The bbq photo & recipe thread
Discussion
Type R Tom said:
https://www.bbqs2u.co.uk/kamado-joe-bbqs/891-kamad...
£550 - will it be twice as good as a weber kettle?
I've ordered one for £521. So will see how it gets on when it arrives£550 - will it be twice as good as a weber kettle?
GruntyDC5 said:
Type R Tom said:
https://www.bbqs2u.co.uk/kamado-joe-bbqs/891-kamad...
£550 - will it be twice as good as a weber kettle?
I've ordered one for £521. So will see how it gets on when it arrives£550 - will it be twice as good as a weber kettle?
Of course, being a powerfully built PH company director, anything lesser than a Komodo Kamado simply isn't good enough.
Shame I've not got the dosh for a Komodo Kamado though!
Sway said:
It's an interesting middle ground. Similar price to a low end ceramic kamado, but with all the accessories and toys that add a few hundred quid to one - and the slo roller thing I've got some (very experienced BBQer) mates that rave about it.
This was my thinking. Will report back hopefully earlyish in the new year. Still just q1 for delivery
No turkey chat on here yet!?
Planning to do mine this year, no time for a trial run so trying to research my way away from an expensive mistake.
Kamado Joe, don't have the Joetisserie (yet) sadly, 4-5 kg turkey ordered.
Speaking to a friend who has ruined several turkeys, he went low and slow each time and found them inedibly dry even when brined and injected!
Some of the more successful looking videos - such as this one - https://www.youtube.com/watch?v=k0EBfEs1t2w&t=... - temperature is in the 180-200 degC range, so I think that's the way to go.
Those temperatures will take a bit of doing with the deflector plates in, in North East Scotland, in December, but I've got plenty of coal.
Any tips?
Planning to do mine this year, no time for a trial run so trying to research my way away from an expensive mistake.
Kamado Joe, don't have the Joetisserie (yet) sadly, 4-5 kg turkey ordered.
Speaking to a friend who has ruined several turkeys, he went low and slow each time and found them inedibly dry even when brined and injected!
Some of the more successful looking videos - such as this one - https://www.youtube.com/watch?v=k0EBfEs1t2w&t=... - temperature is in the 180-200 degC range, so I think that's the way to go.
Those temperatures will take a bit of doing with the deflector plates in, in North East Scotland, in December, but I've got plenty of coal.
Any tips?
I've used this method for dry brining for the last few years, works quite well and is relatively easy.
https://www.thekitchn.com/how-to-dry-brine-a-turke...
I usually go for 200c ish when cooking (crown) and cook to temp not time.
https://www.thekitchn.com/how-to-dry-brine-a-turke...
I usually go for 200c ish when cooking (crown) and cook to temp not time.
Jambo85 said:
No turkey chat on here yet!?
Planning to do mine this year, no time for a trial run so trying to research my way away from an expensive mistake.
Kamado Joe, don't have the Joetisserie (yet) sadly, 4-5 kg turkey ordered.
Speaking to a friend who has ruined several turkeys, he went low and slow each time and found them inedibly dry even when brined and injected!
Some of the more successful looking videos - such as this one - https://www.youtube.com/watch?v=k0EBfEs1t2w&t=... - temperature is in the 180-200 degC range, so I think that's the way to go.
Those temperatures will take a bit of doing with the deflector plates in, in North East Scotland, in December, but I've got plenty of coal.
Any tips?
I’ve only tried it once, last year. Simple cook aiming for around 180 on a Weber kettle with a Meater temp gauge in to decide cooking time. Loads of applewood chips in early on to get a good smoke flavour and it came out pretty good (not as burnt as it looks in the pic, that was just smoke colouring). Planning to do mine this year, no time for a trial run so trying to research my way away from an expensive mistake.
Kamado Joe, don't have the Joetisserie (yet) sadly, 4-5 kg turkey ordered.
Speaking to a friend who has ruined several turkeys, he went low and slow each time and found them inedibly dry even when brined and injected!
Some of the more successful looking videos - such as this one - https://www.youtube.com/watch?v=k0EBfEs1t2w&t=... - temperature is in the 180-200 degC range, so I think that's the way to go.
Those temperatures will take a bit of doing with the deflector plates in, in North East Scotland, in December, but I've got plenty of coal.
Any tips?
As with anything that big, decent resting time is also important.
I’m having another go at it tomorrow.
I have too always wanted to do the Xmas bird on the bbq in one way or another..... but the wife is too traditional a cook to let me do so! This is her time of year and I pick my battles carefully!!
Was going to do the ham on the rotisserie but Covid struck...... not really had the energy! Doing the ribs today took it out of me but they were bloody handsome!!
It’s been a funny year ...... but now I want to say Merry Christmas to all...... and thank you to those that have supplied inspiration!!
Here’s to a better 2021!! All the best!
Was going to do the ham on the rotisserie but Covid struck...... not really had the energy! Doing the ribs today took it out of me but they were bloody handsome!!
It’s been a funny year ...... but now I want to say Merry Christmas to all...... and thank you to those that have supplied inspiration!!
Here’s to a better 2021!! All the best!
Edited by mattyn1 on Thursday 24th December 19:36
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