JonC Posted May 6, 2019 Share Posted May 6, 2019 I ordered one of the Lidl Kamados last week, so hopefully get my hands on it soonish. Any tips on first use and general usage? Current plan is to assemble it and gently run it up to high temperature, I am aware of burping it when opening. I assume good quality lump wood charcoal is best, I have a place that makes it down the road so might have a chat with them. Initially I plan to use it direct, but will work my way up to low and slow. Cheers Jon Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 6, 2019 Share Posted May 6, 2019 You seem to have the basics covered. Will it have a heat reflector? Start with the simple things, like a chicken and work up to Brisket etc. Quote Link to comment Share on other sites More sharing options...
Secla Posted May 7, 2019 Share Posted May 7, 2019 (edited) ive ordered the same so will be watching this thread for some tips as ive never used a kamado before Im wondering if i will need my weber and proq anymore as this seems like it may be able to do it all in one Edited May 7, 2019 by Secla Quote Link to comment Share on other sites More sharing options...
SpongeArtist Posted May 7, 2019 Share Posted May 7, 2019 I've also order one! Looking forward to firing it up! What is the burn in process??? Thanks Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 7, 2019 Share Posted May 7, 2019 Basically it’s firing up the Kamado, say at 110’C and letting it run for a few hours. This process will burn off any residue on parts deposited during manufacturing and it also sets the adhesive on the gaskets. 2 Quote Link to comment Share on other sites More sharing options...
SpongeArtist Posted May 7, 2019 Share Posted May 7, 2019 Just now, Smokin Monkey said: Basically it’s firing up the Kamado, say at 110’C and letting it run for a few hours. This process will burn off any residue on parts deposited during manufacturing and it also sets the adhesive on the gaskets. Great thanks! Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 7, 2019 Share Posted May 7, 2019 It also helps settle the ceramic parts, gentle heat to start the gradually increase, like running an engine in. Quote Link to comment Share on other sites More sharing options...
Toucs Posted May 8, 2019 Share Posted May 8, 2019 Just waiting on delivery myself from Aldi...twiddles thumbs, paces up and down, checks tracking details (again).... Quote Link to comment Share on other sites More sharing options...
Toucs Posted May 8, 2019 Share Posted May 8, 2019 Hello @JonC. Out of interest where is your Charcoal supplier located? I see you're West Kent, I'm Eastbourne so potentially interested if the distance isn't too far. Many thanks. Quote Link to comment Share on other sites More sharing options...
AmateurPitBoss Posted May 8, 2019 Share Posted May 8, 2019 @Toucs Dont know if anyone on here can comment, but a few people have recommended the Barbequick resturant quality lumpwood to me, ordered online. I had 2 12kg bags delivered yesterday for 27quid. Makes it pretty good value as im sure even supermarket crap cost more than this by the kg. 1 Quote Link to comment Share on other sites More sharing options...
JonC Posted May 8, 2019 Author Share Posted May 8, 2019 8 hours ago, Toucs said: Hello @JonC. Out of interest where is your Charcoal supplier located? I see you're West Kent, I'm Eastbourne so potentially interested if the distance isn't too far. Many thanks. There's a place advertising in Hadlow near Tonbridge that makes charcoal, will pop in and have a chat. Wondered about bulk discount. I have tried in before in my weber and it seemed good. 1 Quote Link to comment Share on other sites More sharing options...
ndg_2000 Posted July 9, 2019 Share Posted July 9, 2019 (edited) HI My Biggest tip for a new Kamado user is to learn how to control the temperature in the kamado. straight grilling is not so much of an issue but if you want to do low and slow learn how open the vents need to be to control the air flow through the kamado as this then will regulate the temp. the temperature within the kamado will change if you have a heat deflector in or not as this will change the air flow through the kamado. Take your time getting your kamado up to temperature its easy to raise the temps but bloody difficult to get them to drop unless you have a few hours to wait. Also if you are doing low and slow light the kamado at least an hour before you are going to put the meat on so you can slowly get the temp up to where you want it then hold it there before putting the meat on. when you put the meat on the temp will initially drop (due to the cold meat and a lot of cold air entering) then go over your target temp (you have jut let in a large amount of air the hungry charcoal will burn through) but will come back down to your target as long as you don't touch the vents. also don't chase the temps if the kamado settles at 275F and you wanted 225F (sorry ive been on an american site for a good while now) leave it temps are not the B all and end all you can cook equally well if a little over hope this helps someone who has just got their new Kamado Nigel Edited July 9, 2019 by ndg_2000 spelling and clarification 3 Quote Link to comment Share on other sites More sharing options...
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