Aussie BBQ Forum

I use the premium samba cubes which do a good job although the basic samba cubes are terrible, I'll give the naturals a try next time..

Just seems like you've had a bit of bad luck, it happens.. Sounds like so far the customer service is spot on and the retailer has let you down. Disappointed with Weber. Called them back twice this morning and was told that the area manager would call me. Still haven't heard back from them. Called ...

Just seems like you've had a bit of bad luck, it happens..


Sounds like so far the customer service is spot on and the retailer has let you down.

Lovey wrote:This is a link to their ebay store.
http://www.ebay.com.au/usr/bagcharcoal2 ... 7675.l2559
They did have other varieties and sizes of charcoal previously.

Thanks, might give them a go.

Lovey wrote:Has anybody in Sydney tried Black and Gold charcoal, they advertise on ebay and are based in Bexley?

Got a link??

Seal kit worth it?
Mine leaks a little from the lid but not sure it's enough to justify a kit.

I've also upgraded the door, added handles to the charcoal grate and have a set of castor wheels waiting to fit.

How did it go?

Groovy Gorilla wrote:I ate their a few years back didnt have the soup though,
Its a nice part of the world unfortunately a lot of the world knows about it.

Agreed, have you been to Sardinia? much less tourists.

Happy B'day

I like to give every place a go. I've bought from Emberpak which is stuff from thailand and I was happy with it and the service is good, I've also purchased Mallee and Gidgee from BBQ Aroma which was ok but 1 of the bags (I think it was the Mallee) was all small lumps and I'm not sure if it's meant ...

Step 1, mow lawn :p

It would be hard to over cook as there's so much fat in it..

I've done 2 now, my second attempt i didn't wrap it and I preferred it because it was less "porky" if you know what I mean and allowed the flavor of the rub to come through.

1/ Use 2 bricks so it can't tip?
2/ Put something heavy in the waterpan?
3/ Put the water pan on the top grill on top of the charcoal and the meat opposite under the exhaust holes?

There is one possible explanation . It could be the fresh air intake on the gas burner (no idea where it is on a Bugg but it's usually just the other side of the relevant knob), which mixes the gas with fresh air to create the correct "blue flame", could be slightly blocked. When the lid ...

What cut was it?
I personally don't go cook beef under 250F(bbq).

Depends on the fat really, are we talking big chunks, marbling, where is the fat sitting etc etc?
In short if I had a piece of fat that could alter the time of my cook I would trim or remove it.