Search found 22 matches

by smokeaddict
Thu Apr 07, 2022 12:18 pm
Forum: FORUM GENERAL
Topic: Dry Aging meat
Replies: 3
Views: 6583

Re: Dry Aging meat

Nope, my butcher says he ages his beef... Unsure how... What unit are you looking at?? Happy BBQ-ing, Paul Apologies Paul, just saw your reply. haven't visited since. I purchased a used old fridge, no freezer section. Converted it to age meats by connecting to digital temp and humidity controller. ...
by smokeaddict
Thu Apr 07, 2022 12:09 pm
Forum: PIZZA OVENS
Topic: OOni Coda 16
Replies: 0
Views: 5559

OOni Coda 16

For many years, used a Gasmate Oven, modified, with eventually very very good pizzas came out of it. For some reason, known to nobody, had a brain fart and bought one of these. The net is dripping with owners raving about them, almost with a religious fever. Gave the Gasmate to brother. Now trying t...
by smokeaddict
Tue Apr 27, 2021 1:01 pm
Forum: FORUM GENERAL
Topic: Dry Aging meat
Replies: 3
Views: 6583

Dry Aging meat

Anyone on the forum doing this ? Not Umai or similar, but a temperature and humidity controlled unit.
by smokeaddict
Tue Oct 01, 2013 6:53 pm
Forum: PIZZA OVENS
Topic: Gasmate Pizza Oven
Replies: 12
Views: 12394

Re: Gasmate Pizza Oven

Thats awesome...Have you got photos and specs of the insulation mod? Also does it handle the heat generated - do you think it will in the longer term? It seems that it would produce as good as product as a big ones! I am thinking of getting one on Awards Points for Comm Bank for Mastercard appoints...
by smokeaddict
Tue Oct 01, 2013 6:45 pm
Forum: PIZZA OVENS
Topic: New Stainless steel Pizza Oven
Replies: 79
Views: 68476

Re: New Stainless steel Pizza Oven

Nice one, BB !
At 700C how long does a pizza take to cook ?
by smokeaddict
Tue Jun 18, 2013 2:08 pm
Forum: PIZZA OVENS
Topic: Gasmate Pizza Oven
Replies: 12
Views: 12394

Re: Gasmate Pizza Oven

barls wrote:any pics of how you blocked the chimney.
It is a piece of thin metal, cut to fit across the chimney. I move it across about 3/4 of the way.

Image
by smokeaddict
Mon Jun 17, 2013 11:21 am
Forum: PIZZA OVENS
Topic: Gasmate Pizza Oven
Replies: 12
Views: 12394

Re: Gasmate Pizza Oven

barls wrote:looks good mate,
what temps are you getting now?
mine sits at 240 notrmally with no mods.
The pizzas in the photo were cooked @ 360º C, 3.5 mins average per each. The pizzas have a wood fired character now, amazing, well worth the mucking around.

Thank you Nath and gnol for the comments !

Gus
by smokeaddict
Sun Jun 16, 2013 5:45 pm
Forum: PIZZA OVENS
Topic: Gasmate Pizza Oven
Replies: 12
Views: 12394

Re: Gasmate Pizza Oven

Pizza porn? I meant show us some photos:) Nath Nath, Not yet familiar with the terms used on the forum - some pizza porn, Prawns with garlic and thyme http://i1115.photobucket.com/albums/k544/smokeaddictee/DSC03257_zps3288b398.jpg Vegetarian http://i1115.photobucket.com/albums/k544/smokeaddictee/DS...
by smokeaddict
Tue Jun 11, 2013 2:01 pm
Forum: PIZZA OVENS
Topic: Gasmate Pizza Oven
Replies: 12
Views: 12394

Re: Gasmate Pizza Oven

Busio90 wrote:Pizza porn?


Nath
Works for me Mate
by smokeaddict
Mon Jun 10, 2013 1:06 pm
Forum: PIZZA OVENS
Topic: Gasmate Pizza Oven
Replies: 12
Views: 12394

Gasmate Pizza Oven

Purchased one of these, used, cheap from an Ebay private seller, wanting to move my pizza quality upmarket from the kitchen electric oven. That was the start of an adventure. Good pizza requires high heat, pretty much unattainable in the kitchen. The temp dial, adventurously, goes up to 400C, but al...
by smokeaddict
Mon Apr 08, 2013 4:58 pm
Forum: SMALL GOODS
Topic: Paprika and Garlic Smoked Sausage
Replies: 6
Views: 6231

Paprika and Garlic Smoked Sausage

This recipe has been the thorn in my side for about five years, finally, I believe it is good enough to pass on. If you are into these two tastes, I recommend a try. FOR 1 KG QUANTITY 20 G Salt 13G Fresh Garlic 1.7G Garlic powder 17g Sweet paprika 2g Hot paprika 0.5 g Ground Cloves 0.5g Ground Nutme...
by smokeaddict
Mon Nov 19, 2012 4:54 pm
Forum: THE GARDEN
Topic: Hamburger Beetroot
Replies: 0
Views: 3480

Hamburger Beetroot

The manufacturers of pickled beetroot just can't seem to provide a slice of beetroot big enough for a decent size hamburger. Solution, make your own. Get some really good size raw beetroot. Remove the stalks, leaving some 30mm on, leave the other end as is. In cold water, bring to boil and cook unti...
by smokeaddict
Sat Jul 23, 2011 7:47 pm
Forum: SMOKERS
Topic: Amazen
Replies: 3
Views: 1533

Amazen

Anyone found an alternative to the dust supplied by the manufacturer ? I think this product is so expensive as to be prohibitive (unless money ain't no object !). Currently trying reconstituted pellets, result not too bad, could be better. Any suggestions appreciated fellow BBQers !
Gus
by smokeaddict
Sat Mar 19, 2011 4:18 pm
Forum: ABBATOIRS
Topic: Hungarian Csabai - Sausage
Replies: 8
Views: 6697

Re: Hungarian Csabai - Sausage

69 Conroy,

These are a mild sausage, not at all hot. I don't much like hot either, i wouldn't suggest leaving it out though. 2g per kilo of meat #1 cure.

Gus
by smokeaddict
Fri Mar 18, 2011 2:36 pm
Forum: ABBATOIRS
Topic: Hungarian Csabai - Sausage
Replies: 8
Views: 6697

Re: Hungarian Csabai - Sausage

Smokey Mick,

I smoke the bacon at 50º for three days, and the sausages @ 50º for two. They bacon is cured for three days prior, and the sausages contain cure#1. Both are are dried in fridge prior to smoke.

Regards