Aussie BBQ Forum

Ive never had a problem with burnt crusts on my bge. I use the platesetter legs down and the pizza stone ontop of the platesetter. Get the temp up around 300-350C and let it warm up for 30mins. Then I just flour the pizza stone and slide my pizza on top of it, 3-4mins later all done! All my accessor...

congrats for joining the BGE clan, ive had mine for a years now and still love it. can I ask how much its costing you? mine was on special for $950 before BBQgalore stopped selling them. Tables, DIY is best, see my pics here http://www.aussiebbq.info/forum/viewtopic.php?f=2&t=14507 As for eggces...

from memory around $13/kg

My latest butcher to try is CK's Butchers in Kingsway Shopping centre. He's using Leeuwin Beef which Im a big fan of & to be honest its a great way to sample Leeuwin Beef & then order a 1/4 carcas direct. So far tried a chuck roast & porterhouse and both were deluxe. http://www.leeuwingr...

Thanks,
lifting it in wasnt that much of a hassle, pulled off the lid & removed the interior and its a two person job, easy as.

i knocked one up over a few weekends. excuse my poor attempt to stain the frame in jarrah..... its harder than it seems.

Agree with Gumb, its not that hard to unbolt the plate that came with the blower and prefab one yourself.
From the photos it looks like it needs to be slightly larger.

Still_cookin: - how the charcoal going? was the bottom of the bag all small stuff?

alos how much does todds party hire charge per bag?

No Card Shark, I just use the two standard probes they supply (food and meat probe).

I use a Stoker (Rocks BBQ), probably twice your budget but its quality and works perfectly in my egg.

Its like with most things in life, you get what you pay for.

Ive got a Stoker on my BGE.

Works great for long cooks especially when you can monitor the temps from your mobile phone!

https://www.rocksbarbque.com/

PM'd fivegallon

Yep, could me in for 3-4 bags also