Introducing DavesStuff - Innovative Camping Gear That Works

[Clunk]

yeah I'm a big fan of charcoal over the heat beads, as Peebee says, they don't last as long but definitely generate heat faster and hotter. Also get a couple of charcoal starters, makes lighting so much easier and quicker.

[Clunk]

This is a lot more interesting than contemplating the migratory path of jellyfish in the Atlantic Ocean, so I vote we keep going!


oh I don't know, I find the migratory path of jellyfish quite an interesting subject

[Winnie]

yeah I'm a big fan of charcoal over the heat beads, as Peebee says, they don't last as long but definitely generate heat faster and hotter. Also get a couple of charcoal starters, makes lighting so much easier and quicker.Sounds like it might be the go for pizzas or something you want cooked nice and quick, but a nice long slow heat is what I am after. I used I think they were "heat bead" brand beads from Bunnings, it came in a box with 4 bags inside.

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[MB]

Jellyfish WTF are you blokes ragging on about?
BTW Winnie mate tried replying to Licola Snow trip tucker, says your inbox is chocka's ?

[PeeBee]

Sounds like it might be the go for pizzas or something you want cooked nice and quick, but a nice long slow heat is what I am after. I used I think they were "heat bead" brand beads from Bunnings, it came in a box with 4 bags inside.

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They are the good ones for sure, so don't know what's going on, sorry

[Winnie]

Jellyfish WTF are you blokes ragging on about?
BTW Winnie mate tried replying to Licola Snow trip tucker, says your inbox is chocka's ?Sorry mate, should be all good now!

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[Clunk]

Sounds like it might be the go for pizzas or something you want cooked nice and quick, but a nice long slow heat is what I am after. I used I think they were "heat bead" brand beads from Bunnings, it came in a box with 4 bags inside.

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Depends on the qty used..... I've also chucked a few heat beads in too to keep it going for longer....... Did that cooking the roast when camping the other week, coals from the fire with added heat beads, long slow roast for about 3 hours I think it was.

[Clunk]

Jellyfish WTF are you blokes ragging on about?
BTW Winnie mate tried replying to Licola Snow trip tucker, says your inbox is chocka's ?
You know, those squiggy things that float around sometimes stinging the holy bajeebas out of you

[MB]

Ouch them cheeky farkars you mean, I do now remember once we came down outa da mountains :-(
Honestly, if it aint living at least +1.0m ASL it aint worth slow cooking for 4+ hours in the McPhil oven :-)

[Avo]

Yeah Winnie i revkon it is shit heatbeads..keep trying different ones

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[PeeBee]

Ok Licola Tribe, I will be bringing along a spare fully kitted out Gwendolyne Oven System for sale/supply at the weekend. This offer is only for one oven and is at cost price - yes no margin at all. I am enjoying reading and seeing the outcomes of those who have purchased an oven off me so far, and would like the joy to spread. The oven for sale is only for those attending the weekend. PM me for details. Prior purchase is fine. Thanks Phil

[rusty_nail]

So I bought some pork belly on the weekend, and a leg of lamb. Going to have a go at the pork first. Will have to have a good read of this thread before I do though. I need all the help I can get lol, I've never cooked pork belly before

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[PeeBee]

MB and Winnie are your sources of info I reckon. I have done pork a few times but not as successful as these guys I reckon.

[Clunk]

So I bought some pork belly on the weekend, and a leg of lamb. Going to have a go at the pork first. Will have to have a good read of this thread before I do though. I need all the help I can get lol, I've never cooked pork belly before

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AllbI can say is to get thr oven hot as hell tobstart with to get that skin and fat to crackle up (not had success with that yet)..... Then take some heat off the top, to drop the temp and let it cool low and slow.

Personally, I like my meat o naturelle, apart from a little salt n pepper or a little smoked, or sometimes smothered in honey.

Not saying I don't like marinades or rubs, quite the opposite really love different flavours. But do prefer meat to taste meaty if you get what I mean and then add sauces after.

[Sprock]

PeeBee im STILL telling people about your Venison at MB place that weekend . OMG 👌🏼

[PeeBee]

PeeBee im STILL telling people about your Venison at MB place that weekend . OMG 👌🏼
You know it's funny because I thought that meat was "ok" but nothing like the tenderness of the beef from MudRunnerTD, so am a bit at a loss as to what I did that smashed it. Maybe the copious amounts of honey and bourbon was the trick, but happy to hear you liked it and look forward to many weekends away with you guys just simply having a good time. I would also say the qualit of the meat is also a part of this and the huge chunk of primo venison supplied by MB certainly gave me a great platform to excell. Appreciate the comments for sure.

[rusty_nail]

AllbI can say is to get thr oven hot as hell tobstart with to get that skin and fat to crackle up (not had success with that yet)..... Then take some heat off the top, to drop the temp and let it cool low and slow.

Personally, I like my meat o naturelle, apart from a little salt n pepper or a little smoked, or sometimes smothered in honey.

Not saying I don't like marinades or rubs, quite the opposite really love different flavours. But do prefer meat to taste meaty if you get what I mean and then add sauces after.
Thanks mate, I've thrown some salt on it and have left it uncovered in the fridge to dry out a little. Will see how it goes tomorrow, got some oven advice of some friends who do pork belly regularly, but in an oven so now just have to replicate that in the charcoal.http://www.nissanpatrol.com.au/forums/images/imported/2017/07/180.jpg

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[Clunk]

nice one cocko............ looking forward to seeing the results

[Sprock]

There was many meats that night that were awesome - even those that didn't think theirs was any good when they actually were , it's just that I reckon your venison was THE best venison I'd ever had 👍🏼

[Avo]

hey Winnie i asked the question of peoples favourite ones on a fb site,not many answers but HOTSHOTS are nearly everyones favourite,some say burn times up to 5hrs,

[Winnie]

hey Winnie i asked the question of peoples favourite ones on a fb site,not many answers but HOTSHOTS are nearly everyones favourite,some say burn times up to 5hrs,

Thanks mate, it's interesting as I used the same beads one night and finished cooking at about 7pm, and the oven was still too hot to touch the next morning.

[rusty_nail]

Coming together nicelyhttp://www.nissanpatrol.com.au/forums/images/imported/2017/07/185.jpg

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[NissanGQ4.2]

I've thrown some salt on it and have left it uncovered in the fridge to dry out a little. Will see how it goes

Your hair dryer is ideal for drying it :)

[MB]

Damn that was quick Nicco, well done mate, great :-) !!
You must have taken the sneaky emergency WRR lane mate;-)

[rusty_nail]

Damn that was quick Nicco, well done mate, great :-) !!
You must have taken the sneaky emergency WRR lane mate;-)
Straight into it when I got home mate, sounds like your trip home was much worse

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[MB]

I would also say the qualit of the meat is also a part of this and the huge chunk of primo venison supplied by MB certainly gave me a great platform to excell. Appreciate the comments for sure.
Come on Philstar, tis about time you let em all know that the brown rice stuffing wasn't actually. So so many fly blown roadkill in this area, we did our bit to clean up Australia:-) rustynail mate, how's the porky's belly looking, time/pic check for us midweek jealous folks pretty please :-) !

[PeeBee]

Coming together nicelyhttp://www.nissanpatrol.com.au/forums/images/imported/2017/07/185.jpg

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That looks delicious Nick, good effort for sure with using the oven for first time.

[rusty_nail]

That looks delicious Nick, good effort for sure with using the oven for first time.
Thanks mate, that was just getting the crackle done. This is how it came out, I'm stoked!http://www.nissanpatrol.com.au/forums/images/imported/2017/07/186.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2017/07/187.jpg

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[PeeBee]

Thanks mate, that was just getting the crackle done. This is how it came out, I'm stoked!http://www.nissanpatrol.com.au/forums/images/imported/2017/07/186.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2017/07/187.jpg

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Yum yum yum! Excellent job. Will talk to you before tackling my first pork belly for sure.

[Winnie]

Highly recommend one of these $9 Bunnings jiggers for starting the heat beads, makes it a lot quicker.
http://www.nissanpatrol.com.au/forums/images/imported/2017/08/58.jpg

I've got a small piece of topside beef in there smoking at the moment, thought I'd smoke it for about half an hour or so on a high heat.
http://www.nissanpatrol.com.au/forums/images/imported/2017/08/59.jpg

Then I'll remove most of the heat beads and add this red wine, tomato stock mixture and have a slow cooked smoky pot roast for dinner.
http://www.nissanpatrol.com.au/forums/images/imported/2017/08/60.jpg

Seriously loving experimenting with this contraption Phil, I've ordered a bone-in pork shoulder to have next weekend, I'm going to brine it in apple cider vinegar for 24 hours before smoking it for about 8 hours. It'll be interesting to see if I can maintain a low heat for a long cook with that one.
It's all part of the fun and it means I can tinker in the shed for the 8 hours while I'm cooking dinner =)
http://www.nissanpatrol.com.au/forums/images/imported/2017/08/61.jpg

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[Maxhead]

Highly recommend one of these $9 Bunnings jiggers for starting the heat beads, makes it a lot quicker.
http://www.nissanpatrol.com.au/forums/images/imported/2017/08/58.jpg

I've got a small piece of topside beef in there smoking at the moment, thought I'd smoke it for about half an hour or so on a high heat.
http://www.nissanpatrol.com.au/forums/images/imported/2017/08/59.jpg

Then I'll remove most of the heat beads and add this red wine, tomato stock mixture and have a slow cooked smoky pot roast for dinner.
http://www.nissanpatrol.com.au/forums/images/imported/2017/08/60.jpg

Seriously loving experimenting with this contraption Phil, I've ordered a bone-in pork shoulder to have next weekend, I'm going to brine it in apple cider vinegar for 24 hours before smoking it for about 8 hours. It'll be interesting to see if I can maintain a low heat for a long cook with that one.
It's all part of the fun and it means I can tinker in the shed for the 8 hours while I'm cooking dinner =)
http://www.nissanpatrol.com.au/forums/images/imported/2017/08/61.jpg

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Wow Chrisso, becoming quite a gourmet chef with this contraption...love it.

.... and MB, well he is the Heston Blumenthal of this cooker...lol

I seriously have been thinking of getting one for a while just need to get some more coin.

I got a lamb roast slow cooking in the oven as my webber q is down the coast. This thing would be ideal right now...







................on the road

[MB]

Awesome Winnie, that's gonna rock mate :-)

[Rossco]

YUM, I'm com'n over [emoji6] . . .

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[PeeBee]

Great stuff Winnie, love reading about the 'next adventure'. I will get one of those tubes as well i think, but its not going to fit in the bag is it?

Thinking about the pizzas at Licola, we all had too much heat under the oven, and just about right on top, so next time, we need to slow down and let the oven 'heatsink' before whacking the pizzas in. i know it was a bit manic there for the first bit trying to get the kids pizzas out, but maybe another 10 mins wouldn't have made a difference.

[Winnie]

Hope it ends up tasting as good as it smells now!
The outside of the meat looks to be sealed up so I've just thrown the stock in and removed some heat. See how we go!

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[PeeBee]

Hope it ends up tasting as good as it smells now!
The outside of the meat looks to be sealed up so I've just thrown the stock in and removed some heat. See how we go!

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Don't forget to send my that smoked drumstick recipe Amy has tucked away!

[MB]

x2 please @MissusWinnie :-)

[Winnie]

She used this recipe from Facebook, not sure if this link will work.
https://www.facebook.com/tastyonepot/videos/1089175901215354/

EDIT:
Found it on YouTube!

https://www.youtube.com/watch?v=ncA-jyUD9bo

[PeeBee]

Thanks, will give it a crack with smoking the additional pre-step.

[Clunk]

Yep those charcoal/bricks starters are great, bit too tall to fit in the pot though PeeBee , well the one I have is ;)

[Winnie]

Yep those charcoal/bricks starters are great, bit too tall to fit in the pot though PeeBee , well the one I have is ;)Yeah, good for home use but don't think I'd pack it to take camping. I'm yet to try the oven with coals from the fire but am keen to give it a go.

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[Winnie]

Shiiiit, I forgot to take some "after" pics. Bloody hell that was a really tasty beef. I sliced it up real thin, made a pot of gravy using the stock and threw the sliced meat back in the gravy and then we ate it on rolls.
The gravy was next level sensational!

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[PeeBee]

Shiiiit, I forgot to take some "after" pics. Bloody hell that was a really tasty beef. I sliced it up real thin, made a pot of gravy using the stock and threw the sliced meat back in the gravy and then we ate it on rolls.
The gravy was next level sensational!

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Never mind, I have done this so many times now I have forgotten! Well done.

[threedogs]

Thanks, will give it a crack with smoking the additional pre-step.

surprised there is no dedicated recipe thread,, if there is for give me.......threedogs

[Winnie]

This is it mate!

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[mudski]

surprised there is no dedicated recipe thread,, if there is for give me.......threedogs

Welcome back John!!! Its been quiet without you around mate.

[Winnie]

Started this pork shoulder about 2 hours ago. It had been in an apple cider vinegar brine for 24 hours before that.
http://www.nissanpatrol.com.au/forums/images/imported/2017/08/84.jpg

http://www.nissanpatrol.com.au/forums/images/imported/2017/08/85.jpg

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[Winnie]

Going really well so far. I took the door out of the oven to let some of the heat out so it will cook a bit slower. Seems to be working well.
http://www.nissanpatrol.com.au/forums/images/imported/2017/08/87.jpg

I'm gonna try and get the crackling going right at the end. I'll start some fresh head beads and get the top absolutely cranking hot and remove the smoker tray.

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[Clunk]

Going really well so far. I took the door out of the oven to let some of the heat out so it will cook a bit slower. Seems to be working well.
http://www.nissanpatrol.com.au/forums/images/imported/2017/08/87.jpg

I'm gonna try and get the crackling going right at the end. I'll start some fresh head beads and get the top absolutely cranking hot and remove the smoker tray.

Sent from my SM-G935F using TapatalkWhat about taking the skin & fat off and frying it?

[NissanGQ4.2]

Started this pork shoulder about 2 hours ago. It had been in an apple cider vinegar brine for 24 hours before that.


So should be ready by the time I get there then :) YUMMY IN MY TUMMY

[Winnie]

Nearly ready, going awesome!

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[MB]

Don't forget to take the finale pics again this time Chrisso :-)

[Winnie]

Taking longer than I thought, still about half an hour away yet!

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[Clunk]

Taking longer than I thought, still about half an hour away yet!

Sent from my SM-G935F using TapatalkHow's the crackling coming along?

[Winnie]

Not gonna have time, the meat is still cooking. I'll cut it off and put it under the grill while we eat the pork.

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[Winnie]

Bloody beautiful!
http://www.nissanpatrol.com.au/forums/images/imported/2017/08/90.jpg

http://www.nissanpatrol.com.au/forums/images/imported/2017/08/91.jpg

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[Winnie]

Just about to throw these lemon and garlic chicken legs in the oven.
http://www.nissanpatrol.com.au/forums/images/imported/2017/08/322.jpg

Amz was inside about to bake some scones and the oven blew the element. If I wasn't about to throw these chicken legs on I would have put them in phils oven. But we cooked them in the weber q and they turned out pretty good anyway.

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[Winnie]

Shit hot dig in!
http://www.nissanpatrol.com.au/forums/images/imported/2017/08/326.jpg

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[AB]

Hi folks, proud to announce Phil is continuing on as our vendor sponsor for another year on his beaut oven.

A unique concept which a lot of the members have purchased and loved as you can see in this thread.

Thanks Phil and if you haven't heard about these ovens check them out above!


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[PeeBee]

Sponsorship renewal offer

I have 2 only Gwendolyn Oven packages for sale at $450 cash. These are the full package including the SS wet weather tray. have a look on my website www.davesstuff.net and the link to my facebook page under FAQ section. There are a number of tutorials on the website. the oven has been a great success and continues to amaze me at how versatile it is. I will hold this price for 1 month only. Pick up is preferred as they are solid, heavy items. PM me if interested .

[MB]

Just in from the airport PeeBee to the hills deck via IGA for some Sarsaparilla Aussie Smoked Brisket going in now ;-)
73206

[MB]

Fingers crossed for this wacky one :-)
73207

[MB]

Brisket has been flipped 1/2 hourly. Big arse Mushrooms in now, filled them with the last juices left from foil tray and buttered cobs added in now too without foil wrap trial this time.
73208
Must say the Sarsaparilla is a super sweet reduction versus Coke like last test almost unnoticeable boil off.

[PeeBee]

Looks great Mark, another MB creation in the works! What a cracker of a day - bet the view is magnificent from your location.

[MB]

Cannot complain mate, glad to be home for sure!
Big Mushrooms went in way too early, pulled em out now, delicious though like sweet veal slices ;-)
73210

[MB]

All done, Sarsaparilla for the win folks over Coke every time if you like sticky sweet unhealthy delicious coatings :-)
73211
No need for carving knives, the kit pizza cutter will do ;-)

[MB]

Cobs would have been healthy if hadn't been smeared with butter too :-)
73212
Thinking the unwrapped corn this time helped add flavour to below too with its butter goodness;-)

[Winnie]

Legend Marky bro! Seriously awesome looking feast there. So that's your plate what are the kids eating?

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[MB]

I wish bro, they left me two slivers whilst my back was turned cleaning up :-) Lucky I taste tested my fair share all arvo ;-)

[Avo]

All done, Sarsaparilla for the win folks over Coke every time if you like sticky sweet unhealthy delicious coatings :-)
73211
No need for carving knives, the kit pizza cutter will do ;-)


WOW..they look good MB

[MB]

Best Ever ‘Lamb & Fresh Venison Madras’ over mixed rice weekend recently :-) http://www.nissanpatrol.com.au/forums/images/imported/2017/10/102.jpg Riverside at the inventors place was even more special ! http://www.nissanpatrol.com.au/forums/images/imported/2017/10/103.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2017/10/104.jpgIt is time though Phil to employ a better looking products marketing model good mate :-) http://www.nissanpatrol.com.au/forums/images/imported/2017/10/105.jpg


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[PeeBee]

What you see is what you get Mark! I can't dress it up to look sexy if it isn't, but appreciate the thoughts!

[MB]

‘Jumbo Smoked Beef Sausage Rolls’ today’s lunchtime experiment Phil mate :-) http://www.nissanpatrol.com.au/forums/images/imported/2017/11/49.jpg Finely diced all ingredients and the apprentice had a blast thoroughly squishing/mixing all in with the sauces using the big pot. https://uploads.tapatalk-cdn.com/20171112/2a161e3e1a106d9db8e9eb1d20d630ed.jpg Rolled up and milk/egg coated ready for the oven. http://www.nissanpatrol.com.au/forums/images/imported/2017/11/50.jpg The kit pizza spatula with bake paper works a treat for loading onto the pizza stone. http://www.nissanpatrol.com.au/forums/images/imported/2017/11/51.jpg First batch has come out pretty darn good for 1 hour on 150D with the smoker tray removed at the 30min mark. http://www.nissanpatrol.com.au/forums/images/imported/2017/11/52.jpg Second batch in now and haven’t added any more coals underneath but have loaded the top coal tray right up to get a slightly better pastry pop from the get go. http://www.nissanpatrol.com.au/forums/images/imported/2017/11/53.jpg


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[MB]

Second and final smaller batch has come up trumps! http://www.nissanpatrol.com.au/forums/images/imported/2017/11/54.jpg Still 150D for 1 hour with smoker plate removed half time. Only difference from first batch has been approximately 25% heat from below and 75% up top this time. Base is now perfect by keeping the pizza stone just that little bit cooler. http://www.nissanpatrol.com.au/forums/images/imported/2017/11/55.jpg


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[PeeBee]

Amazing stuff Mark, no fear at your place. C'mon guys, I still have a few of these ovens avail, you can see how flexible they are and what you can cook in them. PM me for a deal sealing price!

[MB]

Cheers Phil, some go to Mass on Sundays, we cook tucker together :-) Found your YouTube channel by the way, good work mate!
https://youtu.be/Xn3fX0qQATE


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[MB]

https://youtu.be/eHCONye41tE


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[MB]

https://youtu.be/f-E-pHmlxNc


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[MB]

https://youtu.be/SIWj3J_6RZE


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[Winnie]

That's thinking outside the oven mark!

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[PeeBee]

Thanks again Mark for your support regarding this oven. Those who have bought one seem to get a lot of value from it, plus its not going to burn out in a short period - i don't expect to have to sell a second oven to anyone who has worn one out, except perhaps YOU! Saying that my R&D oven has had over 100 cooking cycles and its looking like new.

[MB]

Cheers Chrisso, give em go for sure mate, works a treat in the oven!


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[MB]

YouTube is great Phil, found my first ‘Shiny New’ oven efforts kindly uploaded by AB back then too :-) https://youtu.be/lCW_lanrXB4


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[Hodge]

How goods that camping spot where Phil is demonstrating !

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[MB]

How goods that camping spot where Phil is demonstrating !

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One of the best mate and his personal thinking/inventing grounds!
Best buy a ripper oven and he’ll surely throw in a free guided family tour one day also, lol ;-) http://www.nissanpatrol.com.au/forums/images/imported/2017/11/57.jpg Boating activity’s kindly included too, top generous bloke he truly is :-) !!


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[PeeBee]

Too kind Mark, simply a reflection of the people I am with. Thats a great photo!

Anyway, 1 oven just snapped up from within the Forum group, many thanks indeed.

[Plasnart]

Too kind Mark, simply a reflection of the people I am with. Thats a great photo!

Anyway, 1 oven just snapped up from within the Forum group, many thanks indeed.

Thanks Phil absolutely cannot wait to pick it up mate!!

[Plasnart]

Well just got home after picking up my new Davestuff Gwenny!! Haven't unpacked it yet but I feel like a kid at christmas! Suspension shagged in the commodore now too haha she's a heavy beast! :D

[PeeBee]

Well just got home after picking up my new Davestuff Gwenny!! Haven't unpacked it yet but I feel like a kid at christmas! Suspension shagged in the commodore now too haha she's a heavy beast! :D

Sorry Rohan, missed you by 3 minutes it seems. I checked the kit last night, so you are right to go. Grab a beer and read the instructions or do the aussie thing and wipe your arse with them! If in doubt jump onto any of the numerous videos MB has loaded on his Kim Kardashian challenge site and also on the davesstuff site under tutorials. Enjoy - excessively. I have one couple cooking on theirs every night because their kitchen reno has taken a turn for the worse and they don't have a BBQ - been doing this for 12 nights straight - pretty keen but shows you can cook a variety of stuff on it.

[Plasnart]

Sitting proudly in the middle of the loungeroom! Thanks Phil for making such a beaut oven, cannot wait to fire it up.

And mate, the little extras were a nice surprise. You didn't need to do that, but a huge thanks for going the extra mile! Ripper bloke!!

[Plasnart]

Sorry Rohan, missed you by 3 minutes it seems. I checked the kit last night, so you are right to go. Grab a beer and read the instructions or do the aussie thing and wipe your arse with them! If in doubt jump onto any of the numerous videos MB has loaded on his Kim Kardashian challenge site and also on the davesstuff site under tutorials. Enjoy - excessively. I have one couple cooking on theirs every night because their kitchen reno has taken a turn for the worse and they don't have a BBQ - been doing this for 12 nights straight - pretty keen but shows you can cook a variety of stuff on it.

Damn 3 minutes? Oh well. Yes I'll be reading up and studying this thread with great enthusiasm now. Cheers!

[Plasnart]

Ok, read the instructions and Phil your comedy/satire skills are right up there mate! Wish all device instructions were written like yours!

Wanna know what he says through 6 x A4 User Instructions and Safety Notes instruction manual? Well buy one and have a chuckle! :D Bloody great intro to the device.

Now, I've read this thread cover to cover tonight, and my Philstar McCookmaster 5000 is sitting here staring me in the face. AND I'M SCARED!! Haha holy hell it's such a mean cooking machine! I've got a lot of learning to do but I'm gonna jump on this thing bareback, grab its mane and kick it in the guts!

Catch me when I fall.

[MB]

Well just got home after picking up my new Davestuff Gwenny!! Haven't unpacked it yet but I feel like a kid at christmas! Suspension shagged in the commodore now too haha she's a heavy beast! :D
Good work Plassy, you’re gonna love it like our family truly do too mate! PeeBee Philstar, whereabouts on your site are your ‘tutorials’ located mentioned? Bump.... :-)
http://www.nissanpatrol.com.au/forums/images/imported/2017/11/96.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2017/11/97.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2017/11/98.jpg


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[PeeBee]

You brought a smile and laugh to my domain reading this, glad you liked the notes as most instructions are boring as batshit and just as much use. If in doubt go for less heat underneath and more on top. MB is a total wizard with this oven so even a call to him and he can probably put you on a better track than me.

When doing pizzas give the oven time to really develop a heat sink effect and you do need a bit of heat underneath, but be wary of wind as it will turn the bottom chamber into a blast furnace in no time. If you dig out the photos of the licola meet up there is one there of the three ovens roaring. We had finished cooking and the wind sprang up, was like three furnaces out of control, probably would have cooked a pizza in 2 minutes instead of 8 I reckon!

[PeeBee]

Tutorials are on the page listed as models. The pull down menu gives you a tutorials selection, then you can bask in all the delicious glory my heavenly presentation skills can deliver!

[MB]

Sweet, thanks mate, found now!
http://davesstuff.net/tutorials/
Can stop scouring YouTube and ‘accidentally’ bumping into Kim Kardashian :-)


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[Plasnart]

PeeBee MB Winnie Clunk Hilux man rusty_nail ............anyone else??

I'm cranking my new Philcook up tonight and starting easy (hopefully) with pizzas. It's all ready to go with a single layer of chips in the smoke tray but can anyone advise how many heat beads to use above and below?

Still looking for Avo 's calculator which is in this thread somewhere.


EDIT: Here's the calculator courtesy of aussiecampovencook.com

http://www.aussiecampovencook.com/heatbeadsbbqbriquettes.htm

Says 19 on top, 6 below for a baking temp of 190 degrees. Sound about right for this jigger?

[rusty_nail]

PeeBee MB Winnie Clunk Hilux man rusty_nail ............anyone else??

I'm cranking my new Philcook up tonight and starting easy (hopefully) with pizzas. It's all ready to go with a single layer of chips in the smoke tray but can anyone advise how many heat beads to use above and below?

Still looking for Avo 's calculator which is in this thread somewhere.


EDIT: Here's the calculator courtesy of aussiecampovencook.com

http://www.aussiecampovencook.com/heatbeadsbbqbriquettes.htm

Says 19 on top, 6 below for a baking temp of 190 degrees. Sound about right for this jigger?

i usually just almost fill the top and bottom lol. usually takes about the same top and bottom to get even cooking

[Plasnart]

i usually just almost fill the top and bottom lol. usually takes about the same top and bottom to get even cooking

That's seems a lot......but probably do need a furnace for the pizzas! I've kick-started 25 heat beads but might need to fire up a few more. I'll get them on the oven and see what the temp guage gets up to.

Thanks nicco.

[PeeBee]

You need at least a full covering on the bottom, maybe 2 deep. Then I would have a single layer on top and built up like a shallow pyramid. The top pan is only going to get 40% of the heat generated as its open on th sides and tp, the bottom will get close to say 85% at a guess based on what you lose out the sides and the heat transfer is 'insulated' to some degree by the ceramic stone, the stone moderates or equalises the heat to some degree also, but if you have a pile of heat beads in just one spot you will get local burning.

Now, the cook time is directly related to the depth of topping, the moisture of the topping, the thickness of the base and the size of the fire under the stone - lots of opportnity to much up but if you don't rush and dont leave it unattended you will get a good result.

I would suggest you get the oven nice and hot, if you have a thermometer thats great, then put your prepared base in and check it in 5 minutes, then every 2 minutes from there until you get a handle on how this works.

[PeeBee]

Get a beer first before putting the pizza in - the cook times are a guide. Lift the base up at the 5 minute mark and assess its colour - you kind of are looking for a mid brown and then assess how you are going on top of the pizza. You might find a big imbalance between top and bottom and have to add or subtract briquettes accordingly - If You strike it with a success first time you are doing well. I still burn pizzas occasionally but usually because I walk away or get distracted. Sorry, have a conference call now, will be back later Good luck

[Winnie]

It was pretty hard for me at the start cos I had never used heat beads before. You need a lot more than I would have expected and for pizzas I just get it as hot as I can.
I use more on top than I do on the bottom.

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[AB]

Wish I had of known about this before I bought my Cobb :(

[Plasnart]

Thanks guys. I've added more beads and the temps are rising!

This has just gone in.

73730

Ham, chilli salami, onion, mushroom, cheddar/mozzarella cheese, bacon pieces, smokey BBQ sauce!

Very healthy.............NOT!

[Plasnart]

Well score is 0-1 folks. Just not enough heat and no heat beads pre-fired to add to it, so it's now in the oven. :(

Lesson 1 learnt: Needs much more heat input than a cast iron camp oven.

Next one will be better!

[Winnie]

That one might take a while to cook! Lol.
It's been a few weeks since I've used my oven Plassy, but you've inspired me to break it out this weekend.

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[Plasnart]

That one might take a while to cook! Lol.
It's been a few weeks since I've used my oven Plassy, but you've inspired me to break it out this weekend.

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Haha 3 pieces and I'm stuffed!

Ok made 2 mistakes tonight, not enough heat and by the time i fired up a new batch of heat beads the smoke chips had turned to charcoal, so took the smoke tray out.

When i abandoned the philstar, the base had cooked and all the toppings were hot so I put it under the kitchen grill for 5 minutes. Well blow me down and it was a taste sensation! The flavour was nothing like anything cooked in an oven. Even though the smoking tray was removed when the pizza originally went in it still had a beautiful smokey goodness!

Next time i will be better at this (famous last words)!

[Clunk]

Plasnart try using charcoal mate, heat is more untense quicker, you can always add the heat beads to keep the heat going longer

[Plasnart]

Plasnart try using charcoal mate, heat is more untense quicker, you can always add the heat beads to keep the heat going longer

Thanks clunky, ive used charcoal in the past for my spit roasts but they do tend to die off quicker than heat beads. But yeah might be a goer using both. Cheers.

[Clunk]

Thanks clunky, ive used charcoal in the past for my spit roasts but they do tend to die off quicker than heat beads. But yeah might be a goer using both. Cheers.Works well Plassy..... I've also done the same with coals from the fire, just chucked in some beads to keep it going for longer if needed.

[PeeBee]

Well score is 0-1 folks. Just not enough heat and no heat beads pre-fired to add to it, so it's now in the oven. :(

Lesson 1 learnt: Needs much more heat input than a cast iron camp oven.

Next one will be better!

Just a learning curve thing, but each time you get better at it and will soon have it down pat and smashing them out. Well done on the first try.

[Avo]

PeeBee MB Winnie Clunk Hilux man rusty_nail ............anyone else??

I'm cranking my new Philcook up tonight and starting easy (hopefully) with pizzas. It's all ready to go with a single layer of chips in the smoke tray but can anyone advise how many heat beads to use above and below?

Still looking for Avo 's calculator which is in this thread somewhere.


EDIT: Here's the calculator courtesy of aussiecampovencook.com

http://www.aussiecampovencook.com/heatbeadsbbqbriquettes.htm

Says 19 on top, 6 below for a baking temp of 190 degrees. Sound about right for this jigger?

mi gnivah eht emas gniht

[Plasnart]

Another super successful weekend Pizza cook up for the family at home tonight thanks PeeBee Phil mate! Just had a thought whilst cleaning up how to potentially save at least 50% heat beads per 'home-use' cookup. As per last posts I have been using my old BBQ as a heat proof stand for your oven out on the deck when home. http://www.nissanpatrol.com.au/forums/images/imported/2017/05/162.jpg I'm thinking now that for 'home-use' again reckon the base coal tray may not be needed to save on beads. http://www.nissanpatrol.com.au/forums/images/imported/2017/05/163.jpg Next Pizza cook up I'll try placing it straight on top of the open BBQ gas grill direct and only utilise coals on top for the smoker plate taste sensation :-) http://www.nissanpatrol.com.au/forums/images/imported/2017/05/164.jpg


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Hey MB did you try the bbq power to base? How did it go?

Thinking of trying a pork belly tomorrow. Any guidance greatly appreciated!

[MB]

Nah sorry Plassy haven’t tried it as yet mate. Phil seemed to think the beads would be hotter than the gas for super hot pizza cooks.
I think Rusty Nicko nailed his first Pork Belly efforts from memory mate :-)


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[PeeBee]

Plassy, for sure give it a go. I have not tried it, others have suggested it might work - forge on, conquer new ground and let us know how it turns out.

[Winnie]

Nah sorry Plassy haven’t tried it as yet mate. Phil seemed to think the beads would be hotter than the gas for super hot pizza cooks.
I think Rusty Nicko nailed his first Pork Belly efforts from memory mate :-)


Sent from my iPhone using TapatalkNic's turned out good, it was mine that failed. Pork belly is pretty tough to get right and I can just never seem to do it.

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[Plasnart]

Nah sorry Plassy haven’t tried it as yet mate. Phil seemed to think the beads would be hotter than the gas for super hot pizza cooks.
I think Rusty Nicko nailed his first Pork Belly efforts from memory mate :-)


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Yeah his pics were grouse but no details of coal loads.

[Plasnart]

Nic's turned out good, it was mine that failed. Pork belly is pretty tough to get right and I can just never seem to do it.

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What's the philosophy for pork belly? Low and slow a few hours then crank the top heat to crackle up and finish?

[Winnie]

What's the philosophy for pork belly? Low and slow a few hours then crank the top heat to crackle up and finish?Don't ask me, I'll just fk it up! Haha.
Pizza in the oven now! http://www.nissanpatrol.com.au/forums/images/imported/2017/11/136.jpg

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[PeeBee]

@Plassy, have a look at pgs 27 forward in this post string as to what Nick did - sorry took me a while to find his post.

[MB]

G’day Plassy, usually crackling in all ovens is done hot as hell first mate. I think I fluked it first time in Phil’s by loading up the top with heaps and a block on top without the smoker tray for starters and only say 15 odd beads below. After 15 minutes or so careful not to burn the skin then removed 50% top beads and added the smoker tray to difuse radiant heat. It is a fine line from then on as slow cooking for hours starts to sweat the crackling down slightly rubbery in spots. Nicko did a belly unlike my roast chunk so unsure of his timeline but it looked tops!


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[Plasnart]

Thanks Phil, I'll follow Clunk 's advice on pg 27.

[Plasnart]

G’day Plassy, usually crackling in all ovens is done hot as hell first mate. I think I fluked it first time in Phil’s by loading up the top with heaps and a block on top without the smoker tray for starters and only say 15 odd beads below. After 15 minutes or so careful not to burn the skin then removed 50% top beads and added the smoker tray to difuse radiant heat. It is a fine line from then on as slow cooking for hours starts to sweat the crackling down slightly rubbery in spots. Nicko did a belly unlike my roast chunk so unsure of his timeline but it looked tops!


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Awesome thanks mate.

[MB]

Most welcome brother and Please Bee sure to post up pics, win/lose/draw it’s all good tucker fun :-)


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[Clunk]

Thanks Phil, I'll follow @Clunk (http://www.nissanpatrol.com.au/forums/member.php?u=1383) 's advice on pg 27.

oh crap, don't ever pay attention to any of my shit mate hahahahaha

[PeeBee]

Winnie, how did those pizzas turn out?

[MB]

Too good by the sounds of it PeeBee well done, another tuckered/food coma out customer :-)


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[Winnie]

Winnie, how did those pizzas turn out?Just as good as ever mate. Sooper dooper! I had run out of wood chips but there was enough built up inside the oven to give it a bit of flavour anyway.
We bought pre made bases, we normally either make them or use pita bread. I don't think we'll be buying the bases any more, they were good but not the same.

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[rusty_nail]

Thanks Phil, I'll follow Clunk 's advice on pg 27.

hey Rohin, thought i documented the process a lot better than just photos, maybe i did it in another thread.

so one thing i do when getting my coals ready is i use my gas stove to get the coals going, they get red hot and i don't have to wait for ages while they all get burning. 5 mins on the big burner and 5 mins sitting out on the concrete and they are all pretty much glowing!

From memory, I got my coals roaring, then chucked a decent stack on top, but none on the bottom. monitored it every beer (i think it took about 3 beers (prob about 10 mins a beer)for the crackle to start looking good, although i jumped the gun a little having never done pork belly before and moved on to the next phase. in hindsight i would give it another 10 mins). one other thing i did wrong was i mistook burned herbs on the skin for burned skin! just double/triple check the crackle is looking good.

once the crackle was looking good, i took most of the coals off the top and threw in a stack down the bottom. now, depends how long you want to take to cook yours. i only took about 2 hours total to cook my pork belly, i was rushing though, and it was the first time i had used the oven, i think lol. next time i would take a little longer and the pork would be more tender, although my first attempt definitely wasn't anything to be upset with.

i know your after measured quantities with the amount of coals you need to use. just go with your gut mate, keep an eye on it, and modify as needed. if it looks like its cooking too quick or add more if its too slow. the ovens are pure awesomeness, they are very forgiving and as long as your on it, you really cant mess up your food. any more questions ill keep an eye on here and try to get back to you!

[Winnie]

A decent pair of long handled steel tongs are a necessity as well for adding delicately or removing heat beads as required.

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[Plasnart]

hey Rohin, thought i documented the process a lot better than just photos, maybe i did it in another thread.

so one thing i do when getting my coals ready is i use my gas stove to get the coals going, they get red hot and i don't have to wait for ages while they all get burning. 5 mins on the big burner and 5 mins sitting out on the concrete and they are all pretty much glowing!

From memory, I got my coals roaring, then chucked a decent stack on top, but none on the bottom. monitored it every beer (i think it took about 3 beers (prob about 10 mins a beer)for the crackle to start looking good, although i jumped the gun a little having never done pork belly before and moved on to the next phase. in hindsight i would give it another 10 mins). one other thing i did wrong was i mistook burned herbs on the skin for burned skin! just double/triple check the crackle is looking good.

once the crackle was looking good, i took most of the coals off the top and threw in a stack down the bottom. now, depends how long you want to take to cook yours. i only took about 2 hours total to cook my pork belly, i was rushing though, and it was the first time i had used the oven, i think lol. next time i would take a little longer and the pork would be more tender, although my first attempt definitely wasn't anything to be upset with.

i know your after measured quantities with the amount of coals you need to use. just go with your gut mate, keep an eye on it, and modify as needed. if it looks like its cooking too quick or add more if its too slow. the ovens are pure awesomeness, they are very forgiving and as long as your on it, you really cant mess up your food. any more questions ill keep an eye on here and try to get back to you!

Great info thanks nicco! Will be a roller coaster ride for me i think!

[Plasnart]

OK guys had the pork belly cookup today.

Cut belly in half in case I stuff this up and froze the other portion. Dried the half belly in fridge overnight, then today just brushed with garlic oil and added salt.

73741

30 beads and redgum block on top, nothing underneath. 30 minutes until oven got to 200 degrees.

73740

Belly goes in and starts crackling at 10 minute mark. Down to 150 degrees.

Another 10 minutes and crackle nearly finished. 150 degrees.

5 minutes and removed redgum block, inserted smoker tray with 1 layer of chips and reduced top heat to 8 beads. 20 beads below. 150 degrees.

10 minutes and 120 degrees so added 5 more beads below.

15 minutes 150 degrees, crackle showing small areas of black so removed 4 beads off top.

10 minutes no further burning at 140 degrees.

20 minutes cooked but crackle has softened. Transferred beads from bottom to top, 30 beads on top.

20 minutes out of oven.

73742

So overall it was cooking for 1 hour 40 minutes. Skin was crackled but chewy underside. Middle fat line in belly not rendered down enough, but was tasty!

73743

Next time will be left longer for sure but happy camper today!

[rusty_nail]

looks beaut mate! as i said, its all about touch feel, pretty damm good ovens

[PeeBee]

Rohan, looks pretty good from where I am sitting, great job.

[PeeBee]

OK, I was down in the Buchan Area of East Gippsland recently and picked up 3 bags of wood chips from a butchers shop. These are imported from the USA, but obviously avail. I am yet to use them but would think they are going to deliver a much greater difference to the blended smoker chips we can get from Bunnings.

Further to this I did search on ebay, under 'smoker chips' and BCF list the same variety - different manufacturer, plus there are dozens of different smoker chip options and the prices are cheap, small bags up to 15kg's.(a few offer free shipping which will help for you Clunk being al7374473745most on the other side of the planet) I will have these with me next weekend and MB is welcome to use for his Lamb Rack Delight, so we will no doubt be able to validate the 'strength effect' after that. These bags are 750 gram and I think about $10 a bag from memory, so about 8-10 smoker trays - pretty good value i reckon.

[MB]

Pecan over Aussie Lamb sounds awesome Phil, heard of it, never seen it, let’s give that yellow bag a go for sure!


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[PeeBee]

Done, chucked it in the truck now so I don't forget!

[Plasnart]

Rohan, looks pretty good from where I am sitting, great job.

Whos Rohan? :D

[PeeBee]

Whos Rohan? :D

I am confused Plassy, you got me.

[Plasnart]

I am confused Plassy, you got me.

That's better!

[PeeBee]

That's better!

OK, gotcha! Never again.

[MB]

Full team/convoy effort this latest, ‘Slow Cooked, Lightly Pecan Smoked, Racks of Garlic & Rosemary Lamb’ :-) Absolutely successful Victorian High Country camping oven cook up!
All started by warming/prepping the oven and its Pizza stone to around 120C ish.
http://www.nissanpatrol.com.au/forums/images/imported/2017/11/212.jpg Potatoe Kiddies Hedgehogs and we used the cut-outs to layer the foil tray. http://www.nissanpatrol.com.au/forums/images/imported/2017/11/213.jpg Next a layer of Butternut Pumpkin. http://www.nissanpatrol.com.au/forums/images/imported/2017/11/214.jpgHedgehogs back on top with some minced Garlic/Salt/Pepper. http://www.nissanpatrol.com.au/forums/images/imported/2017/11/215.jpg Then for the Lamb Racks to be injected with Garlic & Rosemary infused oil. http://www.nissanpatrol.com.au/forums/images/imported/2017/11/216.jpg We used one of the Kiddies Pop Top drink bottles to cover the fatty Lamb Skin with more of the infused oil and now chunks of the minced Garlic & finely diced blanched Rosemary, works really bloody well them little bottles. http://www.nissanpatrol.com.au/forums/images/imported/2017/11/217.jpg Into the oven now with smoker plate and Pecan chips on tray say 5 minutes earlier to start very light smoking process. http://www.nissanpatrol.com.au/forums/images/imported/2017/11/218.jpg We added more oil mix every hour whilst checking progress. http://www.nissanpatrol.com.au/forums/images/imported/2017/11/219.jpg Fair Dinkum it came out Magic folks, give this one a try for sure!! http://www.nissanpatrol.com.au/forums/images/imported/2017/11/220.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2017/11/221.jpg


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[Rossco]

Oh man that truly was camping at its finest. And yeah tasted even better than it looked that lamb was perfect so tender & juicy and the veggies underneath that soaked up all the flavor. YUM !

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[PeeBee]

Yep, it was delicious! Well done again MB

[Plasnart]

Remember your teen years camping, eating warmed can of braised steak and onions in the fire? Waddya reckon, go back to that?

[PeeBee]

Maybe not!

[Plasnart]

Anyone know how to make pizza dough on the cheap for my you beaut Philstar Cookmaster? Thinking of 2nd hand breadmaker but are there any other options?

And before any smartarses offer me a free breadmaker from AB's donk party, I just beat you to the punchline!

[Winnie]

Easy as mate! This is pretty much what we do. Cheap and easy.
http://www.taste.com.au/recipes/pizza-dough/61da0d5a-abe7-4a62-a805-c9c4a729d718

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[Plasnart]

Easy as mate! This is pretty much what we do. Cheap and easy.
http://www.taste.com.au/recipes/pizza-dough/61da0d5a-abe7-4a62-a805-c9c4a729d718

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Yeah but I'm lazy!! I'll give it a go but.

[rusty_nail]

Anyone know how to make pizza dough on the cheap for my you beaut Philstar Cookmaster? Thinking of 2nd hand breadmaker but are there any other options?

And before any smartarses offer me a free breadmaker from AB's donk party, I just beat you to the punchline!Mate when I'm out camping I usually just make it out of self raising flour and beer, just mix them till you get the right consistency. They taste good and are very easy to make. The beer helps the base rise.

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[Bacho86]

Looks delicious MB!! I’ll say it now you certainly enjoy your glamping as far as food goes!!


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[Plasnart]

Looks delicious MB!! I’ll say it now you certainly enjoy your glamping as far as food goes!!


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Not to mention the diesel heater he's got. Tough guys like me use hot water bottles! :D

[MB]

Cheers Nath, honestly was an easy team effort by all for a ripper Lamb outcome brother. Rossco also wisely nailed the Racks removal timing and foil wrap juicy resting which was essential top advice newfound for sure!
A little disappointed though that my choc coated ice creams for full glamping nightly desserts were too squishy by our third night out, lol :-)


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[MB]

Not to mention the diesel heater he's got. Tough guys like me use hot water bottles! :D
Pisser Plassy, lol:-) Typing same time again:-) Plans are already in motion in my noggin to leave the diesel jobbie at home next years snow trips in place of piping hot air into the ute from Phil’s oven :-)


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[PeeBee]

Pisser Plassy, lol:-) Typing same time again:-) Plans are already in motion in my noggin to leave the diesel jobbie at home next years snow trips in place of piping hot air into the ute from Phil’s oven :-)


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That heater is amazing. The vehicles, tents and swags were covered in 100mm of snow on the sat morning and your ute canopy was bone dry and free from snow - no idea how you can sleep in that sort of temperature, but that heater is amazing. The coals from the oven won't come close, but I reckon you know that anyway!!

[MB]

Agreed brother, too dry hot, too dangerous too they can be sucking in exhaust through intake as portable wind positioned jobbies :-(
Hydronic safer/sealed water bed ute tray light pressure pump mattress topper maybe thinking now, lol :-) http://www.nissanpatrol.com.au/forums/images/imported/2017/11/228.jpg Shove the copper coils straight in the ripper ovens front door ;-)


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[PeeBee]

Yes that would work, have pump on cold side of coil, great idea

[Plasnart]

Agreed brother, too dry hot, too dangerous too they can be sucking in exhaust through intake as portable wind positioned jobbies :-(
Hydronic safer/sealed water bed ute tray light pressure pump mattress topper maybe thinking now, lol :-) http://www.nissanpatrol.com.au/forums/images/imported/2017/11/228.jpg Shove the copper coils straight in the ripper ovens front door ;-)


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Or a hot water bottle or two! :D

K.I.S.S. theory mate!

[Plasnart]

Pisser Plassy, lol:-) Typing same time again:-) Plans are already in motion in my noggin to leave the diesel jobbie at home next years snow trips in place of piping hot air into the ute from Phil’s oven :-)


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I didnt think diesel exhaust contained carbon monoxide but it has contributed to sleeping deaths although not primary contributor and very unlikely (one source only, do your research before relying on non-scientific advice).

https://www.ncbi.nlm.nih.gov/pubmed/18643868

[PeeBee]

Mate when I'm out camping I usually just make it out of self raising flour and beer, just mix them till you get the right consistency. They taste good and are very easy to make. The beer helps the base rise.

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rustynail,

Nick,

followed this recipe with the addition of a tablespoon of olive oil and and castor sugar, 4 cups of self raising flour to 3/4 can beer and made 3 bases. Jury awarded a 'pass' for the bases , so thanks for that. simple and good result73934

[rusty_nail]

No dramas mate, the olive oil would have been a good addition, why sugar also I wonder? There is already sugar in the beer? Just makes a sweeter base I guess

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[PeeBee]

Couple of other base recipe's had it so thought, 'why not', but really doubt it did much to be honest. Bases came out really well, so thats a keeper for me!

[MB]

Having a crack at hopefully not stuffing up a duck this weekend PeeBee mate!

‘ABC-DavesStuff Crispy Smoke Duck’ is our 24hr plan ahead :-)

Starting off preparations tonight with delaminating the quackers skin for fat draining later via the onboard 150psi ute tank :-)
http://www.nissanpatrol.com.au/forums/images/imported/2018/05/93.jpg Works a treat, really pops that skin off nicely! http://www.nissanpatrol.com.au/forums/images/imported/2018/05/94.jpg Removed the wing tips, washed thoroughly inside and out then dried with paper towel. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/95.jpgSuper boild a half full DavesStuff pot of water and then added roughly 1/4 bottle of ABC sauce, good splash of rum, 1/4 cup of rice wine vinegar and cold water cornflour mix. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/96.jpgDunked the duck full depth in your pot mix for a few minutes until the skin bloated back up again. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/97.jpgPacked it back inside full with a rub of Chinese 5 spice, knot of spring onions, granny smith apple pieces and stale bread chunks before skewering back together. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/98.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2018/05/99.jpgInto the foil tray on a trivet, kept aside a cup of broth for moisture baking/smoking tomorrow and will cover back into the fridge with a clean towel tonight to let the skin become ready.http://www.nissanpatrol.com.au/forums/images/imported/2018/05/100.jpg
Fingers crossed, hoping it’s going to be a ripper family feed tomorrow thanks mate ;-) !!


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[Clunk]

I'll be over shortly @MB

[MB]

QF666 W<>E 3,000km booked for you “Mr Clunkstar”, Cheers Brother, see you soon :-) !


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[TPC]

.........
75330

[Plasnart]

I'll be over shortly @MB

Just packing the trol too mate. Will be great to meet you over a magical feed!

[MB]

Slow down gentlemen, we’re outa ducks and shot here!
Aldi $14.95 on your way through then please;-)


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[Avo]

How feckin big are ya ducks over there...

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[PeeBee]

Looks great Mark, 'Gwendolyn' is going to busy again - you are leading the charge with another 'first' Nigella!!!! Can't wait to see the outcome. This little steel box is amazing and simple for sure. Still got 4 of them in stock at the NP price if anyone wants one - they are not doing much good in my garage!

Thinking about the air compressor idea, clever BUT just be aware there is oil, water and who knows what in the compressor housing and tank that has been growing away. Your water trap won't catch oil vapour - its now in the duck! Regards micro contaminants, the cook temp should nail that if its over 90degC, and age/quality of compressor will determine how much lubricant you get out of it. This would carry over for grease lubricant as well, but would be very small especially if the compressor has remained fairly cool during the 'pump up phase'. If the compressor is fitted with teflon seals and no lubicant, then ignore this part of the message. This is driven from my daily activities isolating contaminant sources from direct contact with food and food contact surfaces. Compressed air is an absolute no-no for clearing down food contact surfaces or blowing direct onto product unless it is carefully treated. Compressors are very dirty devices. If you decided to do this 'trick' of inflating the skin after a day on the track with the compressor hot from all day running, I would advise to add a charcoal filter in-line between the reservoir and the gun, or even better immediately adjacent to the gun, sanitise the gun also. You also need to filter the air down to 0.01micron - your water strainer will be sitting at around 10 micron. The carbon filter will take out any mist or food taint from oil or grease.

The vinegar and rum will help reduce the micro population as well, being alcohol and acidic.

[MB]

Death by ARB Duck, you’ve scared me here now mate :-(
Was a fresh cold air tank full and I think the ARB twins are oil less?
Chinese have been using dirty old compressors for centuries and they’re all still breeding like rabbits:-)


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[PeeBee]

Death by ARB Duck, you’ve scared me here now mate :-(
Was a fresh cold air tank full and I think the ARB twins are oil less?
Chinese have been using dirty old compressors for centuries and they’re all still breeding like rabbits:-)


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I think you will be ok, just pointing out the issues that exist. The 'kill step' should take place when you cook above 90Deg C for 6 minutes. Poultry is the worst ingredient for bacterial contaminants. Oil vapour would only be there if you have grease come out of the bearing seals on the crank, and this might be pre-existing if the crankcase has gotten really hot and grease liquified to a small degree - all possible. You know you have water in the tank, so bacterial growth in there for sure. If you post up tomorrow, obviously survived and kill step sorted out the issue I reckon!

[MB]

Do truly appreciate the serious advice mate, will be baking at around 180C and not removing until breast meat reaches 70C + is the plan, fingers crossed!


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[PeeBee]

That will sort out the kill step, happy days.

[Clunk]

How feckin big are ya ducks over there...

Sent from my SM-G930F using TapatalkObviously not big enough

[MB]

Unfortunately have had to postpone our duck indulgence until tomorrow for lunch. Girls have gone out for a night on the town, Dad probably shouldn’t eat a whole duck to himself!


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[Clunk]

Unfortunately have had to postpone our duck indulgence until tomorrow for lunch. Girls have gone out for a night on the town, Dad probably shouldn’t eat a whole duck to himself!


Sent from my iPhone using TapatalkBollox to that.... Eat the damn bird I say. Was their choice to go out and leave you at home [emoji6]

[AB]

Bollox to that.... Eat the damn bird I say. Was their choice to go out and leave you at home [emoji6]

I told him to cook it and I'll come around for brekkie tomoz for duck wrapped in bacon with pesto mmmmm


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[TPC]

Unfortunately have had to postpone our duck indulgence until tomorrow for lunch. Girls have gone out for a night on the town, Dad probably shouldn’t eat a whole duck to himself!


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I checked in here just to see how the duck turned out, you have disappointed me now.
I agree with Clunk, you should have cooked the bird and feasted on your own.

[MB]

Apologies Tony, I’ll start the heatbeads up soon and get busy!


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[MB]

Fired up now, some 15 beads below and 8 on top will try for starters. Have made sure to completely cover a single layer of Apple, Cherry & Mesquite chips in the smoking tray to help diffuse radiant top heat. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/107.jpg 2.2kg duck is almost too big and nearly gonna touch the top, will move the top beads down below after only say 5 minutes smoking.


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[MB]

Duck is out of the fridge and back to room temperature with nice dry skin. Bringing Friday’s kept broth back to a boil too for below the trivet and whilst waiting for smoke to start oozing out. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/108.jpg


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[Winnie]

Duck is out of the fridge and back to room temperature with nice dry skin. Bringing Friday’s kept broth back to a boil too for below the trivet and whilst waiting for smoke to start oozing out. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/108.jpg


Sent from my iPhone using TapatalkIt must smell good mate, the local wildlife looks pretty interested.

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[MB]

Stay tuned mate, they’re for next weeks DavesStuff adventure!


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[MB]

Box has reached 150C, smokes started too, time to boogey! http://www.nissanpatrol.com.au/forums/images/imported/2018/05/109.jpg


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[MB]

Foil tray in through the front pizza door and big duck in through the top works, just!! http://www.nissanpatrol.com.au/forums/images/imported/2018/05/110.jpg


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[MB]

Just had a couple of minutes wind blast through out here in the hills which stopped the smoke. Trusty old redgum block used before on top and it’s picking up heat and smoke again. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/111.jpg


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[MB]

Enough smoke and top heat now to only lightly change skin colour. All beads and say 6 extra all down below for the rest. Aiming now for a steady 180-200C although the wind is back :-( http://www.nissanpatrol.com.au/forums/images/imported/2018/05/112.jpg


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[the evil twin]

I hope that's not a Wood Duck your cooking up...

Sooo, anyway, does Duck taste a lot like Chicken?

Never had any Duck (or at least not sober enough to remember) but I do like 'stronger' meats IE Mud Crab, Tiger Prawns, Salmon, Roo etc

[MB]

Aldi $14.95 in the frozen section ET mate ;-) !
Never cooked it myself before but never miss a chance to eat it when working OS.
Cross between chicken and lamb as best can describe.
It’s the skin if done properly that is the hero :-) !


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[MB]

A dozen more beads in below now and shielded up the base, I hate having wind!


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[PeeBee]

Yep, it could turn into a runaway train for sure as the vents sort of turn it into a mini blast furnace. Looking forward to seeing the outcome Mark, clever fella.

[MB]

Moved 6 beads temporarily back up top and off to the sides. Wasn’t happy with skin progress so far! http://www.nissanpatrol.com.au/forums/images/imported/2018/05/113.jpg Prepped all the green bits ready for later. Finely sliced spring onion and lebo cucumber with its guts scraped out. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/114.jpg Couldn’t be bothered making Chinese pancakes so Aussie mountain bread will have to do with a choice of ABC or Hoi Sin lightly smeared on. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/115.jpg


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[PeeBee]

OK, I'll have 3 thanks!

[MB]

Those few beads back on top got the skin going again, have flipped it over now to give the belly a blast. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/116.jpg


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[MB]

Rules are rules: 12:01pm AEDT is flagon time! http://www.nissanpatrol.com.au/forums/images/imported/2018/05/117.jpg


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[PeeBee]

Rules are rules: 12:01pm AEDT is flagon time! http://www.nissanpatrol.com.au/forums/images/imported/2018/05/117.jpg


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Cruel so cruel

[MB]

Center cavity is only at 66C, moved three more beads back up top as skin is still soggy looking. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/118.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2018/05/119.jpg


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[MB]

Cruel so cruel
Sorry mate, how is work going down there, drizzly sh1t up here now.


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[MB]

Pierced a dozen or so small holes through the belly now and flipped the bird again for final fat drain and top skin crisp up. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/120.jpg Amazing how much fat runs out of these quackers sizzling away now! http://www.nissanpatrol.com.au/forums/images/imported/2018/05/121.jpg


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[Winnie]

Pierced a dozen or so small holes through the belly now and flipped the bird again for final fat drain and top skin crisp up. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/120.jpg Amazing how much fat runs out of these quackers sizzling away now! http://www.nissanpatrol.com.au/forums/images/imported/2018/05/121.jpg


Sent from my iPhone using TapatalkHang onto that duck fat mate, best stuff on the planet for cooking spuds!

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[AB]

Thought I would pop into see MB. Oh wow look what we have here lolhttp://www.nissanpatrol.com.au/forums/images/imported/2018/05/122.jpg


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[MB]

Hang onto that duck fat mate, best stuff on the planet for cooking spuds!

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Cheers Winnie, great idea mate! Will do some spuds in here for tonight once I’ve fed these Seagulls lunch :-)! http://www.nissanpatrol.com.au/forums/images/imported/2018/05/123.jpg


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[PeeBee]

That looks amazing Mark, well done. Yeah drizzling, windy, grey crappy, slow day.

[MB]

Skin could have been just a tad crispier but the mob seem happy today, all done and devoured:-) http://www.nissanpatrol.com.au/forums/images/imported/2018/05/124.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2018/05/125.jpg


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[MB]

Took your advice Winnie mate!
Duck fat hedgehog potatoes in for tonight, may as well make use of the coals still going too. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/126.jpg


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[Clunk]

Where's the plum sauce?

[Winnie]

Took your advice Winnie mate!
Duck fat hedgehog potatoes in for tonight, may as well make use of the coals still going too. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/126.jpg


Sent from my iPhone using TapatalkYes that is the go MB! Little but of parmesan on there 5 mins before they are ready and you are on a major winner!

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[MB]

Awesome idea mate thankyou again, have got some here to try that now too!
Mrs MB has snuck some Jap pumpkin moons underneath stealing duck fat as well, top idea bloke :-) !! http://www.nissanpatrol.com.au/forums/images/imported/2018/05/128.jpg


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[MB]

Like this Winnstar?http://www.nissanpatrol.com.au/forums/images/imported/2018/05/129.jpg


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[Winnie]

Like this Winnstar?http://www.nissanpatrol.com.au/forums/images/imported/2018/05/129.jpg


Sent from my iPhone using TapatalkSpot on mister MB! I'm froffin

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[MB]

Cracker of a recipe/method thanks heaps Winnie mate on behalf of my mob us! http://www.nissanpatrol.com.au/forums/images/imported/2018/05/130.jpg Thank you PeeBee Philstar for such a great cooking machine, no bullshit brother ;-) !!!!!!!!


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[Winnie]

Cracker of a recipe/method thanks heaps Winnie mate on behalf of my mob us! http://www.nissanpatrol.com.au/forums/images/imported/2018/05/130.jpg Thank you PeeBee Philstar for such a great cooking machine, no bullshit brother ;-) !!!!!!!!


Sent from my iPhone using TapatalkLooks pretty good MB

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[MB]

Cheers mate, our little ducklings are fattened up now ready for a Snow Mexican winter :-)


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[MB]

Nice cheap and easy late arvo snack for today, won’t bore ya’ll with too many details.
‘Tandoori Smoked Wingettes’
Warming the oven so that the Pizza stone won’t crack.
http://www.nissanpatrol.com.au/forums/images/imported/2018/06/13.jpg
2 x 1kg trays pre marinated from the local IGA/Ritches. http://www.nissanpatrol.com.au/forums/images/imported/2018/06/14.jpg
Quite the bargain/bonus really as the foil trays are included and both do fit in there with only a tiny bit of encouragement.
http://www.nissanpatrol.com.au/forums/images/imported/2018/06/15.jpg
15 odd beads + my redgum block on top to smoke them heaps for 15mins then will dump all heat down below for slow cook off return/snack later today. http://www.nissanpatrol.com.au/forums/images/imported/2018/06/16.jpg



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[MB]

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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[PeeBee]

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.

[MB]

Sounds delicious mate, these simple smokey snacks came up trumps too! http://www.nissanpatrol.com.au/forums/images/imported/2018/06/19.jpg


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[MB]

Should’ve stuck on dough, baked some sticky Tandoor bread on well seasoned box walls, next maybe owner/champions?
https://uploads.tapatalk-cdn.com/20180603/e27df5f18eef897b2bb86cc0e6902877.jpg

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[Winnie]

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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[PeeBee]

Thanks Chris, always good to get some quality objective feedback. I think every bit of gear out there has its range of 'sweet spot' and generally delivers well. I don't think there is a bad bit of cooking gear, just sometimes the recipe is mismatched or the cook forgets to do the cookin' and starts the drinkin'. So assume the weber is gas fired, from the bottom only compared to solid fuel source from top and bottom, maybe thats where it went off track. Anyway, I bet you still at 'em!!!

[Winnie]

Thanks Chris, always good to get some quality objective feedback. I think every bit of gear out there has its range of 'sweet spot' and generally delivers well. I don't think there is a bad bit of cooking gear, just sometimes the recipe is mismatched or the cook forgets to do the cookin' and starts the drinkin'. So assume the weber is gas fired, from the bottom only compared to solid fuel source from top and bottom, maybe thats where it went off track. Anyway, I bet you still at 'em!!!Yeah spot on Phil, gas burner underneath which for a steak or a roast is perfect but for the pizza could do with that top temperature control.
Like I say, for pizza we will always use the Gwendolyn oven, because it does a better job and even including oven prep time, it is quicker.

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[MB]

Don’t ever even try Slow Cooking Top cuts with a Weber Bubs found! Awesome for almost everything else but Brisket / Ribs / Stews etc...


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[PeeBee]

EOFY Sale - Gwendolyn Camp Oven System

OK, I have the last 4 camp oven systems for sale at $100 below cost, yes, its a clearance sale. Get you complete system for $325 plus postage if required. they are a heavy bit of gear, circa 17kg, so bear that in mind. Perfect units for your pizza and slow cooking recipe's whilst out in the bush or even at home. Check out the tutorials on the website, www.davesstuff.net.au and the numerous happy buyer reports. Happy to consider layby or deferred payment plans to help out in these difficult times.