Basher

Beautiful colours Mac. Good looking chook’s Troble..... and caught drippings. Beef ribs last night. Sent from my iPhone using Tapatalk

Noble that was a broccolini flower

Here was the leftover eye fillet in a Thai salad. it’s all in the dressing

Inspired me Aussie. tasmanian beef ribs. I see why you keep cooking ribs. they never look like much on the butchers rack, but grow into a superb meal after slow cooking.

Yes, as tony said, keep a pair of pliers handy and an oven mitt.

Hi LK, I love cooking with the spit roti. One end of the shaft has a thread. There should be a small adjustable adapter that screws into this tip of the shaft and also a sharpened end that screws into this end of the shaft. The adjustable bit has a screw lock to adjust the length. The 40mm hex piece inserts from the outside of the KK and directly into your motor. With the roti cooks I start direct to scorch a quick crust onto the cook with the lower grate on its highest setting, and once I start smelling the food, I drop some foil or a tray onto the lower grate to catch drippings from falling into the fire and finish the cook indirect. Play around with this. I think Troble was cooking direct with his roti. With juicy cooks, these dripping can cause a bad smoke if they continually hit the fire. Another tip, with roti cooks, if you have the budget, a Meater+ is very handy. Bluetooth wireless thermometer. They make a great xmas wish gift. I look forward to seeing your cooks.

Because it’s indirect, I don’t think bone up or down will make much difference. They are cooking from circulating warm air. The water pan has to help with a more desirable wet bulb temp, especially in a dry area. The water will act as a heat sink and take longer to heat up the oven. Aren’t there some thermodynamic scientists here to expand on this? I haven’t bothered with the water pan, only to catch drippings for a gravy so they don’t burn. Sent from my iPhone using Tapatalk

For all you fish lovers! Smoked rainbow trout on cedar planks. Not even a scale or drop of fish touched the kk grates. Delicious, cooked slow and low for only 90 minutes and only salted. KK held at 115c and removed internal temp hit 60c. One for tonight and the other for pasta later this week. Sent from my iPhone using Tapatalk

Ok Tyrus, I was going to settle for fresh bread and vegemite and some Mersey valley cheese. But you are right. So here’s an eye fillet with extra hot pepper spices( cos the wife and kids have gone to Noosa and I will take leftovers for lunches) I had a drama when my Meater probe fell out as I was flipping the fillet near the end of the cook. Couldn’t see it buried beneath the coals, then the Meater alarm went off. I had to pull the meat, the grills( 2 including the split grill in place) the lift the fire basket and spotted the probe lying in the ashes. hopefully it’s not damaged. the fillet was perfect- moist, spicy, with a 2mm crunchy crust.

Baking time. tried a new bread with sourdough starter, a dash of natural yogurt and soaked seeds. 1/4 rye very pleased with the result.

I had the same experience alimac.

Looking good Adam. What’s the ETA?

Wilson I took 12 months to learn different settings for different temperatures. once I became comfortable with this, I recently acquired a fan temp Controller for low slow cooks. no regrets. If I had the fan earlier, it would have taken me a long time to understand top settings and no doubt would have had some frustrating cooks. the fan now gives me confidence to walk away during a low cook and I can view temperatures from my phone. Kids sport, errands, wherever. Previously I wouldn’t leave the cook for any more than 30 mins.

Yes rok get the forks. i use them regularly and am yet to use my cradle. The forks are much lighter, and easier to clean.

You buy books in foreign languages? Extraordinary Tekobo. let me know if you need any pages interpreted.

Wow Tekobo, I’ll take my time to read through all these links and look forward to your cook. i managed to find Lennox Hastie book “Finding Fire” on the Gold Coast- it’s sold out after that show. It’s brilliant and has some sofisticated looking recipes. I went looking for a second book for you, couldn’t find it. will you be painting that sirloin in fat to dry age for 200 days?

That’s great Tony. I regret not buying this when I was in Canada a couple of years ago.

Go for it Troble. my only tip for you is plenty of salt, and fill your charcoal basket. I’m pretty sure you will already be across this. how long do you think it will take?

I’m excited for you hop. i think the ramp will work. If you can, get hold of four bricks to sit the pellet on so the ramp is not so steep. two strong lads should be able to wheel it off. good luck and post some pics so we can share your excitement

Yes, very ugly, yet effective. im expecting a call from Dennis asking me to remove it. He doesn’t need these images circulating, could be bad for business! 😂 I’ll source a better cut soon to make up for it

We are going on holidays tomorrow to the Gold Coast with some friends. i have to work today and wanted to take a cooked brisket with me- a poorly selected brisket, once opened I realised more than half was solid fat. the plan was to cook overnight, however, once trimmed there was only 1kg remaining. I didn’t really want to be up half the night with this poor excuse for food. It was sooo thin...... so close to pulling out and feeding it to the dog...... like we used to with brisket in this country. found some chorizo sausage in the fridge, and some string in the drawer. put it on at 9:30pm. Rigged up the smartfire to target 110c( 230f), and went to bed. i woke up at 6am with the internal meat temp reading 88.9c( 192f) and pulled it off at 6:30am. one slice for a photo then vac sealed it and put it in the fridge. It looks a bit ugly, but here it is, warts and all. Spicy, salty, juicy and pleased I didn’t feed it to the dog.

Temperature controller Troble https://smartfirebbq.com/ now that I reckon I know roughly where the temperature sits at various setting, I’ll use this for low cooks, and walk away. pretty happy with it, I drove 20kms away mid cook and could see how it was sitting, and adjust from 20kms away if needed

If it’s a step down you will need some ply as tucker suggested. if it’s a step up, maybe the ramp will work

Thank you Tyrus, MAC. drumsticks tonight. honey soy and tandoori chicken with home made spices and yogurt. I haven’t made tandoori before. Turned out delish. Definitely do it again. The yogurt in the marinade tenderises the protein. Garlic, ginger, cardamom, turmeric, chilli and a couple of other spices.

Twas a beautiful spring Sunday afternoon. a great day to try out my new Smartfire on some ribs. beef ribs, and pork.