Posts by gnol

Thanks all. I have all the kit I need at home. Just looking for the best gasser to cook as many different variations as possible for my partners patio. Still not convinced on the Ziggy.
Don't want to drop close to 1k and be disappointed.
I'll see how it goes.

What about pizza on a stone on the Ziggy. Come out ok? Plus the Ziggy is not that cheap.

hmmm...the Ziggy was never in the picture for me. Now I'm even more confused.

Hi all,
I'm trying to decide on a Spirit II E320 or a Family Q 3200. Sorta leaning towards the Family q at the moment.

Help

Looking good. Can't wait to see the results of this.

When mine rusted up, I sent them pics of it whilst cooking some rump steak on it. They immediately sent me out a brand new one no questions asked. Probably about 3 years ago now.

Maybe worth a shot.

This is why i always tell people that Webers are the best BBQ's. You just cannot beat the service. Plus they cook the best BBQ

Yeah, saw that post on another site. Checked out the Weber prices and they were very cheap.

let's bombard them with fake offers.

plus a better way to get rid of them would be to let all the companies whose name is on that site know about it. They'd fix em up alright.

12?

Cooked some pork ribs a couple of nights ago and the T Bones while we were waiting for the pork.

Does look excellent.

Anyone know where it is made?

Can anyone comment on the briquettes?

Looks like you may fit in around here.

Thanks for the heads up. Picked up 10 bags. Cheapest they have been in a long while.

Quote from Wazza

Has anyone tried Aldi briquettes before?

That's what I'd like to know as well Wazza. I noticed they are made in South Africa. May be good may be not.

Yesterday. Hot smoked some legs of pork that were in the brine for 10 days. Made and cooked about 10 pizzas whilst waiting for the ham to come to temp.

mmmmm..looks really good. Reminds me of the time I forgot to pick up burger buns. Kids had to do with sliced bread, I just used patties for my buns. heheheheh

Used mine tonight on a couple of legs of pork that will be hot smoked for ham. HAM, PORK..yum

Cooked this leg of lamb in the kamado yesterday. I initially wanted to take it of at an internal of about 135ish, but knew the kids would complain it would be too pink so took it of at 150. Bit overdone.
But all good. I had the best sandwiches at work today.
I also cooked a big pot of lentil soup Greek style but you don't need to see pics of that..hahaha