Aussie BBQ Forum

I always thought 'spam' posts were quickly removed

I don't know who/what 'grilling life' is, but this is the first google search result

https://thegrillinglife.com/napoleon-le ... in-review/

I'd recommend a good read of this site:

https://amazingribs.com/

you might find one type of BBQ-ing interests you,
which should help in purchasing books and/or
google searches

My only suggestion would be to contact a German BBQ site,
e.g. Weber Germany, as their staff would most likely know
the forum (and link) you're asking about.

> If I try and grill things they just catch fire... If you end up getting something similar to what you have now, 'GrillGrates' might be worth looking into. https://www.grillgrate.com/science-of-grillgrates/ from the above link: "The underside of GrillGrates blocks flare-ups from engulfing food...

Advice on what you should get is difficult to answer, simply because there are a lot of unknowns. You may be better off asking what the reader would have as a built-in, and why, then see if any of the responses interest you e.g. I would have space for 2 bbq's 1) a 4-burner gasser - 2 requirements (a...

this post might be worth a read

viewtopic.php?t=7644

> 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

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:...

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.

interesting read here

https://amazingribs.com/beer-can-chicken

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).

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...