BalconySmoken

Hey Tekobo, good thoughts - I will give this a go. I have had the bottom and top open - this worked in the past just fine but now nothing!

Tony - I am using chips which have worked previously. Maybe I should try the pellets. 

I'll give these ideas a go over the weekend and see if I can get some smoke going into the Komodo again!

Hi guys,

it's been a while since I posted! I am having an issue with my smoker attachment and it is starting to drive me batty - has anybody else had a similar issue and resolved it?

I am a physicist - so in theory I should be able to work this out, but I can't. No smoke is making its way from the attachment into my grill. I have checked the pipe and it is clear (the little mesh thing is long gone now - rusted out about 3 years ago) and the pump is working. The chips are burning to start and then go out after a little - I am assuming because no fresh air is being sucked in.,

any ideas?

Rest up Dennis - hope you are back together quickly 

Wow - that looks great!


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I can’t believe SYZies got away with drilling holes in the bottom of a pot! This may be the biggest hurdle to do this - if my wife asks, Asian termite like cast iron

I shared your concerns of way too much smoke and ruining the cook - but I thought it was worth a try. Maybe it was blind luck but it wasn’t too smoky or bitter. It was quite interesting to watch - as the smoker was warming up, I certainly cleared all the mosquitos away with a lot of smoke. Then when it got to about 180ish the smoke went back a bit. It was still a lot of smoke but I was no longer worried about the neighbours calling the firies.

I’ll have a look at the smoke pot concept and continue my experiments. Although, I am a little worried that the meat will taste great but I am then at risk of sleeping in the kennel if I don’t use the pot. I like the idea of a series of chambers to get rid of the volatiles - I built a cold smoker that sort of worked like that years ago (the chambers also got rid of the heat thought and my neighbour certainly did not like the smoke - maybe a week was too long running it?)

more work to be done clearly. Luckily I have nowhere to go so can mess about with the grill. If all else fails; I now own enough wood to add smoke to charcoal for ever! 

I’ve been in isolation - forgive me for the lack of content!

with isolation brings boredom which brings experimentation. I was getting pretty tired of buying 4kg boxes of charcoal, so thought I would find a wholesaler. I achieved that but they had a minimum order - I had to spend 100 bucks for delivery (80 USD, 500000000 AU pesos). So I made the order up with some timber I wanted to try: oak, Apple wood, and lychee.

With all this wood, I decided to cook with just wood! The risk is obviously way too much smoke - but I miss the bbq from Austin and they do it in timber so worth a shot.

my first try is Apple wood and ribs. The guy has cut the timber too Long for the 23” - so I decided to only put in three pieces. There was a bit of left over charcoal from the last bbq so I lit that up and a bit of the timber with my brazing torcch.

ribs have an Aussie made run on them, can’t remember the brand but it is chipotle flavoured.

about 4 hours later at 225 they are ready to take off. The girls like bbq sauce on them so I cranked the temp up to 400 and put the ribs back on lathered in sauce.

i got a little distracted by the dog to be honest - the sauce was “over caramelised” or “Moroccan” in patches. Aside from that the ribs were bloody good.

is wood the answer - fucked if I know but it is fun trying. I’m going to do Peking duck with lychee in a few weeks - if I can get that sorted it is going to be amazing

stay healthy every one - and throw another steak on the barby to be sure!

You know it’s going to be a great day when the Irish crawl out of the cracks and over to our place for the annual st pats day bbq! Woke up to the smell of the gods and had to take a sneak peak.
luckily Singapore doesn’t have (or need) anything overly restrictive on gatherings yet - down on numbers from last year but still should have around 50 or so around for a few beers and a laugh.

Stay safe everybody - I’ll update when these guys are ready to eat (no promises though - I lost my iPad in Sydney so updates are a pain on the phone particularly after a beer/whiskey)

The Australia Day bbq hosted by the expat association was cancelled last minute because of the corona spread - so we decided to throw a last minute bbq instead (yes Aussie day was a couple of weeks ago but it was Chinese New Year so the bbq was scheduled later as to not conflict)

Lamb shoulder, beef rump, snags and salad! Yum!

Rump was nice a simple with purple crack and salt, lamb with nude.

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Happy new year also to everybody!
Steaks to bring the new year in - can’t look at Aussie’s burgers as I will get food envy!



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Bread certainly has got expensive at home! That is Singapore pricing!


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And happy new year! Just cranked the bbq on myself for some steaks.
I hope the fires stay away from your side - my area is getting hammered right now! My uncle is stuck on a beach tonight - we don’t have much hope for his place (lake conjola just up from batesman Bay)


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Scored this pack from a butcher for 20 dollars new years eve burgers yum
 
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I have had it. It is very, very good - melts like butter on your tongue. Worth the money, maybe? Same category as Wagyu beef.

Scored some nice ribs gave then some rub and vacuum sealed them for tomorrow. .. Rocked up to my mates place today . He throws me a Cray.. ..looking forward to tomorrow
 
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Need to try this as well - I’ll add it to the list; pork knuckle and now shorties whole with crack


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To end our Star Wars marathon we had indulgent lamb rolls with gravy - lamb shoulder I brought back from Sydney. Monsoon season here so it is a bit hard to work the machine - it was easier on the balcony!

Saw the latest Star Wars today at the cinema - was good

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I can see from the comments that a burn-in is needed to join the club 
The day is finally here and it was just delivered. 
 
It is on a EU pallet. Do you guys think I need to extend the ramp? Or how is the rolling of experience?
Unpacking til be in 6h.... Can't wait 

That is so good - I need to try that. Just need to work out where to buy some chain in Singapore 

On 12/19/2019 at 2:42 AM, PVPAUL said:

I’m looking for suggestions on where to buy Purple Crack (Tasmanian Pepperberry). I live in the United States. I know I can google it and find it but looking for suggestions from people on this forum that have been happy with their purchases. Also, thinking that I’m going to get quickly addicted to the Purple Crack  So I’m not shy about purchasing a pound to get a better price etc.

Thanks!

Paul

Paul: as stated above - 1kg is a lot of crack. See the reference shot - that is about 800g I have in Sally’s “factory” packaging. That’s a 1L bottle of gin and my size 12 feet for reference. I’m not going to get through It that fast - and when it is available again I can get it -posted to Sydney easy enough for me to collect.  Let me look up postage to the states - we may come to an arrangement if it isn’t ridiculous. I will also be in Montana in Feb if you happen to live near Bozeman. Happy to share - first taste is free as they say. Nobody responded to my post regarding this a few months ago - but if anybody is in Singapore and wants some then message me.

Very nice! What do you ask the butcher to cut when you want a tri-tip? Or have you trained the local butcher up?


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Ribs look awesome also


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How was there no fire ban? I thought there were big fires your way! Lucky to find a window! I was in Sydney last week and it was terrible - my brothers bbq season was over before it started


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That looks very tasty! Nice work


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I was in Sydney last week and managed to liberate my purple crack from my mum. With a full eski I fled back home on Sunday and got test it out today. Dry rub of purple crack and salt on a sirloin and two scotch fillet steaks. Reversed seared them using the warming rack (first go of that rack also).

it tasted awesome - probably over did the crack as the girls found it a bit spicy. It is a really unique flavour - starts kind of sweet with a pepper after taste. I’m hooked!
 
warming great  worked a treat for reverse sear 

cinzano Rosso and ginger ale over ice - so refreshing

 nice and even cook - aiming for medium rare and I reckon I am pretty close on it