I have one of the full-size Aldi Kamado barbecues (we call it the Kamaldi), but have difficulty keeping the temperature under 150°C, even with the lower vent basically closed.
The brisket I cooked yesterday came out well but would likely have been even better cooked lower and slower.
Any tips? Would a tray of water on the deflector help?
I know we all (me included) give First Bus a lot of stick, but kudos to the driver of a no.1 picking up at Clifton Down just now - he asked me to check whether the old chap (bent almost double and with a stick) walking slowly towards the bus stop wanted to get on, it looked very much liked he wouldn't have been able to speed up.
And he did, so absolute fair play to the driver for spotting it and checking.
Since I upgraded from a traditional bow to a barebow at the start of March, I have taken my Portsmouth PB from 502 to 505, 513, 522 and now 534 - that's 4 increases (and 32 points) in the 7 times I have shot with it.
These are from the 534 on Sunday - a 57 end (PB=) and my arrow distribution. Good but still a little scope for improvement.
I really should have made the change 2-3 years ago!