Basher

Tekobo I see you searching for a KK substitute. If you prefer a firmer rib. Sous vide for 2 hours at 95c, then finish them on your charcoal grill for a crust. Internal temp at 90c will be firm, but not tough Sent from my iPhone using Tapatalk

Troble is that egg, capsicum, olives, tomato? Sent from my iPhone using Tapatalk

Thanks Mac. That looks simple enough. Your photos look better than the text book! [emoji33] Sent from my iPhone using Tapatalk

Congrats on the decision to invest Adam. There’s plenty of assistance here if you need any charcoal cooking tips. Sent from my iPhone using Tapatalk

Mac I’m a fan of any meal that can be put together in 1 pot/ dish. I’ll try that. Sent from my iPhone using Tapatalk

And the pork hock was demolished. Sent from my iPhone using Tapatalk

Here are the greens in the cook. Fried/ steamed leaves with coriander and a little parsley and a solid pinch of the Sri Lankan spice mix- made by my Sri Lankan sister in law. Sent from my iPhone using Tapatalk

The lamb shank- being smaller came off earlier. With one of the best reds I’ve tasted. That’s a Hugh Hamilton 2013 pure black Shiraz. With lamb shank rolled in greens The pork hock is still cooking. Stay tuned. Sent from my iPhone using Tapatalk

Shanks and Hocks tonight. Slow cooked to 95c. That’s 203f. Lamb is rubbed with Sri Lankan curry spices. And the hock is marinated with soy sauce, salt, oil, cumin. I expect this will be a 3- 4 hour cook at around 130c- 140c. That’s 260- 270f. Sent from my iPhone using Tapatalk

Jamie stone holds heat longer. Depends how you use your stones and or steel. Multiple pizza cooks I prefer stone base. It seem to hold a steadier temp. Others here use both. Sent from my iPhone using Tapatalk

John the hinged part on the main grill is to manage the fire mid cook if required. I use it sometimes to drop some timber in for extra smoke flavour and to stir the charcoal if the heat needs to be spread or concentrated. Definitely not to manage cooks through on a lower grate. Good luck with your cooks. There is plenty of info online to assist your production of good food. Sent from my iPhone using Tapatalk

Evenly cooked over the flame alimac and well presented. Well done. Sent from my iPhone using Tapatalk

Hard to beat snags over a fire. Kabana sausage actually Sent from my iPhone using Tapatalk

Not I woody. It should be good. Let us know how it turns out. Sent from my iPhone using Tapatalk

Aussie that’s a cracking video. What a great way to spend a Sunday afternoon. Sent from my iPhone using Tapatalk

Tony b have you tried taking fresh beet and boiling/ steaming them for 20 minutes? Then rub the skin off and eat them straight. As sweet as corn. The pickling process can be overpowering and definitely doesn’t taste anything like fresh beets. If you like them boiled, roasted after coating in oil can be even sweeter. https://toriavey.com/how-to/how-to-roast-beets/ Forget about the baking dish. Bung them straight into your KK coated in in oil. Sent from my iPhone using Tapatalk

Well cooked Troble. That rub sounds like one I’d use. Did you dry fry the cumin first? Sent from my iPhone using Tapatalk

I could live in that. Great looking workshop. Sent from my iPhone using Tapatalk

So Tekobo you have sold your KK with an unlimited and free hire back caveat. that’s a great deal. Sent from my iPhone using Tapatalk

So tony is the gazebo to protect against bees, or flies or mozzies? Sent from my iPhone using Tapatalk

A night for ribs Mac. I found these Cape Grim Tasmanian grass fed beef ribs. Overpriced, but, cape from has a fantastic reputation so why not. Tri peppered with some salt... and cumin. 3 hours under 145c Very tasty and worth every cent. Sent from my iPhone using Tapatalk

Gym a lump of timber on the charcoal fire will give you a smoky flavour. I think you are referring to the cold smoker attachment. This will provide additional smoke flavour and can be used for cold smoking cheese, spices, fish and anything else where you don’t want the heat from a fire. Sent from my iPhone using Tapatalk

Taking it to the rear ground area should be manageable. 2, or 3 sheets of ply for the gravel. I’d keep it boxed and use a jack. It’s easier to grip and manoeuvre while boxed, and it’s protected against bumps. Level the area as best possible( so it doesn’t steer towards the retaining wall and down the hill). 3 strong guys plus 1 to leap frog the ply. Take it steady and there should be no worries. Good luck. Sent from my iPhone using Tapatalk

Two sheets of ply and a trolley jack. I’d keep it crated as long as possible. Doesn’t look like it would fit up the width of the stairs. Sent from my iPhone using Tapatalk

Sorry, upside down. The darker background colours behind the wood name indicate strength of smoke flavour. The X indicate foods they are regarded to go well with. I whole heartedly agree with tony. The fun is trying different wood for different flavours. Sent from my iPhone using Tapatalk