Looks Great!
I can recommend the Dutch Oven, it works well!
Posts by Urban Griller
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What are the meats?
Beef Mince and Italian Sausage
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The Fatwood works well in the Masterbuilt Gravity!
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Soy Brined Wings
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Yes it is. I've sent him a PM about that.
He is part owner of this forum so I dare not move it.
Moved to Bakery section
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Upside-down Pie (Tart Tatin)
I use those enamel coated metal bowls you get for camping!
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Be interested how that goes. Please let use know!
I've used that technique many times, it works fine!
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OK, so 30 hours is up now!
What is the verdict??
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That looks like a good first effort!
Can't wait to see the next one!
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Good Project!
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Yeah ok I will keep checking every few days , been on the look out for a couple weeks now
The two burner (like IO have) is on Prime right now
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The inkbird I looked at at Bunnings was wired (which isn't much use on a rotisserie
Is there a wireless version that's any good?This was probably what I was considering for her - if it's wireless, and people think it's decent.
Put a spare set of prongs on the outside end of the BBQ and attach the sender to that so it spins.
The wires get routed through the ferrule
See these pics for a basic setup
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OK so now I have to try the Ice Bath!
Good work!
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Nice unit but I think if I was going to get one, I'd talk with Dennis at KK directly
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If anyone is familiar with the Netflix show "Somebody feed Phil", Phil Rosenthall's dad Max passed away a couple of days ago.
Here is a Classic Max Joke
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It will defrost quicker in water, hot water if cooking immediately, cold if you have some time. If I'm defrosting for use in a couple of days I'll do it in the fridge.
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Braised Steak and Onion Jaffle! Absolute Classic!
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Celsius for me! When I write a recipe I use both to save people from converting.
What I hate is people who just use a number: "Take it out at 92"...is that 92C or 92F???
