DINNER FOR 2 ON THE KAMADO GRILL LONDON SUNSHINE KAMADO GRILL UNBOX, ASSY AND FIRST COOK
DINNER FOR TWO. Today I will show you the London Sunshine Kamado Grill. I will unbox it, give you detailed assembly instructions and cook on it for the first time. I will grill up some Cornish hens along with a side of roasted winter vegetables to make a great meal. You can find all of the links below to check out the product I use here.
LONDON SUNSHINE KAMADO GRILL
www.londonsunshine.com/?ref=L...
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Me thinks “Shades of the Lodge Cook-it-All “ 😊 Semper Fi
Had the large one for years, got it at steal at a Costco secondary store (refurb) for $170. Yes its your charcoal distance. Try less n lite it in two spots, give it 15 mins wide open then start cook. Lump charcoal is recommended because regular will poison the ceramic from the additives.
Just a suggestion. Use less charcoal you will be surprised at how long coals go. Use a chimney starter to get your coals good and started first. Start at a lower temp and learn to raise the temp as you go. It likes to raise naturally. Turn your grate to get a little more even cooking. You keep using it you'll figure it out. Love the content. 🙏✝️💯
Nice to see a reasonable price. The birds look great. Happy pre-Thanksgiving
I just got mine in orange.. as for hot spots u might try n get a diffuser or a 9" pizza stone.. even the bigger kamados have to use some type of diffuser to shield off that direct heat.. or less coal might help.. anywhoo good luck and happy cooking.
Great video! My first charcoal grill was a Big Green Egg. I later bought a Weber Kettle. The Weber gives way more bang for the buck.
Be sure to “burp” your kamado when opening it during cooks to avoid burning your eyebrows, particularly if cooking at higher temps. Enjoy! I love cooking on my big green egg. So versatile, can do so many things with it. Also my egg has a convector plate to cook indirect. Would avoid burning your food that way.
Aman. Heat Burp. Two years of growing a fine face of hair, gone in a snap. First cook. Convection plate, best heat distribution.
Backwoods that’s cool , but up close it looks like a red golf ball …. Sweet 👍
That trussing technique was an ah ha moment for me.
Staying tuned for part 2 the hamburgers and hotdogs 4th of july cook in December.
Excellent video and honest review. Char-Griller makes a 14-inch Akorn JR. It is taller than the London sunshine, so it is slightly deeper, and the coal is further from the food. Thanks for all the content on both channels. 👍🏼
PS. Love the trussing technique
Look like a tasty meal.....Honest reviews can be harsh but are respected.....
Based on my experience using a Kamado style grill I think you hit every issue. You just need more time using it. I don't think you will get away from having a hot spot on this size cooker. The lump will never get fully lit to get that style cooker to temp. Someone did suggest aluminum foil as a deflector? If it did it would be 1,000 degrees! I have to say those were some fine looking white Florida chickens. A suggestion would be to use a cast iron pan to hold those small birds. I do that with whole chickens on mine almost every time I cook chicken. Spatchcock and the pan holds all of the juice and prevents chicken smoke flavor. Getting a pan to fit that holds a whole bird may be an issue with a 11 inch cooking surface. Good video and review...
I have the mini grill also I like it and I don't use much coals at all
That looks so tasty. Thanks for the review
The Weber Kettle Grill is by far, dollar for dollar, The Best. I have an Oklahoma Joe Highlander I use maybe once a month for amazing BBQ but I use my Weber Kettle 2-3 nights per week for grilling & smoking. Made pizza on Friday & grilled pork loins on Sunday.
Check with ceramic grill store in Denton Texas for expanded cooking area. Custom designed in house.
I have one of these. Everything is high quality . I guess my only gripes are grill space, ash removal, and heating up times. It does save charcoal as others have mentioned but I just need more space and more experience in heating up ceramic grills. Definitely specialized for a specific type of cook.
What keeps the top vent in place? I see there is a hole on the side. I've heard that those types of cookers take very little charcoal. I don't have a clue, I've never had any experience with them.
Simply place the vent on top, no extra reinforcement needed. It's sturdily weighted for stability. It's also fuel-efficient, requiring less charcoal or wood for a perfect grilling experience. You can give it a try, the discount is 15% discount available now, quite a good price. Hope this can help you.
Scott, can you make some lump charcoal?
I think the problem was dripping fat might have caused some flare-ups. Just a suggestion.
You are so write I love my weber
Direct heat makes it unavoidable. Technique-foil over charcoal
Yes or porcelain plate, foil pan, maybe a pie pan to direct the heat around and over the topnotch much room in that thing. There is away though Mr. Backwoods.