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

That looks terrific, those burnt ends especially...

What are people doing for meat thermometers? Is this insane or actually just what 'good' costs.

I've got one of these and it's never let me down.

This is what I used for the last couple of years. Worked really well, simple to use.

I use an Inkbird one. Works fine for me

I have one of these (also Inkbird), seems fine. https://www.amazon.co.uk/Inkbird-Bluetooth-Thermometer-Temperature-bluetooth/dp/B06WGMDSBL although I'll probably upgrade to something from ETI at some point.

The linked one looks pretty cool though (if it works).

That looks great, glad it all worked out. I was kind of amazed that it just nailed perfect temp straight out of the gate, figured I'd have to play around to work it out but it's pretty much fool proof.

Thanks. I was super impressed that it just worked straight away. I messed up the very start by putting 1 or 2 too many lit coals in to start things off, but once I sorted that out it was impressively spot on.

Thanks! Still a bit of a learning curve but it's great to be getting some good results.

I’ve been using for a few months and have found the wireless aspect pretty useful although it does sometimes take a while to find the signal, it’s no more accurate than anything a 1/3 of the price though but I would recommend.

UK brisket is a braising cut and tends to only use the flat of the brisket. BBQ brisket uses either a whole brisket (packer) or the point end.

I think that's exactly what I got, despite discussing with the butcher what I wanted, and sending them a link to Turner & George's brisket point page!

The butcher is otherwise great. When I wanted to do pulled pork, he got half a pig out the fridge and asked where I wanted it cut, so I got exactly what I needed. For brisket, as you say, their default is the flat and rolled Sunday lunch type.

In all fairness, yours looks great as flats go - I find they never have quite the same appearance as a point when you photo them, but also they are always far moister than photos make them look. Did you wrap?

I've had the same issue with butchers in the past - intrigued to know what the point end is most used for in the UK once all the flats are cut off so I can ask for that bit instead - maybe it all goes for sandwich cuts?

Yesterdays pork:

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Did anyone pick up the lidl or aldi smokers last year?

Sort of tempted to sell my weber and OONI and pick up the aldi dragon.

The only thing putting me off is it seems like it would be a pain to grill on.

https://www.aldi.co.uk/gardenline-kamado-ceramic-egg-bbq/p/710081460879600

Seems like overkill to have the lidl smoker in addition to the mastertouch and ooni.

https://www.lidl.co.uk/en/p/bbq-picnic-essentials/grillmeister-mini-kamado-barbecue/p41965 but it is very cheap...

Doesn’t really answer your question but the Aldi egg arrived on Monday, cured but not used yet.

Seems decent quality, really sturdy and with all the accessories. Planning on getting a custom ‘Big Green Ted’ faceplate knocked up

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I wrapped after a couple of hours of stall. I really wanted to get it done by 6pm so I could get the burnt ends done in time for dinner.

I've spoken to the butcher since and he said to take in a photo of what I want and he'll sort it out for me. From what he described, it sounds like he can supply something more like an American brisket, in shape at least.

That pork looks great!

If you do struggle to get the right cuts, there are a few very good online butchers who specialise in BBQ cuts, people like JL butchers for example

You will not be able to make pizzas anywhere near the quality or ease with a kamado compared to an ooni. I bought my kamado thinking it would do everything but pizzas are not worth the effort, I bought an ooni in the end. As for smoking and bbq though kamados are amazing and I highly recommend having one but if pizza is a big deal for you then you will probably regret the change.

Turner and George too

Ah yes, there are quite a few, I just can't remember them!

cool, whats the orange oven next to it.

Not sure on brand as borrowed from my cousin - she got it a few years ago from Lidl

Thanks, i love making Pizza in the frying pan, but not given the ooni a full summer yet. It was September by the time i picked it up.

In reality I smoke a pice of meat ten times a year and grill a bit more than that. The webber is fine. Just fire +1

First cook on the Aldi kamado last night, a couple of cheap burgers turned out well so figured I’d try a bit of rump - hoping it’s not beginners luck!

First cook on the Aldi kamado last night, a couple of cheap burgers turned out well so figured I’d try a bit of rump - hoping it’s not beginners luck!

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