Adi dassler

🤣 I've done that much bbqing since this pandemic started everytime I fart a pooft of soot emerges 😁

The link is above mate posted by hoogl

This is the drip.pan. seems solid enough and came next day

Dont know how to put links on sorry I'm not that bright. It's from amazon and it's a garcima la ideal polished steel paella pan 30cm. It was £11.50. It's just arrived so im going to drill the rivets out the handles then I'll put a picture up of how it sits

Do you want the link for the drip pan bbq life?

I've done a wagyu picanha and a couple of wagyu tri tips,actually I think I've got one in the freezer. Definitely worth a bash. Delicious they were

Just ordered this as my drip pan,saves making a foil bowl every time I use it

How did you get on with your vents kentish?

Mine came about 3 days after receiving the same email. I had a text message the day before telling me it was on it's way,a text message at 5.30am on the morning it came to tell me it would be arriving between 7-9am and they delivered it at 8am.

Marcus bawdons food and fire is a good book to start with,the bbq bible is another. Angus and oink do some superb rubs along with smokey carter,killer hogs,kosmos and meat church. For brisket I just use 2 parts ground pepper 1 part salt and as much garlic powder as you prefer usually about 1/8 part for me.

Its £25 with free delivery

I use Kirkland signature off amazon. It's probably the thickest foil I've come across. It's like folding a can in half😄. I think I paid £20 for it.

Moved up a couple of degrees over about 4 hrs. I left the vents as it was in the picture all the way through. I thought it would of smothered it but it didnt. The cook took about 7 hrs. I could of give the meat about a bit longer,took it off at 197f when really it could of gone to about 203f,I thought resting it in the cool box would of pushed it that bit further but it didnt. Oh well you live and learn

Right doing my first low and slow on the kamado,got a shoulder of pork that's about 10lb. Filled the AK fire bowl up ,lit a single firefighter at the back of the bowl,opened both vents and let it come up to temp (which was about 250). I also put foil round the deflector plate to stop any drips getting onto it. Sat ok for about an hour but as soon as any juices hit the foil the temps just went crazy it hit as high as 380f,I kept burping it to try and release some of the heat but to no avail. I ended up closing both vents completely until it dropped to 215f, taking the foil of the deflecter and replacing it with an oven tray with some hot water in it. I opened the daisy wheel up a tiny bit and it's been sitting at 240-243f for the last hour. The pictures below are where my vents have been at. Hopefully this may help somebody. I'm doing another shoulder around the same size for a pal of mine on the pro q and shes been as steady as a rock around the 240f mark. The AK will take some work adjusting things around but I think once you've cracked it you'll be cooking on...............erm coal?

Did you have the deflecter plate in there?

Ordered mine on the Sunday and it arrived this Saturday and I'm in the Midlands

I'm no expert in brisket as I've only done a few but heres a few things I've picked up along the way that have helped me. I never buy a brisket if it's got not fat cap on,in my limited experience I've had 2 brisket that I cooked low and slow took the internal temp up to 203 and it turned out dry, made good chilli though. I trim the fat and the silver skin off the bottom and trim the hard fat from the sides of the meat. I use a beef injection mainly on the point end because of how thin it is but I also inject some into the flat. I use the beef injection from angus and oink which I've found is great quality and I get about 4 full packets out of one bag,I think it's about £8. A bit of a tip if you're going to inject,do it on a chopping board so you can transport it to the bbq without the injection shooting all over the place when you pick it up. I prefer to cook my brisket fat side down when smoking it on my pro q as the fat tends to protect the meat from the rising heat,I read somewhere that if cooking on a bullet smoker do it fat side down. When it hits the stall I wrap in foil and put it fat side up so the juices pool around the meat allowing it to suck them up. When its probe tender usually about 203 I wrap it in a towel and put it into a cooler, my 'cooler box'is a polystyrene box that I had a brisket delivered in and I've just wrapped gaffer tape around to strengthen it and let it rest for at least 4 hours ( I usually cook mine till the early hours of the morning and rest the meat while I'm in bed) Hope this helps as I say my experience is limited and I'm sure theres people on here with a lot more experience than myself who may disagree but it works for me.

Done a first on mine yesterday. Covered my deflector with foil but think I'll use a drip pan next time. Used one wooden straw fire lighter and as soon as it burnt out I closed the lid and bought it up to temp that way.

They look great. Checked online and gridiron were out of stock on the ribs but I came across a company called the Wiltshire bacon company who are doing 5kg of baby back ribs for £20 + £6 (I think p+p). Which I think sounds a good price,I've been paying around £7 for a 900g rack. Dont know if anybody has used them before but they should be here on Thursday so I'll let you know what they are like

Had this brisket from gridiron meats,I've never used them but came a day earlier than anticipated and was great quality. Also had a middle of pork for back and streaky bacon and I'm extremely impressed. Would be interested to know what his ribs are like if anybody has had them

Hello everybody noob here. Mine came today and I think the tape came from the same roll as last years. I stuck some tape to the back of it and used that to peel it off. I'm just curing mine now and I've got to say I'm really impressed with it. It's worth 350 just for its looks. I've lit it up with some half used coals that I took out my pro q and added about 15 bits,its been going for 4 hours now and its hardly used any fuel. I held it at 260f for about 90 minutes then upto 350 for about the same now I'm holding at 440f Looking forward to getting some cooks on the go next week.

Sorry the alarm on thermometer was going off😁. I love the pro q it's easy to regulate the temps and is pretty versatile. I just wish I'd gone for the bigger one. It was after reading the reviews for the kamado on this forum that convinced me to push the button on one

It was mate. I got the ribs down to a T but definitely needed something more controllable

Hello from sunny Wolverhampton. Seen this forum by chance. I may follow some of you on Twitter. I've always loved a good barbie but wanted to go a bit further than the average joe, I bought an oil drum jerk pan (always wanted one), sourced some ribs and rubs and with the help of YouTube away I went, now I'm hooked. After trying a brisket on the OD and not being able to regulate temps (brisket was dry but made great chilli in the pressure cooker) I decided to get something a bit more adaptable so after seeking advice on social media I plumped for the pro q frontier, had it about 6 weeks and i love it,I'm doing a 6.5kg brisket on it as we speak. I'm waiting on my aldi kamado to arrive. Had a quick look through the forum and I'm looking forward to getting some tips and recommendations.