The Chairmaker
-
Posts
100 -
Joined
-
Last visited
-
Days Won
6
Content Type
Profiles
Forums
Store
Gallery
Articles
Blogs
Events
Downloads
Posts posted by The Chairmaker
-
-
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.
-
On 12/3/2021 at 10:33 AM, AdamG said:
Nice find @pittmab. It does look like a nice piece of kit.
My only concern is that Im always wary (paranoid?) with coatings and direct flame...even though in the pics it kind of suggests it would be fine?
Would be useful indirect though👍
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.
-
1
-
-
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.
-
2 minutes ago, Jonny said:
I went ahead and bought this a couple of months ago, I have made an adaptor for Weber / ProQ daisy wheel vents. And also made it portable by getting a 12V battery pack that gives me up to 20hours run time, I have placed both items in a plastic box and made cutouts for the hose and probes, so the unit can be used in the standard British weather
If it's sealed in a box then where does it draw air in?
-
On 8/23/2021 at 11:51 PM, StevieBeavie said:
Hello guys, I'm new here. I'm based up in the Lakes and for a while I have struggled to find any decent local suppliers for lumpwood, it's mostly the pish you find in garages or massively overpriced tiny bags from garden centres here (like £20 for 5kg of some organic speciality brand which tourists usually buy because there's nothing else available). I have been using Green Olive premium lumpwood which I do like, but the shipping cost to get is sent up from Sussex is making it a bit too expensive (my missus has been telling me off!!) as the free shipping for orders over £150 doesn't cover my postcode, otherwise I would of bought in bulk and shared it with my brother.
So I'm on the lookout for an alternative brand of similar quality. I've noticed Big K Dura (ACH15) is £23 for 15kg on the Big K website at the moment with free shipping to all mainland UK on orders over £30. I'm very tempted to get a couple of bags to test it out. What's peoples thoughts on the Big K Dura? Is it worth a bash or should I be on the lookout for something else?
I cook using a Kamado and I tend to prefer lumpwood over briquets.
Cheers, SB
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.
-
1 hour ago, Mowzy said:
Hey guys ive been getting into smoking meats for the past half a year or so. I bought a Pellet smoker (GMG Daniel Boone) and the thing is great.
So far ive done pork ribs, beef short ribs , Pichania , pulled pork shoulder and whole chicken. Ive never done a whole brisket yet (just a flat) which came out okay but not as tender or moist as i would like. Thought i would show you guys the buthcher i use up in scotland. Their a bit pricey but have a good BBQ selection. Check them out.
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.
-
On 7/25/2021 at 9:38 AM, Mojopin said:
Where did you manage to get it? Have been searching for one for months with no luck
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. -
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.
-
1
-
-
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.
-
2
-
-
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/
-
1
-
-
26 minutes ago, AdamG said:
What does it measure at its longest points, were the rod goes through?
460mm end-to-end and 195mm in diameter. I'd expect that it's fit on a Weber kettle too.
-
1
-
-
23 minutes ago, AdamG said:
That looks like a great piece of kit!
Never thought of getting anything like that before on a rotisserie. Does it just slide over the standard rotisserie bar?
edit:
Yeah I read it again and see the answer is already there doh!🤦♂️
It'll fit pretty much anything up to (I think) half-inch hex bar.
-
1
-
-
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.
-
1
-
1
-
-
9 hours ago, Hugh Crackman said:
6 hours on smoke, I did have some apple juice mixed with water in the foil. I'm thinking now that I probably didn't have enough and should used a foil tray
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.
-
1
-
-
How long total cooking time? How did it probe? Did you put any liquid in the foil when wrapping?
-
2 hours ago, Jam said:
Any tips on what I could smoke if I started at say 7am but wanted to eat at 3/4pm?
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.
-
1
-
-
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.
-
1
-
1
-
-
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.
-
1
-
-
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.
-
9 minutes ago, JB.1981 said:
Haha, they were beer cans, never drinking pop whilst grilling - but, point taken.
Silly me....drinking beer is mandatory when grilling! 😁
Beer cans are plastic lined and painted too though.....
9 minutes ago, JB.1981 said:Can you or AdamG show me what you do for slow and low please?
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. 😆
Importing Kamado Grill from China
in Kamado users
Posted
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!