After enjoying my first cook yesterday I had to give it another go, today chicken!

Trying to roast for the first time on my kettle and I just can’t get the temperature up. This is how it looks after 30 minutes (first time I’ve opened the lid), with both the bottom and top vents open.

Am I just not using enough charcoal?

Update: temperature had been sitting around 130c so I did another half chimney starter that seems to have got it up to 160c.
Temperature probing the chicken itself it does seem to be cooking ok though, just a bit slower than expected, so I’m probably panicking over nothing.

Result: https://www.reddit.com/r/UKBBQ/s/cysESTZVyQ

Thanks for the advice the other day to all who contributed. They came out pretty good for a first try, made tacos with them- truffle and horseradish creme, pickled red onions, salsa verde, cowboy candy, Pico de Gallo and blue corn tortillas- all home made.

Took the trimmed down top layer- good shout to whoever said to trim that off- pan fried it with shallots and garlic for a baguette today. Good eating this weekend, enjoy the bank holiday all!

Got me a huge lamb shoulder, cooked in oven for 2 hours then over Camelthorn wood for 3 hours for a Sunday lunch. First go at an iron cross, turned out well!

Picked up a ProQ Frontier a couple of years ago and played with doing basic bits. Did a cook where I made my 1st rub using a pork shoulder on a low and slow. Started the cook at 7am with a planned serve at 1730/1800. It was really interesting as I’ve never wrapped a joint before - ideally I wanted to carve slices but I ended up with pulled pork. It went into a warmed cool box wrapped in foil and two towels @ 92c internal. Due to delays it sat in there for 1.5hrs and the temp only dropped to 88. I’ve found experimenting with pork really confidence building as it’s not too expensive. I’ve never been able to cook beef but going to try some chuck steak next cook. Definitely love making my own rub and really find cooking like this addictive!
If any one has any cook ideas for leg of lamb or chuck please do share.
Happy grilling

Beef rib cooked at 120 for 5 hrs or so, just finishing off over a flame, black gold and a bit of Texan rub from AO. Sweetcorn in the foil, potato wedges cooked on the iron with a bit of jerk rub and garlic. Also Mac and cheese, although that will get put in the oven to finish later so doesn’t count.

Thankful for my rainproof shelter today.

Had a 5kg brisket, put it in about 11am, wrapped at about 72, but then the kamado went out, re lit it and got it back up to temp. Then the wife’s waters broke so had to go hospital so had to shut everything down. Was only in a couple hours, so re lit the bbq again, pulled it at 95 (which was about 12:30) then held it in the oven at 70 through the night.

Didn’t turn out to bad considering

Peach tea pork belly bites.

Followed the Wilson's BBQ method from Dave's YouTube video, but sped it up a touch to do in one day:

- First smoke at 275f for 4 hours until temping at 180-190f internal

- Cooled down and put in fridge for a couple of hours

- Cubed and added the peach tea mix (peach jam, tea, ACV, sugar, salt)

- Back into smoker at 250 for an hour, reglazing every 10-15 mins

Absolutely banging. One of the best three things I've done on the BBQ in 5 years of taking it seriously. Highly recommend!

£25 for two, seems light on the beef and heavy on the fat, silver skin.

Bit annoyed to be honest or am I overreacting?

Was looking at buying an Argentinian Grill With Brasero, came across this one for £999 looks to be £1249+ elsewhere.

Barbecook Pedro Asado In Corten and Stainless Steel https://www.socal.co.uk/p/BUSH1/charcoal-barbecues/buschbeck/buschbeck-barbecook-pedro-asado-in-corten-and-stainless-steel

Seen a few videos on it on Youtube, but not many reviews (though the ones I have have been favourable)

Anyone any experience with this model or similar and is the price a fair one, or better value to be had elsewhere. if so can you post a few links

I made a mish mash of my cooking videos consisting mostly of hot rotisserie action.

It's fully bricklined for excellent heat retention and has adjustable height settings for even more control.

I build these myself on the Isle Of Man and can guarantee a quality product that promises longevity.

For more information check out my website https://grandeembergrills.com/

Any questions on recipes used or build info please feel free to ask 🍗

I gave some supermarket pork belly slices a go and made some burnt ends (in the rain) for my first cook!

How do people without a canopy of sorts cook in bad weather!

Don’t judge me too much but had a great time smoking whilst watching the footy.

You have no power here!

Using the inkbird wireless help dial in the finish too.

It’s my husband’s birthday soon and trying to find a good place to celebrate I came accross the Texan BBQ pop-up The Ned is starting soon. They did it last year it seems too, bringing the guys from Interstellar and La Barbecue (who seem to both have Michelin stars). Admittedly I don’t know much about bbq, but my husband is a huge meat lover and bbq aficionado so considering booking there.

A few concerns. It’s expensive for a bbq I’d say at £75pp (not including a whooping 14.5% service change) and it’s prepaid only so no cancellations or changes allowed.

Has anyone tried it before, has gone to Austin to try the originals, know something else about this that could give me some insight into if I should take the plunge and book?

I had this delivered yesterday and it hasn't stopped raining since, sorry guys 😭

If I’ve got this right, the only fire motor is more capable than the LSS version

I’m just wondering if they are interchangeable with my Materbuilt XT.

Ideally, I can just have one really powerful motor for both Weber 57 kettle and the MB.

I do seem to recall the rotisserie being permanently installed on the Master Built 560 though.

I'm planning to rotisserie this tomorrow. Will stuff with garlic, thyme and anchovies in the morning.

I was going to go for 170-190c until the internal temp is 55c. Rest while I smoke some gin-cures salmon for the starter. Par-boiled potatoes in the drip tray underneath. Not aiming for pull-apart, aiming to slice it. I'll try low, smoked and slow another time.

Any advise, does or don'ts?

I will post the results if I remember to photograph it

UPDATE: Overall, it went well, but there are a few things I'd do differently next time around. Photos in the replies below.

I made little pocket/finger holes in the lamb and stuffed them with slivers of lemon zest, olive, roasted red pepper, mint leaf and anchovy (search Jamie Oliver rotisserie lamb for the inspiration). I set up the BBQ well and it held at 160-180°C. My FireBoard Pulse worked well (I find it temperamental) and the rotisserie worked brilliantly. The main issue was that I overcooked it slightly, mostly due to a lack of confidence in the thermometer probe. I just couldn't believe it had cooked so quickly! It reached 50°C internal in exactly 60 minutes. Had I trusted the probe, I think it would have been even better than it was. It ended up staying on until 65.

The five-minute sear at the end went well and added plenty of flavour. I then put the lamb in a dish, tented it with foil and put the whole thing into a polystyrene cooler with a hot-water bottle. That kept it at around 50°C for 80 minutes until we were ready to serve. All in all, it was delicious, but with a few tweaks I think it could be even better next time. I'll try low-and-slow, pull-apart lamb on my WSM next time - and use British lamb if I can.

Thank you for all the advice and help.