Fired up the Uuni 3 wood pellet pizza oven last Saturday night to feed 40 people at a party.

20 large pizzas cooked in 45 minutes, one after the other non- stop. Each pizza required only a small hand full of wood pellets.

People were amazed this little portable oven could bang out quality pizzas non stop.

Then 15 mins later, it cooled down, packed it up in its bag, and put in the boot of the car.

I can see this thing coming on future caravan trips with the portable BBQ.

Stock image

 

Appears to be beef shortie season!

 

Just picked up some goodies ready to be cooked. (3 briskets, 4 pork shoulders & a leg of lamb)

 

 

 

 

New batch of summer sausage off the smoker and into the ripening fridge.

 

1 hour ago, Gee Emm said:

Fired up the Uuni 3 wood pellet pizza oven last Saturday night to feed 40 people at a party.

20 large pizzas cooked in 45 minutes, one after the other non- stop. Each pizza required only a small hand full of wood pellets.

People were amazed this little portable oven could bang out quality pizzas non stop.

Then 15 mins later, it cooled down, packed it up in its bag, and put in the boot of the car.

I can see this thing coming on future caravan trips with the portable BBQ.

Stock image

 

 

Been curious about these ovens so good to hear it works well (amazingly it seems) so cheers for the heads up.

Luckily I had our BBQ Christmas feast on Friday night before Shyt hit the fan on the Northern Beaches

 

I must have smoked 30 Boston Butt’s and this was the best so far.

Didn’t do anything too different, 8kg cut, standard brown sugar/Paprika/chilli/salt/pepper rub left over night

The BBQ started at 250 and I don’t mind if it settles back to 225 in the first hour or so

I gave plenty of American Oak and spritz every 20min with apple juice/cider vinegar for the first two hours

After 6hours internal temp was 160 and I applied the “Texas Crutch” the BBQ had stayed locked on 250 for the entire cook.

 

 

let it rise to 203 and transferred to an esky to rest for two hours while I did sausages, chicken and stuffed jalapeños   

 

 

I’m sure the combination of a constant 250, taking the meat all the way to 203 and a long rest (in the esky) gave this cook an extra 10% over my past best effort 

1 hour ago, Powerglide said:

Luckily I had our BBQ Christmas feast on Friday night before Shyt hit the fan on the Northern Beaches

 

I must have smoked 30 Boston Butt’s and this was the best so far.

Didn’t do anything too different, 8kg cut, standard brown sugar/Paprika/chilli/salt/pepper rub left over night

The BBQ started at 250 and I don’t mind if it settles back to 225 in the first hour or so

I gave plenty of American Oak and spritz every 20min with apple juice/cider vinegar for the first two hours

After 6hours internal temp was 160 and I applied the “Texas Crutch” the BBQ had stayed locked on 250 for the entire cook.

 

 

let it rise to 203 and transferred to an esky to rest for two hours while I did sausages, chicken and stuffed jalapeños   

 

 

I’m sure the combination of a constant 250, taking the meat all the way to 203 and a long rest (in the esky) gave this cook an extra 10% over my past best effort 

 

Sounds mighty fine to me.

Low n slow for 7 hours.

Got a ham on the smoker as we speak. Brined for 7 days, rinsed & put uncovered into the fridge for 24 hours to set before going into the smoker using a mix of oak, hickory & apple wood.

 

7 hours in and it's just about done.

 

 

On 24/12/2020 at 1:50 PM, Tubularbells said:

Got a ham on the smoker as we speak. Brined for 7 days, rinsed & put uncovered into the fridge for 24 hours to set before going into the smoker using a mix of oak, hickory & apple wood.

 

7 hours in and it's just about done.

 

 

 

Any pics of it cut?

I love a bit of bbq. Here’s a nice pulled pork - delicious 

 

 

And something a little different- paella on the charcoal barbie. Mmmmmmmm

 

 

 

Hmmm - might have to fix the orientation later - wifey keeps talking to me.,..

 

Sorry about the pics, I’ve tried to fix but no joy. Reported myself, mods might be able to help. Poor upside down paella...

Edited February 4, 20215 yr by Mr_B

Fresh Barramundi, Valencia Orange, my back yard coriander, extra virgin olive oil.

 

Cooked on the Weber with the fish never touching the hotplate - instead atop the oranges with the bbq lid down for 15 minutes.

19 hours ago, warweary said:

Fresh Barramundi

How do you source this in southern states? Barra is my wife's fav fish but she won't even order it at top Melb restaurants... only when we are in FNQ. She says it tastes way too "fishy"  down here.

Just now, blybo said:

How do you source this in southern states? Barra is my wife's fav fish but she won't even order it at top Melb restaurants... only when we are in FNQ. She says it tastes way too "fishy"  down here.

I'm in Melbourne and generally buy fish (inc Barramundi)  from the Victoria Markets in the CBD.

12 minutes ago, blybo said:

How do you source this in southern states? Barra is my wife's fav fish but she won't even order it at top Melb restaurants... only when we are in FNQ. She says it tastes way too "fishy"  down here.

in mount barker...

Scotch fillet from Otway Meats brought back .

Simple - rubbed with Olive oil, salt and black pepper 4 mins a side on the Weber. 

Served with Gravy, Potato wedges and salad.

Probably one of the tenderist, juiciest steaks I've ever had! 

 

On 16/02/2021 at 4:16 PM, blybo said:

How do you source this in southern states? Barra is my wife's fav fish but she won't even order it at top Melb restaurants... only when we are in FNQ. She says it tastes way too "fishy"  down here.

Barra is the most farmed fish species in Asia after Bassa(Mekong Catfish) and both are regularly available at the big 2 supermarkets even down in Bleak City.

Neil you need to look for 'fresh' and 'wild caught' and not Australian farmed (usually from WA) and stay well away from any Asian based farmed Barra(Viet/Thai and Laos are the main suppliers).

 

Wild caught fresh Barra does regularly come up at the big two so you just need to keep an eye open.

 

Wild caught is usually 3 days from net to distribution with the majority coming from the Gulf.

 

It's an overrated fish and sits at about 6 on the top ten in northern Aus on both sides of the country.

 

But if Coles and W oolies are your source of fresh fish then it's way superior to any frozen thawed fish and certainly better than Bassa or Hoki.

 

If you and the wife get to FNQ again then ditch the Barra for one of the many species that are far superior in taste and texture.

On 28/02/2021 at 8:13 PM, Luc said:

Barra is the most farmed fish species in Asia after Bassa(Mekong Catfish) and both are regularly available at the big 2 supermarkets even down in Bleak City.

Neil you need to look for 'fresh' and 'wild caught' and not Australian farmed (usually from WA) and stay well away from any Asian based farmed Barra(Viet/Thai and Laos are the main suppliers).

 

Wild caught fresh Barra does regularly come up at the big two so you just need to keep an eye open.

 

Wild caught is usually 3 days from net to distribution with the majority coming from the Gulf.

 

It's an overrated fish and sits at about 6 on the top ten in northern Aus on both sides of the country.

 

But if Coles and W oolies are your source of fresh fish then it's way superior to any frozen thawed fish and certainly better than Bassa or Hoki.

 

If you and the wife get to FNQ again then ditch the Barra for one of the many species that are far superior in taste and texture.

 

 

The wife is very picky about her seafood. I baked snapper fillets from our fish monger last week. Nup, not a firm enough texture. She basically only eats overcooked flattie tails, salmon or calamari when home. Even the local fishmongers source farmed salmon down here so it's increasingly difficult to get wild caught if there is a farmed alternative. I must venture back to the Queen Vic market soon to see if I can source wild caught there. Checked my local coles last night and the Barra was farmed but I'll keep an eye out.  From what I understand the farmed Salmon doesn't have the omega 3 that many people eat it for, it is higher in omega 6 which is not beneficial.

 

I'll be targeting Bream and Flathead over the weekend with my daughter, but all the bream will be catch and release. It's great she is getting in to fishing, but it's cost me a small fortune to update all my tackle from 20ish years back.

Finish off putting together my PID charcoal bbq temp controller.  I like to tinker and cost under $100 to make. Its on its maiden voyage. It's not cooking meat, just running it in learning mode for this run.

Looks like a brisket on the weekend?

1 hour ago, glenm64 said:

Finish off putting together my PID charcoal bbq temp controller.  I like to tinker and cost under $100 to make. Its on its maiden voyage. It's not cooking meat, just running it in learning mode for this run.

Looks like a brisket on the weekend?

Nice! 
 

Pid for the barbie is on my list. Got any info on what you used and where from?

 

Edit: Inkbird pid is self explanatory, more interested in fan/relay/wiring etc. Relay might not be required- I’m more familiar with that for brewing setup.

Edited March 4, 20215 yr by Mr_B

Pid? please explain

It’s a fuzzy logic controller to keep temp to a set value. So basically in this application, would blow the fan harder when far below the set temp, and blow softly or not at all if close/at/above set temp. Great devices.

 

Technically they are a proportional integral derivative controller - the maths achieves the above.

Cheers Mr B.

I used an Inkbird ICT 100RL controller. Its a LV model with inbuilt relay.
The thermocouple connects via a 6.5mm jack.
I used a PWM speed controller on the fan because I dont want it to blow any ash around. I could have used a smaller J box, but it isn't too big. It will sit under the bbq.
I got the idea via a bbq forum page.0

 

 

Edited March 4, 20215 yr by glenm64
Edit

Lovely, thanks for info and pics, nice job. Mind me asking what fan you used, and whether it came with the housing?

 

Time for me to make one up so I don’t have to sit and watch the temp ?

The adaptor seller on Fleabay had several options available. Seller was called "trustedinventer". He was helpful with my questions.

It came with a plate and lock nuts for the threaded part. I cut down the plate to fit in the air draft slide on my bbq.

It has a flapper valve in it to stop draft when the fan isnt running, choking the draft making temp control easier.

A 7530 fan fits perfectly in it.

 

Edited March 4, 20215 yr by glenm64
Edit

This is the one I used