Search found 149 matches

by Michael_Dunn
Sun Nov 10, 2019 12:08 pm
Forum: GAS
Topic: Caught between two bbq’s!
Replies: 1
Views: 67

Re: Caught between two bbq’s!

this post might be worth a read

viewtopic.php?t=7644
by Michael_Dunn
Wed Oct 16, 2019 5:31 pm
Forum: WOOD FIRED & PELLET BBQs
Topic: 230v Pit Boss 820FB @ Bunnings $699
Replies: 2
Views: 1668

Re: 230v Pit Boss 820FB @ Bunnings $699

> Can anyone recommend me the best product.....

didn't look, but none would be any good if they need to post 11 spam-gate
messages to this forum
by Michael_Dunn
Mon Sep 23, 2019 11:20 am
Forum: BBQ TECHNIQUES & RECIPES
Topic: Ribs keep coming out dry
Replies: 3
Views: 164

Re: Ribs keep coming out dry

Did you use the snake method to maintain the temp? if not,it doesn't take much for the fire to expand and get a spike in the temp, and from there it's not easy to reduce. (details of the snake at the top of this forum sub-section, and there's plenty of youtube videos - this seems a simple one https:...
by Michael_Dunn
Sun Sep 22, 2019 10:12 am
Forum: BBQ TECHNIQUES & RECIPES
Topic: Ribs keep coming out dry
Replies: 3
Views: 164

Re: Ribs keep coming out dry

How do you determine the 250f temp?

if using the kettle's gauge, it is likely to be incorrect,
so your problem could be too high a temp.
by Michael_Dunn
Fri May 10, 2019 12:55 pm
Forum: GAS
Topic: Beer Can Chook
Replies: 3
Views: 256

Re: Beer Can Chook

by Michael_Dunn
Mon Dec 31, 2018 12:34 pm
Forum: CHARCOAL
Topic: Dragon repairs
Replies: 7
Views: 234

Re: Dragon repairs

if the loose side/nut is from the lifting tray (lift and wheel kamado),
you can move the legs/wheels from the LHS to the RHS (or vice-versa),
so the lifting can be done by the good tray. (make sure the nuts
attaching the tray to the body are tight before using).
by Michael_Dunn
Sat Dec 08, 2018 4:39 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: Crackling Sheets
Replies: 4
Views: 517

Re: Crackling Sheets

Ages since I've done those, but, from memory you have to get the fat to run off the skin, not pool in the scores. if you can picture a normal pork roast, the skin on one side is almost on the grate, then up and over the meat, almost to the grate on the other side of the meat. you need to replicate t...
by Michael_Dunn
Sat Oct 06, 2018 7:01 pm
Forum: CHARCOAL
Topic: How much do you open your vents for low n slow?
Replies: 7
Views: 894

Re: How much do you open your vents for low n slow?

If you use your bbq like this: - start with a full load of charcoal - extinguish fire when finished - top up charcoal next bbq - repeat several times over following bbq's you will likely end up with lots of little bits of charcoal finding their way down to the bottom of the pile, and this generally ...
by Michael_Dunn
Mon Aug 27, 2018 9:02 am
Forum: CHARCOAL
Topic: First time buyer
Replies: 1
Views: 473

Re: First time buyer

for starting out, I'd recommend the Akorn/Dragon - you don't have to worry about damaging the ceramics, as they are metal (but they do rust over time). The Akorn and Dragon are almost the same, usually about $500, but the Akorn comes with a couple of extra accessories that are almost necessary. BBQ ...
by Michael_Dunn
Wed Apr 04, 2018 1:36 pm
Forum: GAS
Topic: Unable to adjust flame on bbq?
Replies: 4
Views: 324

Re: Unable to adjust flame on bbq?

is it all the flames that have no control, or just 1 or 2?

My Apollo 'rear burner' and 'smoker box burner' are either
full on, or off. perhaps 1 or 2 of your burners are the same.
by Michael_Dunn
Thu Mar 29, 2018 11:40 am
Forum: FORUM GENERAL
Topic: Using Commercial Cooking Equipment as a BBQ?
Replies: 4
Views: 354

Re: Using Commercial Cooking Equipment as a BBQ?

I read about these BBQ's ages ago, but don't know if they'd suit you

cooking area of the LEX730 is listed as 46cm x 102cm

https://napoleonproducts.com/downloads/ ... tralia.pdf
by Michael_Dunn
Fri Dec 29, 2017 10:24 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: Newbie Question From First Time Kamado User
Replies: 3
Views: 98

Re: Newbie Question From First Time Kamado User

the very basics of a kamado: fill the bowl with charcoal (1/2 fill, whatever) top/bottom vents fully open low'n'slow 225f (107c) light only a single fire on top mid-range 375f (190c) light 2 fires on top higher temps = 3+ fires on top pizzas = experiment, what works best for you when first alight, y...