Will do mate, still heaps more hygienic than the Parks-Vic BBQ plates, never know what the last turd left on them :-(
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Will do mate, still heaps more hygienic than the Parks-Vic BBQ plates, never know what the last turd left on them :-(
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Hopefully not a skid mark.
Fark me @Plasnart mate, just found now they have copied me idea of chips smoking on the Weber Q’s plate edges for free :-)
http://www.nissanpatrol.com.au/forum...019/03/211.jpg
Bargain their idea I spose at only $49.95 [emoji23]
https://www.weberbbq.com.au/weber-ac...moker-box-set/
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Just checked that link MB mate. Weber has come up with a cheap shortcut to smoking without the deep and precise engineering design skills of @PeeBee and his magical Gwendolin!
Old mates Davestuff ovens are the slow cooking/smoking best campers for sure mate [emoji106][emoji106]
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Thanks for the accolades gents. I was reading the lift out magazine in 'The Australian' a couple of weeks ago and there was a gas heated table top pizza oven being marketed as 'the ultimate' for $900 +. Its called the Roccbox. It only does pizza and can be used with wood, however is very slow. Its nicely painted, bigish and has none of the design attributes of the Gwendolyn, andcan't cook any of the range of food my oven can. I reckon it might struggle at that price. Its made in the USA, so must be the best!!! Here is the website, all flash and shiney.
https://www.gozney.com/us/products/home-ovens/
Had a quick look at the Weber link, smoking in 20 - 30 minutes - Gwendolyn is cranking in 4-5! Mind you, the smoker boxes look a lot sexier than the dinner plate dish, and I wonder whether the chips actually flame up or not inside the box as its going to take a lot of energy to get them to start decaying if the bed depth is full height of the box. Anyway, it must work or they would not offer it - be intersting to see how long the smoke effect lasts - probably longer than the Gwendolyn which is about 45 minutes.
Yeah mate, having to wait 20-30 minutes for smoke to start is a huge waste of gas too.
As far as I’ve ever learnt and done the hot smoking process is all over within the first say 15 minutes in smaller ovens when the meat is raw.
Once the cut has started sealing up no more smoke can really get inside and just becomes somewhat wasteful again thereafter.
Soaking chips in water or say apple juice for pork overnight will slow them down if needed but I don’t bother anymore and just let them char up immediately dry out of the box.
Keep in mind most of the Yanky Youtube stuff out there (especially Texans) are smoking gigantic briskets and the like and need longer timelines methods etc...
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I tried the water soaked chips and it was a total disaster. The heat drove the water out as steam and it saturated the pizza bases and also dropped the temp inside the oven by about 50 degC. I have not tried soaked chips with the camp oven setup though. Maybe this is what they use for big smoking tasks however the chips are going to start dehydrating as soon as the heat is applied and the RH drops - simple equilibrium action, so at a loss as the the 'mechanics' of how wet chips really add flavour, unless the discharged steam is a process used to start cooking the outer without developing a hard crust - or a bit of magic going on?
Yep, dry chips are the go for our Aussie camping needs [emoji106][emoji106]
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Just found this Monster Mushy out in the paddock hiding on the south side of an old log.
http://www.nissanpatrol.com.au/forum...019/03/212.jpg
http://www.nissanpatrol.com.au/forum...019/03/213.jpg
http://www.nissanpatrol.com.au/forum...019/03/214.jpg
Thinking about adding it to dinner later hoping someone out there might know if its a safe one?
Not real keen on the family chasing pink elephants around in the dark all night!
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