James Garbett Posted May 5, 2020 Share Posted May 5, 2020 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 Quote Link to comment Share on other sites More sharing options...
Adi dassler Posted May 5, 2020 Share Posted May 5, 2020 Did you have the deflecter plate in there? Quote Link to comment Share on other sites More sharing options...
James Garbett Posted May 5, 2020 Share Posted May 5, 2020 2 minutes ago, Adi dassler said: Did you have the deflecter plate in there? No Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 5, 2020 Share Posted May 5, 2020 Tom from @Bbq life uk has cooked pizza on his, sure he had top Daisy wheel off to get a high temperature? Quote Link to comment Share on other sites More sharing options...
James Garbett Posted May 5, 2020 Share Posted May 5, 2020 2 minutes ago, Smokin Monkey said: Tom from @Bbq life uk has cooked pizza on his, sure he had top Daisy wheel off to get a high temperature? You see I had the daisywheel off to start with but then as the temp rose I was worried I would lose too much heat through the top so I put it back and just left the holes open Quote Link to comment Share on other sites More sharing options...
AdamG Posted May 5, 2020 Share Posted May 5, 2020 If you want to get temps over 300C then 2 things can help:- 1, leave the top daisy wheel off. 2, hand load the charcoal only using the biggest pieces, these burn hotter and allow more airflow. I usually take big chunks out when I load my firebox and keep them seperate for pizza cooks🙂 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 5, 2020 Share Posted May 5, 2020 Really interesting how @Bbq life uk sets up To Cook Pizza Quote Link to comment Share on other sites More sharing options...
AdamG Posted May 5, 2020 Share Posted May 5, 2020 Also having the top daisy wheel off is not essential for those temps but it does help, it might depend on how good the lumpwood is maybe? Quote Link to comment Share on other sites More sharing options...
Bbq life uk Posted May 5, 2020 Share Posted May 5, 2020 Here is a link to how I set up for pizzas 3 1 Quote Link to comment Share on other sites More sharing options...
Tiny Posted May 5, 2020 Share Posted May 5, 2020 Our Aldi Kamado arrived on Saturday, we fired it up for the cure and threw on a couple of burgers and bratwursts. Yesterday, ( Monday ) i cooked a Spatchcock chicken with a lemon Piri Piri rub and threw on a few Hickory chips. Turned out to be the best chicken that I've ever cooked! I've not tried indirect cooking yet. So I'll be putting in the deflector plate for VE day, as I'm having a go at low and slow pulled pork with a home made rub and sauce, I have some restaurant quality charcoal ready...... I'm getting some practice in for when social distancing has been relaxed ! 4 Quote Link to comment Share on other sites More sharing options...
brisketburner2020 Posted May 5, 2020 Share Posted May 5, 2020 Cured the AK this afternoon and looking to do a brisket tomorrow. 110 for 4 hrs, turn another 4 and then wrapped in foil in a cold box. Any tips as I know it's a tricky cut. I've done a simple run. Quote Link to comment Share on other sites More sharing options...
Kentish Man Posted May 5, 2020 Share Posted May 5, 2020 27 minutes ago, 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 When lighting it for a hot burn, did you light in more than one place? What did the charcoal look like post use, had it burned evenly? Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 5, 2020 Share Posted May 5, 2020 17 minutes ago, brisketburner2020 said: Cured the AK this afternoon and looking to do a brisket tomorrow. 110 for 4 hrs, turn another 4 and then wrapped in foil in a cold box. Any tips as I know it's a tricky cut. I've done a simple run. What weight is your Brisket? Quote Link to comment Share on other sites More sharing options...
brisketburner2020 Posted May 5, 2020 Share Posted May 5, 2020 Only 1k, so a fairly small one Quote Link to comment Share on other sites More sharing options...
James Garbett Posted May 5, 2020 Share Posted May 5, 2020 23 minutes ago, Kentish Man said: When lighting it for a hot burn, did you light in more than one place? What did the charcoal look like post use, had it burned evenly? will take a look tomorrow used 3 firelighters in different places Quote Link to comment Share on other sites More sharing options...
Kentish Man Posted May 5, 2020 Share Posted May 5, 2020 3 minutes ago, James Garbett said: will take a look tomorrow used 3 firelighters in different places Strange - seems like it should be enough to get hotter than that. The approach in the youtube clip looks good though! Maybe give that a go next time. I haven't tried to take mine up to a high temp yet, will report back when I do Quote Link to comment Share on other sites More sharing options...
guinnessaddick Posted May 6, 2020 Share Posted May 6, 2020 I ordered mine last Weds AM. Heard nothing yet on delivery, I'm in SE London / Kent. Quote Link to comment Share on other sites More sharing options...
Kamado newbie Posted May 6, 2020 Share Posted May 6, 2020 9 minutes ago, guinnessaddick said: I ordered mine last Weds AM. Heard nothing yet on delivery, I'm in SE London / Kent. Ordered Wednesday lunchtime. Only an email saying ontrack, no specifics yet. I'm also in Kent Quote Link to comment Share on other sites More sharing options...
Ams1987 Posted May 6, 2020 Share Posted May 6, 2020 1 minute ago, Kamado newbie said: Ordered Wednesday lunchtime. Only an email saying ontrack, no specifics yet. I'm also in Kent Same ordered 28th.just had an email syaong don't worry you'll get it one day. Haha. Rung and they said if you don't get it in the 10 days ring back. Same on twitter Quote Link to comment Share on other sites More sharing options...
harry Posted May 6, 2020 Share Posted May 6, 2020 Quote Quote I called expert logistics and they booked it in for Saturday but was probably meant to come that day anyway. I'm in West London Quote Link to comment Share on other sites More sharing options...
James Garbett Posted May 6, 2020 Share Posted May 6, 2020 Has anyone bothered replacing the grill with something cast iron rather than the stainless steel supplied? Quote Link to comment Share on other sites More sharing options...
AdamG Posted May 6, 2020 Share Posted May 6, 2020 2 minutes ago, James Garbett said: Has anyone bothered replacing the grill with something cast iron rather than the stainless steel supplied? I have cast iron griddles, great as an alternative to burgers, chicken breasts and steaks and they get a great sear on them. I would say they are a good addition that complements the stainless grids quite nicely🙂 Quote Link to comment Share on other sites More sharing options...
Adi dassler Posted May 7, 2020 Share Posted May 7, 2020 (edited) Right doing my first low and slow on the kamado,got a shoulder of pork that's about 10lb. Filled the AK fire bowl up ,lit a single firefighter at the back of the bowl,opened both vents and let it come up to temp (which was about 250). I also put foil round the deflector plate to stop any drips getting onto it. Sat ok for about an hour but as soon as any juices hit the foil the temps just went crazy it hit as high as 380f,I kept burping it to try and release some of the heat but to no avail. I ended up closing both vents completely until it dropped to 215f, taking the foil of the deflecter and replacing it with an oven tray with some hot water in it. I opened the daisy wheel up a tiny bit and it's been sitting at 240-243f for the last hour. The pictures below are where my vents have been at. Hopefully this may help somebody. I'm doing another shoulder around the same size for a pal of mine on the pro q and shes been as steady as a rock around the 240f mark. The AK will take some work adjusting things around but I think once you've cracked it you'll be cooking on...............erm coal? Edited May 7, 2020 by Adi dassler Missed something out 1 Quote Link to comment Share on other sites More sharing options...
Whatcouldpossiblygowrong Posted May 7, 2020 Share Posted May 7, 2020 You really need something to catch the considerable amount of fat that will render out of a pork shoulder . I’ll just flare up an cause a right mess. Also give yourself at least and hour to slowly get it to temp. Full bore to start it isn’t a great idea as you’ll start burning a load of fuel and getting the temperature down on a kamado is a slow process. Have a look on the kamado joe site. Plenty of good information on there 1 1 Quote Link to comment Share on other sites More sharing options...
Kentish Man Posted May 7, 2020 Share Posted May 7, 2020 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? 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.