Aussie BBQ Forum

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...

Unzippy wrote: ↑

Mon Feb 25, 2019 10:33 pm

Lol, my bad! Some crazy auto correct maybe?

MAC and cheese please!

All good mate, fixed it up.
Sorry, I don't know any recipes though .

Do you mean 'Mac and cheese', or is it some type of recipe for a cannibal dish that you're after ?

Roel Westra aka Pitmaster X.
I love how he does comparisons between different techniques and methods on the same food and he isn't afraid to admit that he's made a mistake on camera. His accent is very cool too.