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Tubularbells

Anyone else into BBQ?

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Becoming a slight obsession of mine having recently completed a BBQ school training course so in my quest for the perfect "low and slow" overnight cook I picked up a PID controller that will (hopefully) control temps in my Kamado Joe charcoal ceramic cooker within a few degrees via a bower fan into the firebox.

Amazing tech is now available for these types of cookers with this particular unit being able to cook at x temp until meat reaches x temp which then takes over keeping the meet at said temp for x minutes hopefully saving me from getting up 3-4 times during the night to check temps on 10+ hour cooks.

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I haven't dipped my toes yet into slow cooking meat, but now the weather is nice, every once or twice a week the barbie gets fired up. Just now I enjoyed a couple of grilled beef fillet steaks with my wife after the sushi search proved unsatisfactory.

 

I remember my dad for his 50th dug a hole in the ground, about 10-15 cm deep, and about 1.5x1.5 m2 in size. Filled it with wood, fired it up, and stood a lamb beside the fire for about 7 hours, turning it every now and then. Yum!

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My brothers father in law does this amazing Greek lamb on a spit, I look forward to every Xmas time going there for the day! " Us Greeks know how to slow cook a Greek style lamb on a spit". Yummy! :thumb:

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Being doing slow cooking for many years. Particularly ribs, joints using rubs, marinades et al. I usually include something in my GTGs along with fresh oysters. I now have a separate set of BBQ grates for finishing the meat with caramelising marinades as the residue can take a while to clean up

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into BBQs but not slow cooks...mine are more slap it on ....flip it over and then its off for resting and eating :D 

 

this is just plain lpg fed conventional bbq. 

 

keen to pull out the hibachi char griller more often. we have one of these :)

 

https://www.barbequesgalore.com.au/bbq-cast-iron-heavy-duty-hibachi-oval-hibo

 

hibo.jpg

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Lots of budding bbq pro's here but fear you've elevated things to a heretofore non existing level. :(

Must get into wood fired cooking, have a half 44 drum on a stand and a free standing spit I should use - hassle of getting right embers and maintaining puts me off.

Look forward (by some miracle) to sampling your produce @@Tubularbells

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Got a few BBqs

A 6 burner flat plate on mains gas, just outside the back door. This gets the most use. Avge 3 nights a week. Going strong after 10 years (Bunnings Chinese Cheapie)

 

Got a cheapie charcoal grill/oven. Handy feature of being able to wind coal tray up and down to adjust heat. Used much less often, but oh so tasty. Not tried a low and slow in this yet. Chooks and Lamb legs have been quite successful.

 

There is also an outdoor convertable coffee table/fire pit/grill. Gets more use in winter. Grill is too close to the coals unfortunately and doesn't work real well as a grill.

 

edit: Have used the coffee table like this successfully......

 

Cook marinated Tikka Chicken skewers over coals.

Carve into fresh made Masala sauce made on stove.

Place wok on coffee table outside and sit around fire eating.

Edited by comfortablynumb

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those charcoal grillers do some amazing tasting food. just have to cover them above with a lid and get this lovely smokiness. great for fish, steaks anything. mine cost me about $49 if I remember for the hibachi we picked up. we've even taken ours places e.g. to a park picnic and such :)

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Got a 3kg pork shoulder on the go for lunch tomorrow. All temps are set so hopefully means I don't have to get up during the night to check pit temps....

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