Kamado v smoker v dont bother

J

jbj

Poor old Geordie's array...
I finish up work for the Summer on Thursday and one of my goals this break to create a proper outdoor kitchen i can prep, cook and eat at.

Prep and eat are covered with what I currently have and some DIY but the cook part....


I have a large weber mastertouch
Ooni gas / coal pizza oven
Diy tandoor.

I'm considering either a large kamodo or small smoker to complete the cooking side of things.

I don't currently smoke anything since I don't have a smoker and various attempts on the Weber haven't cut it but i would love to.

a kamado looks great but might be overkill since I can already grill, roast, do pizzas etc...

Any thoughts?
 
jbj said:
I finish up work for the Summer on Thursday and one of my goals this break to create a proper outdoor kitchen i can prep, cook and eat at.

Prep and eat are covered with what I currently have and some DIY but the cook part....


I have a large weber mastertouch
Ooni gas / coal pizza oven
Diy tandoor.

I'm considering either a large kamodo or small smoker to complete the cooking side of things.

I don't currently smoke anything since I don't have a smoker and various attempts on the Weber haven't cut it but i would love to.

a kamado looks great but might be overkill since I can already grill, roast, do pizzas etc...

Any thoughts?
Click to expand...

If you ever plan on moving, don't get the Kamodo...

Otherwise, how did you enjoy the Scotland/Blighty game?
 
bsman said:
If you ever plan on moving, don't get the Kamodo...

Otherwise, how did you enjoy the Scotland/Blighty game?
Click to expand...

How did it end? I've had a good run on the tourney so went all in and have 200 quid on England winning tonight.










:embarrassed:



It is what it is. I'm not going to cry about a really daft bet I can afford to lose after a good run nor celebrate a goalless draw like it's some sort of victory. Also, as someone who used to follow Scotland all over when I was younger and received a ridiculous amount of bile as a Rangers fan, Loyalist and Unionist from the self styled best supporters in the world, I don't feel guilty about betting against them either.
 
jbj said:
How did it end? I've had a good run on the tourney so went all in and have 200 quid on England winning tonight.










:embarrassed:



It is what it is. I'm not going to cry about a really daft bet I can afford to lose after a good run nor celebrate a goalless draw like it's some sort of victory. Also, as someone who used to follow Scotland all over when I was younger and received a ridiculous amount of bile as a Rangers fan, Loyalist and Unionist from the self styled best supporters in the world, I don't feel guilty about betting against them either.
Click to expand...

I thought actually that Scotland had the better quality chances today.
 
Are there significant differences in American vs. British smoking? I was reading an Australian (I think) text where they did smoking with smoldering sawdust or with rice and tea.
 
Chicken Man said:
Are there significant differences in American vs. British smoking? I was reading an Australian (I think) text where they did smoking with smoldering sawdust or with rice and tea.
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The tea thing is chinese. Tea-smoked chicken and duck are quite delicious, but the process is not nearly as lengthy, because they roast at a higher temp (350 fahrenheit). It's not really smoking - rather it's roasting in smoke.
 
Chicken Man said:
Are there significant differences in American vs. British smoking? I was reading an Australian (I think) text where they did smoking with smoldering sawdust or with rice and tea.
Click to expand...

Ive no idea, bbq to us is sticking some burgers, sausages and kebabs on the grill one afternoon per Summer,we don't have a culture of it like the States or Oz.
 
Kamado is becoming the latest addition to to US'ster Grilling (on this side of the pond) Cult(ure).
 
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jbj said:
Ive no idea, bbq to us is sticking some burgers, sausages and kebabs on the grill one afternoon per Summer,we don't have a culture of it like the States or Oz.
Click to expand...
I've just got my toe in (smallest, mass market propane grill at the hardware store), but I'm still grilling something more than once a week anytime it's over 45 F (which is like, what, 7 C?)
 
I just have a Weber gas grill and I have managed to smoke some pretty awesome ribs on it, but anything longer like a brisket would take too long. You need charcoal for that. I had a Weber Smoky Mountain smoker and that was awesome.
 
Chicken Man said:
I've just got my toe in (smallest, mass market propane grill at the hardware store), but I'm still grilling something more than once a week anytime it's over 45 F (which is like, what, 7 C?)
Click to expand...

I dunno why it is but we just don't have the culture over here. I don't know anyone else that grills more than a handful of times each year and as I said, the majority of people will have a bbq party once and that's it. Lots of folk building outdoor bars during lockdown so it might change in the future, who knows.

I'm using my pizza oven at least once a week, the grill not so much at the moment - football is on every day just now so if I go for a few beers to watch it I can't be arsed firing it up when I get home later than usual.

I plan to rectify that tonight - Mrs JBJ is out and I raided the quality butchers next to my work yesterday. :thu:
 
I went from propane grill to pellet grill/smoker to Akorn/Kamado. The Akorn is the best thing I've ever cooked on. It can high heat sear a steak or 14 hour slow smoke a brisket. It holds temp perfectly, fires up fast and cleans up easily.
 
In order to tighten up our stir fry game, I ordered one of these

gasone-propane-burners-b-5450-64_400.jpeg


https://www.homedepot.com/p/GASONE-...E2dbpgLHBbplTaZigDhoCHKQQAvD_BwE&gclsrc=aw.ds

200,000 BTU. Made for a Turkey frier, repurposed for a wok. Test run tonight, but from what I saw as I was seasoning the new wok, it should be amazing, and fast.
 
jbj said:
Ive no idea, bbq to us is sticking some burgers, sausages and kebabs on the grill one afternoon per Summer,we don't have a culture of it like the States or Oz.
Click to expand...

I think it's fair to say that most people in the states would call that 'Grilling'

BBQ to many just means something cooked at a lower temp and longer
(Some folks split BBQ and Smoking into separate categories but to the average person BBQ covers both)

More confusing is that if you're grilling hot dogs & burgers for a bunch of folks is often called a 'cookout' but some people will also call it a BBQ. It's kinda a contextual thing to know what's intended. Prb regional preferences too.
 
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