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The Chairmaker

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The Chairmaker last won the day on October 2

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  1. Lumpwood only for kamados. Briquettes produce too much ash. Whereabouts in the Lakes are you? Logs Direct (just outside Halton on the road to Kirby Lonsdale) do blue bags of restaurant lumpwood for a tenner if you collect. I've been using it for years and it is good stuff.
  2. Davidsons have one of the best, if not the best, selection of brisket. Try the Miquel Vergara....they are absolutely superb!
  3. Buy better charcoal. Your cooks will go much smoother and the food will taste loads better. CPL deliver for not a lot of money. Search locally.....my local logs supplier does 12Kg blue bags of restaurant charcoal for a tenner if you collect from their site. Way cheaper than that nasty instant light rubbish.
  4. They're as rare as chickens teeth, and have been for a while. I think that I got it from Dawsons BBQ World. but they are showing as no stock again. I did find this though....looks like it's built like a tank. It's a little bit smaller (about 25mm in both diameter and length) but that'll make it easier to fit on smaller BBQs. Looks good value. https://www.souschef.co.uk/products/rosle-rotisserie-bbq-basket?variant=39361504346170&currency=GBP&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gclid=CjwKCAjwuvmHBhAxEiwAWAYj-LrsJ_xs0_zxOkiaW7Lq8Vuztt6rHFfXBG1sjcNUjMbQFvVVsaMK0RoCQl0QAvD_BwE
  5. Those clips are crimped on and are not reusable. Just cut it off and replace with a jubilee clamp of the correct size.
  6. He's a Michelin-starred chef, so there's that. He might also be a terrific BBQ cook too. However, he is doing an excellent impersonation of a terrible one! There's far better BBQ cooks to follow, IMHO. Malcolm Reed and AllthingsBBQ to name just a couple.
  7. I'd wager that in three years that grill would be rusted through and fit for tipping. Meanwhile the Weber kettle that I bought 20+ years ago is still going strong, despite permanently living in the garden from day one. Spend the money on a basic Weber and upgrade it with bits like cast iron grills as you get better at outdoor cooking.
  8. I wouldn't bother, personally. I saw him on one video making an absolute mess of some short ribs and the video below of him making an absolute balls of some baby back ribs him him squarely in the "all fur coat and no knickers" category as far as barbecue is concerned. Save your £11 and put it towards these ribs. I had some yesterday and they were outstanding. And at no point was any of Kerridges nonsense followed!😁 https://www.sherwoodfoods.co.uk/shop/pork/meaty-baby-back-pork-ribs-2/
  9. 460mm end-to-end and 195mm in diameter. I'd expect that it's fit on a Weber kettle too.
  10. It'll fit pretty much anything up to (I think) half-inch hex bar.
  11. I've been wanting a basket for a wee while, but there isn't that much available. There's the OnlyFire ones on Amazon, but they are full of razor sharp edges. If they don't rip your hands to bits cleaning them, then they will flay the skin off the chicken. The Broil-King looks good, but they've been unavailible for ages. Weber do one, but it's coated mild steel, and IMHO, mild steel has no place near food. Kamadoe Joe released one, a very over-engineered piece, but the design looked good. The problem is that it's coated steel again, and KJ have had problems with the coating coming off any of their black metals. AFAIK, they have stopped selling it and any buyers are getting full refunds. That left the Napoleon 64000. Stainless steel, nice and simple and effective. Again, they've been out-of-stock everywhere, but I recently managed to get one. It's well made, you put it on the rotisserie rod, fill it with food and let it spin round (there's not a lot more to say about a rotisserie basket at the end of the day!). It does a damn fine job of chicken wings, getting them nicely crisped all over. You can also chuck baby new spuds or other veggies in there for roasting too. It fits nicely with room to spare on my Big Joe. I believe that it will also fit a Classic, but is very tight. Cleaning is easy...just bung it in the dishwasher. If hand cleaning then I'd recommend chucking it in a bucket of hot water and detergent to soak and soften the gunk. If you've got a rotisserie and want to take your wings to the next level then this is £60 well worth spending.
  12. 6 hours sounds very short for a brisket. My last was a 6kg one and it had something like 13 hours cooking and a couple of hours in a warm box.
  13. How long total cooking time? How did it probe? Did you put any liquid in the foil when wrapping?
  14. Pork ribs. Short ribs. Flanken cut ribs. Pork belly. Leg of lamb. Brisket Point end. Rib roast. The skies the limit really. The only limitation will be the meats that you can get and your imagination.
  15. I find that the 321 method totally overcooked ribs. Two hours wrapped and ribs will be mush.
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