Adi dassler Posted May 7, 2020 Share Posted May 7, 2020 5 hours ago, Kentish Man said: Wow - I would have assumed those vent settings would smother the fire and put it out altogether. Did it continue to hold its temperature? Interesting to see this as I’m planning a low and slow small lamb shoulder. Nothing like the size of meat you were cooking, expecting a 4 - 6 hour cook time if I can keep the temps down How long were you anticipating a 10lb pork shoulder would take? 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 5 hours ago, Kentish Man said: Wow - I would have assumed those vent settings would smother the fire and put it out altogether. Did it continue to hold its temperature? Interesting to see this as I’m planning a low and slow small lamb shoulder. Nothing like the size of meat you were cooking, expecting a 4 - 6 hour cook time if I can keep the temps down How long were you anticipating a 10lb pork shoulder would take? 2 1 Quote Link to comment Share on other sites More sharing options...
ProudOwner Posted May 8, 2020 Share Posted May 8, 2020 On 5/1/2020 at 1:05 PM, James Garbett said: The secret with the felt pads is too peel from the felt side - hard to describe but you will get the knack! 🙂 This is the solution! Mine arrived today and I remembered this post. Backing was off in seconds. Tried one the other way and an absolute nightmare to remove. Thanks!! Quote Link to comment Share on other sites More sharing options...
Peter N Posted May 8, 2020 Share Posted May 8, 2020 Sadly it looks as if Aldi have sold out already. Does anyone know where to get one? Quote Link to comment Share on other sites More sharing options...
TrulySNAFU Posted May 8, 2020 Share Posted May 8, 2020 4 minutes ago, ProudOwner said: This is the solution! Mine arrived today and I remembered this post. Backing was off in seconds. Tried one the other way and an absolute nightmare to remove. Thanks!! I just the tip of a cutter knife and just pinched the tip in the protective tape. All 8 pads took me less than two minutes My new family members (AK and Outback) 3 Quote Link to comment Share on other sites More sharing options...
harry Posted May 9, 2020 Share Posted May 9, 2020 Great start to the day today, my Kamado finally arrived at 9am. Had to unpack it outside the front of the house as when boxed didn't fit through the door, pleased to report nothing was broken just one small chip on the front enamel (annoying but can live with) and a few hairline cracks around it. In regards to the adhesive pads, I found my girlfriends nails came in very handy, she had the off in a jiffy. The biggest pain I had was with the handle with the split washers there wasn't enough bite for the head. Off to give it a cure, ready for low 'n' slow Ox cheek. 1 Quote Link to comment Share on other sites More sharing options...
Markyb Posted May 9, 2020 Share Posted May 9, 2020 I have a small chip which manifested itself after inspection. Think a pit that came loose probably. Think it can void the warranty if you stick the appropriate paint on to touch up though Quote Link to comment Share on other sites More sharing options...
BBQ Smokey Joe Posted May 9, 2020 Share Posted May 9, 2020 On 5/5/2020 at 9:16 PM, James Garbett said: Still need more practice at getting the temp right I think Loaded it up with plenty lumpwood tonight and got it to 260C but then it just stayed there - that was with bottom vent fully open and the daisywheel in place but with all the holes fully open Couldn't seem to get it to go any hotter Anyway managed to grill some lamb chops which were lovely - all vents now closed so assume I will have some lump left I can reuse Have you checked your thermometer? You can unscrew it and test it by dipping in a pan of boiling water which should be 100⁰c. Or buy a different one to calibrate? I would recommend Inkbird. Quote Link to comment Share on other sites More sharing options...
CrackWilliams Posted May 10, 2020 Share Posted May 10, 2020 Had mine a couple of weeks now and so far it's been Beef Skirt, Pizza and we had some argentine ribeye last - all have been super delicious with last nights steaks being a massive highlight. Today I'm attempting spatchcock chicken so if there's any tips then let me have them. Up thread I saw the pizza YouTube link - my pizza stone broke as it go so hot. Question, if I had used the ceramic heat deflector, would this have saved My stone? Any recommendations for pizza stones? I've seen some online nd they're super expensive - do I need to spend that much cash? Anyway, here's some piccys.. 1 Quote Link to comment Share on other sites More sharing options...
brisketburner2020 Posted May 10, 2020 Share Posted May 10, 2020 Looks great. I've done brisket, pork shoulder and the usual so far. Decent outcomes but I'm def missing a good rub and more subtle elements of the cook. So was was wondering if anyone has any good recipe book recommendations for beginners? Quote Link to comment Share on other sites More sharing options...
Adi dassler Posted May 10, 2020 Share Posted May 10, 2020 18 minutes ago, brisketburner2020 said: Looks great. I've done brisket, pork shoulder and the usual so far. Decent outcomes but I'm def missing a good rub and more subtle elements of the cook. So was was wondering if anyone has any good recipe book recommendations for beginners? 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. Quote Link to comment Share on other sites More sharing options...
CrackWilliams Posted May 10, 2020 Share Posted May 10, 2020 I've got the Pitt Cue book on order, my good mate swears by it. For my ribeye rub I used 2tsp of salt, 2tsp of pepper, 1tsp of mustard powder and 1/4 tsp of chilli. The glaze was a simple balsamic small tsp of suger and clove of garlic reduced - was bloody lovely. Quote Link to comment Share on other sites More sharing options...
Markyb Posted May 10, 2020 Share Posted May 10, 2020 This is a good rub for ribs to make up. 1 Quote Link to comment Share on other sites More sharing options...
tedmus Posted May 10, 2020 Share Posted May 10, 2020 DJ BBQ book Fire Food is a good one. For pizzas I got a pizza steel from a guy on FB. The set up I use is deflector in, grill riser on top of grate then pizza steel on top of that. Quote Link to comment Share on other sites More sharing options...
harry Posted May 10, 2020 Share Posted May 10, 2020 I highly recommend Neil Rankins Low 'n' Slow helped me out a lot as a complete newbie, covers everything, charcoal, smoking woods, rubs, sauces and all recipes done for kamado's Quote Link to comment Share on other sites More sharing options...
Kamado newbie Posted May 10, 2020 Share Posted May 10, 2020 Finally got an email this morning saying it's been dispatched. No tracking update as yet. Quote Link to comment Share on other sites More sharing options...
Ams1987 Posted May 10, 2020 Share Posted May 10, 2020 36 minutes ago, Kamado newbie said: Finally got an email this morning saying it's been dispatched. No tracking update as yet. Same. Got some details off AO but nothing much Quote Link to comment Share on other sites More sharing options...
Adi dassler Posted May 10, 2020 Share Posted May 10, 2020 17 minutes ago, Ams1987 said: Same. Got some details off AO but nothing much 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. Quote Link to comment Share on other sites More sharing options...
brisketburner2020 Posted May 10, 2020 Share Posted May 10, 2020 4 hours ago, harry said: I highly recommend Neil Rankins Low 'n' Slow helped me out a lot as a complete newbie, covers everything, charcoal, smoking woods, rubs, sauces and all recipes done for kamado's Thanks for all the replies fellas. Doing a leg of lamb tomorrow so while the books are on their way any good online recipes for that? Quote Link to comment Share on other sites More sharing options...
guinnessaddick Posted May 10, 2020 Share Posted May 10, 2020 6 hours ago, Kamado newbie said: Finally got an email this morning saying it's been dispatched. No tracking update as yet. Same for me, this moring. Quote Link to comment Share on other sites More sharing options...
Ams1987 Posted May 10, 2020 Share Posted May 10, 2020 20 minutes ago, guinnessaddick said: Same for me, this moring. Any update since? I'm so inpatient 😂 Quote Link to comment Share on other sites More sharing options...
Kentish Man Posted May 10, 2020 Share Posted May 10, 2020 Ive used mine 4 times in the 10 days I’ve had it. 2x spatchcock chickens (direct heat, skin up until the end then flipped for a couple of mins) a lamb shoulder (beautifully cooked, bit too much fat, my error not trimming it sufficiently). a pork shoulder (best I’ve done, very pleased with it) overall, I’m chuffed with the Kamado. Very easy to get good results, with more practice I’ll get great results! The efficiency of this thing is astonishing. I did a low and slow on the lamb shoulder, lit a full bowl of lumpwood at 9am and smothered it at 5pm. Next day took a look and not much had burned, fire bowl still full, so gave it a stir and made sure air holes were clear of ash, then lit it again and ran it from 9:30am to 7pm on the same charcoal to do the pork. Astounding! 1 Quote Link to comment Share on other sites More sharing options...
Adi dassler Posted May 10, 2020 Share Posted May 10, 2020 42 minutes ago, Kentish Man said: Ive used mine 4 times in the 10 days I’ve had it. 2x spatchcock chickens (direct heat, skin up until the end then flipped for a couple of mins) a lamb shoulder (beautifully cooked, bit too much fat, my error not trimming it sufficiently). a pork shoulder (best I’ve done, very pleased with it) overall, I’m chuffed with the Kamado. Very easy to get good results, with more practice I’ll get great results! The efficiency of this thing is astonishing. I did a low and slow on the lamb shoulder, lit a full bowl of lumpwood at 9am and smothered it at 5pm. Next day took a look and not much had burned, fire bowl still full, so gave it a stir and made sure air holes were clear of ash, then lit it again and ran it from 9:30am to 7pm on the same charcoal to do the pork. Astounding! How did you get on with your vents kentish? 1 Quote Link to comment Share on other sites More sharing options...
Kentish Man Posted May 10, 2020 Share Posted May 10, 2020 1 hour ago, Adi dassler said: How did you get on with your vents kentish? Exactly the same as yours for low and slow I owe you one for posting that, I wouldn’t have thought to shut the vents down to that extent. 2 Quote Link to comment Share on other sites More sharing options...
AdamG Posted May 11, 2020 Share Posted May 11, 2020 10 hours ago, Kentish Man said: Exactly the same as yours for low and slow I owe you one for posting that, I wouldn’t have thought to shut the vents down to that extent. when ever I do low and slow I still get a little paranoid that I have snuffed it out lol. they are pretty amazing with how little oxygen they need👍 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 11, 2020 Share Posted May 11, 2020 22 hours ago, CrackWilliams said: Had mine a couple of weeks now and so far it's been Beef Skirt, Pizza and we had some argentine ribeye last - all have been super delicious with last nights steaks being a massive highlight. Today I'm attempting spatchcock chicken so if there's any tips then let me have them. Up thread I saw the pizza YouTube link - my pizza stone broke as it go so hot. Question, if I had used the ceramic heat deflector, would this have saved My stone? Any recommendations for pizza stones? I've seen some online nd they're super expensive - do I need to spend that much cash? Anyway, here's some piccys.. Have a look how Tom from @Bbq life uk sets up for cooking a Pizza, Pizza Set Up 1 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.