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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.

Yum. That stuff all looks really good. Garden will be done next week, then it's finally time to consider my garden kitchen. Looking at several options, but atm a kamado style bbq (green egg / bastard) seems to fit best.

I want to be able to do:
- oldschool bbq
- make pizzas
- bake bread
- and lots of other stuff.

Preferably in the one thing. So if you have any input, even if its, don't get one device, get multiple, I'd be interested in hearing how and why!

Blade and Soul 2 is on my list. No release date yet, though. I enjoyed the story of the original game and hope they continue to deliver in that area.

Trailer:

Great with all the replies! Nice to hear from you all! Been a long time Shalrath and everyone else.

I'm actually up and running in ESO now, been running quests and just enjoying beeing a newbie again. Just at lvl 16. Anyone still playing? Still miss the DAoC days I must say. Is there any new MMORPG coming out that could turn out to be decent?

Not really. The only thing on the Horizon I was looking even slightly at was New World, which was supposed to release soon. It has jus been pushed back to 2021 by Amazon. Otherwise, I hope all are good!

Great with all the replies! Nice to hear from you all! Been a long time Shalrath and everyone else.

I'm actually up and running in ESO now, been running quests and just enjoying beeing a newbie again. Just at lvl 16. Anyone still playing? Still miss the DAoC days I must say. Is there any new MMORPG coming out that could turn out to be decent?

Good morning!
Taste was ok. You know- there is always room for improvement

I want better oven spring and a more uniform looking, small-to-medium open crumb. I'll do some experiments with different proofing times and I also used 2 different sourdough starters. I made one with spelt flour and it looks and behaves differently compared to the wheat starter.

I also made 2 new starters - one with rye and one with rice flour. My rye starter looked strange and even though I couldn't confirm mold infection I discarded everything. That was a very sad moment

The rye starter is for gluten free bread - I want to bake something for my wife.

Have a nice day!

Have to say, it looks a good colour.
I assume it tasted good too, looks like it should.

I have done chapati style breads, worked well at a party.
Saved buying some rubber flat breads from the shop.

Pitta etc only done in pizza oven, not tried in the grill.