Posts by Narm Naleg

    I haven't bought gmg pellets since a large group buy many years ago. Might be worth reaching out to gmg themselves.

    I've been using the ones from Costco for a while now and find them good.

    I have an old kamado (big steel keg) and a masterbuilt 800.

    If I could only have one BBQ the Kamado is the best all-rounder and the ones you mentioned are built to last. However, this point is the reason I end up using the masterbuilt way more:

    I am chasing something that is reasonably quick to get to temp so I use it regularly

    Easy to get to temp, as well as to go down in temp when necessary.

    It's not a high quality BBQ. Not sure how many years it'll last, but I love using it. Cooking with a mixture of wood and charcoal is great.

    Running costs is a kamado win hands down and by a long shot.

    Cooking quantities is a masterbuilt 800 win. (not sure how much smaller the 560 is).

    I feel that you can't go wrong with either, but you'll have to prioritise the bits you prefer.

    Not a fan of the Kettle Joe, but don't have direct experience with it. I'd stick to one of the other 2.

    In addition to the above and the obvious very important safety precautions, my observations:

    - if you leave oil in the tank when you put the machine away, it will run out over time (it's meant to lubricate the chain, so meant to come out unlike motor oil). I pour the oil back into the bottle before I pack the chainsaw away

    - +1 for the dirt thing. A few tiny bits can almost instantly blunt the saw. Be extra careful as sharpening is a pita

    Hi Dave,

    I can't give you much input let alone advice, all I can do is say what I'd be looking for if it was my table. I'm assuming you're referring to an outdoor table? I would not do anything like what you suggest indoors as the fumes can kill.

    For a start I'd want it to be a charcoal box (for an outdoor table with integrated BBQ), and I'd want the charcoal box to be well insulated to prevent burning people's legs/knees as well as to protect the table. I'd want it to be reasonably deep so that the flames are not near the surface.

    Then I'd be looking for a frame using a non flammable. Thinking tiles of some sort. Both facing the charcoal box and especially as a cornice around the BBQ to stop any stray embers from damaging the table-top.

    I immagine that a separation between the metal and the wood would be required to avoid warping and discoloured wood.

    For something so long as in your picture I'd want multiple small sections of stainless grill, so that they can be moved around and washed easily.

    I'm not sure that wood is the best material for the job really, but if I saw one for sale, the above items would be part of my consideration

    Thanks Narm Naleg . I've had one of kindling crackers for a while. Great for soft woods, no so hard. Have not seen a pole chains saw. Will investigate

    With the kindling cracker, I can do ironbark quarter logs with a small sledgehammer. But you're right, some logs can be stubborn.

    I don't think the polesaw is what you are after, it's more useful when you need reach. I was more just wanting to express a +1 to battery powered.

    This in the Ego range might be more useful (though not cheap):

    EGO 56V Brushless 1 x 5.0Ah 45cm Chainsaw Kit CS1805E-P
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    With battery tools, the key is to buy into a good ecosystem, because the batteries are the expensive bit, so sharing them with multiple tools can be the better option. Also that way you don't end up with lots of different chargers.

    A few years ago I standardised my garden equipment to Ego and general tools to Ryoby for that reason.

    For making logs smaller, I use this:

    Works well for any log that fits comfortably (loosely) in the diameter of the circle.

    I've just taken down a 5 meter (at least 35cm radius trunk) white mulberry tree with an ego battery powered pole chainsaw. Big fan of battery powered garden gear, and the Ego pole saw attachment for their multitool did an amazing job.

    Trimmed the tree, then chopped it down and then reduced it to small useful sizes. Not recommended for lots of big cuts, but quite frankly was amazed at what it did on the mulberry.

    Tonight was a bit of a fire pit feast. I used the large grill from the Cyprus grill and managed to fit it all on.

    Tomahawk steak (salt and pepper)

    Chicken thighs (salt, pepper, garlic, tarragon, cumin)

    Rodriguez chorizo