Aussie BBQ Forum

I'll definitely give it a go. Last night's dough was a mix of plain, strong and a touch of whole meal.. No knead and a long ferment.

And a good dusting of semolina flour when rolling out.

I was pretty impressed by how untouched my charcoal looked this morning.

Pizzas tonight were off.the.hook. So good. Easily the best I've ever made. I love this BBQ. I'm hooked.

Went well! Heat stayed through all night but had dropped off by this morning.. I quickly got it back to temp and all was well: http://images.tapatalk-cdn.com/15/05/15/617612be4916b23c9acdf6cda9192d3c.jpg (boneless pork forequarter) A tad over but taste was pretty decent with some excellent smokey fl...

Thanks, and best of luck to you too.

Tomorrow night's mission: pizza

Well.. So much for difficulty getting going. Unlike last time, I lit the firelighters, put y deflector in and closed the grill.. Walked away and sure enough, 20 mins later and I'm approaching temp* Approaching too fast in fact, as I've overshot but still "slow". So I ended up just putting ...

And there it is, im using Mangrove charcoal. Time to switch. Yep, it's often damp or not carbonized enough, also a lot of mangrove is submerged in stagnant bog during its life and you can smell that when it burns. Chris Hmm, mine is also mangrove. I'm planning for an overnight low and slow tonight,...

Fents wrote:
you didnt wait long enough after you lit the charcoal. wait longer for the temp to stabilise a bit more. the taste you were getting is charcoal lighting. always wait till there is really thin smoke coming out.

Approx how long do you reckon between lighting and cooking?

Did my first cook on the Akorn last night. I got far too much smoke taste from the lump charcoal in my food. I think I need to get better at lighting the thing... I could probably have been more patient and let some of the coals burn in a bit before I closed the lid... smoke was thick and black.. Gi...

Another topic I'm keen on is imported charcoal vs sustainably managed local product. In theory charcoal is carbon neutral. You cut down a tree, you burn what would have decayed, you grow a new tree etc.. but you don't want to be skipping the growing a new tree bit. Which is why I'd love it if there ...

Thanks, that's a really good thread. I put it together today - I'm impressed with the quality as everything fit together precisely where it should have. Only had a small handful of lump (ordered more) so thought I'd stick it on to season the grate. Has been sitting pretty at 350f for a while now. I ...

Brilliant.

Does anyone have a Kamodo 101 online resource?

As far as I can tell.. you sort of do a minion method with some lump, make sure you choke the fire down before you let the unit heat up too much?

Bunnings have stocked red heads turds for years, well before the Akorn came along so I see no reason why they would stop. But it's an expensive way to buy charcoal. oh that's what I mean - I can get them (at a cost). Just wondering how they burn in the unit. (Up until now I've only been a Weber Ket...

I can still give it a try if anyone is keen?

By the way.. does anyone know if the redheads robot turds will be suitable?

Bear wrote:

niko123456 wrote:Woohoo $210! Had to get it. Now to tell my wife...

At least you did the smart thing and buy it first

I know right... I'm thinking the phrase "happy mothers day darling" while I half it over... (Will probably get me killed).

Wollongong. Quite a few more on the shelf. It will probably drop again. It was 499, 399, 300 and now 210.