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Thread: Remember the days when some amongst us were young enough

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  1. #1
    Quote Originally Posted by PSRB View Post
    Ordered my Kamodo Joe yesterday, very excited!
    Nice work. I've used mine almost every day since May.

    I've smoked, roasted, grilled and rotisseried.

  2. #2
    Quote Originally Posted by Sir C View Post
    Nice work. I've used mine almost every day since May.

    I've smoked, roasted, grilled and rotisseried.
    I'm rustling up some bloody lovely food most weekends on my Landmann (4-hour apple smoked baby back ribs on Saturday), but I am finding the heat management a bit of a pain in the hole.

    So am I correct to say you claim you can do a proper long smoke with just ONE chimney of lumpwood on your Kamodo?

    I'm finding I have to add another chimney's worth every hour or so - and I'm using the expensive stuff.

    I was going to experiment with briquettes instead as they burn for longer.

  3. #3
    Quote Originally Posted by Monty92 View Post
    I'm rustling up some bloody lovely food most weekends on my Landmann (4-hour apple smoked baby back ribs on Saturday), but I am finding the heat management a bit of a pain in the hole.

    So am I correct to say you claim you can do a proper long smoke with just ONE chimney of lumpwood on your Kamodo?

    I'm finding I have to add another chimney's worth every hour or so - and I'm using the expensive stuff.

    I was going to experiment with briquettes instead as they burn for longer.
    I don't measure by the chimney but one load of big block lasts easily for 8 hours and often for 12. That's probably a little more than a chimney's worth, but no0t by much. The Kamado is efficient, see?

  4. #4
    Quote Originally Posted by Sir C View Post
    I don't measure by the chimney but one load of big block lasts easily for 8 hours and often for 12. That's probably a little more than a chimney's worth, but no0t by much. The Kamado is efficient, see?
    Yeah, I've noticed you get a lot more mileage out of bigger blocks.

    Got any good fish recipes? Not f*cking salmon.

  5. #5
    Quote Originally Posted by Monty92 View Post
    Yeah, I've noticed you get a lot more mileage out of bigger blocks.

    Got any good fish recipes? Not f*cking salmon.
    Actually I never do fish, I have a strange mental block about all my equipment ending up fishy. Ridiculous, really.

  6. #6
    Quote Originally Posted by Sir C View Post
    Actually I never do fish, I have a strange mental block about all my equipment ending up fishy. Ridiculous, really.
    What confuses me about the Kamodo is how you get the slow n low effect in a dome shaped BBQ. In my Landmann the meat is about a metre away from the heat, but surely in a kamodo it must be significantly closer?

  7. #7
    Quote Originally Posted by Monty92 View Post
    What confuses me about the Kamodo is how you get the slow n low effect in a dome shaped BBQ. In my Landmann the meat is about a metre away from the heat, but surely in a kamodo it must be significantly closer?
    It's all to do with the Divide 'n Conquer flexible cooking system, the ceramic heat deflector plates and the tiny amount of burning required to heat the ceramic body of the beast. Plus the special shape.

    If you have the a look at the Kamado Joe youtube channel, John Setzler will explain everything to you.

    You're deeply insecure about your lack of a Kamado Joe, aren't you? You know that this is just another way in which you have failed to be a real man. I would like to reassure you on this point, but, you know... you just keep pussying around with your Landmann.

  8. #8
    Quote Originally Posted by Sir C View Post
    Actually I never do fish, I have a strange mental block about all my equipment ending up fishy. Ridiculous, really.
    Also, fnaaaar!

  9. #9
    Quote Originally Posted by Sir C View Post
    Nice work. I've used mine almost every day since May.

    I've smoked, roasted, grilled and rotisseried.
    Any tips for a complete novice?

  10. #10
    Quote Originally Posted by PSRB View Post
    Any tips for a complete novice?
    Big block lumpwood charcoal, restaurant grade. This is a must. A good digital thermometer with two probes, one for the temperature in the dome (the built in one is useless) and one for the food. Experiment with temperature control, that's your most important skill.

    Most shop-bought rubs and barbecue sauces are ridiculously sweet. Make your own.

    Youtube is your friend, especially here https://www.youtube.com/user/KamadoJoeGrills

    and here https://www.youtube.com/channel/UC--...3LVD8KvlNzRlcA

    https://www.youtube.com/user/BBQpitmasterx

    This book is excellent https://www.amazon.co.uk/dp/B010QDG9...ng=UTF8&btkr=1

    Don't try to be a smartarse like the bignosed ****. You neeed patience and practice

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