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Haha, that looked like blue waffle! Haha. Sorry. Not a did at you, the meat before cooking just reminded me of it. Sorry

Nice looking lamb.

Hi mate. I’d like to know why we can’t have a bark on roasting joint similar to brisket. Is it because of cooking time?

I don't mean to be negative, but too much talking and no slicing and taking a bite at the end which is what everybody is waiting for.

Half the skin stayed in the grill mate. Any way of preventing this from happening?

If you had other meats or things to cook on the grill for say a larger than family gathering how would you go about reheating the ribs or pulled meats or whatever ?

Quick and efficient, thanks!

Hi, Doing 3kg pulled pork tomorrow. Any tips on timing please? Thanks. Love the channel

What extension lead you using mate?

Honestly that seems like so much work.. I have an instant pot, and just throw the ribs in there on high pressure for 25min, then take them out, put them on a baking sheet, put bbq sauce on them, and broil them in the oven for 5min and they are perfect and falling off the bone. I just got the Ninja grill for my birthday, it that rib smoking seems like 4x longer of a job than the already perfect instant pot method..

Wow, I'm glad that I found this video. I have the exact same thermometer. Thank you, sir.

Great video, thanks mate! Another CZcamsr does wrap the pork once it reaches 75 C probe temp. Then he bakes it like that until the probe hits around 95 C. But he sets the bake temp to 160 C, which isn't exactly slow cooking. What are your thoughts on this? Do you always stick to 120 C?

1:43 or you can use some shears or scissors. LOL Much easier!

Shit looking scrumptious ngl. Do you think it can still work without the brisket as it's own dipping sauce for a party or something?

Andy cheers for the video mate i think u did say u were gonna leave a temperature control video link in the bio mate

Godddd dam that looks a tasty burger

I would be carefull adding the meat immediately... Anyine thinkig for grilling (other than roasting) they can do the same. But very careful, as you increase the chance of burning the food.

Great vid 👍 did you wrap the meat after the rub or just leave it uncovered? Thanks

Keep up the great cooking friend!

Hey Tom, Thank you for the video. The drip pan your shared looks to have a coating on the handles that may burn. Any advice on this please?

Thanks Tom, just discovered your chanel as well as new to the Ninja Woodfire so going to try your recipe this evening

really helpful, thank you

Hi there great vid do you know where I can pick up a replacement temperature gauge for the aldi gardenline kamado many thanks

Nasty language

Excellent tutorial. Looked delicious. Cheers

Hi Tom, what size myspike fits the Aldi kamado? There are two sizes 20cm and 25cm to choose from … inspired by your home kebab shop videos! Thank you! Jane

Great video as I am stuck between this, the Joe or even the ynni

We bought our ninja wood grill on Sunday and I we haven’t really tried it out yet, but I’m really looking forward to trying this pulled pork, you’ve made that look so easy, you’ve gained another subscriber 👍🏼

The pellet economiser is a handy tip, just ordered one.

I have the xl version of the woodfire grill which doesnt have a bake setting would would be its alternative please i have grill air fry and roast

Great video ! 😁 do you have a video for large beef ribs?

Nice one Tom! My sausage is massive tho so do I need to cook it for longer?

Do you use the standard woodfire or xl version?

Nice video. So can I cook using just the smoke function from start to finish if I want? Also, how much energy is used when using the smoke function or does it mainly use the heat from the wood for fuel?

burning aluminum is terrible for your healt mate. Be careful

🐯🐯

Great video. Mouthwatering ribs. You mention your umami oomph? powder 2:59 but no follow up…. Just got a ninja for the coming summer and was hoping it’s a recipe you can share?

Hey Tom, how long did this cook take mate? Also any major difference why direct over indirect. Cheers!

Great comparisons. I am starting to cook more, because it's so bloody EXPENSIVE to eat out at Restaurants anymore. So, we are cooking at home, and I am really getting into BBQ and learning to use my Traeger to smoke different foods. So, thank you for helping give us some ideas on how to clean our units after we cook. You did an excellent job and gave us ideas.

Hi Tom, thanks for this video, very useful! A quick question on general BBQ'ing so burgers, sausages, chicken, wings etc. All at the same time, would it be best to aim for 250 degrees as a stable temp to cook on and use the deflector plate?

Easy....and they look amazing!!!

Ran into your video while looking for BBQ shack ideas. Great stuff. Hello from Texas.

I can’t believe there are all those pinfeathers on the tailbone of the chicken. Use a pliers to get the pin feathers out or cut around and discard the tailbone.🤢. I’m going to try this recipe because it sounds really good but please make it appetizing as well.

Just bought myself the xl grill and smoker and subscibed!not used yet but gonna do them ribs! Bloody UK weather😂 thank you

Looking forward to my secind cook this wkend, might do a joint really wanna da a brisket but will build up to it in confidence, cheers Tom

I was gonna say that at 100 degrees, that won't cook jack. But then I figured out you are using Celsius not Fahrenheit!😂

nice vid helped a lot thanks

Starting my Aldi kamodo bbq journey with spatchcock chicken this wkend🤞🏽

Subscribed and liked. Great bark on that pork roast! I'm from "across the pond", as they say. Texas to be exact. I convert your temps from C to F with a conversion app in my cell phone as I watch your vids on the computer. Thanks for sharing your cooks. I'm starting to go ketovore. Content like yours is great for doing that! Keep up the good work chef of smoke. rocket