Introducing DavesStuff - Innovative Camping Gear That Works

[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 nicely

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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 nicely

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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!

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[PeeBee]

Thanks mate, that was just getting the crackle done. This is how it came out, I'm stoked!

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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.


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.


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.


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 =)


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