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Billy Grills

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  • Location:
    Central Eastern Australia
  • Interests
    BBQ, Camping, Fishing, Prospecting and good music
  • Grill
    Other Kamado
  1. Ghost Pepper Turkey Chili

    WoW! That looks mighty tasty! And mighty hot! Great feed right there
  2. The random pictures thread...

    Happy Australia Day everybody!!!
  3. New grill for my kJC

    That is freakin outstanding!!!! And just in time for the big day! Have a good one Glen.
  4. Banana steamed Snapper

    Top Stuff Pesto!!! You know it's summer down under when the heat is on (fish and prawns) Snapper and bream are some of the tastiest fish I have tasted, flathead is up there too. Might be time for my first seafood cook over charcoal to occur sooner, rather than later!
  5. Spinning a leg of lamb on the Joetesserie

    Ron, if the lamb tastes as good as it looks, then I'd say that it works just fine! It would be a bit disappointing after paying good money, to not have a product that you feel meets the standard. Did I mention that lamb looks great? Hope you get it sorted and all the best for Christmas.
  6. Glazed Pork Tenderloin tonight

    I'd say she is definitely a keeper Mike!!!
  7. Finally joined the Family!

    Get into it Ecoke! I am very close to "going ceramic" and I can't wait! Mmmm wings!! Droooool!! Have fun and don't forget us please. Providing some photos of your cooks will help
  8. Bringing grill home

    A mile shouldn't take too long, dependent on lots of things I suppose.
  9. Bringing grill home

    Do you know anyone with a forklift? Strap it to a pallet and get them to drive it right up to your house
  10. Frustrated with new Akorn grill

    G'day Scott, that must be disappointing and very frustrating for you. I have a "Dragon" Kamado which is virtually identical to the Akorn. I wonder if the lump charcoal you have may be a bad batch? Maybe trying a different brand could help. How much charcoal are you putting into the firebox? If you haven't already, try loading up to just under the tabs and lighting it in several different places. Make sure the ash tray is clean and the vents aren't blocked and have a bit of experimenting time with learning the fire/grill before attempting any cooking on it. That thing should get to a roaring inferno if you let it (not advised) and if you have a very hot fire going make sure to "burp" it before opening the lid fully. I still wonder if the charcoal may be the culprit but would be most interested to hear how you get on. And use lump not briquettes Cheers, Billy.
  11. Brussel Sprouts /Cranberries

    You had me at bacon!! Very tasty looking dish you whipped up there!
  12. Boston Butt first attempt.

    Hey Ant, it's great when you find a butcher like that isn't it. Yep it's called pork shoulder/blade in etc here as well. I told my butcher about this forum and I wouldn't be surprised if a little bit of influence is reflected in the butcher shop window haha. I live in a tiny town compared to Melbourne but I am certainly doing my bit for spreading the word and world of Kamado cooking. Cheers, Billy.
  13. Putting it all together

    DWFII, I agree with your (obviously very wise) daughter on this, and although I have no idea how things work in your part of the world, I reckon that people are the same in many ways everywhere. Take no crap from them and get into the Kamado cooking world. I'm sorry that it had to be this way but believe me the pain, frustration and everything else will be worth it in the end The rack in my earlier photo was what came with the bbq and its handy to put a pizza stone, diffuser etc on. Worst case scenario for you if they don't come to the party on replacement is (what I would do) to save up and go somewhere that offers good service and keep what you have for spare parts. Only my opinion of course without knowing how things roll over there. I wish you all the best of luck mate and don't let the bastards win!!!
  14. Putting it all together

    I have an Acorn (branded Dragon Kamado) and over the weekend did a 15 hour cook at 120 C and left it for another 5 hours, so 20 hours total at 120 ( give or take) and then opened it up to around 270 C for 20 minutes or so and still had plenty of charcoal left. I hadn't quite filled it up to the lower tabs and also used the charcoal left over from the previous cook with some new stuff on top. Had the charcoal pretty much level before lighting and lit it in the middle but at the top with a butane torch until it several small pieces and part of a bigger piece were alight (about 2 minutes of torch time). It works for mine but I'm sure they are all a bit different and the best way to learn is to light fires in them and cook yummy tucker. All the best DWFII and looking forward to reading/seeing your adventure into the wonderful world of Kamado grilling. Here's a pic of what was left after my cook: