Justin Posted May 11, 2020 Share Posted May 11, 2020 22 hours ago, Markyb said: This is a good rub for ribs to make up. Fellas and Gals please do not post pictures from books as they are copyright....? @Smokin Monkey Quote Link to comment Share on other sites More sharing options...
Bbq life uk Posted May 11, 2020 Share Posted May 11, 2020 I'm my opinion stone only crack because they either have a fault or they are heated too quickly. A steel deflecter may have saved it due to it soaking up ambient heat along with the stone 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 11, 2020 Share Posted May 11, 2020 2 minutes ago, Justin said: Fellas and Gals please do not post pictures from books as they are copyright....? @Smokin Monkey Yes @Justin is correct, we could get in to copyright problems. It’s OK to share a recipe, but please type it out. Quote Link to comment Share on other sites More sharing options...
CrackWilliams Posted May 11, 2020 Share Posted May 11, 2020 13 hours 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) I did spatchcock yesterday and it was a disaster - the recipe I followed said 10 mins bones down and then flip onto breasts for 20 mins - came out black Quote Link to comment Share on other sites More sharing options...
Justin Posted May 11, 2020 Share Posted May 11, 2020 Depends on heat of the coals you have dialled in? 1 Quote Link to comment Share on other sites More sharing options...
CrackWilliams Posted May 11, 2020 Share Posted May 11, 2020 52 minutes ago, Bbq life uk said: I'm my opinion stone only crack because they either have a fault or they are heated too quickly. A steel deflecter may have saved it due to it soaking up ambient heat along with the stone Been looking around online and steel pizza bases seem like they might be a good idea, though finding one to fit is proving quite difficult - i'm wanting 250mmx6mm - has anyone found something like this or did you have a one made up? 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 11, 2020 Share Posted May 11, 2020 1 minute ago, CrackWilliams said: I did spatchcock yesterday and it was a disaster - the recipe I followed said 10 mins bones down and then flip onto breasts for 20 mins - came out black What type of heat was it, screaming hot? I always do 2/3rds bone down, Finnish 1/3 skin down. The bone acts as a natural heat deflector. 1 Quote Link to comment Share on other sites More sharing options...
CrackWilliams Posted May 11, 2020 Share Posted May 11, 2020 @Smokin Monkey it was about 210c - though it did shoot up to about 250c for a short time (I believe this was a newbie error on my part) - I think next time that I might put the heat deflector in and do indirect? 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 11, 2020 Share Posted May 11, 2020 15 minutes ago, CrackWilliams said: @Smokin Monkey it was about 210c - though it did shoot up to about 250c for a short time (I believe this was a newbie error on my part) - I think next time that I might put the heat deflector in and do indirect? You can always remove the heat deflector to crisp the skin, better safe than sorry! 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 11, 2020 Share Posted May 11, 2020 23 minutes ago, CrackWilliams said: Been looking around online and steel pizza bases seem like they might be a good idea, though finding one to fit is proving quite difficult - i'm wanting 250mmx6mm - has anyone found something like this or did you have a one made up? Try Chris Mason https://www.facebook.com/chriss.mason on Facebook his company The Filthy Pig Sign Company will laser cut any design you like. 1 Quote Link to comment Share on other sites More sharing options...
Robdan Posted May 11, 2020 Share Posted May 11, 2020 (edited) I’ve been looking at pizza steels and replacement deflector plates online and have settled on having them cut to spec by a local firm. They quoted me £50 initially for a 35cm pizza stone in 6mm mild steel, that’s their basic price for a one-off order. After a bit of haggling that are doing a 29cm deflector in 4mm for me, and a 35cm pizza steel in 6mm. The grand total for both is £60 😁👍 Edited May 11, 2020 by Robdan Typo 1 Quote Link to comment Share on other sites More sharing options...
CrackWilliams Posted May 11, 2020 Share Posted May 11, 2020 That's a great price @Robdan whereabouts are you based? If you're near London would you mind sharing their details with me - here or dm? Quote Link to comment Share on other sites More sharing options...
Mick Posted May 11, 2020 Share Posted May 11, 2020 2 hours ago, Smokin Monkey said: Have a look how Tom from @Bbq life uk sets up for cooking a Pizza, Pizza Set Up That's how I do pizza but larger gap as recommended by kamado Joe I just use four balls of foil Quote Link to comment Share on other sites More sharing options...
Robdan Posted May 11, 2020 Share Posted May 11, 2020 23 minutes ago, CrackWilliams said: That's a great price @Robdan whereabouts are you based? I'm in South Wales, CF43. That price didn't include any P&P as they are 5 mins away from me and I can collect. I would have preferred stainless but at that price mild steel works for me 🍺 1 Quote Link to comment Share on other sites More sharing options...
Hazy Posted May 11, 2020 Share Posted May 11, 2020 On 5/5/2020 at 8:00 PM, Randomguy said: still no dispatch email from aldi and I ordered at 3am after it went live! I am in scotland though, anyone else still waiting? Ordered mine on Sunday 30th had an email from Aldi and delivery company XPD who have had it in their warehouse since the 5th May - I'm waiting on them phoning me and they say it will arrive after 72 hours - think the bank holiday has held it up - hoping to hear soon 1 Quote Link to comment Share on other sites More sharing options...
Kentish Man Posted May 11, 2020 Share Posted May 11, 2020 2 hours ago, CrackWilliams said: @Smokin Monkey it was about 210c - though it did shoot up to about 250c for a short time (I believe this was a newbie error on my part) - I think next time that I might put the heat deflector in and do indirect? The method I used was as follows: Pre-heated to c180c Grill rack on top of the deflector holder (but with no deflector) - i.e. grill at felt level Spatchcocked bird on grill bone side down Didn't open the lid again until the thermometer was reading 72c Flipped the chicken and opened up the daisy wheel for a quick blast to crisp the skin The chicken took about 1 hour to cook, maybe a little more. 1 Quote Link to comment Share on other sites More sharing options...
CrackWilliams Posted May 11, 2020 Share Posted May 11, 2020 Thanks @Kentish Man can I ask, what thermometer do you use? Quote Link to comment Share on other sites More sharing options...
Kentish Man Posted May 11, 2020 Share Posted May 11, 2020 1 hour ago, CrackWilliams said: Thanks @Kentish Man can I ask, what thermometer do you use? I've got a thermopro https://www.amazon.co.uk/gp/product/B01GE77QT0/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1 Inkbird seems to be well recommended on here too Quote Link to comment Share on other sites More sharing options...
Bradley c Posted May 11, 2020 Share Posted May 11, 2020 Hi guys, new to the forum. I've been considering buying the aldi kamado as I want to do more smoking after doing some (moderately successfully) on my webber kettle. Does anyone who has one not recommend it, all i can find are positive reviews of it turns up in one piece! But thought I'd ask some experts advice! Cheers Quote Link to comment Share on other sites More sharing options...
harry Posted May 12, 2020 Share Posted May 12, 2020 (edited) Had my first go on the AK on Sunday, thank god it weighs 80kg with that wind! Cooked Ox cheek at 130c - 140c for 5 hours, turned out a little dry but tasted phenomenal. Edited May 12, 2020 by harry 2 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 12, 2020 Share Posted May 12, 2020 Did you cook them naked for 5 hours, or did you foil with some added liquid like apple juice, to create a steaming atmosphere? Quote Link to comment Share on other sites More sharing options...
harry Posted May 12, 2020 Share Posted May 12, 2020 Went naked, won't be doing that in future. Followed a recipe which said you shouldn't have to wrap Ox cheeks. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 12, 2020 Share Posted May 12, 2020 It’s like all meats, they will only absorb smoke for a certain amount of time up to around 4 hours, so wrapping with a little liquid will keep them moist, same as you would do with a Brisket or Ribs. 1 Quote Link to comment Share on other sites More sharing options...
Kamado newbie Posted May 12, 2020 Share Posted May 12, 2020 Sorry if this has already been covered. Ours arrived this morning. Love it. Only slight thing is that the screws for the handles don't seem long enough if you put the washers on IYSWIM? Any thoughts? Quote Link to comment Share on other sites More sharing options...
Markyb Posted May 12, 2020 Share Posted May 12, 2020 5 minutes ago, Kamado newbie said: Sorry if this has already been covered. Ours arrived this morning. Love it. Only slight thing is that the screws for the handles don't seem long enough if you put the washers on IYSWIM? Any thoughts? Apparently as per the side tables you dont put the washers back on. Only there to ensure bolts stay on in transit. It's a typo in the manual. Same as the fact the fire box is all one piece this year Quote Link to comment Share on other sites More sharing options...
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