Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

Yeah, i got decent bark and good taste, but the meat on the inside was a bit like i'd just grilled it, white and not exactly tough, but definitely not as tender as I hoped

Took me ages to realise how little charcoal you need to have burning to get low temps

Make a heat bead snake all around the outside of the kettle, dot a piece of smoking wood at regular intervals along the snake... It really works, they'll last long enough for what you wanna do... You just need to give it a lot of time to get it right, tho' I did see someone on YouTube do a brisket in 5-6hrs, that looked great...

The baskets work really well, I only use one for slow cooking and chuck a couple of house bricks in front of it to further baffle the direct heat...

this was the pork shoulder outcome:

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Have just ordered the masterbuilt 560, so thankyou @gingerchris for pointing it out.

Seems to get really good reviews, particularly with a couple of simple mods. Like the fact it can do low and slow, but can also do 700f for searing and general grilling. Hopefully be here in time for the weekend.

Eyyy, very exciting, I'm interested to hear how you get on with it. I could see myself picking one up in a few months time.

I'll let you know how I get on! I was finally swayed by watching CountryWoodSmoke and Tom Horsman Who have both cooked some amazing looking things on theirs! I'll be following their lead and using a mix of charcoal and wood chunks to increase the smokiness, also looking forward to getting a pizza stone and doing proper pizzas.

Any recommendations for wireless thermometers? Mine's buggered, each probe is about 20 degrees out from each other (not ideal as I'm trying to smoke a lamb shoulder at the minute) happy to go spendy for something that'll last.

Anyone got opinions on the ProQ hot smokers? I was going to get a Weber but this is whispering in my ear:

https://proqsmokers.co.uk/products/proq-frontier-bbq-smoker

The Zip coconut husk briquettes and odourless firelighters from Tesco are really clean burning.

If you are in SE London the Brazilian butcher on Lee High Road in Lewisham has Jacobs Ladder cut short ribs of Irish beef for £8.50/kg plus picanha and Brazilian charcoal

I have a Meater and a four-probe Inkbird. Happy with both of them, although I'm not sure the Meater is really worth the extra cost unless you use a rotisserie.

The meater looks good... trying to work out whether I'd get any value from it over my normal meat thermometer.. but... gadgets!

Yeah that's exactly the reason I have one! I like the look of the Meater Block, just having a base station would be an improvement, but whoa it's big money

250 euros... hmm... don't need it... but it is pretty cool

I have a meater and quite like it. It was a gift so can't comment on the price. The app is good and quite sophisticated and it's great if you don't know much about target temps and carry over cooking. If you do, then it's convenient for setting alarms and keeping track of things if you are juggling timing on multiple dishes.

That's one of the things that appeals. Usable in ovens etc too I assume?

Meater looks cool but quite thick? @atz where are you seeing 250? It comes up as £80 for the standard or £100 for the one with extended range. I need multi probes to stick around my kamado so I'll check out the inkbird options.

Edit - just seen that the 'Meater Block' is it's own thing with 4 probes, I thought you were just talking about the block/box they come in.

If I was going to spend £250 on a probe, I'd get this but its probably cheating...

https://proqsmokers.co.uk/products/proq-smartfire-bbq-controller

oh man, I really wish you hadn't have shown me that.

HeaterMeter & RotoDamper will do the same for half the price, albeit a little more homebrewed.

Yeah. I mostly use mine indoors. I have a different system for outdoor cooking - one that tracks internal BBQ temp and Meat Temp.

Big box, lots of parts, all successfully put together, initial cleaning burn done, ready to be seasoned in the morning and have a gammon joint in the fridge ready to go on for a late lunch.

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Hello all - been lurking on here for ages so thought I'd share a few pics from recent weekends on the Kamado Joe:

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Garlic bread on the pizza stone, then ribeye steaks

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I've done ribs twice now as they're so simple

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