Aussie BBQ Forum

Hi, just made a kamado purchase myself. but it wasn’t as economical on charcoal as I was expecting. Are you able to expand on that please? What were your expectations on fuel usage and how does it compare to that? I've owned a Dragon kamado and found it to be very good on fuel, as I expect all othe...

G'day Heyman, when you say 'BBQ', what do you mean? You mentioned American and Australian BBQ, which are normally very different. American BBQ is usually 'low and slow' cooking secondary cuts of meat over low temps for long times, whereas a usual Australian BBQ is grilling over a flame (Americans re...

Nice pick up Davo, I love that colour.

G'day Anthony, I used to own one of these ovens, but I didn't get as much use out of it as I should have. I never did anything apart from pizza in mine, and yes, they get extremely hot on the outside as there is minimal to no insulation between the two steel layers. I was cooking with mine one night...

I have the DB as well, and to be honest I've never checked the temps on the grll. I find it useful to have different temperature zones though, if something's cooking a bit quicker, move it to a cooler spot. There is a lot of air being forced underneath, over the sides and ends of the grease tray and...

Whilst not a 'vendor' per se, BBQ's Galore have a sale at the moment where you can get between 20-40% off, check their website for a price.
I don't know of anyone else who stocks Traegers, but Google is your friend. You have a very lucky dad BTW.
All the best,
Steve

Check out BBQ spit rotisseries, they're super helpful and helped me source some forks that were an odd size.
https://www.bbqspitrotisseries.com.au/

Don't use the Heatbeads 'easylight' in the yellow bag for low and slow cooking, you're food will taste like kero.
There's methods that you can use to extend your cooking time, do a search for 'the snake' or 'minion method'.

I use corned beef to make pastrami. I soak it in water for a day to leech some of the salt out of it, coat it in rub and use a smoking temperature (110°C ish) and I wrap it towards the end to retain moisture. Slice it up real thin and enjoy.

It would indeed. What I do, and others I suspect, is to remove the crackling before you wrap the pork. Keep the crackling aside and either serve it cold or reheat it when you're ready to serve.

Awesome job as always Titch, that looks sensational.

They have some good looking gear, but it looks like they don't ship out of Europe.

That's a quick turn around between models, the series II hasn't been out that long has it?

Ha ha, I wondered where some of the top section had gone when I checked in tonight. My thoughts on trimming down the equipment section would be to try and group by fuel type, - gas (includes gas smokers) - wood (including pellets, camp fire, offsets, WFO's) - charcoal (kettles, kamados, portables li...

I echo a lot of the thoughts that have already been posted and I've had a few conversations with Davo in the past in relation to the board, and how it got to where it is today. Here's some of my random, rambling thoughts thus far. - I mean this with no disrespect to PaulR, but this forum is not abou...