alimac23

Thanks Tangles, olive gold pebble. The waiting begins............. Sent from my iPhone using Tapatalk

That would be awesome, I got a little sneak peak of the tiles that are going on my BB32, being built as we speak: Sent from my iPhone using Tapatalk

I’m up near you guys too, I’m in Ocean Reef. Sent from my iPhone using Tapatalk

Hey Steve, we’re taking about the heatbeads lump charcoal, not the briquettes, if you head into your local Bunnings, look out for it in this bag: Comes in 20kg bags and is great stuff Sent from my iPhone using Tapatalk

Haha the good old “ I’ll just pop into Bunnings for a $1.50 pack of fire lighters........ final bill $160” Sent from my iPhone using Tapatalk

Haha so true, a bad egg all around! Sent from my iPhone using Tapatalk

Some of the cheap mangrove I’ve used absolutely stinks when it’s getting going, it was OK for high heat cooking but that stink carried into the meat when used for low n slow, no matter how long I let it settle for it had that swamp smell to the smoke. Sent from my iPhone using Tapatalk

There’s a lot to be said for the heatbeads lump, great size, great price and readily available Sent from my iPhone using Tapatalk

https://www.wildwestsmokerproducts.com/product-page/jarrah-charcoal-a-grade-most-dust-removed Sent from my iPhone using Tapatalk

Wow I hadn’t seen that brand before. It’s amazing how the charcoal / low n slow bbq cooking has exploded in Perth, even in the last few years. When my team first competed in 2015, the organisers struggled to scrape 12 teams together to organise a comp. These days, if you aren’t registered and paid up within 24 hours of a comp being advertised then you’ve missed out! I reckon that there are close to 50 teams in WA these days, such a great amount of growth in such a short time. Sent from my iPhone using Tapatalk

Thanks MacKenzie, I had some this morning for breakfast, it turned out well. Sent from my iPhone using Tapatalk

Thanks Pequod, I’m definitely happy with it for a first attempt. Sent from my iPhone using Tapatalk

I’ve been baking bread and pizza for a few years now but had never tried baking a loaf in a Dutch oven, tonight that changed. Baked at 235c in the Kamado for 35 minutes with the lid on, and another 10 minutes to finish it off, not bad for a first attempt! Sent from my iPhone using Tapatalk

That looks great! Meat from dodgy Ray? Sent from my iPhone using Tapatalk

In preparation of my new Big Bad 32 arriving, i done one of the final “farewell” cooks on my Saffire, it’s been a great Kamado but can’t wait to get the KK experience. I picked up some meaty ribs from Urban Griller when the BBQ team got together to cook a whole pig. Sent from my iPhone using Tapatalk

Agree with the others, its much easier to separate when the cooked, we tried separating the point and flat for a competition cook once and it was a fairly tricky operation following the line of fat that separates the two when the fat was cold.

That’s fantastic that you went last night, glad it was still good! This is from the last time we went. Sent from my iPhone using Tapatalk

I second how good the cookbook is @tekobo I use it a lot to make up rubs and sauces when our team cooks in BBQ comps.

I’ve been to two of their locations, the first time they were in this tiny little place that barely held 25 people, then the last time we went they were in the premises the are in now. It’s BBQ food but it’s so good, you have to get a side of bone marrow mash if you go, actually get one of everything it’s so damn good!! Sent from my iPhone using Tapatalk

London and Essex are my old haunts before I moved to Perth. As the others have said, there is plenty to do in London and lots of great places to eat. The one place I always go to when I’m back in London is Pitt Cue Co, they are a bbq joint with a twist, they do some fantastic dishes that are a little different, but every one I’ve tried has been amazing.

Great idea tony! Chook for lunch followed by pizzas later for dinner. Sent from my iPhone using Tapatalk

It’s going to be my first cook after the burn in, I’ve got a Saffire Kamado and I love how moist and juicy chickens come out of that, I can only imagine how much of an improvement a KK is going to be! Sent from my iPad using Tapatalk

Wow what a great cook! Sent from my iPad using Tapatalk

Looking superb! How have you found temperature control, did you bring it up slowly or just aim for 550f to start with?

That’s an amazing look KK Steve! Give Urban Griller (Chris) a try, he sells all things bbq / low n slow. For what it’s worth, I’ve had my looftlighter since December 2015 and have used it 2-3 times per week and it has never missed a beat.