Ceramic BBQ/Grilling

05-05-2021 11:40pm

ronnie3585 wrote: »

That’s just the info I was looking for. Thanks!

Could you do a spatchcock chicken on it?

oh god yes- i've done full chickens and spatchcock many a time no problem - took about 40 mins at around 200c - that's where the heat diffuser plate comes into play compared to the cheaper ones- you get it to 150-200c and once there it's like an oven for hours- except that it's lovely and BBQ smokey flavour but yet very moist. So definitely you can do spatchcock chicken or ordinary as the height of the dome will take that easy.

The Sparrow · 06-05-2021 4:37pm

Deleted User wrote: »

Had trouble in the past getting high heat on my Kamado until i changed coals a few months ago. However on Saturday, while the Kamado was heating up, I decided to back indoors and do a few things- my mind probably thinking it would take ages to heat up. Went out 15 minutes later- the lovely Ferrari red colour of the Kamado Joe Jnr changed to a dark blood red Temperature was off the scale- I'd say well over 1000 degrees - whoops

It all calmed down after a while and thankfully no damage done but just shows you, you need to watch regularly as it gets up to temperature. Colour has changed back since, and apparently this is quite normal but wouldn't recommend getting the temps I got at the weekend - you're bound to smash something eventually.

What charcoal did you change to?

06-05-2021 6:49pm

The Sparrow wrote: »

What charcoal did you change to?

This:

https://aroomoutside.ie/products/globaltic-2-box-offer?_pos=5&_sid=0e88aa553&_ss=r

Can't recommend highly enough- big chunks, high heat-

and i have some crappy stuff from last year that's absolutely perfect for 100-120 deg- it just won't get hotter than that with a heat diffuser in place so great for the low and slow

grahamor · 07-05-2021 11:21am

Northern Monkey wrote: »

They look like they should be fine.

I use these and find them spot on:

https://www.amazon.co.uk/Natural-Eco-Wood-Firelighters-Kindling/dp/B07FF436N5?ref_=ast_sto_dp

+1 for these, quick delivery too

Black Sheep · 07-05-2021 12:46pm

Getting back to briskets, I just wanted to mention that I've been looking around and it seems that there are a few UK vendors doing US-style "full packer" briskets. They do a thick, even flat brisket with the fat cap left intact for you to trim as you like.

I mentioned that in Ireland the best one I've come across is from Donabate Dexter, although it's only 2kg. Higgins does heavier ones if you want, and the beef is probably even higher quality, but I feel like they all were relatively thin (I've gotten 2-3 of them).

I was looking around and it seems that Pallas Foods will do a full packer brisket that's 6-7kg in weight, which sounds ideal, but they're hard to buy from.

Another one that looks interesting is James Whelan Butchers, they have a 4kg one listed for 28 euro.

Higgins had a few US full packers in stock, but they were 135-155 euro which is a bit premium for me. Also disagree with shipping beef round the world to Ireland considering our local stock.

Black Sheep · 07-05-2021 1:21pm

Since seems a reasonable follow-on, here is my brisket approach.

With high quality brisket there is an argument to use only a salt and pepper rub, Texas style, and equal quantities of both. Personally I like the Jessie Pryles Black Rub which is available in Higgins and elsewhere but to each their own. I definitely feel like since Irish beef actually does taste great recipes calling for BBQ sauce glazes are unnecessary and arguably ruin the meat (Although still tasty).

I set up the BGE as you'd expect, for indirect heat cooking, and although the Pitt Cue Co. recipe book suggests smoking the brisket at 115 I typically trust the BGE to cruise for a long, long time when it is up more towards 125. I set up a pan of water in the BGE to try to avoid dryness.

Although internal target cooking temperature is 88-95 or so, and certainly can take 10+ hours potentially, I tend to use a 'by feel' test with a skewer to tell me if the brisket is ready or not. I want to be able to slice it against the grain and have it hold together, I don't want it to end up either "pulled beef" or dried out.

Drying is a risk and for me personally once it gets to a stall, 70-80, I do a foil crutch and I chuck in a small amount of apple juice, like a tbsp.

Although properly cooked brisket should get significant moistness from the high fat content, and intact fat cap, I do serve with with Pitt Cue Co. mother sauce, which is just an amazing recipe, and can be found here. This works with everything. I make a full 2l and freeze a good bit of it.

https://www.theguardian.com/lifeandstyle/2014/may/09/perfect-pickle-sauce-recipe-pitt-cue-co

At first glance it can seem like a pain but it's quite a straightforward recipe. I've subbed port for the madeira but you could also use apple juice, although alcohol does add something of a depth. Can sub maple syrup for molasses as needs be.

I serve brisket with soft buns and maybe a slaw, and the mother sauce and whatever other sauces I have knocking around. The second time I serve it I put it with mashed potato, usually.

cubatahavana · 07-05-2021 2:01pm

Black Sheep wrote: »

Since seems a reasonable follow-on, here is my brisket approach.

With high quality brisket there is an argument to use only a salt and pepper rub, Texas style, and equal quantities of both. Personally I like the Jessie Pryles Black Rub which is available in Higgins and elsewhere but to each their own. I definitely feel like since Irish beef actually does taste great recipes calling for BBQ sauce glazes are unnecessary and arguably ruin the meat (Although still tasty).

I set up the BGE as you'd expect, for indirect heat cooking, and although the Pitt Cue Co. recipe book suggests smoking the brisket at 115 I typically trust the BGE to cruise for a long, long time when it is up more towards 125. I set up a pan of water in the BGE to try to avoid dryness.

Although internal target cooking temperature is 88-95 or so, and certainly can take 10+ hours potentially, I tend to use a 'by feel' test with a skewer to tell me if the brisket is ready or not. I want to be able to slice it against the grain and have it hold together, I don't want it to end up either "pulled beef" or dried out.

Drying is a risk and for me personally once it gets to a stall, 70-80, I do a foil crutch and I chuck in a small amount of apple juice, like a tbsp.

Although properly cooked brisket should get significant moistness from the high fat content, and intact fat cap, I do serve with with Pitt Cue Co. mother sauce, which is just an amazing recipe, and can be found here. This works with everything. I make a full 2l and freeze a good bit of it.

https://www.theguardian.com/lifeandstyle/2014/may/09/perfect-pickle-sauce-recipe-pitt-cue-co

At first glance it can seem like a pain but it's quite a straightforward recipe. I've subbed port for the madeira but you could also use apple juice, although alcohol does add something of a depth. Can sub maple syrup for molasses as needs be.

I serve brisket with soft buns and maybe a slaw, and the mother sauce and whatever other sauces I have knocking around. The second time I serve it I put it with mashed potato, usually.

Amazing book.

awec · 07-05-2021 3:10pm

Black Sheep wrote: »

Since seems a reasonable follow-on, here is my brisket approach.

With high quality brisket there is an argument to use only a salt and pepper rub, Texas style, and equal quantities of both. Personally I like the Jessie Pryles Black Rub which is available in Higgins and elsewhere but to each their own. I definitely feel like since Irish beef actually does taste great recipes calling for BBQ sauce glazes are unnecessary and arguably ruin the meat (Although still tasty).

I set up the BGE as you'd expect, for indirect heat cooking, and although the Pitt Cue Co. recipe book suggests smoking the brisket at 115 I typically trust the BGE to cruise for a long, long time when it is up more towards 125. I set up a pan of water in the BGE to try to avoid dryness.

Although internal target cooking temperature is 88-95 or so, and certainly can take 10+ hours potentially, I tend to use a 'by feel' test with a skewer to tell me if the brisket is ready or not. I want to be able to slice it against the grain and have it hold together, I don't want it to end up either "pulled beef" or dried out.

Drying is a risk and for me personally once it gets to a stall, 70-80, I do a foil crutch and I chuck in a small amount of apple juice, like a tbsp.

Although properly cooked brisket should get significant moistness from the high fat content, and intact fat cap, I do serve with with Pitt Cue Co. mother sauce, which is just an amazing recipe, and can be found here. This works with everything. I make a full 2l and freeze a good bit of it.

https://www.theguardian.com/lifeandstyle/2014/may/09/perfect-pickle-sauce-recipe-pitt-cue-co

At first glance it can seem like a pain but it's quite a straightforward recipe. I've subbed port for the madeira but you could also use apple juice, although alcohol does add something of a depth. Can sub maple syrup for molasses as needs be.

I serve brisket with soft buns and maybe a slaw, and the mother sauce and whatever other sauces I have knocking around. The second time I serve it I put it with mashed potato, usually.

Do you put in any wood for the smoking?

Black Sheep · 07-05-2021 4:13pm

awec wrote: »

Do you put in any wood for the smoking?

Personally, no, I don't bother.

I don't have a strong view on it either way, but for me I am happy with how just using a decent quality lumpwood turns out.

I used to order in bulk from the Oxford Charcoal Company but since Brexit I've been shopping around like everyone else.

07-05-2021 4:26pm

Black Sheep wrote: »

Since seems a reasonable follow-on, here is my brisket approach.

With high quality brisket there is an argument to use only a salt and pepper rub, Texas style, and equal quantities of both. Personally I like the Jessie Pryles Black Rub which is available in Higgins and elsewhere but to each their own. I definitely feel like since Irish beef actually does taste great recipes calling for BBQ sauce glazes are unnecessary and arguably ruin the meat (Although still tasty).

I set up the BGE as you'd expect, for indirect heat cooking, and although the Pitt Cue Co. recipe book suggests smoking the brisket at 115 I typically trust the BGE to cruise for a long, long time when it is up more towards 125. I set up a pan of water in the BGE to try to avoid dryness.

Although internal target cooking temperature is 88-95 or so, and certainly can take 10+ hours potentially, I tend to use a 'by feel' test with a skewer to tell me if the brisket is ready or not. I want to be able to slice it against the grain and have it hold together, I don't want it to end up either "pulled beef" or dried out.

Drying is a risk and for me personally once it gets to a stall, 70-80, I do a foil crutch and I chuck in a small amount of apple juice, like a tbsp.

Although properly cooked brisket should get significant moistness from the high fat content, and intact fat cap, I do serve with with Pitt Cue Co. mother sauce, which is just an amazing recipe, and can be found here. This works with everything. I make a full 2l and freeze a good bit of it.

https://www.theguardian.com/lifeandstyle/2014/may/09/perfect-pickle-sauce-recipe-pitt-cue-co

At first glance it can seem like a pain but it's quite a straightforward recipe. I've subbed port for the madeira but you could also use apple juice, although alcohol does add something of a depth. Can sub maple syrup for molasses as needs be.

I serve brisket with soft buns and maybe a slaw, and the mother sauce and whatever other sauces I have knocking around. The second time I serve it I put it with mashed potato, usually.

Great post well done! I can totally recommend James Whelan briskets but not at all cheap so a special occasion for me but thoroughly worth it

tangy · 07-05-2021 5:06pm

Black Sheep wrote: »

Drying is a risk and for me personally once it gets to a stall, 70-80, I do a foil crutch and I chuck in a small amount of apple juice, like a tbsp.

Apple juice is often mentioned and I've always wondered why. Apple and beef aren't natural friends like porn (that's a genuine typo, and I shall leave it in

) and apple (make your own Eden joke), and in any case there's not really enough to flavour things, so why not wine or beer or stock, or even water? Just curious is all.

Black Sheep · 07-05-2021 5:21pm

tangy wrote: »

Apple juice is often mentioned and I've always wondered why. Apple and beef aren't natural friends like porn (that's a genuine typo, and I shall leave it in ) and apple (make your own Eden joke), and in any case there's not really enough to flavour things, so why not wine or beer or stock, or even water? Just curious is all.

Fair question..

The first 2-3 times I have added something to the interior of a foil crutch I followed an american brisket recipe and that happened to call for finely chopped shallot and apple juice. But as you say, when you drill down it seems that the recommendation to use apple juice is often "because that's the way we've always done it" than for any objective reason. A tbsp of apple juice is also pretty much lost on a sizeable brisket I would observe.

The last time I added something to a crutch is was actually a good dash of the mother sauce I had going on.

If you want more cooking bro science, I also wrap the brisket in baking paper before putting it in the foil crutch. That really does seem to have some moistening effect on the end result from what I've seen. A friend who is a Venezuelan chef does a similar thing but he uses banana leaves.

I think it's important to mention I am often making it up as I go along.

tangy · 07-05-2021 5:32pm

Thanks for that. It was just me wondering

tropics001 · 07-05-2021 5:53pm

ordered a kamado for delivery end of the month, excited to disappear into this rabbit hole!

07-05-2021 7:04pm

tropics001 wrote: »

ordered a kamado for delivery end of the month, excited to disappear into this rabbit hole!

Enjoy! Which one did you get? (if you don't mind me asking)

tropics001 · 07-05-2021 10:48pm

i ordered a grande from higgins... seems like the only place i could find one.

08-05-2021 12:08pm

tropics001 wrote: »

i ordered a grande from higgins... seems like the only place i could find one.

Wow, a 112 KG beast

Not a bad price at all for such a monster and good to get it at the start of the summer too.

you'll have a great time with that -wishing you good cooking when you get it

https://higginsbutchers.ie/shop/manado-bono-charcoal-grill/kamado-bono-grande/

The chan chan man · 08-05-2021 12:37pm

I’m waiting on the kamado bono limited

i’m still concerned that it’ll be too big, but I’d rather have the extra grill space since i’m used to the weber kettle. Lets see!

Dont be at yourself · 08-05-2021 1:08pm

Black Sheep wrote: »

I mentioned that in Ireland the best one I've come across is from Donabate Dexter, although it's only 2kg.

They’ve started a new farmers markets from today. Sold out of brisket, and apparently already had 3 inquiries. Quite small at 2kg as you say, but I’ll give one a go. Picked up some homemade Boerewors and beef rib to keep me going.

What’s the best way to smoke a brisket that size? I guess you can afford to lower the temp to 200-225F (many will recommend smoking packer briskets at 275F), knowing it will still cook relatively quickly.

Black Sheep · 08-05-2021 1:38pm

Dont be at yourself wrote: »

They’ve started a new farmers markets from today. Sold out of brisket, and apparently already had 3 inquiries. Quite small at 2kg as you say, but I’ll give one a go. Picked up some homemade Boerewors and beef rib to keep me going.

What’s the best way to smoke a brisket that size? I guess you can afford to lower the temp to 200-225F (many will recommend smoking packer briskets at 275F), knowing it will still cook relatively quickly.

When I do 2kg at 125 degree c it still takes 10+ hours. You need to monitor it towards the end but it's still not going to be that quick. Personally I wouldn't cook as low as you're indicating there, the lowest I would go is 115 Celsius. It's partly that I wouldn't trust the BGE to 'cruise' for hours un-monitored if I went lower than that.

I've not done a full packer brisket but my personal assumption is that that's when you're into the realm of 16+ hours.

I noticed they were sold out of brisket online during the week, guess we're heading into summer season.

cubatahavana · 08-05-2021 7:55pm

tropics001 wrote: »

ordered a kamado for delivery end of the month, excited to disappear into this rabbit hole!

Ordered mine on February, was told it would be delivered Saturday or Sunday. Well, Saturday is gone and I don’t really believe that they’ll deliver Sunday... I’m off on Wednesday so hopefully I’ll have it by then and I can cook something

awec · 09-05-2021 1:22pm

Where do folks usually order their charcoal from?

Mine came with 3 big bags of "restaurant quality" charcoal and it's obviously a huge step up on the stuff you get from petrol stations and the likes. Some of it still has the obvious wood shape. Wondering where here sells good charcoal.

Dont be at yourself · 09-05-2021 1:40pm

awec wrote: »

Where do folks usually order their charcoal from?

Mine came with 3 big bags of "restaurant quality" charcoal and it's obviously a huge step up on the stuff you get from petrol stations and the likes. Some of it still has the obvious wood shape. Wondering where here sells good charcoal.

Was really impressed by the charcoal that came with the Luna. May re-order from them again.

awec · 09-05-2021 3:18pm

Dont be at yourself wrote: »

Was really impressed by the charcoal that came with the Luna. May re-order from them again.

Ah I didn't notice you could order their charcoal on the site!

Will definitely be ordering from them again, quality stuff.

budgemook · 09-05-2021 3:44pm

I get the blue bags from woodfuel.ie.

I think it's 16 a bag plus a tenner delivery so good idea to get enough for the year in one order.

tropics001 · 10-05-2021 9:39am

The chan chan man wrote: »

I’m waiting on the kamado bono limited i’m still concerned that it’ll be too big, but I’d rather have the extra grill space since i’m used to the weber kettle. Lets see!

i was looking at that but i wanted red so went with grande. hard to judge the size really, i can't find a whole lot about the bono brand online. seems to be somewhere between the medium and large kamado joe size at 19.5 inches? which would probably be ideal.

cubatahavana wrote: »

Ordered mine on February, was told it would be delivered Saturday or Sunday. Well, Saturday is gone and I don’t really believe that they’ll deliver Sunday... I’m off on Wednesday so hopefully I’ll have it by then and I can cook something

oh so you were told it would be delivered right around now? please keep me up to date on how that goes.... what size did you get? would love to see real-life pics.

awec · 10-05-2021 9:51am

tropics001 wrote: »

i was looking at that but i wanted red so went with grande. hard to judge the size really, i can't find a whole lot about the bono brand online. seems to be somewhere between the medium and large kamado joe size at 19.5 inches? which would probably be ideal.

oh so you were told it would be delivered right around now? please keep me up to date on how that goes.... what size did you get? would love to see real-life pics.

20 inches will be a good size, you'd want something like that IMO if you're looking to do big cuts or you're cooking for a group.

I've a 24 inch one and I would guess I could fit 3 whole chickens in it at once with plenty of space between them.

hargo · 10-05-2021 5:43pm

I was in Supervalu today and picked up a starter chimney for €8. Great value if anyone interested.

awec · 10-05-2021 6:12pm

hargo wrote: »

I was in Supervalu today and picked up a starter chimney for €8. Great value if anyone interested.

I don't think you need one of those yokes for a kamado.

Lidl have the boxes of natural firestarters in at the moment, one of those is all you need in my limited experience.

Black Sheep · 11-05-2021 9:26am

A bumper day's BGEing yesterday.

2.5kg pork belly from Nolan's in Clontarf (Red rub) on the BGE at 125 from about 8am until 5:30pm. Took it off then, baking paper and foil wrap and into a conventional oven to finish off. Reached 90 degree celsius at around 10pm and I called it there. It probably could have done with another hour but there's a cut off point where I wanted to go to bed. Pulled quite well, and I decanted it into a container of mother sauce to soak.

I chucked on some more charcoal after the pork came off and fired it up hotter to grill a roll of boerworst and a few small burgers from Donabate Dexter.

Their boerworst is thinner than what Higgins offer, and doesn't grill as well. Probably a bit too lean I would guess. It's more like a conventional beef sausage in terms of spicing also.

I'd say the same of the burgers, they have no filler and are very high quality, but probably not fatty enough for a really good burger experience. However, I suspect a lot of Irish people would consider them "a very good burger" because what they really want is well-done beef and lots of it.

11-05-2021 9:44am

awec wrote: »

Lidl have the boxes of natural firestarters in at the moment, one of those is all you need in my limited experience.

Havent used them but I find the waxies really good.
30 for 7/8e from woodfuels

cubatahavana · 11-05-2021 10:02am

tropics001 wrote: »

oh so you were told it would be delivered right around now? please keep me up to date on how that goes.... what size did you get? would love to see real-life pics.

Got a grande myself, have a look at the photo. Beside it there is a 4 burner gas bbq so you can have an idea

cubatahavana · 11-05-2021 10:06am

BrownFinger wrote: »

Havent used them but I find the waxies really good.
30 for 7/8e from woodfuels

Got these from Amazon. Used them yesterday and found them fantastic

https://www.amazon.co.uk/gp/product/B089B6T4VP/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

cubatahavana · 11-05-2021 10:09am

Black Sheep wrote: »

A bumper day's BGEing yesterday.

2.5kg pork belly from Nolan's in Clontarf (Red rub) on the BGE at 125 from about 8am until 5:30pm. Took it off then, baking paper and foil wrap and into a conventional oven to finish off. Reached 90 degree celsius at around 10pm and I called it there. It probably could have done with another hour but there's a cut off point where I wanted to go to bed. Pulled quite well, and I decanted it into a container of mother sauce to soak.

Can I ask why you continued in the oven instead of in the BGE? Starting my kamado journey and trying to learn as much as possible

awec · 11-05-2021 10:24am

Black Sheep wrote: »

A bumper day's BGEing yesterday.

2.5kg pork belly from Nolan's in Clontarf (Red rub) on the BGE at 125 from about 8am until 5:30pm. Took it off then, baking paper and foil wrap and into a conventional oven to finish off. Reached 90 degree celsius at around 10pm and I called it there. It probably could have done with another hour but there's a cut off point where I wanted to go to bed. Pulled quite well, and I decanted it into a container of mother sauce to soak.

I chucked on some more charcoal after the pork came off and fired it up hotter to grill a roll of boerworst and a few small burgers from Donabate Dexter.

Their boerworst is thinner than what Higgins offer, and doesn't grill as well. Probably a bit too lean I would guess. It's more like a conventional beef sausage in terms of spicing also.

I'd say the same of the burgers, they have no filler and are very high quality, but probably not fatty enough for a really good burger experience. However, I suspect a lot of Irish people would consider them "a very good burger" because what they really want is well-done beef and lots of it.

I tried one of the Louis Ludik Boerworst things from Aldi, but I only did it in the oven. It just tasted like generic beef sausage to me with a bit of spice, wasn't great.

Are they better on a bbq?

Black Sheep · 11-05-2021 1:28pm

cubatahavana wrote: »

Can I ask why you continued in the oven instead of in the BGE? Starting my kamado journey and trying to learn as much as possible

Good question... I had the pork shoulder on the BGE from around 8am, but it was never my intention that it would be ready for dinner time (5-6pm).

So the pork shoulder had to come off and go into the conventional oven in order that I could set the BGE up for direct grilling and do the burgers and boerworst...

Black Sheep · 11-05-2021 1:39pm

awec wrote: »

I tried one of the Louis Ludik Boerworst things from Aldi, but I only did it in the oven. It just tasted like generic beef sausage to me with a bit of spice, wasn't great.

Are they better on a bbq?

Boerworst is really flavoursome sausage if it's done properly... A lot of coriander seed and black pepper. The way I was shown to eat it, the South African way, is with Mrs Ball's chutney on a bread roll.

The Higgins boerworst is the best-tasting and most authentic I've had... Very beefy and yet also thick enough and with a high enough fat content that it stands up well to grilling. I think it's done over pretty moderate heat on the braai in South Africa.

Can't speak to the Aldi offering but it sounds a bit like the Donabate Dexter - maybe just not punchy enough.

cubatahavana · 11-05-2021 2:15pm

Black Sheep wrote: »

Good question... I had the pork shoulder on the BGE from around 8am, but it was never my intention that it would be ready for dinner time (5-6pm).

So the pork shoulder had to come off and go into the conventional oven in order that I could set the BGE up for direct grilling and do the burgers and boerworst...

Makes total sense. As well the bark would’ve been formed and no more smoke would’ve got in

awec · 11-05-2021 4:38pm

cubatahavana wrote: »

Makes total sense. As well the bark would’ve been formed and no more smoke would’ve got in

Generally you wrap things in foil to beat the stall when you hit it during cooking, at that stage you're no longer smoking, you're basically oven cooking anyway.

MonsterMob · 12-05-2021 9:48am

awec wrote: »

I tried one of the Louis Ludik Boerworst things from Aldi, but I only did it in the oven. It just tasted like generic beef sausage to me with a bit of spice, wasn't great.

Are they better on a bbq?

Not an expert on Boerworst so don't have the most refined pallat but the Louis Ludik/Hellbent 'Chakalak' ones (as opposed to the normal flavour) on the BBQ are delish!

awec · 12-05-2021 9:49am

MonsterMob wrote: »

Not an expert on Boerworst so don't have the most refined pallat but the Louis Ludik/Hellbent 'Chakalak' ones (as opposed to the normal flavour) on the BBQ are delish!

Those are the ones that have a bit of an orange colour?

Will try those next so!

MonsterMob · 12-05-2021 9:50am

awec wrote: »

Those are the ones that have a bit of an orange colour?

Will try those next so!

That's them!

cubatahavana · 13-05-2021 1:03am

Spare ribs day...

circular flexing · 13-05-2021 1:15am

cubatahavana wrote: »

Spare ribs day...

You should put some foil on the ceramic plates to prevent fat and grease building up. That's liable to catch fire if it builds up.

The chan chan man · 13-05-2021 1:23am

circular flexing wrote: »

You should put some foil on the ceramic plates to prevent fat and grease building up. That's liable to catch fire if it builds up.

What do people normally do here? I’d just whack up the heat and burn it off

budgemook · 13-05-2021 7:42am

Yeah I've never put foil on the deflectors. I see people on YouTube using a drip tray the odd time for really fatty things like pork belly but I don't even bother with that.

grahamor · 13-05-2021 12:15pm

Has anyone got any good tips for cooking pizza on a kamado ?

I have a Monolith Junior with a pizza stone. I setup the coals and 3 starters to get a high heat going with all vents open. The thermometer reached about 300c so i opened, placed the pizza on the preheated stone, closed the top and the vents just leaving the bottom one up about 2cm.

The heat dropped after opening the lid and never really get back up to 300. Should i leave all the vents open while the pizza is cooking or how can i maintain the temp of 300c

Thanks for any info

cubatahavana · 13-05-2021 1:00pm

circular flexing wrote: »

You should put some foil on the ceramic plates to prevent fat and grease building up. That's liable to catch fire if it builds up.

Forgot to leave a drip pan, you're right

13-05-2021 1:45pm

grahamor wrote: »

Has anyone got any good tips for cooking pizza on a kamado ?

Tried it once ,
Wasn't a disaster or anything but it wasn't worth the effort .
Cant remember what I dont but like you it never really got back up to temp (or not quick enough ).
I'll build a dedicated pizza oven some day.....

budgemook · 13-05-2021 3:33pm

grahamor wrote: »

Has anyone got any good tips for cooking pizza on a kamado ?

I have a Monolith Junior with a pizza stone. I setup the coals and 3 starters to get a high heat going with all vents open. The thermometer reached about 300c so i opened, placed the pizza on the preheated stone, closed the top and the vents just leaving the bottom one up about 2cm.

The heat dropped after opening the lid and never really get back up to 300. Should i leave all the vents open while the pizza is cooking or how can i maintain the temp of 300c

Thanks for any info

Yeah I have gotten really excellent results IMO. I would aim for a higher temperature - why are you closing the vents on top? The vents need to be open.

The main thing is to try get the pizza as close to the dome as possible, I bought the kamado joe expander rack for this and put the heat defectors, some bolts and the pizza stone on top of that.

Get as many pizzas cooked as quickly as possible or the bottom will start to burn before the top is done. Or just stick with 350 - 370 temp and be happy that the pizza will take 5 minutes and not be Neapolitan style.

*Ceramic* BBQ/Grilling

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Ceramic BBQ/Grilling