Search found 155 matches

by Michael_Dunn
Sat Mar 20, 2021 10:58 am
Forum: FORUM GENERAL
Topic: Its Quiet on this Board
Replies: 53
Views: 4811

Re: Its Quiet on this Board

I always thought 'spam' posts were quickly removed :D
by Michael_Dunn
Sat Oct 03, 2020 11:56 am
Forum: GAS
Topic: Napoleon LEX
Replies: 5
Views: 1165

Re: Napoleon LEX

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

https://thegrillinglife.com/napoleon-le ... in-review/
by Michael_Dunn
Tue Sep 22, 2020 5:24 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: Recipe Books
Replies: 4
Views: 1166

Re: Recipe Books

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
by Michael_Dunn
Tue Jun 16, 2020 10:46 am
Forum: FORUM GENERAL
Topic: German BBQ forum?
Replies: 6
Views: 1145

Re: German BBQ forum?

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.
by Michael_Dunn
Tue Jun 16, 2020 9:51 am
Forum: GAS
Topic: BBQ gurus advice needed on new BBQ this week, please
Replies: 20
Views: 2960

Re: BBQ gurus advice needed on new BBQ this week, please

> 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...
by Michael_Dunn
Mon Jan 13, 2020 10:31 am
Forum: GAS
Topic: Which built in?
Replies: 2
Views: 1124

Re: Which built in?

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...
by Michael_Dunn
Sun Nov 10, 2019 12:08 pm
Forum: GAS
Topic: Caught between two bbq’s!
Replies: 1
Views: 1283

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: 3881

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: 1210

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: 1210

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: 1387

Re: Beer Can Chook

by Michael_Dunn
Mon Dec 31, 2018 12:34 pm
Forum: CHARCOAL
Topic: Dragon repairs
Replies: 7
Views: 1347

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: 1502

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...