Aussie BBQ Forum

I did this exact recipe with that exact basket, it was tight... But it worked

Im always keeping an eye on south west Weber's, I'll find one for ya. Sorry it went this way mate. It wasn't my intentions

My bad buddy
I waited a bit before calling.

Great deal, I'd grab it. In fact if your not interested say and I'll drive there tomorrow

The membrane is still on these, it's easily removed by sliding a butter knife between membrane and bone at one edge, then grab it with some kitchen towel and gently pull off.

I should also add that whole birds are pushed higher to get the thigh area cooked, That's my problem spot with whole birds.


Baby Steps...

Anyone who posts on chicken temps or writes it publicly will errrr on the safe side. It's impossible for someone else to know what hygiene practices have been followed or where your food came from. Not much help for your question I know but with cleanliness and a trusted food source I go lower than ...

The gyros shops sure sell this Bentley, what our local one calls 'Donner Kebab'
As you said a mix of Beef, Lamb and spices.
This Greek Styled marinate is an entire different flavour. I quite like it.


Baby Steps...

I can't see why not, but I do pizza up high on the extender grill, the Saffire deflector won't fit up there.
That's just what I do I'm not saying it is mandatory.
Pizza stones are much cheaper than deflectors

I went the Saffire too. The biggest difference is the chip feeder hole, you can feed smoke in without unloading everything. A Smokai cold smoke generator also fits the hole perfectly enabling more versatility. To my knowledge it's the last sold in Aus with the chip feeder

Great post Davo

Start with both vents full open, then close the bottom if needed to lower the temp. You should be fairly close once it ignites properly

If the doonah is a no go, try an esky with her best towels She will love you so much you get to keep the towels

I cook them at 250F but I'd dare say you will get away with 275F.
Definitely use a snake. Your timing sounds pretty good although shorties are done when they are done. The meat will probe like butter with a skewer, no resistance.