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

Nothing other than leave plenty of time.

Did this lamb shoulder on the Aldi Kamado last year. Was excellent. Took around 6.5 hours.

Just did the classic garlic, rosemary and anchovy.

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That’s excellent advice thanks! No pressure in terms of what time to eat. I prepped it this morning - so probably want to get it in around 10am tomorrow latest then.

Did you just use the pizza stone as a deflector? And did you put a drip tray underneath?

Yes and no

Kept the temp around 90-100 degrees though it got up to around 110 at one point.

If you want a really, really delicious and unexpected BBQ sauce for lamb, I can highly recommend this

https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/sunlite-kentucky-black-bbq-sauce-dip-lamb-and-mutton/

Cool, you're going to have to do a few cooks before you figure out how everything works on your set up, low and slow is a real bitch when trying to cook to a time, that's why I really like doing it overnight.

Don't bother with spritzing either, it just adds unnecessary temperature fluctuations when opening the lid for no real difference. I like to use a water pan with cider/vinegar/beer whatever, again its debatable as to if it does anything but it doubles as a drip tray and keeps everything cleaner.

I’ve made a wild garlic pesto to have with it but have bookmarked that for another occasion as we always have those ingredients in the cupboard.

@Gewürzt should I just do it overnight then you reckon it bit of a risk first time around?

It's arguably a bit cheaty but I've done slow bbq in the oven overnight and then finished it for an hour or so smoking in the Weber.

Some people say do the smoking first but it seems nicer to have it in the BBQ on the day you are going to eat it.

In the kamado you really need to know you're going to have rock solid temp control to do it over night. I use a thermoworks billows fan to regulate the temp, which is why I can do it overnight (it also has an alarm set to my phone to wake me up if anything goes wrong) I definitely wouldn't do an overnight cook without it.

And just to add, don't worry about it. If you're just figuring things out you're going to have to have a fair few cooks to get the hang of it and if you've got the the time and the weather's nice nursing the oven throughout the day whilst having beers is a great way to spend the day.

We've had 2 kids during the pandemic so my days of getting up at 4 am to get a cook on are long gone.

Pretty decent first effort and in classic style totally forgot to take any photos until it was too late.
Got it in at 10am and out at 7pm which was about there - blade slid out with ease.
Did a whole roasted cauliflower covered with a curry butter which was excellent. The veg were actually all excellent could easily have just eaten those 😂

Little ProQ labrynth and a cardboard box. Recycle cardboard box after doing your smoking and hang the cold smoker on the wall out of the way.

I do sometimes smoke things in the kamado but you are limited for volume (salmon needs a lot of vertical) and a used cardboard box can be as big as you like. The little cold smokers run for up to eight hours once you load them with dust.

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Made some garlic, chilli and maple syrup glazed carrots and squash and some slow roasted tomatoes. Veg in the kamado are so good!

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Rogue saus in there too

The veg were actually all excellent could easily have just eaten those 😂

What were these? We are going vegetarian and I'm keen to keep BBQing as a big summer feature for my kids, so keen for any veg + BBQ recommendations

Carrots, butternut squash and onions. Oil, salt, pepper, chilli flakes, cayenne, garlic powder and maple syrup. Left in that lot for a couple hours. Added to the kamado at about 180 and then brushed with the rest of the marinade every 30mins-1hr. Don’t even need to peel carrots or squash 🙃

Did a celeriac with a miso butter and a curried cauliflower the other day which were excellent too.

Leeks are banging and dead easy too!

Never said thanks: thanks! Dabbled with whole shallots in their papery husks in the past, will definitely try leeks squash and celeriac at least. I really like the idea of just doing them whole too. Are you following recipes for these or just winging it?

Just wing it!
Miso celeriac, Za'atar cauli is our go to for centerpiece veg.
I can also imagine an excellent whole roast, stuffed pumpkin, or you can tray bake pumpkin Kibbeh, or a mix of the two for the win.

Just try different things - if something cooks too much etc you can usually blend it and rescue it with a few other things turning it into a dip/sauce/soup base etc

I do think eyeing up a few recipes and flavour combos for different veggies helps.

Also now that most herbs in the garden are in good shape, making a herb brush and basting the veggies with that adds some extra flavour

You feel significantly less bad for messing up a bit of veg than a kg of prime rib 😂

A couple of gastronorm pans are useful too for sauces/marinades - cheap on Nisbets and a good investment

First proper successful pulled pork - went on at 7 and ate at 6.

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Looks the beast!