Great idea, yes pics please. Also just realised it must go in the corner of the box as the big round pot would not allow it where it near touches the center walls! I think you mean here below is best mate?
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Great idea, yes pics please. Also just realised it must go in the corner of the box as the big round pot would not allow it where it near touches the center walls! I think you mean here below is best mate?
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PeeBee (2nd July 2017)
First time today using the big pot Phil. Decided to not waste last nights Brisket juices and crank up a soup for tonight. Starting off by hot smoking 250 degrees some cheap Beef bones.
The pot seems great for this, almost like pressure cooking for smokey bone soup stock to follow.
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In goes last nights leftover 500ml of Brisket juices and another 5.5L of water beef stock from cubes. (Preboiled the water as to not warp the 250degree hot spun steel pot)
Here's a quick picture of the great lid system with wood chips tray that gets sandwiched underneath the coal top folks.
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And finally in goes 1kg of Spuds, one Turnip, one Leek, 500g bag of Garden Peas and I'll let the coals completely burn out ready warm for dinner tonight!
Ooh, and the Onions & Garlic went in towards the end of hot smoking the bones earlier.
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Loving it Mark! Inspiring stuff.
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Cheers Chrisso mate! Just for reference on your oven adventures, when the inside box is around 200C a 'full' pot of liquid will boil 'moderately' with around a dozen coals on top. I am now removing a redgum chunk off the top top as it was starting to overboil!
EDIT: Scrap that above, had to remove 'all' coals now off the top.
EDIT 2: I'm thinking that the bones have finally reached 100C much like Plasnart's Youtube 'Primitive Technology' bloke uses hot rocks to boil water in clay pots! Have now put a 20mm stick under the lid to let some heat out as it was increasing in boil rate going off its head! (Finally simmering now)
Last edited by MB; 2nd July 2017 at 03:54 PM.
PeeBee (2nd July 2017)
OK, couple of pics and a back flip as well!
The hole in the side of the oven does not work because the head of the thermometer is too heavy and it tips up and would rest against the hot tray, so drill a hole in the rear corner so the probe sits approx 20mm off the wall. the probe length then can be up to 200mm long from memory, so plenty of options regards finding one. Keep the head or dial away from the hot coals, but you can always simply remove the probe when replenishing the coals on top.
The probe i have used is one from BBQ galore from memory and it has both temps and also cook tenderness bands for different meats. The probe is approx 125mm long and dial 45mm diameter.
The smaller ones are for direct placement into the meat and have a 25mm head and 50mm prong. I used these for the venison at the camp oven cook off and they worked a treat.
The hole i have drilled in the side of the oven will be welded up when I get a chance.
Thanks guys for the continual upgrade advice and suggestions. It all helps to make this even better as a cooking device.DSC01740.JPGDSC01741.JPGDSC01742.JPGDSC01743.JPG
How was it in the end Mark?Originally Posted by MB
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Not too bad at all mate, probably too many Spuds though, went a big thick after mashing.
PeeBee (3rd July 2017)
Ok first time using the oven to roast something....... Nice bit of pork, didn't get the timing right for the potatoes, so didn't quite crisp up enough.
Will definitely be practising more.... Second photo are left overs for when I get the munchies later
MB (4th July 2017)
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