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9th April 2017, 04:36 PM
#31
Originally Posted by
Clunk
Oh I meant to say, you can get charcoal from Bunnings, no idea what it's like though
Picked up a carton of eucalypt charcoal today from Bunnings. Going to give it a try this week in preparation for the venison camp roast dishes. Daughters boyfriend donated some meat from a recent hunt, so going to be interesting - new meat and different heat source.
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9th April 2017 04:36 PM
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9th April 2017, 05:18 PM
#32
Dribble Master
Originally Posted by
PBBIZ2
Picked up a carton of eucalypt charcoal today from Bunnings. Going to give it a try this week in preparation for the venison camp roast dishes. Daughters boyfriend donated some meat from a recent hunt, so going to be interesting - new meat and different heat source.
should get a nice aroma from that charcoal
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9th April 2017, 05:50 PM
#33
Originally Posted by
Clunk
should get a nice aroma from that charcoal
Any thoughts then on whether the smoker should be used or not?
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9th April 2017, 06:32 PM
#34
Dribble Master
Originally Posted by
PBBIZ2
Any thoughts then on whether the smoker should be used or not?
Not Really sure how else you could get the Eucalipt aroma on the meat without it. Seeing as the bottom of the oven is sealed
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9th April 2017, 06:33 PM
#35
Dribble Master
Originally Posted by
Clunk
Not Really sure how else you could get the Eucalipt aroma on the meat without it. Seeing as the bottom of the oven is sealed
Maybe @MB could add his thoughts
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9th April 2017, 08:45 PM
#36
Yes your initial comment confused me to be honest. The smoke infusion can only occur from the smoker tray. The charcoal is a 'volatile free fuel' meaning the liquids have been driven out of the timber, which by definition would include the oils. I have had a bit to do with pyrolysis systems for bio energy systems and the process generates combustible vapor and medical grade charcoal, that is both a fuel and a filter media, so I am going to doubt if there would be any detectable eucalyptus odour at this stage, but should know soon enough!!
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9th April 2017, 09:18 PM
#37
Dribble Master
my only previous dealings with charcoal have been with open bbqs, so obviously easier to smoke the meat
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10th April 2017, 06:12 AM
#38
.........
Originally Posted by
Clunk
Maybe @
MB could add his thoughts
Drooooooooooouuuuuuuuuuuulllllllll.........Pizza Please :-)
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10th April 2017, 06:41 PM
#39
Dribble Master
What if you were to place the charcoal on the smoker tray?
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10th April 2017, 06:41 PM
#40
Dribble Master
Originally Posted by
MB
Drooooooooooouuuuuuuuuuuulllllllll.........Pizza Please :-)
Well you're a lot of help hey hahahahahaha......... That's my job
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