New Week, New Member

[ofelles]

Welcome from the California Delta.

[MsTwiggy]

tmb467 Welcome to the Pit!!

[CaptainMike]

Howdy from The Great State of Jefferson!

[Spinaker]

Welcome to the Pitmaster Club. Thank you for your support, we do appreciate it!

Check out this channel for all things Kamado! And let me/us know if you have questions. We are more than happy to help.

[tmb467]

Many thanks- now following with interest 😊👍

[holehogg]

Greetings from South Africa.

[bbqLuv]

Hello from NW Oregon.

[FireMan]

Great to meet you also. Show us this small, mini grill you’re cookin with. Biggest thing of learnin is doin as with most things. Welcome, eat good & have fun!

[tmb467]

Pictures now below

[Stuey1515]

Welcome from Oz, you will like it here

[jfmorris]

Welcome! Glad to have you onboard! I am not familiar with your specific kamado, but do have a larger kamado, and it does take some time to master temperature control on these ceramic grills. I hope we can help you - this is certainly a great place to ask your questions.

[Old Glory]

Welcome!

[Rob Johnston]

Welcome from Pennsylvania!

[BKYDBBQ]

Welcome from White Stone, Va...

[Clawbear57]

Welcome from North Carolina.

[tmb467]

So this is the monkey - about 50cm high, 30cm grill and enough room to run a small rotisserie, use a grill expander with enough room to cook a chicken, and to stack a few ribs. Got a 2ft plancha to come which (when you remove the lid) will give more room for grilling and allow you to put a wok on top. Ideal for the small garden we have here.

we also struggle with the availability of brisket…this started as a 2kg rolled piece that once unrolled turned out to be three pieces plus a sizeable piece of fat. Didn’t end up the softest (think I know where it went wrong) but made great tacos

[holehogg]

Same problem with brisket these parts. I do on the very rare occasion find a reasonable piece. Chuck is a good alternative.

[Elton's BBQ]

Welcome to the Pit!
Cheers from Norway