Barrel Kamado https://barrelkamado.com/ It's so hot ~ it's cool. Mon, 19 Apr 2021 07:17:59 +0000 en-US hourly 1 https://wordpress.org/?v=6.1.1 https://barrelkamado.com/wp-content/uploads/2021/01/bk_logo_2020_250-66x66.png Barrel Kamado https://barrelkamado.com/ 32 32 Then there were RIBS! https://barrelkamado.com/insulation-makes-for-a-juicy-result-2/?utm_source=rss&utm_medium=rss&utm_campaign=insulation-makes-for-a-juicy-result-2 https://barrelkamado.com/insulation-makes-for-a-juicy-result-2/#respond Sun, 11 Apr 2021 11:12:38 +0000 http://barrelkamado.com/?p=15856 Beef - Veal and Pork.   When they just fancy ribs – but cannot decide what type – we up our game and offer 3 types Veal, Beef, and Pork. Stefan using his BK to great effect. In a short time period, [...]

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Beef – Veal and Pork.

 

When they just fancy ribs – but cannot decide what type – we up our game and offer 3 types Veal, Beef, and Pork. Stefan using his BK to great effect.

In a short time period, Stefan has become a master. To his credit, there are no videos or cookbooks yet written for the BK – yet with his experimentation, he seems to be on top of his game. Well done, Stefan on this cook.

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Insulation makes for a juicy result. https://barrelkamado.com/insulation-makes-for-a-juicy-result/?utm_source=rss&utm_medium=rss&utm_campaign=insulation-makes-for-a-juicy-result https://barrelkamado.com/insulation-makes-for-a-juicy-result/#respond Mon, 15 Feb 2021 08:50:15 +0000 http://barrelkamado.com/?p=15827 With so many ways to smoke/bbq there has to be 'Bad, Better, Best'. I made a UDS - it worked - and it worked really well. Never had BBQ like it. I thought, is there better? Then I started to lust after a kamado. [...]

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With so many ways to smoke/bbq there has to be ‘Bad, Better, Best’.

I made a UDS – it worked – and it worked really well. Never had BBQ like it. I thought, is there better? Then I started to lust after a kamado. BGE –> KamajoJoe –> Grill Dome –> Primo! I wanted a Primo.
The kamado attraction was reduced heat loss – – leading to reduced airflow.

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Many people were using Oak Barrels as smokers.  I loved the look – but there were problems. Some burst into flames, some had uncontrollable fires. Some people recommended that you fill the barrel with water every 3~6 months to keep the staves from drying out.  – There is a beautiful thing – that could make beautiful things. All I had to do was solve the problems.

Ugly DucklingS  –> Beautiful Kamado the BK

In making these – I thought how hard can it be to make a smoke, grill and oven kamado in a barrel.  

Over time the wood has to be stopped from drying out and catching fire. Um.. What if the wood didn’t matter and I put a Big Green Egg on the inside.
After some searching, there is a thing called castable refractory.  All I need do is line the barrel with this stuff and we’re done.
How do I create a mould for the barrel – and get the mould out again.

Lid: I have lined the lid all of a sudden this thing weighs 60~70Kgs. Holy crap this is not liftable. 
Base: The base is lined , with some holes in to let the air in. The fire basket would not get very hot. The issue was the airflow. I needed loads more air than I was wanting.

There are now more problems than when I started.

  • Mould – getting the cast to stay where I want it.

  • Lid weight – Not useable just too heavy.
  • Internal air flow

In truth, these were just the start of my problems. 

How was the air controlled? On the UDS I drilled holes into the side. Used a weber kettle lid which had a thin adjustable airflow thingy. Worked well.
The seals – I bought some replacement felt – that leaked more smoke than without it.

The yacht varnish was starting to bubble and discolour – that got to be changed with what?

We need to stop the refractory from cracking and falling apart?

I wanted the same functionality as a kamado with the looks of an old handcrafted wine barrel. 

Gradually over time (4 years) the problems were being solved.

A counter-balance hinge was created with stainless springs and hinge components. This made the lid easily liftable.
Our moulds went through various iterations – with some not-so-funny-moments.

Insulation and where to put it. 

Types of refractory were numerous and where do we get them.
The wood-finish has been formulated in-house and now works.
A catch for the lid – after what seemed to be a never-ending quest – has been found.

Top-vents – don’t get me started on top-vents. The design had to have certain things. Rain-proof, removable for the table, left-and-right control, adjustable with bear-hands, leak-proof(smoke), leak-proof liquid – no ugly streaks on the beautiful oak top. non-corrosive. Build-able by us. Can’t afford to buy 1000s of these things.

Seals: we tested various materials – what I don’t know about  ‘Shore hardness’ which I never knew existed. 

Rotisserie: had to have one of these.

Flexible cooking options – well have to have these too.

Now we have a beautiful kamado fit to grace any residence.

Something unique and beautiful. 

“This is a piece of art”

Stefan, 1st Customer

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Stefan’s ribs – Gwyn’s legs. https://barrelkamado.com/stefans-ribs-gwyns-legs/?utm_source=rss&utm_medium=rss&utm_campaign=stefans-ribs-gwyns-legs https://barrelkamado.com/stefans-ribs-gwyns-legs/#respond Sun, 31 Jan 2021 14:10:31 +0000 http://barrelkamado.com/?p=15746 Just a couple of cooks on the BK. Building Better Q's.  Stefan is trying out various options on the BK - his feedback is very important. In a couple of week, we send 2 more Barrel Kamados out to Switzerland.  Nigel, will take charge of [...]

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Just a couple of cooks on the BK.

Building Better Q’s. 

Stefan is trying out various options on the BK – his feedback is very important. In a couple of week, we send 2 more Barrel Kamados out to Switzerland. 

Nigel, will take charge of one with the new hinge system. Should see some excitement as he videos the cooks. As a smoker, Grill and Oven he has a lot of choices. Can’t wait to see it on location.

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Bordeaux is our favourite wine. https://barrelkamado.com/bold-bbq-quest/?utm_source=rss&utm_medium=rss&utm_campaign=bold-bbq-quest https://barrelkamado.com/bold-bbq-quest/#respond Sun, 31 Jan 2021 10:43:19 +0000 http://barrelkamado.com/?p=15722 Introduction Bordeax region where some of the worlds best wines are made use a certain type of barrel that we use to start the Barrel Kamado. Kamado is Japanese for a type of ‘Stove’ that has existed for thousands of years. Today they are usually large ceramic [...]

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Introduction

Bordeax region where some of the worlds best wines are made use a certain type of barrel that we use to start the Barrel Kamado. 

Kamado is Japanese for a type of ‘Stove’ that has existed for thousands of years. Today they are usually large ceramic pots which often have a top and bottom vents that control temperature by regulating air flow.

Kamados are versatile and can be used for a wide range of cooking styles. From Low & Slow to Searing Grill or even a Pizza Oven.

Using the Far Eastern cooking method and combining it with an icon of western culinary art and science; the beautiful Bordeaux wine barrel.

The result is a juxtaposition ~ the fact of two things being seen or placed close together with contrasting effect.

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Top Vent evolution https://barrelkamado.com/top-vent-evolution/?utm_source=rss&utm_medium=rss&utm_campaign=top-vent-evolution https://barrelkamado.com/top-vent-evolution/#respond Thu, 15 Oct 2020 11:27:56 +0000 http://barrelkamado.com/?p=15294 Setting the top-vents to the same opening and using only the main bottom vent is the same as a kamado with the traditional one-up and one-down vent configuration. However, if you want more control, adjust where the air, heat and smoke flows then we have you covered. A complaint we had with many top-vent designs [...]

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