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

I have had one for a couple of years now, been stored outside, under a cover. Only issue I have had is that the door sensors burnt out, but I just bypassed them. Will be firing it up this weekend to cook a brisket.

Should I have just bought a BGE? Are they better?

Shame. Alistair's classes are well organised.

You need a copy of Meathead.

Heathen Warning

I have a gas barbecue and fancy having a go at cooking ribs this year, to get more of a smokey flavour i've read about "smoke bombs" where you put woodchips in foil and pop it on the burners.
Anyone have experience of this? Is it snake oil? (or smoke and mirrors, if you'll accept the pun)

I have used it. They work fine. In general, after a couple of hours, it is debatable how much additional smoke penetration you get, irrespective of cooking method. Lots of people smoke for the first hour or two and then wrap the ribs in foil to finish cooking them in the oven.

I have eating amazing BBQ in Texas, Tennessee and Carolina cooked with super traditional methods. I have also had the smoke then oven BBQ ribs, and they too are delicious.

BBQ is a broad church. Use what you have.

Use what you have.

Microwave and Bic lighter ftw.

Microwave

No foil methods apply.

No, of course they're not. The skill of the chef >> tools.
But they look pretty.

what outdoor grill / cooking station is this ? I'm trying to find it - from a thomas straker vid

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Country Fire Kitchen Portico

https://countryfirekitchen.com/products/portico-home

Golf club thread >>>

fack me

I'll just buy egg

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I only know what that is because I desperately want one

there must be a cheaper alternative. any metal workers #onhere want to make me and user mrJL one of these ?

Reminds me of the fish grill from Txoko from Steve Coogan + Rob Brydon's The Trip (Spain)

user @dbr pls make three of these - one for me, one for user hippy, and one for user mrJL thank you in advance

In the meantime, just start a fire on the pavement outside your house and put this on top:

https://www.ebay.co.uk/itm/Tuscan-Grill-for-Campfire-and-Wood-Burning-Ovens-/174605975582?mkcid=16&mkevt=1&_trksid=p2349624.m46890.l49286&mkrid=710-127635-2958-0

Fake it till you make it

Can I not just make a massive one and we can share?

Skip full of burning pallets, steel fence panel on top kinda thing.

Are you a cyclist or not... Titanium!

One of the probes on my thermometer (cheapo Inkbird one) has stopped working. From what I've read you can't replace them with a generic one as different probes have a different temperature profile. Does that sound right?

If that is the case I could do with a new thermometer. Any recommendations for something down the cheaper end of the market (or a reason why I should go more expensive). Looking for something with two probes (or more I guess). Connecting to cloud/phone is nice but not vital.

Inkbird do replacement probes for a lot of their models. If not, I would probably go with a new Inkbird, maybe a four probe one just so that it lives twice as long if you're only using two probes.

My father-in-law has the BGE and we have the Aldi version. Neither of us can tell the difference.

Check your credit card receipts, thats the only real difference

Anyone found a good cast iron griddle plate for the Aldi kamodo? I used a cast iron pan yesterday for smash burgers which worked fine but One which goes over the top would be good

Planning on doing a slow roast lamb shoulder tomorrow in the Kamado - if anyone has any tips 😁

What time are you eating, and are you under pressure to eat at that time? Ime all the recipes that say 4 to 6 hours cooking time are bollocks, I haven't done one that's taken less than 10 hours (maybe I've been unlucky with stalls, but I've done a lot of lamb and it always seems to be 10/11 hours) but that's for completely fall off the bone style, obviously you can cook at slightly higher temps to get faster results.

My main tip is get it on as early as possible, if it cooks faster that's great, you can just let it rest longer in a cool bag but if it has a big stall there's not much you can do about it. I do all my slow cooking overnight now for a stress free life.