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I pop in here, from time to time. I'm not sure why. I know I had some great times with the peops. I wasn't old then, as most were older than me. I feel old now. I miss this community. I get that people have moved on. Thing is, given It's nearly 10 years, I felt I wanted to say something...

Thank you. That's it. I know this gaming comm is gone, so I am saying my farewells. When my account says it is 10 years in May I am going to sign off for the last time. From them first days in Rift, to GW2 and shady WoW Vanilla servers and a whole host of other games I played, this was the community I loved most.

TDA, big love. Gont/Aluvio/other names. Sleep well, you f*cking awesome people.

Hey, that looks very good. Crust is a bit on the heavy side for "white" (wheat) bread I think, though. Crumb looks great. And a sourdough bread is definitely something else than a yeast bread, right?

To return the post.

I made some sough dough the other week.
As I keep starter in fridge, I took some and through the week fed it and allowed it to become more active.



Hmm, image not working for some reason. oh well, added as attachment.

Made some pulled pork and pulled beef this weekend. Kettle ran for 28 hours due to me being silly. The result is ok, though.

The final result: 1/4 pita bread, some salad, the pulled pork and some BBQ sauce. Yummy.

Crust could have been a little darker, but to me it was ok. I didn't use glaze or BBQ sauce in the end - everybody could season to its own taste and preference.

I am happy with the result, but I am out of charcoal now

Pulled Pork
Started yesterday evening 22:45 after I noticed, that my test-snake didn't shut off with closed vents. So I thought I might as well let the thing run over night. 3,3kg pork. I used charcoal all the way and am really, really happy about that. Middle right image: 7:30 in the morning, closing in to 9hrs into the cooking. 70°C core temp - wrapped it in foil and let it sit on the grate as long as it needs.

Have a nice weekend!

Update: I expect a core temp of 81°C around 12:00. Looking good so far.

Update: 15:00 core temp is 95°C - done. A bit over 16 hours cooking time. Guests arrive in 2-3 hours. I am ready to serve some meat by then

Hey there,
I finally got the darn snake/minionring working. Still dislike the smell and the coal-flavour is mjeh, but I got something to work with. Basically I needed more coal to get things running smooth and a higher temp at the start. Rule of thumb: 2 rows of coal for the kettle, add more for the meat. And you need that water-pan. With some good amount of charcoal to start and 2 rows of coal the kettle sits at 125°C on the internal thermometer and around 100-105°C on grate level. 2,5 rows give 125-140°C at the lid and around 105-110°C at the grate WITH ribs in the kettle. I'll try 3 full rows with 2,5-3kg pork this weekend and will see, how it goes.

@Aerendur
In german bbq forums they say "a kettle can do everything" and to my experience it really is a good allrounder. With a pizza stone you can bake bread - I did it a lot and it works quite well most of the time. They even sell "pizza rings"  (just google it) and people posted videos of burning wood sticks to get to and over 400°C. I am ok with a more casual setup, as having good pizza dough is equally important to me - not just the oven
Classic grilling is ok on a kettle, I just dislike the smaller distance from coal to meat compared to my other grill.
BBQ... well, I still experiment, but it works. Charcoal with continuous refill works, but I want a more unattended approach with a more stable temperature. I only got that working with briquette.

Happy grilling!

You can get other brands of kamado ceramic bbq grills. So if that is the sort you want it is worth a good look around.

Haha, it does seem like I'd want one. But thats quite a price to pay, so still considering my options. Using a very basic bbq atm. So I'm still looking into different options and pricepoints. 

Would indeed like to hear what Jor thinks. Especially thinking about the baking and outdoor options.

Sounds like you already want a Big Green Egg.

The only issue I have heard about them is they are hard to top up with coals.

So the kettle style grills, you usually have the grate that lifts up at the sides for more coals or wood.
Ceramic BBQs often struggle with topping up, so keep that in mind.
Low and slow, you could be cooking for 12 hours and having to lift out bits to top up can be a pain.

Saying that, you only really talk about grilling. So the 1 hour cook time is all you need there.

I would be interested to hear what Jor thinks, he uses a kettle more than me, I only grill on mine.

Pizza is in the uuni and smoking/baking in the big smoker.