Aussie BBQ Forum

If you're happy with the Weber kettle, perhaps just buy the chimney + fan booster to get the fire going in about 12 minutes?

https://heatbeads.com.au/product/heat-b ... y-booster/



Sent from my iPhone using Tapatalk

Wobbly, I would go with a (second hand) hair dryer. Just a suggestion... Also with urbangriller's suggestion of using a downpipe, maybe something like this.... (the mesh is where the fire starters would sit. or just have the mesh/holes where the air would travel up, and the part where the fire start...

I tried it for the first time today and it took me 8-9 minutes to get the briquettes blazing!! http://tapatalk.imageshack.com/v2/15/03/21/2c1fe8c6a0d6ebb4db0824cfb7413fc0.jpg I used a combination of heat beads and redhead charcoal. I use 4 fire starters (white blocks). The booster itself has a remov...

1 part rice
1.5 parts water

Put rice and water in a pot on high heat until the water starts to boil(takes about 5-7 mins?). Turn heat right down (lowest possible heat), put lid on, set timer to 20 mins.

Simple. I don't have a rice cooker, we eat rice 2-3 times a week.

urbangriller wrote:You have to remove the tape to clean out the ash.

Hmm I didn't expect the tape to be replaced for every cook. You'd better off drilling a hole for the fan separately then like they have in the pics.

Great idea! thanks!

Chimneys are great! :D So after 4 pages, the answer to the question "how to light coals without a chimney?" is buy a chimney! :mrgreen: I do find it more difficult to light just 12 briquettes for a snake than lighting up a full chimney. I still need 2 fire starters and the coals don't go b...

Beaver or anyone with PitMasterIQ, I've been looking at PitMasterIQ controller for my Weber OTG. Their installation video showing the bottom vents being taped up with one left open for the fan. The vents also act as the ash outlet though. I'm wondering if they're taped up, how do you then remove the...

I did look at Jamie's recipe and thought it was too "bland", that's why I went with Neil's. LOL.

I might try the high temp like you did. Hmmm..so many variations to try..

Mick,
I've never seen a WSM in the flesh, only pics on the net.
The WSM is better for low and slow because the meat is far away from the heat source??
Does that also mean it needs more fuel (given the meat is far away)? If so, does it need a lot of fuel top ups during long cooks?

Fan forced. Of course. Thanks guys.

Will allow more time next time.

I tried to do a Neil Perry recipe for a slow roasted lamb shoulder. http://www.rockpool.com/2011/07/slow-roasted-shoulder-of-lamb-good-weekend-july-23/ The recipe calls for 2.5-3 hours in the oven at 130 C, and then a further 4 hours at 110 C. When done it should "falls off the bone". I di...

A new weber book just came out at amazon: Weber's New Real Grilling. Available also in kindle format for $10.

I'm planning to do one myself tonight (also first time). So, I'm keen to learn the pitfalls. Why did you think the fire went out? Vents not open wide enough? I'm planning to use heat beads. Was the charcoal creating a "break" in the snake? My plan being Monday dinner, there's no backup pla...

The green bags were the Australia Days special "edition".

BTW, I just found out at Bunnings they sell 4 x 4 kg bags in a box for $20. That's equivalent to $5 a bag.