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RSS FeedWe'd love to hear from you, drop us a text! What happens when your kamado tries to swan dive off the outdoor kitchen mid-cook? We get candid about the mess, the ash, the panic, and the fixes that stop it happening again. From a Christmas “brisketta” that blew past the predicted timeline to a gammon glazed in rum and coke that turned out beautifully, we unpack how small choices shape big results when you’re cooking for people you love. We trade the January performance grind for practical midw...
We'd love to hear from you, drop us a text!
What happens when your kamado tries to swan dive off the outdoor kitchen mid-cook? We get candid about the mess, the ash, the panic, and the fixes that stop it happening again. From a Christmas “brisketta” that blew past the predicted timeline to a gammon glazed in rum and coke that turned out beautifully, we unpack how small choices shape big results when you’re cooking for people you love.
We trade the January performance grind for practical midweek sessions: flat-top fajitas, hot-and-fast chicken, and quiet cooks that sharpen timing without the camera rolling. Then we go deep on value: bulk-buying from the butcher, controlling fat for better burgers and sears, and even stretching sides with a 25-kilo sack of local potatoes that tastes better and costs less than supermarket packs. It’s a reminder that great barbecue is half sourcing, half process.
New gear has us dreaming bigger. A stout rotisserie and deep roasting pans unlock shawarma over wood, spinning roasts with self-basting juices, and richer gravies. A cocktail smoker sparks experiments with cold-smoked coffee beans and subtle aromatics. Along the way we talk safety and design: why kamados can get top heavy on low units, how to add stops, choose the right feet, and load fuel without tipping. And because pain teaches fast, we confess the chili-to-eye mistake and share practical ways to avoid it.
Looking ahead, we’re plotting premium chicken to test whether heritage birds earn their price, eyeing Meatopia and local smokehouses for inspiration, and lining up weekends where friends actually want to stand outside again. If you’ve battled the weather, the clock, or your own equipment, you’ll feel seen here. Hit play, learn from our chaos, and come out with smarter prep, safer setups, and tastier plates. If you enjoyed the chat, follow the show, share it with a barbecue friend, and leave a review to help more grill nerds find us.
AOS Kitchens are a leading outdoor kitchen design and installation specialists based in Hampshire
Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.
If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website.
00:00 - Sponsor And Warm Intro
00:46 - Christmas Cooks Recapped
02:29 - The Brisketta That Wouldn’t Hurry
03:20 - January Slump And Low-Social Cooking
05:20 - Bulk Buying Meat And Value Chat
09:05 - The Great Kamado Fall And Aftermath
12:45 - Safety, Stands, And Stability Fixes
15:20 - New Toys: Rotisserie, Roasting Pans, Smokers
18:00 - Coffee, Cold Smoke, And Fiery Mistakes
20:55 - Next Big Cooks And Premium Chicken
23:00 - Festivals, Restaurants, And Plans Ahead
27:47 - Season Milestones And Sponsor Close
WEBVTT
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Today's episode is brought to you by AOS Kitchens, the South's leading outdoor kitchen design and installation specialists.
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Welcome to another episode of the Meet and Greet Barbecue Podcast.
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Today it's a catch-up between me and Dan.
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It's been a while since we've got together, had a chat around all things barbecue.
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So let's get straight to it.
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Dan, how are you doing, mate?
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Yeah, good, thanks.
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Good.
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Feels nice seeing you after Christmas period that always seems to last a whole month, just because of how busy everyone is.
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How did your Christmas day go with all of the barbecuing you had planned?
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Yeah, really well.
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I mean, obviously, we we last caught up on Christmas Eve and did the Christmas Eve special.
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I mean, we're now what on the 2nd of February recording.
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I appreciate it won't be released for a few weeks, but it does feel instantly odd talking about Christmas.
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Uh it's it's a distant memory, to be perfectly honest with you, but it was good.
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The meat turned out as I expected.
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Well, um, I did and the thing that I was most looking forward to, if I if you remember correctly, I saw I picked up on one of the um uh videos that Shropshire Lad had put out just before Christmas about his um gammon, you know, like his gammon ham in a rum and coke uh reduction, like a glaze.
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Did that absolutely banging.
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So well done, Shropshire Lad.
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Honestly, it was so good.
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So I'll definitely be picking that up again.
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Well, the reason I wanted to ask you is that's been the last big barbecue cook I've done.
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I've done one or two other little bits and pieces, so it's still kind of fresh in my mind, mainly because I got that um brisketta, which is like a smaller version of a brisket, and the whole thing about it is it's meant to take like three and a half, four hours.
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Still took uh six and a half hours, and that's even after I ramped it up for the last hour and a half, conscious that I was gonna be late for Christmas.
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So it came out really well.
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Like I was surprised how well it came out in the end.
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But I mean, talk about stress on Christmas Day that you just don't need.
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I may I may as well have done a brisket and stuck it on before I went to bed Christmas Eve night during.
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To be honest, I don't I've never heard a brisketter.
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Yeah, it was a new cut that I found on the John Davidson's website, and I cannot fault how good it was.
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Really good to eat, and I mean every bit of beef is different, right?
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Every cut, like you I dare say I'll have it again, it'll do in the like three and a half hours.
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But it was around 800 grams in size, and it just took forever compared to what it suggests it should take.
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Do you know what I mean?
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So, what was it?
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The flat?
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Yeah, right.
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Okay, so it was just a small piece of flat.
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Yeah, basically, but I still wasn't expecting it to take that long, and then you have to factor in rest time as well.
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Yeah, like uh I was lucky that I had it on at like five to six in the morning, six, just to allow.
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Otherwise, I would have been absolutely stuffed for like half one, two o'clock eating.
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But we got there, we got there in the end, but um, other than that, I've kind of uh we've spoken a few times, I don't know if it's January, the kind of going off social media thing, and I just I've barely posted anything.
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All the little cooks I've done have been basically blackstone or like hot and fast on the monolith, and mainly like just chicken bits and pieces for like wraps and and for heaters and and things like that, yeah.
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Um, which you know it's it's nice to get out there, but I just I haven't bothered taking photos of anything, I've not been interested in doing that, I've not been interested in videoing anything.
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Um, kind of like the opposite of if a tree falls in a wood and runs around, does it actually make a sound?
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Well, I I'm barbecuing, but no one's seeing it, and it doesn't really matter to me, which I suppose is the way it should be.
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But I don't know what it is about January and just completely switching off from social media.
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Have you found the same yourself?
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Or um so I've I've done a fair few cooks.
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Um I've attempted we'll we'll come on to a barbecue fail in a minute, but which I was videoing or attempting to video.
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So there's a couple there's a couple of things that I have filmed, and I was trying to put a decent reel or a you know a short YouTube video, not a short, but a short enough one that anyway.
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But then when I started to look back at the quality and it it wasn't quite what I wanted.
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Um I again we've obviously been posting stuff about the podcast and a couple of stories here and there, not necessarily cooks, but I have been cooking.
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Yeah.
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A fair amount, obviously, the the weather hasn't really been that good, but um yeah, just uh I've not slowed I have slowed down midweek.
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See, I'm the opposite.
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I mean, I I I haven't had my weekends for pretty much December and Jan.
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So my like barbecuing had to be kind of midweek, and I think that's also the other reason why just not taking photos, not doing videos of it, perhaps, because you're like work, kids, bed, chuck stuff on, eat.
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It's like 10 at night now, um, and kind of re rinse and repeat.
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But um, I I want to do another water spring, yeah, yeah, or in just getting a little bit lighter.
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Um and and yeah, and also right, obviously, as we we love the social element, not you know, certainly I don't you know probably the same for you.
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My family doesn't want to go outside in the middle of January, two degrees and whatever, and you just end up kind of standing out there on your own, which is fine, bit of alone time, but uh but it I quite like the social aspect.
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So I'm not I'm looking forward to spring when people are more than happy to join you where it's a little bit warmer, you can make a bit more of a thing about it.
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I'm trying to plan what my next big cook will be because for my birthday I got a 40 pound Tom Higstons voucher, which fantastic, exactly what I want.
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But um Smithfield's market closed, isn't it?
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And that's where they get the majority of their meat.
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So there's not been as much on the website, and they're like, we're sorry, we're trying to get more store.
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Like, you know, that's absolutely fine.
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But timings-wise, I'm like, all the stuff that's on there, they're really expensive cuts at the moment, and I'm like, I want something that I can drop like£40 voucher on and top up with another£20, 30 quid.
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I don't necessarily want to have to spend another£140 on top of the 40 to get something in.
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So I'm I'm in that in-between of do I bide my time and just wait until something comes on there?
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Do I go for something completely different?
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Just go to your local butcher.
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Well, I I've been doing that for the chicken and stuff.
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It's more the fact I've got this voucher.
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So I'm like, shall I get something that I can't necessarily easily get from the butcher?
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Do you know what I mean?
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Which is available on site on online.
00:07:13.519 --> 00:07:20.240
But um, yeah, I've got my classic uh five kilos of minced beef and five kilos of chicken breast that I do from my butcher.
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No one else does it, or if you thought about it, it's cheaper than the supermarket, it's better quality.
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Yes, you bag it up yourself into like portions and and freeze it so you can get it all you want, but it's so much better doing it that way than just getting your meat at the supermarket, which God knows where else they pump into it as well, either.
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You know, the amount of moisture that seems to come out when you're doing that nightmare.
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Buy in bulk.
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Uh yeah, yeah, I'd I'd I'd do the same, but I actually I I actually don't think there's a especially with beef at the minute, I don't necessarily think there's a huge amount of difference.
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What price-wise, do you mean, or quality?
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Yeah, yeah, prop pro price-wise, you know, I went to Tesco's fairly recently, and I think it was about 750 grams of mints, was seven quid, nearly eight quid or something.
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And you just think so.
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I because I bought mine in bulk, um, I got steak mints, five percent fat, um, and it came out at just over six pounds a kilo.
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So love loving it, absolutely loving it, and also I like if you make burgers and stuff, you can pick what fat you add to it to get it back up to 20%, whether it's like tallow, whether it's butter, whether it's flavoured butter.
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But yeah, that's that's that's geeky burger making, right?
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I tell you one of the things I did buy in bulk uh over the Christmas period, which I've never done before, but from a value perspective, so I picked up the meat at the butcher's for for Christmas and that, and they they were selling full sacks, 25 kilo sacks of potatoes, local potatoes, six quid.
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So you got like you got about 50, 60 potatoes for for like six quid.
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Honestly, so good, so good.
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I mean, obviously, we had potatoes for days, uh, even to the point where as guests were leaving, yeah, it takes some potatoes, you know.
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Uh we we still didn't get quite through all the bag, which I hate food waste, but it was a lot of potatoes.
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But what but the actual value considering you'll pay two and a half quid or whatever for like six in a bag at the supermarket, and this was 25 kilos worth, and and and they were big old, you know, big old potatoes.
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I mean, it did come with half a field in the bag still, so that was probably a couple of kilos of uh soil, but you know it it was it was pretty pretty pretty darn good value.
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And it's felt you were eating proper big ass meaty potatoes, doesn't it?
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Yeah, which is exactly what you want if you're like doing jackets or or anything else for that matter.
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I'd I hate having to deal with the little new potatoes and stuff if you're like peeling them, and I'd much prefer just get me a few big fatty boys, yeah, skin them, strip them down so they're naked, soak them for a little bit so they're tender, have my way with them.
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That's a wonderful time.
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I mean, after I've taken them back out of myself, I tend to roast them off.
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So it cannot, I want to get to a barbecue fail straight away.
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Yeah, because it happened uh uh last week.
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So uh I decided so I I've recently invested in a secondhand GoPro camera.
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So um obviously we did the last episode just before Christmas, and we were out outside and we had the one camera set up.
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Um want to try and make some more video content this year, and I thought, right, well, I don't want to spend a huge amount of money, so I'll get a secondhand camera, not a new model or anything like that, but something of good enough quality.
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Anyway, got that, arrived, and I thought, right, do you know what?
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I'm gonna do a a full English uh sorry, a full English roast dinner on the barbecue, you know, create some content, vegetables, everything on there.
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Anyway, so it starts to get things going.
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So I got the Somerset grill going, and I was doing a pork loin, um, and then I was gonna use the broil king to get some cauliflower cheese and bits of so I had a few bits that were on the Somerset, a few bits that were on the Broil King.
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Um got the got the thing going, got the Somerset going, started cooking the uh pork and um moved over to the Brawl King.
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As I was lifting it all out, taking all the old ash out, the the whole thing just completely fell off my kitchen.
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Like no barbecue just completely fell off the kitchen off the kitchen unit onto my new porcelain tiles.
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Oh my god.
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And made a loud bang.
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And then I was thinking, crap, have I just A broken the kitchen unit that it was on and fallen off, B, have I just smashed my porcelain tile a bit underneath it and see if I broke the bloody barbecue.
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Thankfully, nothing was broke, but literally obviously ash and soot had gone absolutely everywhere.
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The whole inside had like come out, so I had to sort of put all the cast iron dish and bowl and all that back together.
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And then where it was particularly cold outside, I was trying to cook various bits and pieces, and I don't know, maybe it's because I bashed it about a little bit that it just I don't know, was throwing a bit of a grump.
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Couldn't keep the bloody temperature.
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So in the end, uh, and then again because it was cold, I just I'd had a bit of a complete nightmare.
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But I had this GoPro camera, and I was trying to film the content, and I was in the middle of chopping stuff up and all that, and then I whacked the camera with the barbecue as I was trying to pick it up, thinking I'd broken the bloody camera.
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Oh my god.
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Luckily, again, that that's fine.
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So then I just threw a right strop.
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I was like, fine, I'm not doing this anymore.
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I put the camera and stuff away.
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I thought this is ridiculous, and and and then I was like, uh anyway, I just threw a strop and then nothing was going right.
00:13:19.759 --> 00:13:34.720
So I ended up finishing half of it in the air fryer because I uh the cat, like I was doing some roast carrots, cooking them for what seemed like a bloody air forever, and they were still rock art, everything else was ready, so I was like, Oh my Christ, this is ridiculous.
00:13:34.799 --> 00:13:42.000
So then I literally had to finish stuff in the air fryer from end to end, it was just an absolute nightmare.
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Um, and then the kids were a bit like meh about the pork they didn't really want to eat.
00:13:47.919 --> 00:13:49.519
You were like, I'm I'm gonna break you.
00:13:51.440 --> 00:13:59.200
So all in all, it was just uh yeah, it was a it was a bad day in the office, let's put it that way.
00:13:59.440 --> 00:14:01.279
Yeah, but look at it the other way, right?
00:14:01.519 --> 00:14:04.559
You've had your bad barbecue day for the year.
00:14:04.879 --> 00:14:06.320
Plain sailing now, mate.
00:14:06.399 --> 00:14:09.840
Absolutely plain sailing, you go do what you want for the month.
00:14:14.480 --> 00:14:20.159
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Their extensive showroom is based just outside Bournemouth on the Dorset Hampshire border, and as well as a numerous in-store displays, also features a live outdoor kitchen where they cook every week on Camado Grills, pizza ovens, and all filmed and shown on YouTube.
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They offer a wealth of knowledge on how to transform your patio into the most incredible outdoor dining area with styles and options to suit every budget, and you can guarantee they will be able to create something perfectly suited to you and your home.
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They stock and supply everything that you're gonna need for outdoor cooking, including barbecues, camado ovens, pizza ovens, outdoor fridges, and every accessory that you would need to become the ultimate outdoor chef.
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00:15:18.240 --> 00:15:20.879
Visit aoskitchens.co.uk.
00:15:23.759 --> 00:15:27.200
But yeah, so I'm uh it's a little bit frustrating.
00:15:27.279 --> 00:15:42.480
So obviously, with the Brawl King keg, it it can it came obviously with uh feet, you know, like most, and you know, it was like eight legs, and then like a uh mesh ring that kind of connects them all together.
00:15:42.720 --> 00:15:53.200
Obviously, now I've put it onto a specific Camado kitchen unit, you know, a half-height thing, yeah, and then I've just put little rubber feet underneath it.
00:15:53.360 --> 00:16:06.559
But obviously, and I don't know if all Camados would be like this, whether it was what you've got or a big green egg or or Camado or whatever, but it's obviously particularly top-heavy when you lift.
00:16:06.799 --> 00:16:16.159
So if I take out the cast iron grill, if or or if I take out the charcoal basket, the actual weight of the lid is heavier than the body.
00:16:16.559 --> 00:16:38.639
So it's actually starting to lean back, and it's happened now a couple of times, so I almost have to hold the hold the barbecue to then almost fill the charcoal or empty the charcoal without you know, obviously I have to have the lid open to get access to it, but as soon as I do that, it becomes too top heavy and starts to lean out.
00:16:38.720 --> 00:16:42.240
So I'm now having to hold it to then.
00:16:43.600 --> 00:16:52.320
And then as soon as I put the weight back into it, um it it it obviously then counter counterbalances the the top heavy lid.
00:16:52.879 --> 00:16:58.879
But yeah, but I what I don't understand is why is it just this particular barbecue?
00:16:58.960 --> 00:17:16.720
Because obviously lots of Camados and grain eggs and all these kind of stuff are put into kitchens and units very similar, but presumably not having it knit fall off for a star and nearly fall off a few times.
00:17:17.440 --> 00:17:25.920
Well, I mean the stand that mine's in is different, but comes right up the back with the legs and out the way it's designed.
00:17:26.240 --> 00:17:31.759
But I I I've seen a lot of the kitchens, I've seen them installed it, and they have a wall behind them.
00:17:31.920 --> 00:17:33.599
And I don't know if that's like a subconscious thing.
00:17:33.839 --> 00:17:36.000
Obviously, if there's a wall there, it can't go backwards.
00:17:36.319 --> 00:17:43.440
Worst happens, the the lid touches it, but that feels like a huge design flaw.
00:17:43.920 --> 00:17:51.119
Like maybe it's not designed to go in there, but anyway, yeah, so it proper proper fell off.
00:17:51.279 --> 00:17:55.680
I I'm more thinking not so much the barbecue, but like the little tiny rubber feet.
00:17:55.839 --> 00:17:57.359
You like you think they've been able to do that?
00:17:57.759 --> 00:18:05.279
They weren't designed for a barbecue, they're just quarter-inch thread things that I've just found on the on Amazon or whatever.
00:18:05.440 --> 00:18:12.160
Maybe I need to lift them up higher, I don't know, to give it more stability, but yeah, it completely fell off.
00:18:12.799 --> 00:18:13.599
No more nails, mate.
00:18:13.680 --> 00:18:14.880
No more nails the bottom of it.
00:18:15.039 --> 00:18:17.200
Yeah, that's why I wasn't cooking, right?
00:18:17.279 --> 00:18:31.759
Otherwise, that would have been that that would have been awful the amount of oh because I was I had what I was putting in there was like uh ceramic dishes to to cook various bits and pieces, it would have been an absolute write-off.
00:18:32.000 --> 00:18:37.680
That's genuinely giving me the fear about mine now, despite the fact that I've had it for like five years.
00:18:38.079 --> 00:18:41.200
Yours is not off, yours is on its original legs and not in a unit.
00:18:41.680 --> 00:18:44.480
Yeah, true, true, still terrifying.
00:18:44.720 --> 00:18:51.039
Anyway, so yeah, I just I needed I've been saving that for a week or so, but uh oh god, it angered me.
00:18:51.200 --> 00:18:52.400
Oh yeah, I bet it did.
00:18:52.480 --> 00:18:55.039
I can also imagine the type of stroppy you would have done.
00:18:55.200 --> 00:19:03.200
You'd have done the classic Owen, head down quiet, storm off, and then come back and start ranting and raving, hands everywhere.
00:19:04.480 --> 00:19:06.240
Oh, I wish it was filmed.
00:19:06.319 --> 00:19:14.960
I wish, like, if your security cameras have picked that up, I mean, they probably would have picked it up, um, for sure.
00:19:15.279 --> 00:19:21.920
Oh, and I've still I've still got all the the start of the content that I was creating.
00:19:22.079 --> 00:19:31.839
So actually, I did have my GoPro camera on, and I think it was recording whilst it fell off, but again, it's too raw that I haven't actually gone through and looked at the content.
00:19:32.079 --> 00:19:45.680
Just make it make sure, not even the content, the security camera of because now that we know everything's fine, I just want to see your reaction when it happened, how you reacted, and how animated it is if it's like a cartoon character.
00:19:46.240 --> 00:19:51.599
Well, that yeah, because obviously then I was trying to pick it back up on my own and this camera in it.
00:19:51.759 --> 00:19:54.799
I just yeah, I was having it anyway, having a right there.
00:19:55.200 --> 00:19:56.799
You're lucky you didn't put your back out.
00:19:57.039 --> 00:19:58.799
God, oh that that would have topped it off.
00:19:59.200 --> 00:20:06.880
That would have been I mean, that would have been quite funny, but now that we know if things okay, it's kind of funny anyway, to be fair.
00:20:07.119 --> 00:20:09.839
Oh, my mine's nowhere near as exciting as that.
00:20:10.000 --> 00:20:11.599
I just burnt the shit out of my eyes.
00:20:11.759 --> 00:20:12.400
I'm stupid.
00:20:12.799 --> 00:20:17.599
Eyes, uh yeah, so not not not with like fire.
00:20:17.839 --> 00:20:35.039
So cook something, chopped up some chili as like a garnish, put in like some white wine vinegar and a little bit of sugar to almost like pickle it, and I'd I deliberately put gloves on, but I'd taken one glove off, and then with like bare hand taken the other glove off, and there must have been enough chili oil where I touched or whatever.
00:20:35.200 --> 00:20:42.720
A minute or two later, I've scratched one eye and then I've yawned and scratched the other, and as I'm scratching the other, the first eye starts like being red-rawn.
00:20:42.960 --> 00:20:45.519
Like, no, I can't untouch my second eye.
00:20:45.680 --> 00:20:48.000
And then I just can't see for five minutes.
00:20:49.759 --> 00:20:50.640
It's bright reds.
00:20:51.039 --> 00:20:57.519
Yeah, like that time at uh visible festival, you touched your uh private area.
00:20:58.160 --> 00:21:04.160
I'm walking like a tripod for the first time in my life for about two, three hours, just in constant pain.
00:21:04.559 --> 00:21:07.039
There is nothing worse than getting chilly in your eye.
00:21:07.359 --> 00:21:08.240
Which one?
00:21:08.640 --> 00:21:09.599
Exactly.
00:21:10.720 --> 00:21:13.519
Both all three.
00:21:13.759 --> 00:21:15.039
Yeah, same time.
00:21:16.160 --> 00:21:18.640
Oh, yeah, we are stupid, aren't we?
00:21:20.319 --> 00:21:22.559
Can you not barbecue and properly if you don't make mistakes?
00:21:22.799 --> 00:21:24.079
Even if they're stupid ones.
00:21:24.319 --> 00:21:24.960
That's true.
00:21:25.200 --> 00:21:35.920
Well, after uh so after our recent episode with Ben from Somerset Grill, uh I've uh I've just had some goodies arrive.
00:21:36.160 --> 00:21:36.640
Nice.
00:21:36.880 --> 00:21:39.039
So I've just got the rotisserie.
00:21:39.279 --> 00:21:43.359
Uh they've just obviously well they're releasing their uh new roasting pans.
00:21:43.920 --> 00:21:45.200
What a bit of kit they are.
00:21:45.839 --> 00:21:48.160
Really solid, deep roasting dish.
00:21:48.319 --> 00:21:53.119
So um uh and I've got the meat hooks and things like that.
00:21:53.200 --> 00:21:59.359
So uh yeah, very much looking forward to uh the next couple of weekends of testing out the new accessories.
00:22:00.160 --> 00:22:05.599
So I'm definitely going to be doing a nice big schwama on the rotisserie over the wood.
00:22:05.680 --> 00:22:09.920
So I think that's going to be quite nice with some flatbreads and things like that.
00:22:10.000 --> 00:22:12.480
And then obviously I've got to test out that new roasting dish.
00:22:12.640 --> 00:22:16.319
So take two of creating some videos.
00:22:17.359 --> 00:22:19.039
Which barbecue will he do this time?
00:22:19.279 --> 00:22:19.759
Yeah, exactly.
00:22:19.839 --> 00:22:20.160
Which one?
00:22:20.319 --> 00:22:20.640
Imagine this.
00:22:20.799 --> 00:22:23.119
Yeah, I I couldn't even push the Somerset one off.
00:22:23.279 --> 00:22:26.079
So you definitely would be able to lift it.
00:22:26.400 --> 00:22:27.359
No, exactly.
00:22:28.160 --> 00:22:39.440
Um again for my birthday, I got like a meat spike for making like swarma or even like roasting kind of chicken system, which I still haven't had the chance to really have a go with, but I'm looking forward to doing that.
00:22:39.680 --> 00:22:53.359
Um, the other thing I got, which I I'm gonna use for whiskey because that's what it's designed for, but I'm also interested just from a smoking perspective, it's a at-home smoking whiskey and cocktail set.
00:22:53.759 --> 00:23:01.039
So, like you put like the little tiny sieve over the top, you put little wood chippings in there, you flame through it and then cover it.
00:23:01.759 --> 00:23:10.640
So that looks like fun, but I'm wondering if you can like mildly smoke stuff inside quickly with it as well, food-wise.
00:23:11.200 --> 00:23:14.480
Maybe I suppose it's like just like that cold, it's like a cold smoker, isn't it?
00:23:16.880 --> 00:23:25.759
But even if it wasn't for like a long amount of time, would it make a difference to do it for like a few minutes before you like seal something off and chuck it in the oven or anything else?
00:23:25.920 --> 00:23:33.759
Like it's not gonna be the same as putting like smoke flavouring stuff in the artificial stuff that blows your face off if you get it wrong.
00:23:34.000 --> 00:23:35.839
But it might it might still be quite funky.
00:23:36.319 --> 00:23:37.359
Yeah, that'd be quite cool.
00:23:37.519 --> 00:23:49.359
I I did some cold smoking actually a uh a week or so ago, and I still haven't tried them yet, but I bought my wife a coffee machine for Christmas, so she's got like a bean to cup coffee machine.
00:23:49.519 --> 00:23:53.440
So I thought um I'd smoke some actual coffee beans.
00:23:54.880 --> 00:23:55.519
Or why not?
00:23:55.599 --> 00:23:59.119
I was doing cheese and bits and pe you know, the bits and pieces.
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