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20th May 2018, 06:38 PM
#461
The 747
Originally Posted by
MB
Like this Winnstar?
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Spot on mister MB! I'm froffin
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20th May 2018 06:38 PM
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20th May 2018, 07:14 PM
#462
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Cracker of a recipe/method thanks heaps @Winnie mate on behalf of my mob us! Thank you @PeeBee Philstar for such a great cooking machine, no bullshit brother ;-) !!!!!!!!
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20th May 2018, 07:38 PM
#463
The 747
Originally Posted by
MB
Cracker of a recipe/method thanks heaps @
Winnie mate on behalf of my mob us!
Thank you @
PeeBee Philstar for such a great cooking machine, no bullshit brother ;-) !!!!!!!!
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Looks pretty good MB
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20th May 2018, 07:46 PM
#464
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Cheers mate, our little ducklings are fattened up now ready for a Snow Mexican winter :-)
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3rd June 2018, 01:48 PM
#465
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3rd June 2018, 02:32 PM
#466
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Another honestly positive thing that has just occurred to me @PeeBee mate is that your designed oven chamber/box being separated unlike a say coal Weber or Cobb we don’t have to wait for the heat beads to fully burn/whiten off the chemicals before adding tucker in. If we want different flavours, we do or do not add wood chips to the extra tray mate :-)
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3rd June 2018, 04:34 PM
#467
Good one mark. Just back from Burgoyne gap trip. Pizzas - magnificent, no photos as I think everyone knows what they look like!! Last night venison vindaloo, took some before shots on the phone - trying to get them off - none of the finished dish as it was late, we were half cut and raving hungry. Venison cut into 4cm cubes, seared and then slow cooked for 6 hrs. I thought they were a little dry, so next time will do the bourbon and honey infusion to each block.
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3rd June 2018, 05:04 PM
#468
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Sounds delicious mate, these simple smokey snacks came up trumps too!
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3rd June 2018, 07:51 PM
#469
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Introducing DavesStuff - Innovative Camping Gear That Works
Should’ve stuck on dough, baked some sticky Tandoor bread on well seasoned box walls, next maybe owner/champions?
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Last edited by MB; 3rd June 2018 at 08:14 PM.
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13th January 2019, 07:25 PM
#470
The 747
Here's an interesting comparison.
We had planned to have pizza night tonight. Dough made and toppings purchased, ready to fire up Phil's oven and realised we had no smoking chips. I figured it not worth to fire up the oven if I wouldn't get the benefit of the wood smoked flavour rather than the Weber Q, cos it takes a good half hour before we are raady to cook.
So I cranked on the weber and waited 15 mins for the pizza stone to warm up and then threw in the pizza. Now the pizza that would have taken between 5-10 mins in Phil's oven took 15-20 in the weber. By the time I was 3 pizzas in it would have been well faster to use phils oven.
But the main thing was that the weber cooked the bases too quickly compared to the toppings. By the time the cheese was browned a bit on top, the base was over done and too crunchy, with Phil's oven we have total control over top and bottom temperature.
Still tasted great but no more pizzas in the weber q at this house.
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The Following 3 Users Say Thank You to Winnie For This Useful Post:
MB (13th January 2019), mudski (14th January 2019), PeeBee (13th January 2019)