Kamodo BBQs

[oddman]

Just ordered one of these



Let the smoky goodness commence

Any tips?

[tomsugden]

It looks the same as my big green egg, in which case I'd suggest this:

http://www.amazon.co.uk/Big-Green-Egg-Cookbook/dp/...

[Pete Franklin]

Good choice I have a similar sized kamado and it has been a revelation. You can easily smoke things for 18 + hrs with minimum input on one load of coal. My one bit of advise would be to get a decent dual read thermometer. One thermocouple for the meat and one to clip to the grill, as the temp at the dome is different to at the grill. Something like the Vichy dm6802a with a high temp probe and a few food probes

[Pete Franklin]

Also make a hat for it so you can use it in the rain. I use a stainless steel mixing bowl with a postbox shaped hatch angle ground out of it. This not only means you can cook in the rain but also stops unused coal left in the kamado from getting damp

oh and try not to open it too fast when it's uber hot as the resulting backdraft will take your eyebrows off. (painful experience)

Edited by Pete Franklin on Monday 2nd March 22:59

[oddman]

Cheers Gents

I've got this

http://www.amazon.co.uk/dp/1452103038/ref=pe_38572...

and dual probe thermometer on order

It was the big green egg that attracted me to the idea of this kind of cooker/smoker/grill but I saw the Kamodo Joe bundle was almost half the price of the egg so went for it.

[tomsugden]

IF you get it hot enough, they make amazing pizza.

[Sway]

Pete Franklin said:

Also make a hat for it so you can use it in the rain. I use a stainless steel mixing bowl with a postbox shaped hatch angle ground out of it. This not only means you can cook in the rain but also stops unused coal left in the kamado from getting damp

oh and try not to open it too fast when it's uber hot as the resulting backdraft will take your eyebrows off. (painful experience)

Edited by Pete Franklin on Monday 2nd March 22:59

The trick is to 'burp' the grill prior to opening fully. Lift the lid an inch or so, hold a few seconds and then lift it fully.

I'm only a little jealous, been planning the outdoor kitchen with kamado (probably the Primo oval xl) for nearly two years, but house renovation and job moves have delayed things.

Enjoy!

[Pete Franklin]

Sway said:

The trick is to 'burp' the grill prior to opening fully. Lift the lid an inch or so, hold a few seconds and then lift it fully.

I'm well aware of the procedure but with beer in me, logic and health and safety practices are not often accomplished

Edited by Pete Franklin on Wednesday 4th March 23:56

[Sway]

Pete Franklin said:

I'm well aware of the procedure but with beer in me, logic and health and safety practices are not often accomplished

Edited by Pete Franklin on Wednesday 4th March 23:56

[oddman]

First drive yesterday

Put together in 10 minutes - hardest thing getting the plastic wrapping off the base.

Lit incredibly easily. Up to temp in about 20 mins. I suspect it may take longer to get to the lower temperatures because the air supply is choked off.

Held its temperature to within 5 degrees C for three hours. Slow roasted/smoked a leg of lamb. Really moist and good flavour.
Then decided to see what VMax was by opening both vents - got to 400 degrees C. Burnt all the food residue to carbon and this flaked off easily.

Thing took a couple of hours to cool down (could probably do a loaf of bread or casserole in it whilst its cooling.

Only used a third of the charcoal and hardly any ash to throw.

I'm a decent cook but never been arsed with barbecuing and never any good at it. Very impressed.

Pizzas tonight!