Cooking and or baking.

**jay see** · 4th November 2020, 08:52 PM

Nice one mate.

Set and forget model.

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**NissanPatrol.com.au** · 4th November 2020 08:52 PM

MB · 4th November 2020, 08:58 PM

What a Beast, Congratulations Chrisso

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**Avo** · 4th November 2020, 09:19 PM

Originally Posted by Winnie

Went and picked up the new smoker today from Kelly's Meats in Tooradin.

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That looks shit hot mate

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**Winnie** · 4th November 2020, 09:22 PM

Have fired it up and burnt it in, gets up to temp quick and has wifi control so can check and adjust temps from the couch or from work lol.

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MB · 4th November 2020, 10:15 PM

What’s your Moe666 Password again Brother:-)
We’ll be sure to hack on in to slow down cooking rates for our late arrivals soon

Love It, Well Done

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MB · 6th November 2020, 11:20 PM

It’s official in my taste buddies, I now truly believe NY City YouTubey Chefs know betterer Steak methods than us Redgum burnoffs :-)
Bugger the grill, pan only is the Scotch way (need to drag my cast ones out of the shed) butter glazed searing/drizzle :-)

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**Winnie** · 7th November 2020, 08:42 AM

Originally Posted by MB

It’s official in my taste buddies, I now truly believe NY City YouTubey Chefs know betterer Steak methods than us Redgum burnoffs :-)
Bugger the grill, pan only is the Scotch way (need to drag my cast ones out of the shed) butter glazed searing/drizzle :-)

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I completely agree. I've been reverse searing steaks for a while now and would not go back.

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**taslucas** · 8th November 2020, 08:38 AM

Yep, the grill is only good for snags and vegies. Flat pan for steaks

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**Winnie** · 8th November 2020, 12:38 PM

This grill is incredible. Push button start and forget about it. Have taken the kids to the park while it's going and no need to worry about temps while I'm out.
Cooked the kids sausages last night and we are doing beef cheeks for tonight.

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**Winnie** · 8th November 2020, 02:22 PM

They were in the smoke for 3 hours, they'll be in this bath for the next 3 hours and then I'll seal the tray up for 1 more to finish them off. Will make gravy with the juice and serve with mash potato and keep some to make tacos during the week.
In the tray is salt, red wine, and didn't forget a dollop of tomato sauce for sweetness and that extra tang.

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