Basher

Beautifully presented........ again Mac. Sent from my iPhone using Tapatalk

Troble did you throw the veges and the chicken in at the same time? Maybe I would have put the veges in, 20- 30 minutes into the cook for three reasons. 1. I like undercooked veges( except spuds) 2. A bit of direct heat helps crisp up the Chook skin. 3. It takes about 20 minutes for the Chook to sweat those delish juices into the veges. Just a thought and I have to say, your chooks and veges looked delish. Sent from my iPhone using Tapatalk

I have 15 more lambs coming in from the farmer on the 2nd of April. All up for grabs- no knuckleheads allowed. Still kept the price the same at $15/kg- that’s roughly US$8/lb- for premium lambs. It’s life as usual for us..... apart from the knuckleheads. Sent from my iPhone using Tapatalk

Tony that’s unreal. I sent this on to my mate with the Lord Byron Distillery. Talking to a commercial cleaner yesterday, said hand sanitiser has gone from $4 up to $25 for 750ml in the last 2 weeks. I went into the pharmacy next door and sure enough, no hand sanitiser, no vitamin C. He went into his supplier yesterday and there was a bidding war for bulk liquid sanitiser. 2 x 1m3. I’m guessing it’s about 2 tubs of 100 gal. $17,000 each. Ridiculous. Sent from my iPhone using Tapatalk

It’s a truly sad indictment on our societies when self preservation mode kicks in and this selfish behaviour is exposed. I thought our greater community was better than this. I was thinking a small water leak into their garage where the TP is being hoarded, but power outage for the freezer knuckleheads will work! [emoji23] Sent from my iPhone using Tapatalk

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Haha Aussie. A mate dropped into the butcher the other day and the guy in front of him had 70kg of meat- that’s over 150lb...... panicking...... knucklehead! Harvey Norman are running out of freezers!.... insane! Sent from my iPhone using Tapatalk

55 gal Tyrus. That’s huge. I’m unfamiliar with these coolers. Are they handles on the side or are these snorkels? Sent from my iPhone using Tapatalk

Gee whiz Mac you eat well. Sent from my iPhone using Tapatalk

Paul I’m not sure what you are asking about here. Do you have a fire going inside the KK with the cold smoker active? I don’t, and have minimal internal temperature variation over 4 hours. I’m either completely cold, or find I can get plenty of smoke flavour with wood and charcoal with internal fire lit. When you say top vent cracked, is this about 1/8 turn or less? I don’t plug the side vents on the smoker as I’m not confident that the small coals will remain lit and I’ll need to re ignite occasionally, and I also think these coals draw O2 from these side vents. The fan through the pipe just helps draw this O2 across the embers and force the smoke into the KK cooking chamber. One tip is, having the wire grate on the cold smoker internal pipe facing upwards has created a cleaner smoke for me. I hope this helps otherwise, please explain further. Keep sharing as we all learn with added observations. Can’t say I’ve perfected the cold smoker and will start experimenting with different wood chips/ pellets to see how this effects the results. Sent from my iPhone using Tapatalk

And spices, and tea. Sent from my iPhone using Tapatalk

Mmmmmmm leftovers! Sent from my iPhone using Tapatalk

This is crazy, now the knuckle heads have cleaned out the canned foods and pasta off the grocery shelves. My mate has a cleaning wholesale business. Said he shifted over 500 pellets of TP last week and he’s not running out. It’s being nicked from schools and public places! Sent from my iPhone using Tapatalk

Tony there are paw prints all over the concrete. She was closely checking it out about 5 hours after the pour. Then the kids decided to start throwing a ball around. Not a worry, it’ll be paved with limestone. The Reno is starting to feel real now the concrete is down. Sent from my iPhone using Tapatalk

So Aussie my KK has vents open on 3mm hole plus 3mm on the moon and the top between 1/8 and 1/4 open to hold this temperature. Is yours about the same? Do you wrap your ribs at the end? Sent from my iPhone using Tapatalk

Looks good.... again Aussie. R u holding the KK around 120c for these ribs? And how long do you allow? Sent from my iPhone using Tapatalk

Decided to slow cook a lamb shoulder on Sunday Used some balsamic to help the rub stick and left in the cold room overnight. Woke up to a beautiful Sunday morning- despite the building site. Started the fire at 10:30am. Lamb shoulder in at 11:15am. Smoked for 4 hours amongst leftovers from the demolished shed. Then wrapped it over cabbage with some sweet mint sauce. This is just before wrapping. Sent from my iPhone using Tapatalk

There are some good tips in that recipe Troble. Thanks, that’s well cooked, enjoy. Sent from my iPhone using Tapatalk

Wow, great photo Troble, that pork looks superb. Sent from my iPhone using Tapatalk

Ckreef it’s a world wide phenomenon. Even the knuckle heads Brisbane have cleaned out the toilet paper off the shelves. Replacement, mistletoe leaves. Sent from my iPhone using Tapatalk

[emoji102], [emoji102] tyrus, [emoji102] what new toy? Sent from my iPhone using Tapatalk

Troble your timing has been far better than mine. 4 months ago when my KK arrived I was gong to have my yard ready! Here is where I’m up to. The pour went down today, second pour Saturday week to set the steps and fill block work. Block work is set this coming week. This job keeps getting bigger. That’s 13m3 of concrete into a small city back yard. Sent from my iPhone using Tapatalk

Very pretty Troble. Should look good once located into the new back yard. Kinda makes that nice new griddle shrink into the background when the Big Blue moves in.

Troble! You can’t leave that out on the rain. Unbox it, roll it into the garage, and fire it up. Sent from my iPhone using Tapatalk

Perfect Tyrus, ss Sent from my iPhone using Tapatalk