Aussie BBQ Forum

I wish I could find a 23 year old weber in that condition. Much less a Redhead.

That's a deal even in the States. Nice score. I hardly see them in that condition. What is the date code on the top vent?

http://www.youtube.com/watch?v=JlO6wf3D ... FF&index=1

Here is a link with a translation.

Good luck on the build. Keep the picture coming.

You have Amish in Australia?

Thanks Brian. Its a Weber stone. I tried your method of beating it slowly but only hurt my hand :lol: :lol: :lol: Yeh yeh i know typo for "heat" Got a bit of charcoal going now in the chimney and the dough is ready so we will see how we go with a pre-pub pizza. Dave That's what I get for ...

Two books, Home Sausage Making Charcuterie: The Craft of Salting, Smoking and Curing. A set of Motorola SF600 Stereo Bluetooth head phones And the spout nut for an Enterprise Sausage stuffer. This is a picture of the Sausage stuffer. http://i1340.photobucket.com/albums/o724/bmaunu1/ImageUploadedByTa...

Spode, I am so sorry your first meal was at Shane's. There used to be one here where I live. It lasted about 18 months. I went there once and had ribs. I never went back. Glad you got to some better places. The one thing to look for in BBQ place, in the US, is smoke. If you don't see smoke, smell sm...

Welcome, I am fairly new here too. I live straight north of you in Iowa. This is a great site.

You will want to beat the stone slowly. I would let the chimney get half lit and add t the grill. Put your stone on the grill and open the vents all the way. Depending on how much charcoal you put in the grill try to get it too 500*F(sorry don't know the conversion yet). I cooked pizza Sunday on my ...

Another thing to consider is that every piece of meat is different. Some will be done at 190*F others may have to go as high as 205*F. As was stated before, if you get through the zone too fast it will take longer to break down the collagen. I am on my phone and don't remember if you were doing bone...

One of the reasons I bought the Akorn instead of a ceramic cooker is the ease of clean out. On the Akorn the bottom is the ash catcher and it detaches from the bottom of the main body. There is a guide and holder that make it easy to put back into place. I just unlock it slide it out and dump the as...

Here is what 12 inches of snow looks like. My car is under that pile. It is a Toyota Camry. I'll have to get out there and clean it off. Power came back on about 4 am local. Only got down to 60*F (15*C) in the house. Currently it is 25*F (-4*C) with a 24 mph wind. http://i1340.photobucket.com/albums...

Power just went out. This is not good. It is 34*F (1*C). No power,no heat. I do hear sirens outside. Could be an accident that caused it. Worst part my phone is only at 50% battery.

theres a a bbq channel on youtube called mancavemeals who use one of those, great bit of kit for the price. I know the guy that writes that blog. He is on the other BBQ forum where I am a member. I do have a small BGE I use for personal use. I am familiar with the egg type cooker and know how too c...