Aussie BBQ Forum

Sometimes it is the simple things (kamado's are awesome - coming up to my 5th anniversary with the dragon) ... http://metrak.com/pics/BBQ/kamado/2015/2015-09-20_RoastSpud.jpg Throw on some butter and a bit of parmesan, just like Guy Fawkes days I remember as a kid except not burnt to a crisp. After ...

and rice bran oil which I use a lot claims to have a smoke point of 490 F.

My kamado is not perfectly sealed anymore but I can hold 110 C for hours no problem - even when I have a few temperature probe wires running between the lid and base. Overshooting a low target temperature is problematic, but even so generally not the end of the world.

Nico long do you keep your starter going for? Do they go off?

No, but I think i mean if you had the enzymes that were available in yeast you wouldn't need water at 68'C to convert starch into simple sugars. Like I said earlier, I'm not saying the enzyme theory is wrong, I am just looking for a simpler explanation. If someone digs out a reference to enzymes fo...

niko123456 wrote:Also, mashing grain is not done with yeast, so I don't think there is much of a comparison there.

The point wasn't that you mash with yeast, my point was that to prepare the wort for action by the yeast you mash it, ie the enzyme action is applied prior to introducing the yeast.

niko123456 wrote:Not sure how you interpret less than 1g of sugar per 100g as "quite a bit".

Fair point - maybe enough.

Why no sugar, I thought you needed sugar to "feed" the yeast? You don't. Yeast will happily feed on flour. Yep, Enzymes break the starch into simple sugars that feed the yeast (and makes alcohol), it's a slower process, but slow fermentation means better tasting bread.....cold water works...

that's a keeper

My Looftlighter packed it in after a few years. I bought a couple of replacements, but curiosity got the better of me and I took the faulty one apart. The symptoms were that the heating element would get hot, but the fan won't spin. It turns out that my dead Looftlighter is repairable. The circuitr...

My looftlighter of many years carked it tonight. Anyone seen them lurking around the eastern suburbs of Melbourne?

My ring survived its first hot cook (300 C) after gluing it together. Of course a chilli pizza can also damage your ring the following day but that's a different problem.

Meh. That was still in one piece, merely a flesh wound. I had 4 separate bits. The $7 tub of "super 3000" gotta be a whole lot less work and I don't plan on playing basketball with mine. http://metrak.com/pics/BBQ/kamado/2015/KamadoCrackedRing.jpg To be fair, it will get its first high tem...