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AussieQ's Achievements

  1. The other advantage of a CI pot is that it doubles as a heat deflector. Sent from my iPad using Tapatalk
  2. Does anyone know where I can find some more information on this technique? Google searches all return results about using grass to some with - not at all what I had in mind! Sent from my iPad using Tapatalk
  3. You are using the grate with the narrow end of each hole to the top, yes? If not, small pieces of charcoal will always get trapped in the grate. Sent from my iPad using Tapatalk
  4. I like it! Picking up on several of the comments though, I'd like to see at least 2 tabs on the top to assist moving the top around if it gets stiff. And if you can achieve the same airflow with the new top fully opened as you would with the daisy wheel open to one side on the current model, then I think you have a winner. A stainless steel option would also be nice, for those of us who subscribe to the "Pimp my Kamado Joe" school! Finally, if you could replicate this for the Joe Jr, you will become legend! Thanks for asking for feedback. This is a nice way to do business!
  5. What a perceptive young guy your son is! You must be a very proud Dad. Kinda brings a tear to your eye, stories like that. I agree - start teaching him the basics. Like the saying goes: " Give a man some BBQ, and he'll eat for a day: Teach him how to BBQ and he'll stay out in the backyard all night!". Thanks for posting such a nice story.
  6. really like the idea of your top diffuser! would you post some more details on that please?
  7. Can't decide between S&P, and Mad Hunky General Purpose.
  8. I say fiction. We used to use them at home when I was a kid - can't say they were fantastic. This was before microwaves became commonplace. These days, I'd just microwave first, as others suggest.
  9. Well, not brining them would save me some time and hassle. I've cooked them before without brining, and they were fine. I just rubbed them and let them sit in the fridge for 2-3 hours, and they were fine. Thanks for all the advice!
  10. I'm looking at cooking some chicken wings as part of Christmas lunch, and I'd like to brine them first. Trouble is, I've not brined chicken wings before! How long should they be in the brine for? Is there a maximum time? Could they survive brining for over 24 hours? Any guidance would be appreciated. Thanks.
  11. Mine's named Smaug (from Lord of the Rings). It breathes fire occasionally, and there is lot's of smoke coming out its nostrils!
  12. www.vortexbbq.com Anyone seen these? Anyone tried one? They look to be effective for kettle BBQ's, but not for Kamado's. I'd be real interested to see how well they might work in a Kamado. Thanks AussieQ
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