Remember the days when some amongst us were young enough

[Monty92]

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.