dawg wrote:JEC wrote:You can use briquettes but the amount of ash the produce is considerable compared to lump, defeats the object in a kamado. Also whatever you do don't use instant lighting, the lighter fluid will get in the ceramic enhancing every meal you cook thereafter!!
Cheers JEC, I've been to all my supermarkets looking for none instant lighting, found the big k at waitrose, everyone seems to say restaurant grade stuff is best for our Q's but value stuff seems to work ok, I'm not convinced it's such good value but I havnt tried the expensive stuff. I've fired up me kettle so prob use my bricks in that, I think I just found out what it means when your meat stalls, its been at 150 for a long time!
£ for lbs the BigK and Liverpool wood pellet restaurant lump has burned hotter and longer for me than any if the mainstream lump available in my local area, the only stuff I can get locally that is good is produced in the area by local foresters, unfortunately it's expensive and often on the smaller side. If you can afford to but in bulk I'd really recommend the BigK restaurant lump, ACH15 is simply awesome and most of all consistent bag for bag and year for year. Hope the stalls a thing of the past!!
Still, I fixed the stall, been sitting at same temp for hours, upped the grill temp by 30° and I've got movement!
