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- เผยแพร่เมื่อ 23 ส.ค. 2024
- #aldikamado #cuetogether
On todays episode we talk how to set up your aldi kamado
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Watch this before buying an aldi kamado
th-cam.com/video/jjBsfkSfvlc/w-d-xo.html
Seems the same but with a much better warranty?
Come with loafs more accessories, fire proof gasket, better built vents, so I wouldn't call it the same
Thanks, are they the same size?
The media is roughly the same size it's slightly bigger. Then the grande is bigger then that a d the Limited is the largest
Cheers
Alwaysc back to his video when I need to dial I some settings and refresh my memory! Thanks for sharing!
Glad it's helped 👍🏻
Thanks Tom, really useful, it’s easy to remember approximately 100 degrees Celsius per 1 finger width.
Just followed your advice to get the temp right on a slow cook and nailed it. Thank you!
Great news glad I could help. 👍🏻🍺🔥
Just used mine for the first time and being a total BBQ novice I was slightly apprehensive but after watching this I fired her up and smashed some burgers out with great results. Thanks fir the great videos 👍
Welcome to the club Jim. Glad its going well 🍻👍🏻
Got one coming next week. Just binge watched a few videos on your channel. You are the guide/manual and doing the Lords work. Thanks so much.
Glad you are enjoying the channel
Thanks mate. I’m hopefully picking ipa second hand AK tomorrow. Your channel has been great!
You're welcome
Just what I needed, got mine a week ago! Cheers buddy
Your welcome
This is the kind of a video I’ve been searching for. I’ll buy Lidl mini Kamado but it is very similar to Aldi one. This guide is so helpful. Can you record a video how to season when we first buy the Kamado. I was told to burn charcoal a couple of time for ceramics but I don’t have detailed info
Just so you are aware this review is for the larger kamado from aldi not the mini one. There is already a curing video I'll find the link and post it in a minute
th-cam.com/users/livelKDx2c7EtRQ?feature=share
Well done! You made this very clear for me.. I’ve watched other videos but they used terms that weren’t explained and I was more confused after watching. Yours did not! Thank you!
Always great to here! Thank for taking the time to comment.
Much appreciated - have just bought a Kamado as we had a (cr4p) fire-pit and i didn't have a clue. Thanks :)
Enjoy your new bbq
Brilliant video. Once I got the coals lit I managed to keep it at a steady 190 degrees using your advice on the vents. 75 mins later perfect beer can chicken.
Really good clear advice, cheers
You're welcome 👍🏻🍻
@@BBQLIFE hi once i light my lump charcoal do i leave the lid open until all my coal turns ashy? Thanks for the videos it's been a great help
As soon as my fire lighter goes out I shut tbe lid with the vent fully open once the ceramic starts to warm I shut then down to where I want then
As soon as my fire lighter goes out I shut tbe lid with the vent fully open once the ceramic starts to warm I shut then down to where I want then
@@BBQLIFE brilliant thanks for quick reply
Top man, great guide. Thanks for the clear info!
Your welcome 👍🏻🍻
I’ve had mine fir a few months now and was very frustrated with, burned the bottom of everything.
I bought a new temp gauge and refitted it and now it’s brilliant 👍🏻
Alot of people have had issues with the temp gauge this year, very strange.
@@BBQLIFE I made Beef Short ribs for 2 hours the other night, at about 160c. Our dog sat begging the Kamodo for 1.5 hours. She stole one off the table when they where made 😂 We had to laugh, was very sneaky and well deserved 😂
Bless her
Great technical video Tom! Stay Safe 👍🇬🇧
Thanks Steve
Superb video. Covered everything I needed to know. Thanks for this.
Your most welcome mate
Another great informative video Tom 👌🏻🔥🤘♠️
Cheers dude 🍻
Thanks for the great video, ours arrives tomorrow! Can't wait to get it fired up. What's your favourite recipe?
Spatchcock chicken I'd a good starting point
@@BBQLIFE thanks so much, we have a leg of lamb ready to go, have you got a video for that? And what settings would you use? Thanks!
th-cam.com/video/WFRsrGbLLZs/w-d-xo.html
This a boned leg of lamb. A real beauty of a cook
Thanks for the advice. Now subscribed 👍
Welcome along 👍🏻🍺
Very informative cheers Tom 🍻
Thanks for watching Richard.
Hi Tom, thanks for this video, very useful! A quick question on general BBQ'ing so burgers, sausages, chicken, wings etc. All at the same time, would it be best to aim for 250 degrees as a stable temp to cook on and use the deflector plate?
Watch my video on entertaining as it's not always about cooking everything at once. I would Bank my coals to one side to give me a hot direct zone and a cooler indirect area.
Very useful vidio Tom well done
Cheers 🍻
Have you a video on cooking perfect steak please?
Not I the kamado no.
This one is on my weber kettle
th-cam.com/video/PIxUpEdyxng/w-d-xo.html
Thanks, great advice
Your welcome Ian 🍻👍🏻
Hi Tom, very helpful video fir a newbie like me, thank you.
Excuse my ignorance but when should you/ shouldn’t you use the heat deflector plate?
Thanks matey
Longer fatty cook you would use a deflector. Basically anything you don't want a direct heat.
Lovely the videos @bbqlife. I just proudly a purchased the aldi kamodo. I just want to know if i before do my first do i need to "cure" it, pls let us know
This video will tell you everything you need to know. th-cam.com/users/livelKDx2c7EtRQ?feature=share
Brand new, second hand?
@@BBQLIFE its second but hasnt been used been, thanks for replying
hmm, those are on sale in Poland from 100 GBP to 35GBP, I've seen your videos and I think I am going to try it our for that price.
Are they exactly the same and new? I'd be interested in buying some at £100
@bbq life uk ah, I got too excited and bamboozled by the photos of boxes in stores: those are actually smaller version with 25,6 cm grilling space diameter. I will try it out for 35 GBP anyway if I can find one, build quality will be probably similar (I hope?).
Please keep me up to date with your progress
Very helpful, thank you. Can you recommend a dual thermometer for inside the egg and also where do you get the woodies from? We’ve had ours only a week and used fire lighters, is this ok?
I use inkbird they are great search inkbird bbq thermometer on amazon and there's a few on there. If your on Facebook join the Facebook group bbq life uk community group there is a competition to win an inkbird thermometer on there.
Woodies I get in B&M 2.99 a bag. I tend to stick up at the end of the season when they are cheaper. (Got my last lot at 10p a bag in asda) 10 bags for £1 😁.
@@BBQLIFE thank you. I will look up that Facebook group too. Great tips, didn’t realise when I bought it that it did so much so I’m delighted with it.
You can post tour cooks and ask for advice in hive mind.
Hi, I'm doing my first fast slow pulled pork tomorrow from your video. When you open the bottom vent, for 150 degrees and put your fingers in and BOTH panels are open, would both the bottom panels stay open or would you shut the one with holes in? So the air comes through the little holes? Also please paste your link to get you a coffee 😊
That would reduce thr temperature by doing that. It's all charcoal dependant too. My latest charcoal is only 1 finger for 150c
Hi, I've just ordered an Aldi Kamado. Do you know if the kamado King media divide and concur and the rotisserie fit this year's model? Thanks
Kamado kings media fits 99.9% of this year's model 👍🏻
You have a second vent on your egg with holes in it. I don’t have this on my Aldi version, did you make this or is it purchased separately?
Yes I do. Do you have the mini kamado?
@@BBQLIFE yes I do.
The aldi I had was the full size I don't think the mini has the dotted vent
@@BBQLIFE many thanks. My large Aldi version has a hole vent but the small one that’s just arrived doesn’t. I thought it was missing from the box. Thanks for your help and the video is great 👍
Enjoy matey
How do you calibrate the Aldi kamado thermometer ? Haven't found anything on this ?
There's a brass nut on the back, you undo that and the dial turns.
@@BBQLIFEthanks again for your help :)
No worries
Any guidance on the first "curing" fire up would be good as i don't want crack it before it sees any food.
1/3 fill with Good quality charcoal. Bottom vent all the way open top vent hinged open 2 firelighters (i use wax woodies) once they have gone out add the metal rack deflector grill grate a d extension grate. The temp needle will start to move up. At about 100c close the bottom vent, using the grate with the holes set to 1.5 rows of the holes and top vent about 2mm open on the daisy wheel. Leave for about 40 mins. Then open the bottom vent to 1 finger and top to about 1/4 on the daisy wheel. Again for 40 mins then 2 fingers and daisy wheel open and let its burn. Hope this helps
@@BBQLIFE Thanks very much indeed, I'm sure that I'll be able to get that done in-between showers and then on to cooking.
I have been using a coal jug to get my coals started and haven’t been able to get the kamado up to temperature. Should I not be using the jug at all?
It's best not to incase you crack the ceramic. Try more charcoal
Thank you very much
Hi Tom, just trying to cure my Aldi kamado… I’ve had the charcoals heating up for nearly an hour now and I’ve only reached 170 degrees C. I’ve read your advice to others and added some more coal, but I can’t seem to get the temp up to around 200 for curing. Any ideas on what I could try? Thanks 👍🏼
How open are your vents?
I got there in the end! Thanks for getting back to me anyway. I’m trying out the slow cooked pulled pork from your guide now it’s cured 😁
Enjoy mate
Hi how do I cure the Aldi Kamado egg thanks
th-cam.com/video/lKDx2c7EtRQ/w-d-xo.html
Thankyou so much also can I ask what the best charcoal to get is, I bought some bags off Lekto but not happy with the fact most of it is broken up into pieces on delivery thanks
Everburning charcoal 15kg bags restaurant grade is great
Thanks for the video just what I needed.
I’m finding anything towards the outer part of the grill reaches temp much quicker. So yesterday I had 2 baby chickens cut into 4 pieces each I put the breasts towards the centre and the legs/ thighs outer and they came to temp really quickly. The deflector plate seems to let a lot of direct heat through the gaps.
Another thing I have found strange is the top of the meat doesn’t develop much colour and looks uncooked almost, I reverse seared steak and even the chicken, the bottom developed nice colour in both but the top didn’t. Is that normal? I’m coming from a kettle and when setup indirectly both sides of meat develops good colour.
Its the radiant heat from the ceramic sides and deflector. Filp half way to even things out
@@BBQLIFE thank you!
I’m having trouble getting the top daisy wheel fully open. There appears to be a rivet or similar stopping it. Any suggestions?
Erm....... not sure buddy to be honest I've not seen a rivet on there before will it not lift over it ?
@@BBQLIFE not without a great deal fo fiddling about. The rivet thing is on the underside and fits into a slot in the outside it’s a real pain.
Strange, It must be a new thing as there is no rivet on mine
@@BBQLIFE ok I’ll have to struggle. Thanks
@@mikelake86 I've got the new one with a rivet on the underside too. Dont thinks it's a problem as you can open 90% of the top daisy wheel with with rivet in place. Still managed to hit 375 degrees c for pizzas so should be fine
Tom. You’ve probably said this somewhere along the line but I can’t find it. Got my Louisiana 24 today and need to break it in. What charcoal do you use please mate?
There's lots out there you want big lumps restaurant grade I've used big k gobaltic and everburning charcoal
Gentleman. Thanks.
Does the bbq come with a heat defector? If not, where did you buy yours?
Yes it comes with a ceramic heat deflector and you can buy after market steel ones too
10:32 latex gloves on or off?
That's up to you mate 🤣
What's the best way to lower the temp? I was aiming for 120c.. It went up to 126 and i did the stupid mistake of opening the kamado.. Of course oxygen went in and now its around 136 :(
Honestly 16c is nothing to worry about it will come back down. A pan or cold water will bring temps down but you would need to open it again so its counter productive for 16c
Is it better than last years version
In what way? They are fundamentally the same kamado
@@BBQLIFE I'd read/ heard the firebox might be different, but have seen neither to compare so wouldn't know.
I keep putting too little charcoal in lol
Fill her up mate
Super dull mate, well done. Should have bought the real thing.