Aussie BBQ Forum

Do they price match?
If so, I'll try and find my $17.50 receipt and scan it?!


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I've price matched charcoal from a scanned receipt from this forum before
It's worth a try

Hogsy wrote:I've price matched charcoal from a scanned receipt from this forum before
It's worth a try

didnt we ever!!! stupid cashier

Ok,
I think I have it sorted..

** the lid fits quite well considering the ring is made from two bits.. Probably not air tight, but good enough to hold the lid on..

Well, I've put it all together.. And it seems to be working...




Only problem being it sticks out a fair bit!! Ha

Currently this is rotating on it.. Hopefully she'll be sweet..




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That looks great!!
Don't worry about air tightness the weber ring isn't air tight either and it still works fine

That's it !!! I'm toff to my local Bunnies to see if they have any of these. The kettle can come out of hibernation if they have stock. Love your work guys.

** 50 minutes in, and the chook is looking good..


Unfortunately while moving some charcoal around I stepped on a small burning piece.. (Oh my nelly aunt! And some other choice words..)
- small blister forming, but should be ok in a few days/weeks?

Can't waif to try this chicken..
? 75deg internal temp of breast?



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Also guys, found the receipt..


Need a better (scanned) version?


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i usually take chicken to 77 deg or thereabouts

I rarely go past 70c. Less in the breast, usually 65. And put some ice on that blister.

Hey gordona what colour kettle are you cooking on? First photos look like a black compact and the last pic looks like a red kettle
BTW the ball bearing setup looks stock!!!

Yeah, correct, I have a black compact and a old brown OTS..
* compact was a 10y long service present from the old company
* OTS is a cheap $50 gumtree score


Took the compact to my parents to do the fabrication.. Cooked on the OTS..

Might have cooked the chicken abit too long, over 80deg.. But tasted awesome..
Pleased with the end result..





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Love your work Gordon! Looks better than the weber one to me.

Thanks for the receipt scan. I'll see if they'll price match (even at $25 each they'd be worth it for the formed steel, but I'm not paying $50!)

Like Gumb, I only go to 65 in the breast (but by the time I put the thermapen back, get a plate & tongs ready etc, it's probably up around 68-70).

I have the older (80s) Weber roti ring that sits on the top edge, just like this modded pizza ring.
I also have one I made from 1/3 of a 44 gallon drum (and I have run them double stacked too).
Both seem to work equally well.

The secret is "hot & fast" - rarely do mine take over an hour (only on the coldest winter nights).
The breast meat is never dry.

I use the coal baskets, with the mangrove stick from Emberpak.
I either move one slightly in the path of the drips to give it more flavour, or use a piece of alloy to guide some of the drips into the basket (a tip I got from here, although mine is not as extensive or elaborate).

We have a very fussy 4 yo niece who won't eat much, but she mows down the charcoal chickens I do on the weber roti.

Is it me or those pickies up side down