CrackWilliams

Probably a bone question, how did you cut that?

Thanks @Kentish Man can I ask, what thermometer do you use?

That's a great price @Robdan whereabouts are you based? If you're near London would you mind sharing their details with me - here or dm?

@Smokin Monkey it was about 210c - though it did shoot up to about 250c for a short time (I believe this was a newbie error on my part) - I think next time that I might put the heat deflector in and do indirect?

Been looking around online and steel pizza bases seem like they might be a good idea, though finding one to fit is proving quite difficult - i'm wanting 250mmx6mm - has anyone found something like this or did you have a one made up?

I did spatchcock yesterday and it was a disaster - the recipe I followed said 10 mins bones down and then flip onto breasts for 20 mins - came out black

I've got the Pitt Cue book on order, my good mate swears by it. For my ribeye rub I used 2tsp of salt, 2tsp of pepper, 1tsp of mustard powder and 1/4 tsp of chilli. The glaze was a simple balsamic small tsp of suger and clove of garlic reduced - was bloody lovely.

Had mine a couple of weeks now and so far it's been Beef Skirt, Pizza and we had some argentine ribeye last - all have been super delicious with last nights steaks being a massive highlight. Today I'm attempting spatchcock chicken so if there's any tips then let me have them. Up thread I saw the pizza YouTube link - my pizza stone broke as it go so hot. Question, if I had used the ceramic heat deflector, would this have saved My stone? Any recommendations for pizza stones? I've seen some online nd they're super expensive - do I need to spend that much cash? Anyway, here's some piccys..

Ha, I forgot about the washers - yep, they were also a bugger and whilst some are fitted, the others got lost in the long grass. Re the temp, I'm also having the same trouble brining it up to temp - I did get to 325 on my third burn and then closed off the bottom vent (not entirely, it was a a quarter open) and closed off the chimney,. Leaving the vents fully open - cam back ten mins later and the temp had dropped to about 200? I had plenty of fuel in, it worked fine all vents open but blasted through the fuel. Thankfully I'm doing the bavette direct today so not so much about the temp control but really do need to nail this control down for the slower cooks. (piccy is of the marinated skirt).

Ha, those felt tabs are an absolute mare to remove - I was seriously losing it! I've now completed two burns on mine and I've just lifted 2kg of bavette out of the freezer, my charcoal has arrived and tomorrow is the kamado's christening - I'll share some phots over the course of the weekend.

Fingers crossed at @Kamado newbie

Great news @Kentish Man I took mine through it's first burn last night - took it up to 200 and left it there for 90mins or so - hoping to do a 350 at somepoint today and then some cooking on Saturday. It's a quality piece of kit, you're going to love it

I must admit, having purchased and then stumbled across the forum and reading through last years comments, I was really worried - I'm normally quite good at doing my research but dived straight in! I was very relieved when I unpacked mine The returns policy that comes in the box looks quite good - free returns within 60 days, though does say you need the original packaging (mine is now in the recycling, so I hope there's no issues)! Obvs comes with the three-year warranty, though I must say, the quality is very, very good.

I imagine they'll do that, my two were really helpful. As for putting it together, twenty mins or so - the longest job was taking the sticky tape off of the felt pieces, took forever!

@Kentish Man I received a text at 4.30pm yesterday saying a delivery would be today, it was dropped off at 9am this morning. The delivery guys brought it into our house and it's currently a feature in our living room(!) - I'm waiting on my neighbour popping by to help me lift it into the garden.