Basher

Congrats on the decision wingman. None took it lightly and none seem to have regretted it either. Great choice, pebbles cook better than squares. Be sure to post some photos of the new toy being unwrapped. It sounds like you are very familiar with kamado cooking. As such, post photos of your cook and ask any questions you like. Welcome. Sent from my iPhone using Tapatalk

That’s a nice looking cut of beef LK and well cooked. Lately ive been leaning toward ckreef, Macs and I think tony does as well with the forward sear technique. From cold to seared up to the charring you like, then I rest it on the higher grill away from direct heat and let it come up to the desired internal temp. Reverse searing over fire has the meat sweating by the time you sear it and this juice dropping into the flame is not great for flavour and flare ups. However, reverse sear is easy to time your cook and can provide good theatre when your steak is engulfed with flames before you singe your arms removing it. [emoji23] Forward searing has you flip or remove the meat from direct flame before it start heavy dripping. Worth experimenting with, maybe not everyone’s preference. Sent from my iPhone using Tapatalk

Have you tried the reverse fire starting technique? Ckreef with your love for fire I’d be surprised if you were not across this. http://thehelpfulengineer.com/index.php/2011/02/make-your-fire-last-longer-light-it-upside-down/ I started doing this a few years ago and it makes an amazing fire that needs very little to no maintenance for a few hours. Haven’t tried it for a cooking fire. Most cooks want just the embers with no flame. This fire definitely has less smoke as it’s burnt off through the flame, so, maybe it does make for a good cooking fire? Give it a go and let me know your thoughts. Sent from my iPhone using Tapatalk

LK I place lump charcoal into the basket 1 piece at a time. Most of my lump averages around fist size. Yes I end up with a black hand, rubber glove fixes this, as does soap.[emoji854] The dust at the bottom of the sack, I up end into the compost bin and don’t remove the bag until the air settles. Cleaning out, I rattle the basket and remove. I have a small fire shovel with the handle cut off and a cheap paint brush that act as a dust pan and brush. Into the scrap bucket with the bulk and finish with a vacuum. Haven’t breathed any dust yet..... just the smoke from cooks! [emoji1787] Sent from my iPhone using Tapatalk

Aloha piggy I have both and haven’t used the cradle/ basket yet. Only because it is much heavier and I’m not sure my motor will handle it loaded with food. The cradle will hold more multiple items. The spit will take two intake items- 2 chooks, etc. The rotisserie is perfect for my meal cooks with first half hour direct over the flame, as soon as it starts dripping, I put a tray of veg under it on a lower rack to catch the drippings and cook indirect. Toggle heat, time, tray moisture and it can all come off together. Very tasty as it self bastes. One of my favourite methods. You could do the same with the cradle, however, it does take up more volume through the rotation. Sent from my iPhone using Tapatalk

Very interesting Tekobo. That would cost big bucks here. It would be perfect with a Mclarenvale shiraz if you can find one over there. Full bodied red. I’d love to try some of that steak. Sent from my iPhone using Tapatalk

Why the double drip pan? Pizza stone on the top plate- above main grate gets plenty of topside heat from the ceramic dome. Sent from my iPhone using Tapatalk

Why the double drip pan? Pizza stone on the top plate- above main grate gets plenty of topside heat from the ceramic dome. Sent from my iPhone using Tapatalk

That's a pretty good first try with the helpers Troble. If they had fun, there will be plenty more practice runs coming up. Did it take long to get your temperatures up?

Looking tasty Steve, and Pequod- great journey. I've been locked out of uploading with Tapatalk- too many photos so back to laptop. This was Saturday nights eye fillet and rib fillet, grilled with split grill. Forward sear on those eye fillet cubes- they were about 2' cubes. Plated with jacket potato, bacon bits, mushroom sauce and coleslaw.

Interesting to see how this turns out Tekobo. I generally cut my wood into double finger size chunks when green and leave them in a cardboard box( left open), and stir it up each week for the first 6 weeks to release any damp. 9- 12 months later should be good to smoke. Could maybe speed this up in a low oven? Sent from my iPhone using Tapatalk

That’s way too complicated for me syzygies. The loaf looks good. I’m scratching my head with the flour, water, yeast mix! [emoji3166] Sent from my iPhone using Tapatalk

Very funny. Pequot that loaf looks perfect.... apart from the hole in it! Sent from my iPhone using Tapatalk

Correct Mac. Thanks Troble. Each day brings a new adventure. Check out the fossils in the new steps laid today. Sent from my iPhone using Tapatalk

Thanks Steve. That cobblestone is a sandstone that turns black when wet, and the cladding is the Croatian limestone- supposedly White House material. Looking forward to it Jon. Mac my wife wanted to swap the large river stone bowl for this one ground out of marble. Sent from my iPhone using Tapatalk

Cladding almost completed. fire area cobblestone went down today. Grouting and pool coping tomorrow then they take a break while the chip pies finish before final paving. Kitchen roughie. Sent from my iPhone using Tapatalk

Bard lamb is one of those meats that can really change flavour depending on breeding conditions. I can taste a huge difference in flavour with kiwi lamb to Aussie lamb and even British lamb. Haven’t tried USA lamb and have always been surprised it hasn’t been as popular in the US. Even Aussie lamb breeds have a very different taste. Traditionally we ate Marino- a wool sheep, however, better meat breeds have come out of Africa and are more popular here now- meat master and dorper. These make Marino taste average. Then the age also makes a significant difference. My dad prefers a 2- 4 toother. He reckons they have more flavour although tougher. They do make excellent curry/ stew. You had Aussie lamb. Age and breed I’m not sure. Aussie lamb has a much milder flavour than kiwi and British lamb. Sent from my iPhone using Tapatalk

I can’t help myself Mac. I know simple pizza is often better, however, when I see all the ingredients laid out..... yummy lamb Tekobo. Sent from my iPhone using Tapatalk

That’s a good story to keep Troble. Did you have to tie a rope around his ankle in case he got stuck Can’t believe someone crawled in there! Sent from my iPhone using Tapatalk

Outstanding Tekobo. Here’s my latest flop from yesterday. It was tasty and has already been devoured by family. Just lacked that nice spring. Maybe too much rye and only 70% hydrated. Linseeds were good- added a nice toasty flavour. Sent from my iPhone using Tapatalk

That looks moist and juicy to me. Well cooked Sent from my iPhone using Tapatalk

Lazy pizza tonight. Had the first pizza on an hour fifteen from lighting the fire with a steady temp at 275c. That’s 520f. Preheated the stone in the electric oven and put it in the KK 50 minutes after lighting the fire. I knew that oven would come in useful for something. [emoji23] Sourdough crust. Room to improve on my dough, but pleased with the balanced heat from stone to dome. Previously couldn’t get the timing right as I’d underestimate how long it took to heat sink the stone. Sent from my iPhone using Tapatalk

Aussie that’s outstanding. Great cook. I love mussels, steamed with white wine and garlic. This is next level. Sent from my iPhone using Tapatalk

Yes tony. The lost art of foil folding.[emoji851] I have to say, the Costco foil here is twice as thick as other foils. Much better quality and very easy to fold and hold in a cupped position- now tray! Sent from my iPhone using Tapatalk

You don’t want the oil dropping in the fire- bad smoke. If you don’t have a tray, you can try this Sent from my iPhone using Tapatalk