Thanks everybody for the welcome.
I will add some recipes as soon as I figure out what you are lacking.
I do have a very nice recipe for grilled steak, but it involves Cabrales blue cheese from Spain. It is probably the best steak you'll ever have. I was able to reconstruct it from something a 3 Michelin starred chef showed on tv. Any interest in that?
The other recipe is a marinade for spare ribs. The tricky ingedrient here is ketjap, a soy sauce from Indonesia. It works best if you do your ribs in 1 approx 1 hour. If done slower it's just not as nice.
I'll be working on a 250F version, but for now I can offer a 250C version only.
@Smokin Don; I don't live in Amsterdam, but just mentioned it so people would have an idea on where to find me. So I don't know the Peetoom family.
@Keymaster; Those would be my fathers knees. He did the bricklaying, I did the sand work and had to hand him bricks fast enough to keep him busy. So it was his knees and my back that hurt.
Most of the bricks in my garden are over 100 years old, and it took me 3 years to collect enough.
In my parents garden my father and I did the same thing, but that was when I was 14, so it was only his knees then.
@Sparky; What I like about the Good One is that you only need 1 Q to be able to both smoke and grill in 1 session. I don't think it's better in itself then e.g. a Kamado or Weber R2D2, but when you want to grill you need an extra Q. Also, a XXL Big Green Egg has less cooking space and is way more expensive.
But the temperature stability is very good, and the first time when I was anxious to get it on 250, I just turned the in and outlets a bit and it stabilized at 250 by itself. It really is that easy to use.
It takes me 10 minutes to get the fire started, and another 5 minutes tops to increase the temperature in the smoking part to 225 or 250.
@Smokeasaurus; I found this forum because of your article, but I already ordered mine in July. It took about 9 weeks to get it over here.
I have a question for you though; the manual says to 'turn' the inlets 2 times. Is a 'turn' a 360 full circle? Or just a 180 or 90? I get the temperature where I want, so that's not the issue, but I'm just curious. I think I could even get it at 250F with both the inlets and outlet opened completely, by just adjusting the valve in the middle.
@africanmeat; Jij spreek Afrikaans?
I once talked to an South African cook in Portugal, he was grilling meat in an semi outdoor restaurant and he did a wonderful job at it!
@Fishingbouchman; Well, if you ever want to eat some nice Kansas style rribs, you know where to find me.
Todays meal;
http://grachtwal.nu/bbq/IMG_20151009_155349344.jpg The rub consists of
white sugar
black ground pepper
coriander
paprika
curry
garlic
ginger
chili
(all powder/ground)
and some yellow mustard
I put salt on the ribs 2 hours in advance and used olive oil to make sure the rubs stays where I put it.
I'll honey glaze in 2 hours and see how that works out.
