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

Is this situated in a greenhouse? I am really tempted by this, but did wonder about the durability when left open to the elements. How long have you had it and how is it holding up. Thanks ~ Si

edit, are you cooking on the pan or have the firebricks changed? Ta ~ Si

Nice. I get the feeling you may have a touch more space than me :)

Honestly, I agree with @gingerchris. You'd be better off buying the masterbuilt and buying a temp control system with the savings (you'll still have money left over as well.) But if you've got the £££ then go for it, definitely won't be a bad purchase either way.

I take the grills inside and then cover it up at the moment but I’m in the process of building a shelter for it. You build the fire on fire bricks which seems to keep the heat for a long time. I would absolutely recommend it, it’s an awesome bit of kit and loads of fun, the flavour of the food cooked over open fire is amazing.

I have a PID & blower (heatermeter and rotodamper) already, and will need an adapter either way.

I take the point about saving money. I'm looking for headsup review between the two - I want to be sure that the differences are just cosmetic & branding.

Can’t speak for the masterbuilt but I bought a KJ Classic II this summer and it’s a fantastic bit of kit, build quality is great and the divide and conquer system works really well - accessories are addictive though!

I have the Classic 1 and I've never had any issues with the hinge. The upgraded gasket is a bigger improvement IMO - I have upgraded mine but without the latch it doesn't quite sit right (still cooks the same, doesn't look so pretty). Also my chimney cap has some paint peeling off, but functionally it's fine. The Masterbuilt comes without some of the essential accessories - ash drawer & divide and conquer system, but even factoring in the cost of those you'd still be saving. I think the MB has the updated cart/stand as well which is way nicer than the old one.

Cool, you'll be sorted then.

I take the point about saving money.

I bought the costco/louisiana grills one for this reason. The top vent is miles better on the KJ but it's definitely not 600 quid better plus the costco one has the same cooking surface as the big Joe.

All the eggs themselves are pretty much identical and made in the same factories in China, it's all the accessories that separate them and KJ are definitely the best when it comes to that.

Feels like we’ve stolen the last of the summer sun with a roast in our wood oven. Strawberry galette in there while we eat. Marvellous stuff

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Good price for the entry Weber, if Amazon.

https://www.amazon.co.uk/Weber-Compact-47cm-Charcoal-Black/dp/B00026CTZQ?ref_=Oct_DLandingS_D_5a797716_60&smid=A3P5ROKL5A1OLE&th=1

Trying an OTT chilli today

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How did it go?

Really good! smoked the meat over the top of the sauce for 3 hours or so, with a combination of charcoal and oak, then crumbled the meat into the sauce and smoked for another couple of hours until dinner time. Wife said it was the best chilli she has had, had a subtle smoke flavour, but nothing too overpowering.

Sounds good - was it this recipe?

https://biggreenegg.com/recipes/over-the-top-chili/

Pretty similar, I just made a random chilli sauce (which normally involves throwing whatever I can find in the cupboard in), then seasoned the meat with loads of salt, pepper, chilli flakes, garlic powder, and a bit of home made rub, then pretty much followed the cooking instructions of that recipe. Very easy, and will be making all chillis this way in the future.

That’s reassuring as i want to make a kamado chile for this weekend and won’t have the BGE rub…

Will see how it goes!

I don't think the rub is that needed, as long as you have decent enough meat and a flavoursome sauce, then I don't think you need much more the SPG and some nice smoke flavour.

Does anyone have a meater thermometer, are they any good?

I like the idea of how simple they are but from what I've read you can knacker the food temperature measuring end if it gets above 100 C which makes it a bit useless for checking the temperature before you put stuff in the barbecue.

I have one, I rate it but I have had some connection issues with mine. Mine was one of the early ones from their kickstarter so I would expect them to have resolved this with the + version.

I've only ever used it with the meat end stuck in the meat.

It’s that time of year where I start looking to the summer and thinking “what I need is a smoker”

Any recommendations? Thinking a Weber Smokey mountain seems decent without being insanely expensive.

Aldi Kamado egg if you're quick?

Depends if you want a do it all BBQ or whether you have another grill for hot and fast.
Others to consider
pro Q Excel
Masterbuilt 560

So I’ve ordered one of those Aldi egg jobbies - what do I need to do to become a pro bbqer? London bbq school is all sold out :’( so you guys will have to teach me

Use it.
Get a thermometer x2.
You'll learn.
I'm disappointed you didn't join team BGE.
Which reminds me... I better get the thing re-set up.

Yeah already have the trusty kettle for quick grills, want something dedicated to low and slow.

Masterbuilt is tempting but I worry the digital stuff will crap out and I’ll be left with a large lump of metal junk.