*Charcoal* BBQ/Grilling

Lidl baby ceramic BBQ is down to approx €53. Probably an epic waste of money but I'm curious as to how ceramics cook.

Reduced from €80. It will be for burgers and maybe the odd breakfast. Where I can do brekkie on a small quantity of charcoal.

I've no experience with ceramic insert but every other part feels top quality.

Not a waste at all. Ive used mine loads. Great little bit of kit.

They are perfect for 2 to 3 people. Hot enough to BBQ in 10 mins or less with a blow torch and miserable on fuel. At just over €50 its a steal. I had one as a starter and cooked loads on it. I made a deflector for it and did slow cooked pork neck a couple of times and worked well. Guy on Utube does some good hacks on it.

Agreed, have no intention of using liquid smoke. What molasses would you recommend, not exactly spoilt for choices in Ireland.

I'm in the market for a high end charcoal BBQ and am currently undecided between a Kamado Joe and a Smokin Soul one (was on their weekender course last year).

Two big questions might help my decision:

• Has anyone actually got a Smokin Soul grill? They look great but would be good to hear some feedback.
• Is it possible to get decent discounts on a Kamado Joe in the off season?

If anyone has other suggestions in that price bracket let me know. I'm looking for more of a rustic, traditional type, rather than one of these WiFi controlled pellet-burning things that are being pushed a lot at the moment.

I have a mate with a Smokin Soul one. Haven't seen it but he raves about it.

I assume you were using their own grills on the course? Those things will see more action in the course of a year than anything your average non professional BBQer would have. So if they worked well for your on your course I wouldn't hesitate.

FWIW I have both a pellet smoker and a large Monolith Classic Pro 2 kamado style. Love both equally.

Ah. I wasn't aware of that. Tbh I'd have assumed that they'd have a half dozen grills set up and you're cooking with them shoulder surfing and making sure you aren't going to give yourself food poisoning.

It comes down to the scale of what they do I guess. There were 30 odd people the weekend I was there. They do things like cooking a full lamb over the course of a day strung up on an crucifix thing and suspended at an angle over an open fire, or skinning, butchering and cooking a full wild deer shot in the Wicklow mountains. Amazing to see, but not stuff your going to do at home.

They know what they are talking about though, and the grills look and feel like serious pieces of kit, but would be great to hear how they perform for the average home cook.

If I was going to upgrade from the mastertouch I’d be looking at the Weber summit.

Thanks all. I do think the Kamado is much more versatile and suited to my style, tonight for example I did a spatchcock chicken for midweek lunches and char siu pork belly for dinner, medium/long but not super long cooks that are just about what I can get away with with a busy house.

The Smokin soul would almost be a showpiece, and I genuinely would like to support Irish business, I may get one eventually but for now I realise a Kamado suits me better.

The Weber wasn't even on my radar, thanks to whoever mentioned that. I'll be on the lookout now for bargains between it, the Kamado Joe and a Monolith. If anyone finds anything please post on the thread as I've been following it for a while although without contributing!

That looks very good.

The recipe couldn’t be more vague on the actual steak cooking though!! I assume he means indirect.