Posts by Speckie

My wife and I spend a weekend in Melbourne at different hotels every six weeks. We have never had a problem.

Clean up is just hot water and dish soap. The only time that I got smoke was when I hadn't cleaned it properly the time before.

Everybody who has one needs to do a pork belly in one. This will get all the naysayers but until you do one your comment means nothing.

We have 2 air fryers. Both from Harris Scarfe not expensive ones. A large basket style and a rack style fryer. The basket one gets a lot more use but the rack style is perfect for chicken. We wouldn't be without them now. You don't need to buy expensive ones unless you want something outside of the norm . The Phillips ones don't do anything extra than the cheapies. They might just be a small oven with a fan but they do a great job.

Pizza for tea tonight

320c for 10 min increased to 360 for 8 min.

Bloody spot on.

Mine on the left with hot stuff. The Mrs on the right. Good pizzas in the MB560

Lamana at Essendon fields are good but a bit $$$.

The reason for this is that a lot of the companies making these things do not have enough staff. As to why I am not sure. Covid or other reasons ?.

Was that straight charcoal or a mix with beads. If it was with beads there's you ash problems.

Pic updates please

Check asmoke Facebook site and you will find Gumb

A big piece of reverse seared Wagyu rump for tea.

It was delicious.

Hmmm. Brisbane but temps not in Celcius. WTF.

Reverse seared T-bone for tea tonight.

The family (Seagulls) came over today for father's day lunch. Started the beef shin in the Master built at 10.30 last night at 110c. The rumps went on for reverse sear at about 9.30 at 107c this morning in the Traeger. Once the shin was finished the rumps went into the Master built for searing.

All came out pretty good. I still haven't worked out how the father has to do the cooking. Happy fathers to all that it applies too.

I am not sure. Probably before my time.

I did the Diva Q "Life is too short for bad bbq" masterclass yesterday and the Diva Q dinner last night at the Que Club. Learnt some bits and pieces as well. Great day with great foods and a fair bit of alcohol.

As a retired trainer for Aussie rules doing both junior and senior football the amount of shit we used to cop was amazing at times if we stopped a player going back on the ground after a head knock. Juniors was from parents and players. Seniors from the players. We really needed the good communication with the coaching staff to backup your decision. I was one of the lucky ones in that regard.

Sorry. Managed to forget the finished product photos. It looked perfect. Very good just not melt in the mouth. Took it of at 96c. It could have gone another 3 or 4 degrees I think.

A beef shin/Thor's hammer fitted in the 560 with 20 mm to spare.

You adjust your amount of smoke and your smoke profile by adding your wood flavour chunks or splits in the ashtray or in amongst the beads or charcoal. I find you get a lot more smoke and flavour from the wood being in amongst the beads and charcoal.