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Everything posted by &roid

  1. exactly that, I doubt the battery in a totally wireless probe would be able to support wifi directly but BTLE works well to the block which can have a much bigger battery (or even mains power) and do the wifi leg of the journey
  2. Wifi is a lot more stable and obviously works over a much bigger range, but for these truly wireless probes I think it would just be too big a battery drain on the tiny probe. BT to a unit close by with wifi out into the ether seems a good solution
  3. my friend has a meater and the predictive function is next to useless - not sure this will be any better but interesting to see i had thought that it did Wi-Fi to the home unit but looks like you’re right on the Bluetooth… that might be a bit of an issue
  4. These haven’t shipped yet but look a substantial upgrade on the meater. I’m just waiting on some real world reviews before hitting the button https://combustion.inc
  5. Really impressed with the stuff I ordered from John Davidson - the ribs were super meaty, great quality and cut just right. Chicken wings were good value too.
  6. After @The Chairmaker’s recommendation I put my first order in this week - should be arriving tomorrow ahead of a family bbq at the weekend. I’ve gone for some St. Louis cut ribs, some wings and a couple of their sausages. Will report back!
  7. I felt like I was the first person to ever use it!
  8. I love lamb. We’ve just come back from a family holiday in Spain where I managed to pick up a leg in the local supermarket to do something similar. As we were at a holiday rental it had to be cooked in the oven but it turned out pretty well. spiced with some dried guillajilo chillies, garlic, salt and a little pineapple flesh all pounded up and rubbed into the meat. I cooked it around four hours at 140°C. Served with pineapple salsa, flatbreads and sour cream.
  9. That’s a great link chairmaker - I’ll definitely give them a try
  10. Here are a couple I’ve used over the years: Http://www.meatmeathome.com do a good selection of meats from all over the world. I’ve bought usda brisket from them a couple of times as the uk stuff never has enough fat in it. http://www.fineandwild.com great for exotic/luxury meat and seafood. Their wagyu is amazing. https://www.bascofinefoods.com is probably my favourite though, they do a great selection of Spanish meats including some amazing Galician beef from 10 year old dairy cows. The pork they do is tremendous too.
  11. They were beauts! Really enjoyed them, great beefy flavour and a lovely texture. When I pulled them after four hours they were super tender to the probe. After a rest though they firmed up a bit so I might try them for another 30-60 minutes next time. Great cut of meat and a great way to cook it. Sides were some roast veggies - zucchini, Jerusalem artichokes, beets, parsnip and corn
  12. And here they are at the wrapping point, already pulling back from the bone nicely with a good deep red bark.
  13. I’m continuing to experiment with my new slo-roller so today I’m having a go at some beef short ribs. Thanks to @Smokingdadbbq for his suggestions around time/temp. I’ve dry brined these puppies for about 36 hours in the fridge then dusted them with Meathead Godwin’s big bad beef rub (basically, pepper, onion, garlic, chilli, mustard powders). they've gone in the big joe at 270° for a couple of hours and I’ve just wrapped them as they got to 170° internal with a nice bark formation. plan from here is to cook them wrapped for another couple of hours until they’re properly tender then rest them for a good hour or two before eating.
  14. The main issue with using a kamado for pizza is the distribution of the heat. Sure (if you’re brave enough) you can get a really high temp - 800°+ if you want. However, the source of that heat is all below the pizza stone. There’s no way to make proper Neapolitan pizza when the heat is set up this way - you need a balance between the base and the dome to cook evenly in just 90s or so. As others have said, get an ooni or similar and you’ll have a lot more fun a lot more safely. Horses for courses.
  15. Great looking kitchen, OP. Really impressive build - I’m sure you’ll have some great times around this in the years to come. I’ve had four ceramic feet under my big joe for a couple of years now and they’ve been great. Had an issue with the first set cracking but I think that might have been my clumsy mate letting the lid of the joe drop when closing it! Otherwise they’ve been fine, I think an inch of air space is plenty to separate the kamado from the base. Will take some temps with my IR thermometer when I next fire it up. I guess it’s the same idea as holding your hand near the body of the joe when it’s lit - if you actually make contact it’s pretty hot but move your hand just half an inch away and it’s fine - without direct contact it’s just radiant heat which is a lot less efficient than conduction.
  16. Thanks John - makes sense loved my first cook with the roller - did some (relatively) hot and fast ribs
  17. I got a slo roller attachment for Christmas to go with my original big joe and we’ve finally had a nice enough day to get out and try it out. quick question - it seems to sit way too high in the kamado unless I take the fire ring out and rest it directly on the fire box. Is that right?? I can’t seem to find a video with my exact setup of an old school big joe.
  18. Great link adm, I’ll check them out for my next try. Did you order a whole brisket?
  19. The end result: A wonderful hunk of meat, really smoky and tasty. The flat was a little on the dry side (I somehow managed to neglect putting a water pan under it so the bottom got a bit more heat than it should have), but the point was magnificent. Really really enjoyed this cook and will definitely try it again. I’ll go for lower temps next time - the ones from the video we’re based on an offset smoker so maybe don’t equate to a kamado? And I’ll also use a temp probe in the meat to see how quickly we’re getting up towards stall temps.
  20. After three hours I checked in and it was colouring nicely and smelt great from here on I checked it every hour and spritzed with some cider vinegar if any bits were looking a bit drier The plan was for about eight hours like this at between 255 and 280. In his video this gets him to just past the stall. And here’s where my cook ended up quite different, after 6-7 hours total it was actually feeling really soft, when I checked the temp of the meat it was already over 200° so it had blasted well past this. As a result the bark wasn’t quite as dark or set up as I’d have liked, but not to be deterred, I ploughed on. I wrapped at this point and gave it an hour more then felt it was probably about right. It was gorgeous and soft feeling so I pulled it and left it to rest. I wrapped a few more towels around it and left it for a good two hours until the internal temp has stabilised down to about 145°...
  21. Lol - meant to do all the posts this morning but got dragged away! I’d loaded the joe with some pecan wood chunks and set my Billows to Franklin’s recommended 255F. The brisket went on at around 7am and, with great difficulty, I left it untouched for three hours.
  22. During lockdown we got a subscription to the MasterClass series. One of them is done by Aaron Franklin on bbq cooking and is a really good watch. He has a section on brisket where he goes into extreme detail on his whole process from choosing and trimming, through the cooking, resting and even slicing. Almost all beef in the UK is a bit on the lean side for Slow cooked brisket so I managed to find some online sources of USDA grain fed meat. After a bit of searching I found hixson’s of Smithfield who sold whole packer briskets: https://www.tomhixson.co.uk/usda-brisket-1255.html They list them as being around 4.5kg (9-10lb) which I thought might be a bit on the small side for a whole. When it arrived on Friday I was not disappointed - it was an absolute beast, weighing in at 9kg (just a hair under 20lb). I followed the advice about trimming from the videos which was really helpful and led to removing a good chunk of meat and excess fat, about 5lb in total. Plenty of hamburgers for us now! Yesterday morning I got up before the birds to get things started. I lit the joe with a full basket of lump and rubbed the brisket down with a simple 50:50 salt and pepper mix.
  23. Good advice from kamadochris there. Only thing Ive started to do different is to build the pizza on the bench then drag it onto the peel. This seems to work better for me but ymmv.
  24. I got mine a month or two ago and love it. I did a char siu pork belly at the weekend: really pleased with how it turned out, tender and juicy with a great crust. the main thing I’m learning from it so far is that you can cook at a wide range of different temps, but adding a bit of sugar to a rub and then glazing with a sugary or honey based sauce is a great way to get good colour at lower temps. Which is the same as non- rotisserie bbq I guess, I just seem to notice it more with the Joetisserie.
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