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Best Ever ‘Lamb & Fresh Venison Madras’ over mixed rice weekend recently :-) http://www.nissanpatrol.com.au/forum...017/10/102.jpg Riverside at the inventors place was even more special ! http://www.nissanpatrol.com.au/forum...017/10/103.jpghttp://www.nissanpatrol.com.au/forum...017/10/104.jpgIt is time though Phil to employ a better looking products marketing model good mate :-) http://www.nissanpatrol.com.au/forum...017/10/105.jpg
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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!
‘Jumbo Smoked Beef Sausage Rolls’ today’s lunchtime experiment Phil mate :-) http://www.nissanpatrol.com.au/forum...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/201...1d20d630ed.jpg Rolled up and milk/egg coated ready for the oven. http://www.nissanpatrol.com.au/forum...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/forum...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/forum...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/forum...2017/11/53.jpg
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Second and final smaller batch has come up trumps! http://www.nissanpatrol.com.au/forum...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/forum...2017/11/55.jpg
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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!
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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https://youtu.be/eHCONye41tE
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https://youtu.be/f-E-pHmlxNc
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https://youtu.be/SIWj3J_6RZE
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That's thinking outside the oven mark!
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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.
Cheers Chrisso, give em go for sure mate, works a treat in the oven!
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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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How goods that camping spot where Phil is demonstrating !
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One of the best mate and his personal thinking/inventing grounds!Quote:
Originally Posted by Hodge
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/forum...2017/11/57.jpg Boating activity’s kindly included too, top generous bloke he truly is :-) !!
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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!!Quote:
Originally Posted by 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.Quote:
Originally Posted by 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!!
Damn 3 minutes? Oh well. Yes I'll be reading up and studying this thread with great enthusiasm now. Cheers!Quote:
Originally Posted by PeeBee
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.
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.... :-)Quote:
Originally Posted by Plasnart
http://www.nissanpatrol.com.au/forum...2017/11/96.jpghttp://www.nissanpatrol.com.au/forum...2017/11/97.jpghttp://www.nissanpatrol.com.au/forum...2017/11/98.jpg
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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!
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!
Sweet, thanks mate, found now!
http://davesstuff.net/tutorials/
Can stop scouring YouTube and ‘accidentally’ bumping into Kim Kardashian :-)
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@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/he...briquettes.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 cookingQuote:
Originally Posted by Plasnart
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.Quote:
Originally Posted by rusty_nail
Thanks nicco.
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.
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
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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Wish I had of known about this before I bought my Cobb :(
Thanks guys. I've added more beads and the temps are rising!
This has just gone in.
Attachment 73730
Ham, chilli salami, onion, mushroom, cheddar/mozzarella cheese, bacon pieces, smokey BBQ sauce!
Very healthy.............NOT!
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!
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!Quote:
Originally Posted by Winnie
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)!
@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.Quote:
Originally Posted by Clunk
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.Quote:
Originally Posted by Plasnart