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

That looks fab. I’ve never done a brisket, it’s on my to do list for summer

looking longingly at the konnected kamado joe on their site and spot their Dojoe pizza oven accessory and this is the photo they choose to sell it...

"perfect pizza every time... (please don't look at the base)"

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my kamado got a bit moldy being stored over winter (this being the one thing that none of the manuals mention apparently but if you search specifically then there's loads of articles about it)

so I spent this morning getting it ready to do a high temp burn-off to clean it, as soon as I was ready to light it I popped back inside to grab something from upstairs only to see my neighbours (who are nice people and we get on great with) having said hello from their window while I was in the garden literally filling the bbq with fresh coals have proceeded to put out all their washing on the line right after they saw me . so now I'm stuck waiting until they take it in this evening to do it because I'm not a total arsehole. and I was on such a roll of getting shit done for once.

Kamado pizza is wank, when i first got mine I thought I'd be able to do everything but pizza is a whole lot of stress for wank results. I don't have a Joe so I though maybe that was the reason but I've seen the Dojoe used and it's slightly less of a ballache for slightly less wank results.

I ended up buying an ooni.

yeah I have my eye on a kamado table with space for a pizza oven combo for the new garden later this year.

I'm thinking about building a table at some point, with space for an (future wish-list) ooni.

for the price they go for I might just buy the tools and do it myself. apparently cutting a hole in the top adds £400 to the price.

Lakeland 20% off ooni this week. Just saying.

Thanks! This one definitely ended a bit dry but really happy for a first attempt. Had it in Texas toast today with slaw and sauce, delicious!

my kamado got a bit moldy being stored over winter (this being the one thing that none of the manuals mention apparently but if you search specifically then there's loads of articles about it)

so I spent this morning getting it ready to do a high temp burn-off to clean it, as soon as I was ready to light it I popped back inside to grab something from upstairs only to see my neighbours (who are nice people and we get on great with) having said hello from their window while I was in the garden literally filling the bbq with fresh coals have proceeded to put out all their washing on the line right after they saw me . so now I'm stuck waiting until they take it in this evening to do it because I'm not a total arsehole. and I was on such a roll of getting shit done for once.

resigned myself to doing this today in the rain instead, got up early to get cracking, despite it pissing down all evening and overnight, neighbours sheets are still out there, sopping wet and they've fucked off out for the day. completely fucking ruined my whole plan for this weekend.
pissflaps.

Pork ribs this weekend on the kettle. Any tips or tricks? Think I'm gonna go for a really light/watered down BBQ glaze to finish.

Smoke for an hour and then heavily foil wrap and throw them in a low oven for three hours. Glaze with sauce then char under the grill or over flames on the Weber. This has given me more consistent and reliable results than a full smoke on my Weber Kettle.

Got two racks so might do that with one to compare - cheers!

Double ribs. Strong choice.

Apologies for WhatsApp quality pics but these were insane. This is the full smoke rack, the other's still in the oven. Definitely getting 5 or 6 in the next time we have guests.

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Nice meaty ribs too - where are they from?

What fuel brands (lumpwood / charcoal etc...) are people using for low & slow cooks / smokes?

Also, what's a good go-to recipe book, for those times when you want barbecue, but don't quite know what sort.

I like the pit cue book

And big Q restaurant grade is as good as any I've used

Fire and Smoke by Rich Harris.

Love it. My copy is covered in fat and rub.

Thanks! Just the butchers in my local supermarket.

Misread your post. Bought this instead.

https://www.amazon.co.uk/Smoke-Fire-Firefighter-Romance-Surrender-ebook/dp/B07FZM625Y

Still hungry, but have a lot more ideas.

And big Q restaurant grade is as good as any I've used

what I use too

First smoke of the year and I'm having a fucking mare.

somehow despite lighting in just the center for a slow cook all of my charcoal has decided it's time to shine as one and just get a roaring pit of flames the second I open the lid.

grill probe was reading 210c before I could get the meat on and I'm after 135c. managed to get it down but now I'm worried I'm gonna run out of fuel and I'm not looking forward to having to refuel it mid cook.

I think my kamado knows I've bought a pizza oven and is acting out.