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Tubularbells

Anyone else into BBQ?

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Guest JohnA
16 hours ago, Ken said:

A quick basic question for Kamado Joe users, when in use do you leave the ash scoop (little shovel) in place or remove?

 

Ken

yep leave in for sure, then just slide out and empty every couple of cooks

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Used the Smartfire temp controller on Saturday. Mixed results. 2 bruises and cuts to my fingers fitting the adapter plate wasn't a great start. Whilst the pit fire was ramping up to 250f I opened the lid at 200f to put my ribs in. It went into what is called open lid mode where the fan stops in case the pit gets over stoked. Why? It still wasn't up to temp! It's designed to slow the ramp up to set temp once it gets 70% there and I found it it took too long to ramp up that last 50f but once there it WAS stable.

 

I then had to do a run to Bunnings and the bottleo for about an hour and on my return I found the app had decided 230f was the set temp (without me making any changes) so it had been losing temp the whole time I was away. This is the major reason I bought the thing so I can leave the Kamado safe in the knowledge the fan will look after things in my absence.

 

Anyhoo, I reset the target temp in the app and things went smoothly, especially dealing with 4 lid opening to baste the ribs in the final hour and getting back to target temp quickly.

 

The ribs were entrée. I kept it going at 250f to reverse sear 4 eye fillets with sensors in 3 of them. All went well till I removed them at 125f internal temp, and tried to stoke the pit up to max to sear them. It was taking forever to rise and only got up to a max of 275f before I gave up and used my Weber Family Q to sear them.

 

The steaks were the best I've ever cooked but I wasn't a great advert to my guests of what the controller can do. I'll give it another go this weekend before making my mind up.

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0E0D962E-283F-4FD7-837A-398E9BA482D2.png

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Rule number one, never attempt to use a new gadget when you have guests as its guaranteed to play up and make you look like an idiot (ask me how I know this). Does seem odd though and id make sure there is no air leaks in the blower or impediment to the airflow.

 

Mine is nowhere as sophisticated as yours but I remember having teething problems also (refer to the first post in this thread) and ironically the best temp stability I now find is when i dont use any assist and just let the cooker do its thing.

 

Seems like you had a good outcome though and managed to save the day 👍

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54 minutes ago, Tubularbells said:

Does seem odd though and id make sure there is no air leaks in the blower or impediment to the airflow.

In the graph above the grey shading is the fan speed (scale to the left) and you can see the controller didn't attempt to fully ramp up the temp. On reflection it might have been some user error as the app needs some work as the is a thumbs up button which saves changes and it's not always on the screen. Looking back even though I upped the target pit temp, it isn't showing on the graph so perhaps I didn't save the change.

Edited by blybo

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Just finished my Willy Wonka breakfast sausage in tribute to the characters way of incorporating a lot of food elements into a single bite.

So this one has it all including pork sausage, bacon, scrambled free range eggs, sauteed mushrooms, spinach, toast, hash browns, ketchup and drum roll....a cafe latte!

 

I give it my 5 star inverted pyramid health rating  🤣

20190906_190415.jpg

Edited by Tubularbells

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But what does it taste like?

A reverse technicolor yawn?

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Beautiful afternoon in the West for a KJ cook.

 

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Guest JohnA
On 02/09/2019 at 10:09 AM, blybo said:

Used the Smartfire temp controller on Saturday. Mixed results. 2 bruises and cuts to my fingers fitting the adapter plate wasn't a great start. Whilst the pit fire was ramping up to 250f I opened the lid at 200f to put my ribs in. It went into what is called open lid mode where the fan stops in case the pit gets over stoked. Why? It still wasn't up to temp! It's designed to slow the ramp up to set temp once it gets 70% there and I found it it took too long to ramp up that last 50f but once there it WAS stable.

 

I then had to do a run to Bunnings and the bottleo for about an hour and on my return I found the app had decided 230f was the set temp (without me making any changes) so it had been losing temp the whole time I was away. This is the major reason I bought the thing so I can leave the Kamado safe in the knowledge the fan will look after things in my absence.

 

Anyhoo, I reset the target temp in the app and things went smoothly, especially dealing with 4 lid opening to baste the ribs in the final hour and getting back to target temp quickly.

 

The ribs were entrée. I kept it going at 250f to reverse sear 4 eye fillets with sensors in 3 of them. All went well till I removed them at 125f internal temp, and tried to stoke the pit up to max to sear them. It was taking forever to rise and only got up to a max of 275f before I gave up and used my Weber Family Q to sear them.

 

The steaks were the best I've ever cooked but I wasn't a great advert to my guests of what the controller can do. I'll give it another go this weekend before making my mind up.

Have you given it another try mate

i did my 3rd cook with it yesterday brisket and ribs and the results were brilliant again

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for reverse searing what what I do is turn the smart fire off open the bottom vent and leave the lid open gets that fire up nice and hot very quickly

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I went a step back yesterday, and enjoyed a lot!

 

Chilean style y'all, this is where it all began hundreds of years ago!

IMG20190914171610.thumb.jpg.6e7a62b0e2ea65412e7abd609a18358c.jpg

 

IMG20190914175614.thumb.jpg.b1b3a0497ccccf7eacf2df56848e02a1.jpg

 

IMG20190914181156.thumb.jpg.13e8cd33cc911aa66f6949e64f2e555e.jpg

 

Cheers,

 

Alberto

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Beef fillet tied up on the cast iron pan, currently searing all sides...

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EC3D33BE-2D4D-4350-8786-F03886F718D1.jpeg

Edited by Mendes
,

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Summertime and the livin's easy.

finally some warmer temps coinciding with a free weekend, off to my not so local butcher to prepare for a smoke tomorrow. 

The 30-40min drive is worth it. It's not the price or the selection more the whole experience. Ivan's is a family run Serbian affair that make and smoke all their own small goods on the premises, to the smoking community the smell is heaven, everything from crazy unpronounceable salami  to beef bacon to his famous chevapi's. They even roast pork that you can purchase hot with fresh local bread, no veg here. 

Also the best lump charcoal I can find in Sydney pieces from 50 cent diameter up to beer can size no dust.

 

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I got a 7kg pork butt bone in and had them remove the fat cap, they always look at me a bit "really" yes you can keep it! 

Also going to try some baby back beef ribs and got some fat sausages for the end.

IMG_0510.thumb.PNG.aea986f0b7117fc03947aef5f7199ec2.PNG

 

no no injection just a sweet hot rub soaking overnight 

 

 

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Have a joint of lamb ready to smoke tomorrow

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Guest jakeyb77
1 minute ago, Batty said:

Have a joint of lamb ready to smoke tomorrow

Worse things to do on a Sunday besides smoke a joint 

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1 minute ago, jakeyb77 said:

Worse things to do on a Sunday besides smoke a joint 

So right

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T bone steak marinated for several hours with Asian style mix - garlic, ginger, Soy, Oyster sauce,  sweet chilli and honey plus salt.

Bit of a smoky char from the honey doesn't hurt the flavor none!

 

 

20190929_192245.jpg

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Now this is how a man's supposed to eat!!!

 

20190927_164856.thumb.jpg.b67a75715f94268a04643230a40b093d.jpg

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What's that yellow ****?

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Guest jakeyb77
3 minutes ago, LogicprObe said:

 

What's that yellow ****?

Looks like corn bread !! Yum! 

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Yep corn bread with maple glaze.

 

For full disclosure not my work but was happy to feed off that cooked by arguably Australia's best BBQ chef Lance Rosen. Fark, thought id died halfway through and descended to the fiery pits of BBQ hell. Man it was goooood.

 

Edited by Tubularbells

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That's not meat!

What's wrong with you people!?

Next you'll have tofu on the grill!!!

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Guest jakeyb77
Just now, LogicprObe said:

 

That's not meat!

What's wrong with you people!?

Next you'll have tofu on the grill!!!

Mmmmm tofu and a chai latte 

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On ‎26‎/‎08‎/‎2019 at 9:49 AM, jakeyb77 said:

I know times have moved on and this is no rare GT Ford either but I found a barn find 2012 original Weber kettle. 

Love cooking on these when doing a family BBQ. I have a Family Q but there’s no coals, no smoke. (In fact I have 5 BBQs now 😳

Anyway it has the hinged grill. The baskets and the indented fire plate. 

Score! 

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had one of these when I first moved to Sydney. awesome back in the day.  Always confused ppl when I said "come over for a BBQ and I'd cook a roast Pork in it'..  Crackling was excellent

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On ‎30‎/‎07‎/‎2019 at 3:23 PM, Tubularbells said:

A short break from all that delicious food to announce my BBQ kitchen is 99% complete. Did some rearranging since the cook last Thursday and ordered a new workbench with shelves to house all my spices, rubs and sauces.

 

Big batch of sausages and/or Salami coming up.

 

 

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Fark, Tubes.  Industrial strength or what...……………   Some magic happening out of there each summer weekend

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here are some pics of my BBQ.  Wife got it for me 3 or 4 years back.  I need to use it more, will be doing that from this weekend

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