Basher

Are you looking to cold smoke something, or just adding more smoke to a cook? Sent from my iPhone using Tapatalk

You have nailed that Antonio. Nicely cooked Sent from my iPhone using Tapatalk

I’ve never heard of al pastor Troble until now. We have a Lebanese influence here and would call that kebab. Maybe not correct in the Lebanese tradition, however, that seems to be how we dance. Thank you Mac. We are only trying to keep up with you. BTW Troble, your wife is clever. [emoji847] Sent from my iPhone using Tapatalk

Troble you make my cooks sound boring. Here’s the lamb tongues cooking away. I have to say that stock smells, and tastes delicious. Once peeled I’ve added coriander, olive oil, red wine vinegar and a little of my fermented chillie This is the last of the under rated cuts of meat, be it lamb, beef, pork. Oh I meant to say that was smoked with a wedge of blackbutt. Sent from my iPhone using Tapatalk

This finally gets completed tomorrow. Only the pool fencing to be completed and a bit more cleaning up. Cooking some lambs tongues in the KK tonight. Smoke roasted, then boiled in the camp oven with a mix of herbs Sent from my iPhone using Tapatalk

I can’t comprehend that photo tony. Humans aren’t built to live through that! [emoji3063] Sent from my iPhone using Tapatalk

Looks good tony. Do you soak your cob in water before cooking it like this? Sent from my iPhone using Tapatalk

Welcome Ben and congrats on the decision to invest. I’m looking forward to seeing your unpacking and also your favourite cooks. What colour did you choose? Sent from my iPhone using Tapatalk

That was fairly stable around 250c. I think that’s about 480f Sent from my iPhone using Tapatalk

Who inspired the pizza cooks? It’s the underside that tells a good pizza. That was the bbq sauce that darkened the top side. Still living in a building site, but should be completed this week. Sent from my iPhone using Tapatalk

Antonio if by “not good” it was bitter or creosote like in flavour, then this is a fire management issue. Maybe you didn’t get enough air flow to burn off the bad smoke. It happens if you get the fire hot, then close down your bottom vent. Get your charcoal well lit with the lower vent open 10mm plus third smallest circle. Open your top vent 2 full turns until your thermometer reads around 150f. Then wind you top vent back to about 1/8 to 1/4 turn from closed. Let the fire settle for 20 minutes before putting your food in. Play around with your top vent so you get familiar with the consistency of temperatures. Leave the bottom vent alone. I’ve muddled my way through creosote cooks and found my main mistake was trying to wind down temperatures using the bottom vent. It smothers the fire. Sent from my iPhone using Tapatalk

Cooked a brisket yesterday while I planted out the garden. Used some eucalyptus scrap from some house repairs for some smoke flavour. It was pretty good...... drinking, then got thinking, this house was built in 1913, so that wood was felled about 110 years ago! Sent from my iPhone using Tapatalk

Had some plant arrive today. Here is a before photo That old kamado says it all Sent from my iPhone using Tapatalk

Congrats on the decision to invest Adam. Cobalt blue looks outstanding. Post your pics of delivery, unpacking, and cooks. Sent from my iPhone using Tapatalk

I found some steer rib fillet in the butcher today. Invested for the flavour and expected it to be a little chewy. Ended up full of flavour and reasonably tender- not melting, but closer to rump in texture. Here it is plated. Sent from my iPhone using Tapatalk

Oakland others may share there preferred method to re heat your brisket. Alternatively, I have made this before and it was superb. https://www.vindulge.com/smoked-beef-brisket-chili/ I’ll make this again when I have too much smoked meat in the cold room. Sent from my iPhone using Tapatalk

You are the master of ribs Aussie. I can never find ribs in Brisbane with that much meat on them. At $20/kg they have about 60- 70% bone mass so I never buy them. Troble that bird looks plump and juicy. Sent from my iPhone using Tapatalk

And here it is. Plated Sent from my iPhone using Tapatalk

A rack of lamb and some drumsticks. Tonight Sent from my iPhone using Tapatalk

Looking good saucier. Care to share the pie recipe? Sent from my iPhone using Tapatalk

Saucier that sounds delicious. I’ve seen a few of his videos and always liked his reaction to the taste. He spend 30% of his videos animating the tasting. Sent from my iPhone using Tapatalk

That looks good Mac. Does this mean we are now going to see you lift your game?[emoji33] Sent from my iPhone using Tapatalk

The veges were a bit on the crispy side, maybe water base rather than oil next time..... but, that will compromise the crackle. Sent from my iPhone using Tapatalk

That is a top drop. Beautiful winters evening here. About 12C That’s about 55f Sent from my iPhone using Tapatalk

Tonight I’ll spin a pork loin marinated in oak aged balsamic with white truffle. Then spiced with pepper- purple and black, garlic, chillie and paprika. Half an hour into the spin I’ll add the double bottom drip pan with spuds, onion and bacon. Not sure how this will go and the timing- maybe an hour with the 1 and 1/2 hour spin? Sent from my iPhone using Tapatalk