Charcoal can be almost as dangerous. Try opening the hood quickly on a super hot Kamodo as bask in the warmth of the impending inferno about to engulf you with the backdraft you just created!

 

 

....Dont ask me how I know

Engulfed by a backdraft......

What a way to go

Cute, isn't it

Taken 4hrs into brisket attempt number 2. Number 1 ended up cooking too quick and became pulled beef. Very very tasty.

 

I rub it with Dijon mustard then a Texas rub. 6hrs at ~120c with hickory wood on charcoal chunks. Then 6hrs wrapped in foil, paper, foil with an added chunk of butter.

 

Is resting now and will crack open the foil in about 45minutes. The suspense is killing me

 

 

I got a weber one touch gold in Mornington peninsula i would swap for grog or records. If you make a generous offer i'll chuck in a brand new bead lighting chimney.

Moved onto the Kamado now...keeping a couple of webers on hand for Christmas etc, but they dont get much play now. I have plumbed in gas to my BBQ area, but got rid of my 6 burner - never going back to gas.

I didnt read the whole thread, but are you weber guys familiar with the snake method? Run some tightly placed beads in rows of 2 or 3 around the edge of the weber, sprinkle with your wood chips and add a few coals lit in your chimney...it'll burn along the snake very slowly and consistently, allowing you to get your 110deg for 10hours like the pro or owners of more exe BBQs.

Cheers

I've never done a snake but I reckon next brisket I'll give it a shot

Pity you are on the other side of the bay to me, I'd take you up on the offer of a swap

Taken 4hrs into brisket attempt number 2. Number 1 ended up cooking too quick and became pulled beef. Very very tasty.

I rub it with Dijon mustard then a Texas rub. 6hrs at ~120c with hickory wood on charcoal chunks. Then 6hrs wrapped in foil, paper, foil with an added chunk of butter.

Is resting now and will crack open the foil in about 45minutes. The suspense is killing me

Lookin good Earle

I've never done a snake but I reckon next brisket I'll give it a shot

Pity you are on the other side of the bay to me, I'd take you up on the offer of a swap

 

Its not that far in the pre Christmas period...between Christmas and NYE it'll be sucky

 

For the right deal i'd include a smokinator. 

Edited December 22, 201510 yr by JPete9

Yummm.

 

Its not that far in the pre Christmas period...between Christmas and NYE it'll be sucky

For the right deal i'd include a smokinator.

It's a fair way from Torquay especially when Mrs Caddisgeek thinks I already have too many BBQs

Edited December 22, 201510 yr by caddisgeek

...

Edited December 22, 201510 yr by caddisgeek

Christmas Eve dinner sorted. 7.8kg MB9 Rangers Valley brisket. Going on at 10pm tonight.

Trimmed

Rubbed

8 hours into cook

Got my ham ready for its second smoke.

Got my ham ready for its second smoke.

 

Invitation forthcoming ! 

3 hours in and i have begun the glaze, smelling awesome!

@@evil c mate your far too refind to attend one of my family xmas doo's

Edited December 24, 201510 yr by Tubularbells

And she's done, looks and smells the business so is hopefully just as edible 😀 now I need to move onto the beef short ribs....

Brisket came up a treat. The point end cut like butter. Extremely rich. Sliced off a bit for burnt ends which were extraordinary.

Alrighty SNA'ers - wood fired BBQ's. I'm going to need one as its going to be our primary cooking source for quite some time (we have gas when needed).

 

What is good, what is not good? what do we need?

 

Thoughts?

 

I've done lots of camp fire cooking before, but never longer than 2-3 days

 

Context: We're going to be camping on our new 40 hectare place whilst we (a) build a machinery shed; and (b) build a house

its going to be our primary cooking source for quite some time..........

.......whilst we (a) build a machinery shed; and (b) build a house

That is a while.....yes....

And it seems you have your priorities right and are building the shed first

Edited January 4, 201610 yr by Dirty_vinylpusher

Got a new table for the Komado 

Nice work Tubularbells. Love having my Kamado on a custom table. Makes smoking with it so much easier.

Wow - now that's pushing the boundaries of bbqing , very professional ! [emoji6]

Well......this started with making a new big single plate for the bbq....

8mm plate

Added a lip to it

So far so good

Pulled the burners out for a much needed clean, which lead to pulling the whole thing apart....

....all the way apart...

While I'm at it, I'll build a slightly taller stand for it, move the sideburner to the other side and it should be a lot better.

So, you're planning to put the meat directly on top of the plate?

 

I also need to clean/replace the burners. My wife made me aware of something called "thermal corrosion" of which I had no idea.

So, you're planning to put the meat directly on top of the plate?

Yes that is the cooking plate.

It'll come up a treat with some more wirebrushing and then seasoned with oil or fat.

(This is what I call a "burn-in" )

Lamb fat is supposed to be the best for seasoning/curing bbq plates, camp ovens etc.

I also need to clean/replace the burners. My wife made me aware of something called "thermal corrosion" of which I had no idea.

I doubt they'll need replacing.

I threw mine on the concrete floor to remove the loose stuff

Then put them in the vice and gave them a good going over with the wire wheel on angle grinder

Cleaned all the holes out with a small screwdriver

Some needed drilling as the rust and buildup of grease dripping down through the gap between the two plates had bunged them up

Blow them out with compressor and they're as good as new.

This type of burners....they are pretty crude and as long as you have a mostly blue flame all around there's no need to replace them.

Edited July 23, 20169 yr by Dirty_vinylpusher