yep all the wok guys I know use the Rambo. Even know a kiwi who uses one to heat his hungi plates 
Posts by Geoffo
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I cook BBQ with F from the early days reading American websites. Its just simpler numbers to remember.
Pit temp 225F, 250F, 275F etc
Pulled temp 200F ish, roast temp 150F ish
Verses 104C etc etc
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they are pretty clunky, dont return well and sometimes dont seal when you push them back, my step father has the same and one emptied a keg on the floor...
They pour fine but feel pretty average and dont seal well.
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Mine is just a generic stainless keg king 2 tap. I paid extra for the ultra taps which Ive had nothing but problems with. Fancy putting me onto a better style?
I havnt delved into all grain yet
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not what youre asking but Im a big fan of Marions kitchens spicy thai satay. Woolies sell it and damn its good
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yep the Royal/Saffire are different to the old smoke kings. The smoke kings attachments all work in the Saffire though. I have a few SK parts I use in the Saffire
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A forequarter is a shoulder. Same cut.
So yeah low and slow that bad boy
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Yep, I try to catch the juices these days and agree with what Steman said above. The high heat destroys the seasoning on the CI grate
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Bolar is not a good low and slow cut mate, Ive tried, its just not the cut.
Oyster blade on the other hand works well
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A remote thermometer is your friend but feel free to ask a question before the cook.
Its a helpfull bunch here and with size and temps we can give a guess. A lot of us start early and if if finishes early wrap with towels and pop in an esky, you can hold meat at temp for hours and it saves making people wait around.
Chuck is very similar to brisket cook wise and more forgiving IMO and can be taken to pulled beef temps without drying
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They are great but ribs still win 😁
Im surprised cheeks got so much love here, not bad at all but shorties are very popular
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Short ribs wins for me, they got me started in this hobby and I still love them!
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Welcome along mate, feel free to post pics
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Just a forewarning... dont count on your bullbar, up there there are actual 800kg cows and bulls you will see on the roads, most are black and hard to see. When you do see them start slowing down just incase. Its a few levels above watching for roos
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Not me I cracked mine years ago when I set it to rocket ship temps...
Still works fine
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yeah I was around for this, on the plus side many embarrasing cooks from my early days disappeared but the damage done to the archives on those forums was not able to be undone.
Photobucket can eat it!
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I feel siracha mayo needs to be mentioned here... 1 part siracha 6 mayo. So simple and so addictive
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The genesis is a gasser right?
Charcoal spit, lots of chicken salt and I get similar results.
Like you said, charcoal, juices dripping, its a very good cook and quite simple.
A gasser wont get this job done
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It takes a working admin and regular users to keep a forum alive. Without either of those its a steady decline.
The admin here keeps the wheels turning as they did elsewhere.
The boys have the right idea, friendly, moderated and an utter refusal to let negativity in. Theres never been a major drama here and never will. That makes a nice environment.
Have fun Bbq on and share your journey. We all love to see it
