The bbq photo & recipe thread
Discussion
illmonkey said:
You might want to get onto Amazon for a partial refund Flashers, as it's not £49.44. I'm going to order now, as it's cheaper than the inferior Meater that is meant to arrive today...
ETA: Tidied.
Thanks! Bought second one, will send first back. Great presents too for fellow barbecue enthusiasts... ETA: Tidied.
Edited by illmonkey on Tuesday 22 June 09:24
Comacchio said:
Have just bought one thanks. Had to use my own account as the wife is questioning why I've bought a dual probe and an instant read.. is one not enough?? 4 probe looks useful now that we have a big kamado and a wee kamado, good to be able to read grill temps and food temps on the 1 unit.
You need both in my opinion, different purposes.If I'm using a leave in I'll tend to check with an instant read to make sure I've got probe positioning right. It happens sometimes where you think the probe is in the right place but if you check other areas of the meat it's way under temp.
tedmus said:
You need both in my opinion, different purposes.
If I'm using a leave in I'll tend to check with an instant read to make sure I've got probe positioning right. It happens sometimes where you think the probe is in the right place but if you check other areas of the meat it's way under temp.
No no I full agree, the issue is I have a dual probe, instant read & now a 4 probe too!If I'm using a leave in I'll tend to check with an instant read to make sure I've got probe positioning right. It happens sometimes where you think the probe is in the right place but if you check other areas of the meat it's way under temp.
Pork shoulder trimmed and powdered for a slow kamado cook tomorrow. I’ll have to use one of those medieval probs thermometer to start with if the new one has not turned up.
The skins come off and is uncovered in the fridge to throw in the oven an hour before dinner.
Hickory chips at the ready as well. This is either going to be epic or I’ll be posting on the dirty takeaway thread tomorrow
The skins come off and is uncovered in the fridge to throw in the oven an hour before dinner.
Hickory chips at the ready as well. This is either going to be epic or I’ll be posting on the dirty takeaway thread tomorrow
What’s wrong with the skin taking an hour?
Flashheart, I’ve removed the fat, it’s been pre-scored, and left it uncovered in the fridge. I’m the morrow I’ll rub salt into it with some oil. Then do the same before again cooking for an hour on high, say 200.
Let it cool and cut with scissors.
Flashheart, I’ve removed the fat, it’s been pre-scored, and left it uncovered in the fridge. I’m the morrow I’ll rub salt into it with some oil. Then do the same before again cooking for an hour on high, say 200.
Let it cool and cut with scissors.
5h30m in and going strong. Although it went out earlier, still loads of charcoal, so not sure why. Removed it all, fire lighter and let it get to temp. Resat everything and we're good to go again.
You need to be so careful with the adjustments, I'm trying to stay between 125-150 then will ramp it up for the end. It's dropped to 100 a few times, so slightly open the vents and before I knew it, it's at 180, in 7 minutes!
I'm hoping to get to 6-6:30 before taking it out and letting it rest for a few hours. Very tempted to get down the pub for a few in the sun and having it when I get back.
ETA: The app works, but it could be so much better with a bit of work. Fingers crossed there is a lot of development going on.
You need to be so careful with the adjustments, I'm trying to stay between 125-150 then will ramp it up for the end. It's dropped to 100 a few times, so slightly open the vents and before I knew it, it's at 180, in 7 minutes!
I'm hoping to get to 6-6:30 before taking it out and letting it rest for a few hours. Very tempted to get down the pub for a few in the sun and having it when I get back.
ETA: The app works, but it could be so much better with a bit of work. Fingers crossed there is a lot of development going on.
I cannot get the charcoal in my new lidl mini kamado to stay lit.
Does it need to be all red hot and covered with Ash before you close the lid? With just a few pieces glowing, close lid, it dies.
Also, how are you working out fuel amounts for temperatures and burn lengths?
I feel that after years of using a weber kettle, this is a whole new language to learn!
Does it need to be all red hot and covered with Ash before you close the lid? With just a few pieces glowing, close lid, it dies.
Also, how are you working out fuel amounts for temperatures and burn lengths?
I feel that after years of using a weber kettle, this is a whole new language to learn!
Harry Flashman said:
I cannot get the charcoal in my new lidl mini kamado to stay lit.
Does it need to be all red hot and covered with Ash before you close the lid? With just a few pieces glowing, close lid, it dies.
Also, how are you working out fuel amounts for temperatures and burn lengths?
I feel that after years of using a weber kettle, this is a whole new language to learn!
I've only had 1 cook on the mini aldi kamado so far which was a whole chicken - hoped to do a beer can chicken but it wouldn't fit upright so had to do it on it's side and keep flipping it every now and again. I 3/4 filled the fire box but ensured the air vents in the fire box were left uncovered, put 1 wooden fire lighter in the centre but towards the rear, down right on the grate at the bottom of the fire box then covered it with coals. Put a couple of chunks of apple wood in at the sides then lit the fire lighter. I left the bottom vent open fully and the lid open for 15 minutes whilst I prepped the food. Once I came back I closed the lid, closed the bottom vent to 2 fingers width and spun the top vent right round so that it was fully open to bring the temp up. When it reached 150 celsius I closed the top vent but left the daisy wheel fully open until 180 at which point I set it halfway, then set the bottom vent to 1.5 fingers and left it.Does it need to be all red hot and covered with Ash before you close the lid? With just a few pieces glowing, close lid, it dies.
Also, how are you working out fuel amounts for temperatures and burn lengths?
I feel that after years of using a weber kettle, this is a whole new language to learn!
Didn't track how long it took for the chicken to come up to temp but I was opening the lid every 10/15 minutes to turn the chicken. There was a handful of charcoal left once everything had cooled down and i knocked the ash off.
Picked up the Amazon special Inkbird today and thought I'd take the opportunity to calibrate all my thermometers.
Weber Connect
Grilleye Pro
Inkbird
They're all spot on 100 degrees but what surprised me was how responsive the Inkbird was. Not far off my thermapen.
This should really help with steaks as I think by the time my other therms were showing 54c say, the steak may have been a degree or so higher.
In short, very impressed with the Inkbird, notwithstanding it being only 40 quid. All it has to do now is have a battery that lasts 20hours and not disconnect from my phone like the Grilleye!
Weber Connect
Grilleye Pro
Inkbird
They're all spot on 100 degrees but what surprised me was how responsive the Inkbird was. Not far off my thermapen.
This should really help with steaks as I think by the time my other therms were showing 54c say, the steak may have been a degree or so higher.
In short, very impressed with the Inkbird, notwithstanding it being only 40 quid. All it has to do now is have a battery that lasts 20hours and not disconnect from my phone like the Grilleye!
Ok, 2nd attempt at low and slow on the kamado, beef brisket this time. I got a lovely crispy outside, a smoke ring, but it was just a bit dry. I’ve seen videos where people squeeze fat out.
Bbq was at about 110 for 8 hours, meat got to 88 then I took it off and rested for an hour. No juices in the foil after.
Bbq was at about 110 for 8 hours, meat got to 88 then I took it off and rested for an hour. No juices in the foil after.
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