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.
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.
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