Very nice cooking.

Interesting video I have a Kamado classic 2 and did my first large chunk of meat last week (as opposed to the normal steak, burger & sausage thing), I chose a fore rib and cooked it for about 5 hours on a low heat and it came out lovely apparently, as you so rightly say these BBQ's are a real learning curve and to be really honest that's all part of the fun isn't it but as I said below the product your cooking is important get the best cut you can and go for it, try and avoid supermarket meat, it's shite pay the extra few quid it's worthwhile.

from past experience I wouldn't buy any meat from sainsburys due to the added water content, there's so much water in their meat I sometimes wonder if they slaughter it by drowning

Thanks!!!! I appreciate your detailed instructions and the tip about the pellet economizer. I’ve tried other recipes with higher temps and they came out way too toasty!

Bad news about your neighbours, all I have to content with is lawn mowers and hedge cutters.

Thanks for sharing😊😊😊

Alwaysc back to his video when I need to dial I some settings and refresh my memory! Thanks for sharing!

The answer is yes 🎉

Hey mate.. man.. that’s briljant.. Tanx for the tip!! Greetings from the other side of the pond🇾🇪😎👍

Wouaw superbe 👍

Great upload, can’t beat roast chicken on the Weber 👌👌

Looks shit

The hopper economizer? Sounds like a great idea, but what is it? I was thinking of adding some pebbles to the hopper to decrease the capacity, but is there an actual accessory?

First bloke I've seen doing some UK cooks nice and simple for that I've subbed will check more of your stuff soon 👌👍

I'm finding 120 C too high for small cuts on my Ninja. Have you tried smoking with the Dehydrate settings, at 90 C? I don't know if the only difference is the temperature, or if the fan runs at a different speed (obviously with woodfire enabled).

Do you have to use pellets with the woodfire button. its my first cook and i want to try without smoke first . Thank you

Great video, may i ask the model name of your carving knife please?

I can’t see where the ingredient list is can someone help please?

How do u turn a old oil drum into a barbie

Same principle with chicken pieces and roasted veg ? Put chakol on side and few in middle and let the hot air do the cooking

Great nice and simple/ next burgers

Can't cook won't cook, however followed the instructions to the letter and wow, the ribs were gorgeous and cooked to perfection

Hi Just found your channel will do this receipe soon.

My name is Lucy

Where’d you go?

I've been doing rotisserie chickens for over a year now, relying on the old fashioned method of poking it at different places, and checking the colour of the juices, especially near the joints. I always err on the side of health and caution, but I finally bought a cool thermometer. It was only when I opened it, I suddenly realised that I'd have to make some kind of modification because of the rotations. Thank goodness I found you!!

An interesting method to cooking steak 🥩 🔥

It has been a year since this post, do you still use it and like it?

Hi- I’m about to buy a Woodfire but am wondering if the xl is worth the extra money. Not bothered about the probe gadget at all. What are your thoughts please?

@6:40 you mention wrapping in foil and then putting in a cool box but in the next scene where you start pulling it with the forks, it is steaming, is that the carryover heat or have you re-heated? Looking forward to trying this on my one, excellent video, thanks and I glad I am not the only one with neighbours like you describe!

That’s a great video. I need to try that. 🔥

Funny how you pronounce “plancha” like “plarrrncha” but pronlunce “kamado” (usually pronounced “kamarrdo” like “kammado” always though it was the other way around.

Just got my Woodfire last week going to follow your Chicken recipe tomorrow

you did so well until you dressed them

I get horrendously bad residue from the ninja pellets too, from both the all purpose blend and robust blend. Glad it's not just me as I couldn't find anything about it online haha, it was reaching the point where the residue was making my smokebox get stuck in the unit or the smokebox door would be stuck down and need a fair bit of force to open it. Ninja said it's not normal and that I probably just had a bad batch or too much humidity in my area (not really avoidable in the UK though), but I've tried 3 different bags of all purpose and it's happened with all of them to some degree. Just ordered some sample packs from the pellet man and looking forward to trying them instead

Chips? Oh french fries 🍟😅

Haha, that looked like blue waffle! Haha. Sorry. Not a did at you, the meat before cooking just reminded me of it. Sorry

Nice looking lamb.

Hi mate. I’d like to know why we can’t have a bark on roasting joint similar to brisket. Is it because of cooking time?

I don't mean to be negative, but too much talking and no slicing and taking a bite at the end which is what everybody is waiting for.

Half the skin stayed in the grill mate. Any way of preventing this from happening?

If you had other meats or things to cook on the grill for say a larger than family gathering how would you go about reheating the ribs or pulled meats or whatever ?

Quick and efficient, thanks!

Hi, Doing 3kg pulled pork tomorrow. Any tips on timing please? Thanks. Love the channel

What extension lead you using mate?

Honestly that seems like so much work.. I have an instant pot, and just throw the ribs in there on high pressure for 25min, then take them out, put them on a baking sheet, put bbq sauce on them, and broil them in the oven for 5min and they are perfect and falling off the bone. I just got the Ninja grill for my birthday, it that rib smoking seems like 4x longer of a job than the already perfect instant pot method..

Wow, I'm glad that I found this video. I have the exact same thermometer. Thank you, sir.

Great video, thanks mate! Another KZbinr does wrap the pork once it reaches 75 C probe temp. Then he bakes it like that until the probe hits around 95 C. But he sets the bake temp to 160 C, which isn't exactly slow cooking. What are your thoughts on this? Do you always stick to 120 C?

1:43 or you can use some shears or scissors. LOL Much easier!