Any tips for a complete novice?Originally Posted by Sir C
Nice work. I've used mine almost every day since May.
I've smoked, roasted, grilled and rotisseried.
Any tips for a complete novice?Nice work. I've used mine almost every day since May.
I've smoked, roasted, grilled and rotisseried.
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
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
When does your Joe arrive? Will you have it for the weekend?
Not entirely sure, still waiting on a confirmation email.
It's a two man job to put it together. Man, but it's heavy.
Hope the decking will hold out!
Worth getting this? https://www.bbq-barn.co.uk/product/K...ic-iKamand.php
Spend a few hours on the Amazingribs.com website. It really is a fantastic resource and every recipe I've followed from there has come out bang on.
Your first port of call should be to get 'two-zone cooking' licked. That's the fundamental technique that will result in great food.
Let's just remember who got you onto that website. No need to thank me.
Yes! I couldn't actually remember who it was (I think I often get you mixed up with WES for some reason), but thank you thank you thank you
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