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post #1 of 31
Thread Starter 
Hi guys and girls, my name is Justin. Got my hands on a kamado grill over here in England after sampling some divine smoked food in a place called Pitt Cue in London. I'm now hooked. Last weekend was pork shoulder over night, this time it's brisket. Just hope I don't lose it as it seems it is so easy to do. Going to try 325°f for 5hours until meat gets to 190/195°f. Any better ideas it there? Going to post a little picture of the pork shoulder. Very proud moment it was too...
post #2 of 31

Welcome Justin and congrats on the new grill/smoker!  Sounds like the wispy particulate angels have cast their fragrant spell upon you.  Lots of great folks here from the UK so be sure to check out the UK Smokers in the Groups section at the top of the page. 


Your pork shoulder looks great and I suspect your brisket will turn out just as nice. 


Have fun!



post #3 of 31
Thread Starter 
Hi Ray,

Many thanks, I will indeed check out the form. Just sitting waiting for the temp on my grill to come up before hitting bed. Going to be an early rise and cook, so I thought I would sort out the temp tonight. This is an addictive form of cooking....
post #4 of 31
Originally Posted by irishkamadoguy View Post

Hi Ray,

This is an addictive form of cooking....


Justin, you hit the nail on the head with THAT comment! 

post #5 of 31
From one Justin to another, welcome & glad ya joined us ! Congrats on the grill, the Q looks great as well ! icon14.gif
post #6 of 31
Thread Starter 
Excellent, Justin glad to hear from you. Hopefully I will be able to draw on your smoking expertise in the future. The possibilities seem endless. Well...except for the size of food I can get in the smoker!
post #7 of 31

texas.gif  Good evening and welcome to the forum, from a pretty nice day here in East Texas. Lots of great people with tons of information on just about  everything.




post #8 of 31
Thread Starter 
Well got the brisket sorted. It was a very happy house today with my little ones asking for more and more lively smoked meat. Also used a recipe for something called mother sauce which was a big hit too. Here are a couple of pics from the smoking...[IMG]
post #9 of 31
Thread Starter 
post #10 of 31

Hi Chris from another UK newbie, can you give me some info on that temp probe you're using?

post #11 of 31
Thread Starter 
Hi Georgie,
The temp sensor is a wireless dual screen model by redi-chek. I'll upload a picture of them. The screen on the left is the one by the bbq, which has temp probes, one for the meat, one for the bbq. Found it very easy to use so far. Think I got it on Amazon. Hope this helps, happy smoking!
post #12 of 31

Thanks Chris, I'll check it out.

post #13 of 31

Nice ,  Looks Great



post #14 of 31

Hello.  Thanks for the plug noboundaries.  We will help out in any way we can.


Hello and Welcome to our addiction.  Many good folks here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  Couple other good threads to help you get started included.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!






post #15 of 31
Hi Justin, welcome to the "Family"

Lots of good guys on here with tons of advice! Just ask a question, and up will pop the answer.

The Kamado, you are using, what size is it, as I have recently purchased one. Did a brisket a couple of weeks back, struggled with the temperature, but the Brisket was fantastic.

I have purchased a pit controller for it, but still get a temperature over run on start up.

Did you get anything extra with the Kamado, setter plate? I only got the shelve, inner bowl, bowl bottom plate and top grilling rack.

How are you generating smoke? I put this together, it 50 mm Steel box, a bit of mesh in the bottom, three holes drilled near the top on each side, and the plate welded on the side, to try and get the minion effect. I purchased a Pizza Stone (Cadac) that sits on top forming a heat shield giving indirect cooking. Then a tin tray to catch any dripping fat.

Smokin Monkey 🇬🇧
post #16 of 31
Thread Starter 
Hi Smoking monkey,

Blimey, your set up is certainly more advanced than mine! If you can see on the earlier picture, my kamado is pretty small, didn't come with a heat deflector, so I rigged up some bent steel to set a plate which I cover with tin foil and use as a water container for moisture and drop tray (guessed there is no problem duel using it...). As for generation of smoke, I have only used hickory chips. Going to try bigger chunks of various woods, but I have to say I do LOVE the taste with hickory, in many ways over the top, but works for my palate.

The kamado grill kooker I have seems to be really good on seeing the temperature, so far I have tended to build the temperature very slowly, this means I lay the heat deflector and grill on really early after starting the fire with the bottom 'window' and to daisy open full, when I get near the desired temp, I set the upper daisy to a crescent moon and regulate the temp with the bottom window. If the temp is less than 300°F THE CHARCOAL seems to last for 15 hours plus. It constantly amazes me.

I'm looking forward to learning more and more about this amazing way of cooking.

Any tips on cooking corn on the cob? Tried it and just got crispy corn-, which while smoky really didn't hit the texture nail on the head!

Happy smoking.

post #17 of 31
Thread Starter 

Sorry I realise I missed your post!

Thanks for the welcome. I look forward to getting more advice on smoking, looking through the old posts it seems the amount to learn is enormous.

Hopefully we can swap some recipes etc. Have you tried anything from the Pitt Cue ? Found out about it through my cousin, I will try to get him on here in time too.

Happy smoking

post #18 of 31
Justin, you seem to have a similar set up, just using different materials.

Only really bought it for the Smoking Weekend end of July beginning of August.


Been challenged to do "The Brisket" so been playing with temperatures for about two weeks now, ur chased a pit controller, but like your Kamado mine is also small, and fan on the controller is far to powerful. Having to choke the air flow down to 10% for any type of control.

Not really cooked any thing on it expect Brisket, as that's the challenge I've been set.

post #19 of 31
Thread Starter 

My kamado didn't have a fan, so not sure what your set up is. I just light the fire starter after bunging in some charcoal, stand back and try not to f it up! (See how polite I was there?)

I loved the pork shoulder I cooked on it over night, 220°f for 12 hours - the effect on the meat and creation of 'jelly' was astounding. It was like finding a new language, I just loved the effect this new toy had on food.

Now my brisket this weekend was cooked at 325°f (average ...ish!) For around 5.5 hours. Cooked with losses of hickory and pitt cues very rub, which I had on for 12 hours or so. How do you do yours?

post #20 of 31
Thread Starter 
Read the thread about the smoking weekend, but not sure I would be able to make it, complicated life at the mo!

Love the idea that like minded people get together for a good old smoking weekend. Used to live in Glasgow, so would be good to catch up with some Scottish Peeps too!


happy smoking

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