Aussie BBQ Forum

Yeah, typos and bloody pre-emptive text on this ipad doesn't help :) I know it's nice to have a shiny new toy but I wouldn't be too worried about coating the inside with fats etc, that will season it nicely. You should see what mine looks like after 3 years :D I have foiled my heat deflector on my ...

Steve

Some 9 months now since the build

How is the barrel going and any improvements you may suggest ?

Looking at doing a conversion

Glenn

Busio90 wrote:A new Royal owner, well it's obviously not new. Picked up from UG today


Nath

Nath

Welcome to the Clan

You are now officially listed on page 1

Have fun learning how wonderfully these babies create gourmet foods

Glenn

I don't have a Stoker (yet), but if I'm reading this right, in the Lamb cook, the fan is running most of the time? In the second cook, it cuts in and out? Cheers Chris Chris The fan is cutting in and out in 10 to 20 sec intervals and the graph does blend them all together when it is spread over the...

You on a kamado? You should have much more stable temps than that. At one stage i was getting a 3f swing on red gum charcoal (hot burning) if i set my pit up right Beaver Of course I'm on a Kamado, look at my signature Cook temp are normally very stable as you say and the first graph indicates this...

MM

This sounds like the go, looking forward to results with pics of course

Rather sneaky there using the PC to ternderise and then a coldish smoke, very inventive

Glenn

Shane I have used the Mangrove stick charcoal and carbonated sawdust turds from Emberpak here in Sydney David is a forum member and will usually do a good deal for reasonable size order ie 3 bag charcoal and 4 boxes turds I normally use a 50/50 mix for low and slow and pizza (open the vents and up t...

urbangriller wrote:I want one!

Management would love that in the backyard!...I'd have to move the washing line though!

Chris

Well she would then not be able to complain about the washing getting smokey

smoking jim wrote:Hi Guys with this pulled pork skin on or off.
Jim.

Jim

The neck has no skin, easy as

Jay

If you want it for pulling then you need to go to 85C +

This rub from Meatman was great http://www.aussiebbq.info/forum/viewtop ... f=8&t=9901

Glenn

peteru wrote:Can't be sure from that shot, but it does look a lot like camphor laurel. Wikipedia has a description too.

That was my first impression also

I would have to disagree with Ken and Beaver The pork neck is brilliant for a low and slow and it is ALL meat http://i1020.photobucket.com/albums/af322/GB0099/Royal%20Kamado/20111126PulledPorkShoulder_1.jpg A 1.5 to 2kg one will feed 6 - 8 people as they all shrink by about 35% of the starting weigh...

Quacker Good looking result Rather than having to be around to record the temps for the spreadsheet why not consider a Stoker unit will control your temp as you request and it records as many temps as you have probes (5 plus one for fan on a base unit) http://i1020.photobucket.com/albums/af322/GB009...

Also I remember reading that the meat will only absorb the smoke in the first 40 minutes?!? Greeny03 The rule of thumb from what I have read and from memory what Chris (UrbanGriller) has explained also is that meat will absorb smoke up until about 50C So in a low and slow once the internal has reac...

That's why weighing it is some much safer I bought one of these mini digital scales http://www.ebay.com.au/itm/200g-0-01g-Digital-Precision-Weight-Pocket-Lab-Scale-/310405122811?pt=AU_Business_Industrial_Medical_Scientific_Equipment2&hash=item4845964afb&_uhb=1#ht_7320wt_1139 more for the nit...