I saw it, I bought it ......
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- Posts: 69
- Joined: Sun Sep 19, 2010 8:34 am
- Location: Northern Beaches, Sydney
I saw it, I bought it ......
Now, I have no idea how to use it, except for put heat in the bottom and protein on top of the heat ...
Any advice will be greatly appreciated, it is glorious to look at thou ......
Any advice will be greatly appreciated, it is glorious to look at thou ......
Life is to be lived
Re: I saw it, I bought it ......
Few stones in the bottom.
Good friable soil with compost and wella.
Plant a tomato plant.
Nice potplant.
Cheers.
Titch
Good friable soil with compost and wella.
Plant a tomato plant.
Nice potplant.
Cheers.
Titch
Cheers
Titch
Titch
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- Posts: 69
- Joined: Sun Sep 19, 2010 8:34 am
- Location: Northern Beaches, Sydney
Re: I saw it, I bought it ......
Excellent, romas or some heirloom varieties?titch wrote:Few stones in the bottom.
Good friable soil with compost and wella.
Plant a tomato plant.
Nice potplant.
Cheers.
Titch
Life is to be lived
I saw it, I bought it ......
There spouses to be a pretty good smoker from what ive heard, whattid cost ya
Re: I saw it, I bought it ......
Where'd you get it and how much?
Some more pics would be good I've never seen one up close before
Some more pics would be good I've never seen one up close before
Viva La Charcoal Revolution
Team Go To Jail - Lifetime member!
Team Go To Jail - Lifetime member!
Re: I saw it, I bought it ......
Get after it and just start playing around with it. I would burn it in first. Then build a fire and start figuring out where it runs most efficiently as far as airflow. Top vent wide open and control the airflow with the bottom vent. Once you figure out how much charcoal to start with and how much air to give it you are set. As always, you want a thin blue smoke and not white billowing smoke. Your food will love you and you will lover your food.
Rob
Owner
SmokingPit.com
"Smoke it... and they will come!"
Owner
SmokingPit.com
"Smoke it... and they will come!"
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- Posts: 69
- Joined: Sun Sep 19, 2010 8:34 am
- Location: Northern Beaches, Sydney
Re: I saw it, I bought it ......
Cheers Guys,
The local Joe's BBQ is shutting down, $800 with a cover, the sticker was $1800 however I know Urban has them for $1500 delivered. Headed to Noosa tomorrow for the week, playing will have to wait.
So just build a charcoal fire in the bottom and let it distribute the heat or is it like a kettle and you build the fire on the edge of the bowl? Photos and food will come when I get home, it is locked up in the garage till the CEO and I get home. Hogsy if your in Sydney you are more then welcome to come up to the insular peninsula and have a look.
Thanks,
Justin
The local Joe's BBQ is shutting down, $800 with a cover, the sticker was $1800 however I know Urban has them for $1500 delivered. Headed to Noosa tomorrow for the week, playing will have to wait.
So just build a charcoal fire in the bottom and let it distribute the heat or is it like a kettle and you build the fire on the edge of the bowl? Photos and food will come when I get home, it is locked up in the garage till the CEO and I get home. Hogsy if your in Sydney you are more then welcome to come up to the insular peninsula and have a look.
Thanks,
Justin
Life is to be lived
Re: I saw it, I bought it ......
$800 you stole thatbeachbum1971 wrote:Cheers Guys,
The local Joe's BBQ is shutting down, $800 with a cover, the sticker was $1800 however I know Urban has them for $1500 delivered. Headed to Noosa tomorrow for the week, playing will have to wait.
So just build a charcoal fire in the bottom and let it distribute the heat or is it like a kettle and you build the fire on the edge of the bowl? Photos and food will come when I get home, it is locked up in the garage till the CEO and I get home. Hogsy if your in Sydney you are more then welcome to come up to the insular peninsula and have a look.
Thanks,
Justin
HMMMMM.......another trip to Sydney to check out a Q. Thanks for the invite but every time i've been on a BBQ road trip i've brought something home, not that i have a problem with that but with a shed full of kettles its starting to run a little thin with the missus.
Cheers
Joel
Viva La Charcoal Revolution
Team Go To Jail - Lifetime member!
Team Go To Jail - Lifetime member!
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- Posts: 9453
- Joined: Sun Sep 14, 2008 8:46 pm
- Location: Perth WA
Re: I saw it, I bought it ......
Cool...A Big Steel Keg....they are Awesome!....I just love mine!!!
PM me with your email address and I'll send you back the Kamado user guide!
Cheers
Chris
PM me with your email address and I'll send you back the Kamado user guide!
Cheers
Chris
Last edited by urbangriller on Mon Sep 03, 2012 11:11 am, edited 1 time in total.
Common Sense is so rare these days it should be a Super Power!
Re: I saw it, I bought it ......
Good score, very good score
As Urbangriller alluded to, it's a Kamado just built out of steel rather than ceramics. Head over to the Kamado section and start reading
As Urbangriller alluded to, it's a Kamado just built out of steel rather than ceramics. Head over to the Kamado section and start reading
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- Posts: 33
- Joined: Tue Jul 31, 2012 4:31 pm
- Location: Ballarat, Victoria
I saw it, I bought it ......
Great find!!! That's one purchase you won't regret! As people said, the kamado section here will help a lot, as will the dedicated guys at forum.bigsteelkeg.com. Feel free to PM me any questions you can't find answers to here or there.
Magnus
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A Q, a Keg & a Kettle
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A Q, a Keg & a Kettle
Re: I saw it, I bought it ......
Good buy, unbreakable, easy to move around and a standard gasket that will handle very high temps no problemo!
1 Ignore the sticker warning not to fill above the holes, that's crap!
2 don't the temp runaway, they hold temp like a bastard.
3 don't worry if you cant hold under 250f first up, you'll get the hang of it
Check out the site magste posted, particularly about sealing the lower vent.
1 Ignore the sticker warning not to fill above the holes, that's crap!
2 don't the temp runaway, they hold temp like a bastard.
3 don't worry if you cant hold under 250f first up, you'll get the hang of it
Check out the site magste posted, particularly about sealing the lower vent.
Bodgy
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- Posts: 69
- Joined: Sun Sep 19, 2010 8:34 am
- Location: Northern Beaches, Sydney
Re: I saw it, I bought it ......
Ok, I have had 3 goes with the beast so far.
Lesson 1 - do not use mid week, I am pretty flexible with my time but always remember lesson 1.
First go was a chook. Got the fire going, got to hot, closed it down to a 1 top and bottom, fire went out when I was putting the it on, got it restarted, about a 2 hour cook trying to keep the temp down, I knew it was ready about 30 minutes before I took it off but the CEO was not home from work. Always remember rule 1.
Second go, beef ribs. Lovely bit of meat, have discovered Shiralee Meats in Brookvale, good people and fantastic meat. Dry seasoned over night and then made a sticky BBQ sauce for the cook. Got it going, about a 3 hour cook, everyone was getting hungry, outside was fantastic, needed another hour or so to get the real pull apart texture on the inside. Lesson 2, Sunday nights not so good either.
Third go. Saturday night. Lamb shoulder. 5 hours keeping it as low as I could. It was in a tray wrapped in foil for 3.5 hours. Lovely, lovely as good as anything I have done in a kettle.
Issues, keeping the temp down, the bugger gets hot and holds it. Thanks for the tip re the keeping the coals below the holes, have been OCD about it. I have only used heat beads so far, but have found a guy in Forrestville selling hardwood charcoal, which I understand will run hotter, so I guess I will have to use less. No idea about how to light it but the CEOs hair drier has helped in the past.
I have to say I absolutely love the thing ...... still want Santa to bring me a rotisserie for 1 of the 3 kettles though
Guys thank you so very much for the help, I promise pictures moving forward. Have people here for both grand finals this weekend, I am sure it will get a hit out.
Cheers,
Justin
Lesson 1 - do not use mid week, I am pretty flexible with my time but always remember lesson 1.
First go was a chook. Got the fire going, got to hot, closed it down to a 1 top and bottom, fire went out when I was putting the it on, got it restarted, about a 2 hour cook trying to keep the temp down, I knew it was ready about 30 minutes before I took it off but the CEO was not home from work. Always remember rule 1.
Second go, beef ribs. Lovely bit of meat, have discovered Shiralee Meats in Brookvale, good people and fantastic meat. Dry seasoned over night and then made a sticky BBQ sauce for the cook. Got it going, about a 3 hour cook, everyone was getting hungry, outside was fantastic, needed another hour or so to get the real pull apart texture on the inside. Lesson 2, Sunday nights not so good either.
Third go. Saturday night. Lamb shoulder. 5 hours keeping it as low as I could. It was in a tray wrapped in foil for 3.5 hours. Lovely, lovely as good as anything I have done in a kettle.
Issues, keeping the temp down, the bugger gets hot and holds it. Thanks for the tip re the keeping the coals below the holes, have been OCD about it. I have only used heat beads so far, but have found a guy in Forrestville selling hardwood charcoal, which I understand will run hotter, so I guess I will have to use less. No idea about how to light it but the CEOs hair drier has helped in the past.
I have to say I absolutely love the thing ...... still want Santa to bring me a rotisserie for 1 of the 3 kettles though
Guys thank you so very much for the help, I promise pictures moving forward. Have people here for both grand finals this weekend, I am sure it will get a hit out.
Cheers,
Justin
Life is to be lived
Re: I saw it, I bought it ......
Don't use heat beads in a kamado!! they're designed to run on natural charcoal, learn to use the vents like a throttle to control the temp, open or close too fast and you'll get in a spin.