Tongmaster

Very interesting discussion, the theory of reverse sear is good and the visual effects are great but I do feel that demand for this visual effect or for the crust are driven by steakhouse type cooking rather than true flavour and involve heats that are too nuclear. Try telling an Argentine griller for example that either way is the right way. Until you have had meat grilled in Arg style/SA Braai way over a bed of medium hardwood coals to a perfect medium rare you've missed out.

Yes I've been smoking with vine cuttings for a while, very nice smoke flavour, not too overpowering. Goes well with a lot of meats, especially pork tenderloin, and chicken. Nice with beef too. Don't use the thin 'cane' type cuttings from the vine as those burn very hot and fast, ideally if you can get trunk and branch and cut into chunks that's best. And obviously only use ones from vines that have been torn up, a vine may look 'dead' during winter but is just dormant!

The other threads on here about the meater+ probe indicate the same issues as yours... Also the heat from the outside of the joint travels down the probe and gives you an incorrect internal reading. They are best for the occasional rotisserie cook, along with a few checks with an instant read to verify what's actually going on.

As mentioned the topside is not the most premium or expensive cut so some connective tissue is expected, but can be nice if you ask your butcher for a piece from the round, the best part of the topside, and you cook it right. Good advice from @K_sqrd, Definitely take it off at 52 Deg C, 54 C max if you don't like it too rare, then cover with foil and rest for 15-20 mins. Works well to cook this joint low and slow for 2 hours at 110 degrees C until joint is about 47C internal, then tent with foil and ramp Kamado up to 250 C and remove foil to give a nice crisp bark, I've done this a few times with this cut and had good results. Happy cooking.

But I'm lucky to be able to buy the marinade. As you say, home made is also nice. Definitely refrigerate the marinaded bird overnight. The ingredients on the Nandos bottle: Water, Distilled Vinegar, Onion Puree (12%), Garlic Puree (8%), Tomato Paste (7%), Sunflower Seed Oil, Lemon Puree (5%), Sugar, Spices (African Bird's Eye Chilli, Paprika), Salt, Hydrolysed Vegetable Protein (Soya), Colour (Caramel), Stabilisers (Xanthan Gum, Propylene Glycol Alginate), Thickener (Modified Tapioca Starch), Antioxidant (Ascorbic Acid), Rosemary Extract

The chicken looks great! Peri Peri chicken, one of my favourite foods. To qualify it has to have African Bird's Eye Chilli in the recipe. And I wouldn't treat the lemon juice as optional.

There's two types of concrete slab, those that have cracked, and those that are about to crack.... Lovely table

Bone-in roast leg of lamb

The grill is 33cm / 13inch diameter but still space to cook for 4 people!

So I put the tabletop La Hacienda Kamado to work, grilled some peri peri rubbed chicken thighs, lamb chops and rump steak for a South African braai meal! Along with some other summer dishes

Agreed!

This link intimates that these are made by Auplex: http://www.bbbqs.com/Forum/viewtopic.php?f=43&t=4662 There are a few sellers on AliExpress doing compatible parts and accessories.

TY Ben. Good to know. Yes there are 3 left of the small tabletop ones at my local Morrisons. None of the large though, they all got snapped up quickly.

Thanks for the info, it looks good. They have 3 left at our local Morrisons for £90 at the moment. I'm thinking of getting one for my dad. I bought the large one for £350 and am very happy with it. Would you be able to fit a good size joint on it, e.g 2.5kg?

Thanks. Was nice.