Basher

Bard I have been using danish oil on my timber. My KK remains new and does not need any, however, I have a hardwood deck table that is semi exposed and the danish oil made a remarkable difference. Danish oil is a combination of Tung oil, linseed oil, and citrus oil. I like it for a few reasons, 1. It can be applied with a rag and really easy to apply without messy clean ups. 2. It smells delightful, fresh and citrus like. 3. It can be touched up without needing to sand it back to a base. 4. It’s food grade. The product I have settled on is called Organoil Danish Oil. https://prep-productions.com/product-item/danish-oil/ There are other danish oils in the market. Give it a go and let us know how you find it. I just bought 4 litres more today for the Benchtops on my new ODK. Sent from my iPhone using Tapatalk

How big was that brisket? Sent from my iPhone using Tapatalk

They do look good bigshep. I get the feeling you can improve on them. I found myself short of the coals to when I wanted to sear. Looking back at that now, I didn’t have a full basket and was too conservative with my air flow. I’ve learnt a little more patience now and let the fire really take hold before searing. Keep the photos and stories coming. Sent from my iPhone using Tapatalk

Superb bard, I love it. Been listening to a few books recently about community engagement. Turns out, it’s almost as important for humans as air and water........ and ribs! These are fabulous moments when we can step up to help, awaken from our boring lives! Maybe not fabulous moments, but you know what I mean. Well done bard. Sent from my iPhone using Tapatalk

Nothing that I’ve found that can keep the crispy crust. I think this is really about the humidity in our climate. A dryer climate would help this. We use those wax sheets for our cheese. They are a great alternative to plastic wraps. Probably cut our plastic wrap use by 80%. Sent from my iPhone using Tapatalk

Thanks Jon, yes, every day is a new day to understand how it shapes up. I’m very conscious about aspect and summer/ winter solace and how the sun can be shaped through the day. We live in a hot climate and until the form is in place, it’s interesting to see where the hot and cold places will be at different times of the year. Plant growth will also play a role over my next 3- 5 years of discovery. Sent from my iPhone using Tapatalk

Some progress today. Set the posts and the roof. For the observant, that’s a netball hoop at 3m( 10 feet), not a basketball hoop. And enjoyed the view from where I expect to be having a few more of these. Sent from my iPhone using Tapatalk

Tekobo a seedling to me is a germinated seed. Not sure if these are for planting? Or maybe they are saying they are late harvest and will therefore hold more sugar content. Trusts the Austrians and Swiss to end all their words with LING! [emoji23] Sent from my iPhone using Tapatalk

Your joint will be sparkling in a few weeks Sent from my iPhone using Tapatalk

Staying away from crowds, so took an early pass to get home and cook a feed up for the two chippies building the ODK.... well, there was all this clean, scrap timber around for smoking So I put a coffee, spice rub on some pork. And roasted it, direct And indirect as soon as the dripping blew extra smoke out of the KK- about 90 minutes into the cook. Turned out delish. That’s with my new love for vinegar and honey based sauces. BTW ssgt that slow cook Butt looks sensational. Well done. Sent from my iPhone using Tapatalk

2 zones glx. I take a thick steak out of the fridge and let slowly come to temp on the colder side so it can absorb some smoke. Then sear it over the flame. Some other sear it first, then rest it on the cooler side until it reaches their desired temp. Also some use it with the rotisserie to reduce fat burns. Sent from my iPhone using Tapatalk

Well done bigshep. I can imagine it’ll be fired up soon? Sent from my iPhone using Tapatalk

Thanks tyrus. I’ll give this a go. Sent from my iPhone using Tapatalk

Tekobo I feel your pain. I’ve found it hard to be around long enough to really catch my dough and starter at the peaks of their rise. I’m predicting a nationwide lockdown to be announced somewhere between Friday and Monday in Australia. I reckon a lockdown is the perfect time to bake some bread when I can really study the rise. I’ve had a 20kg bag of rye flour in the cold room for over a month and a 10kg bag of white. Not quite as exciting as your pantry Tekobo, however, it’ll do me for a while. The starter is out of the cold room and had the first feed since my winning loaf[emoji471] There are a few other supplies in there too, like grog and lamb. Let’s see how this pans out. At this point I’m certain my failures have been due to not enough time spent feeding the starter to get it super active. [emoji1696] If your observant eyes were wondering, that’s 15 lamb tongues under the leg. How would you cook these? Sent from my iPhone using Tapatalk

Beautiful looking KK. Make sure you house where you can see it, otherwise you will keep running back to the garage to look at it again. [emoji16] Sent from my iPhone using Tapatalk

Exciting times. I’d have 3 or 4 blokes handy when you take on stairs and 1/2 inch ply flexed heaps with my 23 inch. They roll very easily. Maybe some bricks can help pack out the ply on the steps. Burn in can be fun. Going up stairs might be easier to carry- there are ropes around the legs that allow you to put carry poles through for a 4 man lift, and a fifth man steadying. How many stairs? Have some fun burning in. Fill your basket, open the top vent 2 or 3 full turns, bottom vent 1/4 moon plus big circle. Light her up. Close the lid to second catch. Grab a beer. When the thermometer registers 100f, wind back top vent to a quarter turn open, and close the bottom vent to 1/4 inch plus third smallest circle. Grab another beer. Prep some food to cook. Grab another beer. When temp steadies around 350f to 400f open top vent to half a turn, play around with vent settings slowly opening them up and recording where the temp rises to. You will smell some acrylic around 500f- 600f. It’s coming from the outside only, not in and won’t effect your food. At this point closely scrutinise every tile looking for any lifting, fluid leaks. There are clear instructions how to handle these. Hold the high temp for a couple of hours until acrylic smell disappears. Don’t forget to cook your food. I had this smell during my first 3 cooks up to these temps, now nothing. Enjoy. Sent from my iPhone using Tapatalk

Looking good Troble. Sent from my iPhone using Tapatalk

Your pantry is looking healthy Tekobo Sent from my iPhone using Tapatalk

Well said tucker. There will be an end to this and unlike the gfc, this is not driven by greed. These moments will galvanise communities. To all who find themselves in extremely tough circumstances, don’t forget to ask for help. You will be surprised how many friend are sitting on the edges wanting to help. They just don’t know where they can help. Sent from my iPhone using Tapatalk

Both look superb mr Fox. Sent from my iPhone using Tapatalk

Wow, did you mix it in the pool? [emoji2960] You are going to love the reduction of dust and dirt being dragged around the house. How much concrete did you end up pouring? It looks like plenty. Sent from my iPhone using Tapatalk

There is plenty on our bats Jon. Sent from my iPhone using Tapatalk

I had it marinating in a dry coffee cumin rub for 10 days in vac bag. Heated up KK to about 300f, put the lamb on the top shelf and cooked it direct. Flipped it once. Pretty happy with the thickness variation of this cut. Could have tied it, but the wife like medium to well, and I prefer the medium rare. We had pieces of each. Had spuds on the main grate underneath getting all oiled up, and lemons for the last 40 mins around the edges. Rested on a bed of chopped kale, spinach and basil. Yes it was a cracking day, clear and 91f. Having a never ending summer this year. Sent from my iPhone using Tapatalk

Lazy Sunday afternoon roast leg of lamb boned out. Sent from my iPhone using Tapatalk

Start by reading through the thread called KK Bread Making Tips and Tricks. There are some outstanding bakers here who can help. What style of bread are you wanting to make? Sent from my iPhone using Tapatalk