Aussie BBQ Forum

People are free do do whatever they like (unless the competition rules state otherwise). Personally, I enjoy making my own rubs and sauces - and I think they taste better / fresher aswell. I haven't found a commercial rub that comes close to some of the homemade rubs and sauces I make. And I don't h...

We just took 3 Kamado's on a road trip to port Macquarie from Brisbane and back - 7 hours drive each way. We just pack the Kamados into a box trailer using those foam floor mat tiles to sit them on and protect the sides. Seems to work just fine. On a side note, I dropped an XL Kamado when packing up...

Hi David,

Our D&C system will be available for both our Large and Extra Large models. They should be here in early May I think.

rgds,
Gary

Hi all,

I won't comment on the general discussion here for obvious reasons - don't want to bias the discussion.

Just a little heads up - we'll have a divide n conquer type system available soon....


Gary

wow, I haven't seen that thread before joeka - some great pics!! As to using the kamado not adding flavour - strictly speaking if you use the tagine only with its lid down, yes that's correct. But, you could get creative on how you use it - most tagines start with a 'fry' - some charcoal flavour sho...

Should be fine to use in Kamado. I'd use direct heat, given that traditionally a tagine is used on a charcoal burner that heats the bottom (and not in an oven per se). Just make sure the lid is oven proof (it should be). Otherwise, chuck it in the kamado and see what happens - maybe run it at about ...

Ok i will use it as a very rough guide thanks for that. also another question regarding temperature. If cooking a pork shoulder should there be a thermometer in it through the whole cooking process or just check it every so often? also suggestions of a thermometer that would be good and fairly chea...

Thanks for the (public) feedback guys. Appreciate the support.

Regards,
Gary

Thanks for all you work on the forum over the years Davo. As others have said, it's you guys that make this place what it is - a great forum and great resource.

Hopefully we'll see you again in Port Macquarie soon - maybe for another late night BBQ snack...!

Regards,
Gary

Sorry to hear the terrible news John. Condolences to you and your family.

rgds,
Gary

That's terrible news gnol. Thoughts are with you and family.

Gary

That's a nice looking bbq mitch! And I like the branding too....

How's the counterweight on this one? Is the chimney high enough? and... is that a yoder in one of those pics??

rgds,
Gary

Thanks! I love it because I can pack up the mini spit and take it to a mates joint, and feed up to 20 people easily. Plus chook chops aren't expensive. (Kebabs are great party food and not a lot of work involved.) Also try to buy a good gyros spice mix from your local deli, or try this DIY one.. ht...

I don't have all the details, but it looks like another eBay sale this weekend:

15% off everything
max discount $100
Sunday 14th and Monday 15th

Regards,
Gary

Strangely enough, I can't leave them any feedback. eBay seems to have removed the item from my list and there's a message saying I don't have to complete the transaction. No idea what that's about. I've paid for it and got it. Weird! It might have something to do with the fact that they've removed ...