*****Official BBQ Thread - Suns out, Buns out!*****

Hi All,

I'm thinking about changing / upgrading my WSM to a Louisiana Grill Kamado - https://www.costco.co.uk/Garden-She...l-Barbecue-in-3-Colours-Cover/p/24kamadogrill


Why I'm thinking about it, my WSM isn't the easiest to use in terms of heat management (Weber WSM isn't great on windy days) and of course a bit limited to certain use cases. I've always liked the idea of a Kamado and this seems like a good deal.

Has anyone made this move?

Any thoughts welcome :)

Many thanks in advance
 
I only use a Kamado style barbecue these days, nothing wrong with the Kettle styles and people do great stuff on them. But the Kamado style is more versatile and more forgiving. The only downside is you need to do is add a extra 15-30mins prep time to getting them upto temperature and you have to keep a close eye on them at this point. Many times i have set it off and come back to it only to find its roaring away and they takes ages to drop temperature.
 
Had some nice Jacob lamb chops and chicken wings yesterday, cooked over some kameeldoring wood. Might have overdone it on the pop though and suffering for it today
 
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Reactions: SPG
Having been gifted a BBQ last year as a wedding gift I must say I’m finding much easier to control temps with this thing than the Webber Kettle it replaced.

Nothing to adventurous so far but slowly working my way up from burgers and kellybab’s.

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SPG said:
I only use a Kamado style barbecue these days, nothing wrong with the Kettle styles and people do great stuff on them. But the Kamado style is more versatile and more forgiving. The only downside is you need to do is add a extra 15-30mins prep time to getting them upto temperature and you have to keep a close eye on them at this point. Many times i have set it off and come back to it only to find its roaring away and they takes ages to drop temperature.
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Thanks for the reply.

Plan is this would replace my Weber Smokey Mountain for low and slow.

I would likely keep the gas weber spirit for quicker fire up and cook. However, imagine over time the extra heat and flavour the Kamado would offer will win.
 
They are brilliant for low and slow, and your burgers and bangers party cooks.

I keep meaning to try pizzas in fact will pop round to cop op and see if they have any dough on my way home from work.
 
AndrewNR said:
Gave the £20 special its annual clean. In its 3rd year now I think.

£3 on some charcoal, then 12 sausages and 4 burgers; 1st BBQ of 2023 complete.


That's the bad boy there, blimey they've gone up in price.
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My friend was given that by his neighbor surprised how good it was for what they paid.
 
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Went for my first Gas BBQ just a John Lewis own 3 burner one. Was £310, on offer to like £250. Then used GFs staff discount to get it down to £185. Also had a JL member voucher code thingy bringing it to £165. Seemed like a bargain at that point. Got the cover and some utensils too :)

Already have a smallish full patio gas bottle from a pizza oven impulse buy earlier in the year

Never used our charcoal one much due to hassle of getting it going/cleaning it etc. Hopefully will use this much more. I know, likely frowned upon please have me :D

I'll likely use it for the basics but any tips much appreciated
 
Gas is useful for a quick midweek BBQ, mine is an old one falling to bits and is horrible to cook on compared with wood. That said I'm sure the decent modern ones are good.
 
Troezar said:
Gas is useful for a quick midweek BBQ, mine is an old one falling to bits and is horrible to cook on compared with wood. That said I'm sure the decent modern ones are good.
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That's kind of what we were after really. Our 2 kids are never that fussed when we have done a BBQ in the past so this will make it just more convenient for the 2 of us to use ourselves later of an evening etc
 
Any tips on making briquetts last longer?

I use a chimmey starter to start it up and wait until all the charcoal is light up and then i chuck it on my webber summit and cook usually with the lid closed but all vents fully opened and the charcoal briquetts only lasts about 30-40mins before the temps start to drop and choarcoal begins to disintigrate.

Temps dont seem to ever get any higehr then 250F ish either and after 440mins or so it starts to drop around the 100F mark
 
jonneymendoza said:
Any tips on making briquetts last longer?

I use a chimmey starter to start it up and wait until all the charcoal is light up and then i chuck it on my webber summit and cook usually with the lid closed but all vents fully opened and the charcoal briquetts only lasts about 30-40mins before the temps start to drop and choarcoal begins to disintigrate.

Temps dont seem to ever get any higehr then 250F ish either and after 440mins or so it starts to drop around the 100F mark
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I could normally still do a decent burger after two and a half hours on 1 load in the chimney starter so that sounds off. Some briquettes are filth tho, are they a decent brand?
 
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