Aussie BBQ Forum

I use Maple bacon cure from Misty Gully (now trading under a different name but can't remember) and it says cure for at least 5 days. I usually go a week and it' fine. They have the same instructions to rinse and then soak for a couple of hours. Would love to have a go at this, but can't find it on...

I had an iGrill, but I find I'm using my eBay cheapy just as much. Nice and simple and reliable.



I think it cost me about $20 landed from Hong Kong. I no longer have a link, but I'm sure a little search would turn them up.

Does a kamado generally cook quicker?? 2 slow cook I have done on it and it's cooking so fast. 4.5kg butt has taken 9 hours to hit 200f? I had calculated 19 hours! It's proving like butter so I know it's ready but I was planning to take it off around 4pm not 6am! On the positive, temp held rock sol...

Had the day off, so fired up the Dragon to make something out of leftovers.



Refried corned beef with home made ketchup, covered in a couple of smoked baked eggs with chipotles in adobo sauce. All on a toasted roll.

I love my new Dragon.

Also cooked some baby Chorizos direct but definitely had it too hot - they were black in no time. Are there any hints for cooking good sausages/kranski/chorizo without burning the s%#t out of them? Did you cook with lid up or lid closed? Cooking with the lid open is going to result in far too high ...

seasoning the Dragon's cast iron cooking grate? just wondering if it's necessary, if so, in searching around would this seem reasonable? wash in warm soapy water rinse and dry thoroughly liberally spray with oil (olive or canola OK?) put into preheated (500f) weber kettle after an hour, shut down v...

Just posted in the roll call - I've got a Dragon coming my way this evening! I'm wondering if anyone can tell me if the Kamado Joe Divide & Conquer stone/deflector (the split one) will fit/work in the Dragon Kamado? Is it worth spending the money on a split stone or just go for a regular full c...

One concern I had was, when fitting the ash tray (the bottom section), the s/s bracket really pushes up against another s/s bracket in the bottom of the fire box. Seems like something could snap here, or is this normal to provide tension against the clips holding it up? Now just to get cooking! I t...

I didn't get a deflector yet, am I able to just use an old pizza tray for a low temp indirect cook tomorrow? It'll only be 100-120C to slowly get a lamb rack up to temp before searing the fat cap. Old pizza stone or even tray will be fine. Thats all I'm using, although I probably should wrap it in ...

You are using a meat probe, it will measure using a different logarithm than a Pit probe. It will give you an idea of the temper but the logarithm is meant for updating meat temperatures, so it averages the readings, the logarithm for a pit probe behaves differently to reflect the pit temp. This is...

Squinty wrote:I use thermometers all day at work and have checked the calibration of my igrill's. They are spot on.

Are you using the standard iGrill probes?

I think I recall reading that they're not "pit" probes. But hey, temperature is temperature.

mrtonya wrote:I got my Dragon home this morning, I hope to have it assembled tonight.

Oh, and align the holes for the axle on the legs prior to screwing the stand base together.

Would have saved myself an hour if I'd known this part. D'oh!

I got my Dragon home this morning, I hope to have it assembled tonight. Having never used charcoal before, do I need a Looft lighter? Any recommendations for a Kamodo cook book? Can anyone recommend a charcoal supplier in the Canberra area? Thanks. I'm only learning myself (bought my Dragon just la...

urbangriller wrote:I'm married to a Dragon....does that count?

Depends? How hot does she get if you leave her vents wide open?

Proud and happy Dragon owner here.

Cooked pizzas and a ciabatta on it last night. That's 3rd cook in less than a week.