Aussie BBQ Forum

Hi there G'day Dclem, the pizza's are meant to be cooked directly on the stone as it simulates the brick floor in a wood fired oven. It helps to crisp up the bottom of the pizza by drawing moisture out of the dough and into the stone. The dead set easiest way to slide the pizza off the peel and ont...

Hi there This used to happen to me all the time....and I was stupidly not putting the pizzas on a tray (was just sliding them direct onto the stone.....which was a pain in the arse...) If you're as dumb as me...you might be doing that too. If you're using a tray agree with other postings....it's jus...

Hi SB - go with the big one if you can.

I have a primo XL which I think is smaller than the Big Joe - but bigger than a standard - and I don't regret it.

May not need it all the time, but when you do it's great.

I can do 3 pizzas at a time on mine and oodles of meat when needed.

All the best

DC

That's a fantastic pick up - well done.

What gasket did you use?

Seriously...does the looftlighter work for crackling?

Just picked one up in North Coburg for $15...can't go wrong at that price.

Well done on the order.

Do you know if they are bigger in cooking area than the Primo XL?

The Big Joe was the first kamado I ever saw in the flesh and i wanted one from that time on....but somehow ended up with the Primo...and that may have been because of the colour issue also.

dc

Hi Dylan. If it's the colour that is the killer for your partner, maybe a black Primo XL would be the way to go....not sure if it is as big as the Joe or not - but it's plenty big and I think looks good. You could get it without the stand etc. Not sure how it compares on price, but Casey the Austral...

[quote="StoneX"]DClem... How'd you end up going??? Hi - sorry- I was rude to not reply/say thanks for advice earlier. All went well...ended up putting them on at 225f around 10.30pm....all good when I got up about 7 - from memory at mid 160s? internal....but after coming home around 11 min...

Hi all I have two, 2 kilo boneless pork necks I want to be eating tomorrow at about 1pm. I usually cook these at about 275F for maybe 7-8 hours? I'm an early to be type and don't want to be putting these things on at 1am or whatever so wondered if I put them on at say 8 or 9pm tonight, and wanted to...

Hi - cannot speak highly enough of the DigiQ. After lots of examples of temp getting away from me when I left the fire unattended for an hour or so, I have been using it on all my slow cooks and it is perfect. Absolutely guaranteed right temp from start to finish. I do feel a bit as if I am taking t...

Looks great....are you saying this was all sent here from the US?

Looks great....are you saying this was all sent here from the US?

Toppings were all good....it was the only time I ever wished I'd taken a photo...

I set up with the deflectors in...the stone...and pizzas on a tray, so I think that protects the bases pretty well.

Hi all i have been baking pizzas at 250-300ish, and usually pretty good, though occasionally a bit flaccid. last weekend I forgot about the kamado and left it with fully open vents for a long time - and came out to find the temp gauge off the scale....700F or so (though the primo gauge is dodgy....i...