The Chairmaker

Personally I think that you'd be nuts to import something as large, heavy and fragile as a ceramic grill all the way from China on a one-off basis. You can buy those from kamado.co.uk. Or, for £799 delivered get a Louisiana Grill from Costco (same grill, just rebadged). https://www.costco.co.uk/p/24kamadogrill I bought one of those and 4 years of heavy use later found a hairline crack in the base. Costco collected it and refunded me the full cost, no quibbles. Try that with a grill that you imported by yourself!

https://www.amazon.co.uk/Vaello-Valenciana-Enamelled-Griddle-Round/dp/B004SH4DDQ/ref=sr_1_14?crid=2QCJ1MC8FNM4L&keywords=cast%2Biron%2Bround%2Bplancha&qid=1651048195&s=outdoors&sprefix=cast%2Biron%2Bround%2Bplancha%2Coutdoor%2C84&sr=1-14&th=1 I bought one of these a few years ago. Hugely heavy, well made and the 43cm version fill the Weber. They are pricey though now- £73 for the 43cm version...I think I paid £37 in 2019. You can also use them inside on a gas or induction grill.

Yeah, I think the same too. I don't like non-stick coatings, especially when cooking over coals. Kamado Joe seem to be notorious for getting their coatings wrong. The top vent on their (expensive!) kamados always seem to flake. They've had to withdraw from sale and refund buyers of their rotisserie basket as the coatings flaked. Personally, for BBQing it has to be stainless steel or cast iron, IMHO.

Thread resurrection! YNNI Kmado now have a decent looking version of this: https://www.kamado.co.uk/rotisserie-grill-basket-fits-all-ynni-rotisseries-tqrgb.html As well as a Rib-o-later and rotisserie skewer wheel. https://www.kamado.co.uk/Rib-O-Lator-Rotisserie-Accessory-Fits-all-larger-YNNI-Rotisseries-TQROL1_p_376.html https://www.kamado.co.uk/-BBQ-Skewer-Rotisserie-Set-Accessory-Fits-all-larger-over-23-YNNI-Rotisseries-TQSR2325_p_377.html

If it's sealed in a box then where does it draw air in?

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.

Davidsons have one of the best, if not the best, selection of brisket. Try the Miquel Vergara....they are absolutely superb!

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.

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

Those clips are crimped on and are not reusable. Just cut it off and replace with a jubilee clamp of the correct size.

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.

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.

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/

460mm end-to-end and 195mm in diameter. I'd expect that it's fit on a Weber kettle too.

It'll fit pretty much anything up to (I think) half-inch hex bar.

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.

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.

How long total cooking time? How did it probe? Did you put any liquid in the foil when wrapping?

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.

I find that the 321 method totally overcooked ribs. Two hours wrapped and ribs will be mush.

Personally, I wouldn't. You're allowing the meat to cool and then re-heat slowly. That's a breeding ground for nasties. What I do is fully cook the brisket, eat till we are about to pop and then portion the remainder. I vacuum seal these portions whilst still hot and freeze them as soon as possible. Reheat by nuking them in a microwave, still in the vac packs. They turn out beautifully...probably even tastier than on the first day.

Fill the firebox up, especially on a long cook, and buy decent charcoal (none of the Wickes/supermarket rubbish). Any that's left over will happily burn again. No need to shake it take it between cooks.....decent charcoal will happily burn again. Once it's all gone, then clean out and reload. I've never had a fire extingush with good charcoal.

The only real difference is that the One Touch has an ash collection pan underneath. Take that off and there's bugger all difference between them.

Yep, Fogon is good stuff. It burns hot and has a nice aroma. I find that it needs a bit more air than other charcoal.

Silly me....drinking beer is mandatory when grilling! 😁 Beer cans are plastic lined and painted too though..... I'm on the other end of the spectrum as far as grilling space goes. I've moved from a 23" Pitboss to a 28" Big Joe. 😆