of your homebrew to wash it down🍻😁

Kamado users · April 10, 2023

thanks TheFifeFlyer👍

March 28, 2023

Looks fantastic Smokin monkey!

Any leftovers before @Justin asks?😋👍

March 28, 2023

1 hour ago, Smokin Monkey said:

That’s better than the local Take Away!

It was free delivery aswell! 😁

March 25, 2023

Here is my entry...special kebab.

Doner

seekh

shish

bread

More details;

Kamado users · March 25, 2023

Here is my special kebab, a dish that I want to have more often during summer when friends and family come to visit. This was my trial run since its a combination of different cooks/preperation.

I first prepared the doner with spices last Saturday.

Spices

Spices mixed

Ideally rib eye steak would be better but I had to settle for Sirloin (still delicious)

I trimmed the big bits of fat off, sprinkled the spice mix on both sides and then put them in food bags, making sure they stay flat.

Monday night I took one steak out at a time and sliced it as thinly as I could while it was still frozen. Back into the food bag and then into the freezer.