Have been looking at same idea except by using wet sand to make a dome form with wet newspaper on top then packing clay on top to form dome. Once dry dig out sand and "fire" the clay. Plenty of stuff on www for this tecnique.

log man said..

Hi, this is my barbi. www.thespruceeats.com/big-green-egg-large-review-336190

Dead set awesome. It's THE most versatile cooker there is. So I can cook a steak at 750 degrees to get a good sear on the outside and rare on thie inside.

I can cook a 6 hour pork shoulder at 110 degrees. I can do a really good "wood fired" Pizza. I can smoke a fish. Tandoor chicken. etc etc.

It's charcoal fired, which works out cheaper than a lpg barbi. And It'l last a lifetime.

I originally got mine from BBQ's galore but they've discontinued selling them. They've got a replacement called "kamado joe". Looks pretty good too.

**** I'm hungry now!

I saw one of these at our local BBQ's Galore and was quite fascinated with it. How hard is it to learn how to cook with it considering I am quite a liberal minded person.

Recently I bought a Weber Spirit Classic with an electric spit roaster accessory from a mate leaving the country. He had only put one bottle of gas through it and the price was an irresistible bargain.

First cook was an Aldi chook on the spit which was delicious and moist. Second was a pork rolled leg roast with vegetables and the crackling was just the best.

Third cook was chicken satay sticks which were great, followed by rump steaks which weren't so good.

I am thinking that hooded cooking of steaks is not necessarily as good as a simple open hot plate. Any opinions or advice welcome.

cisco said..

log man said..

Hi, this is my barbi. www.thespruceeats.com/big-green-egg-large-review-336190

Dead set awesome. It's THE most versatile cooker there is. So I can cook a steak at 750 degrees to get a good sear on the outside and rare on thie inside.

I can cook a 6 hour pork shoulder at 110 degrees. I can do a really good "wood fired" Pizza. I can smoke a fish. Tandoor chicken. etc etc.

It's charcoal fired, which works out cheaper than a lpg barbi. And It'l last a lifetime.

I originally got mine from BBQ's galore but they've discontinued selling them. They've got a replacement called "kamado joe". Looks pretty good too.

**** I'm hungry now!

I saw one of these at our local BBQ's Galore and was quite fascinated with it. How hard is it to learn how to cook with it considering I am quite a liberal minded person.

Recently I bought a Weber Spirit Classic with an electric spit roaster accessory from a mate leaving the country. He had only put one bottle of gas through it and the price was an irresistible bargain.

First cook was an Aldi chook on the spit which was delicious and moist. Second was a pork rolled leg roast with vegetables and the crackling was just the best.

Third cook was chicken satay sticks which were great, followed by rump steaks which weren't so good.

I am thinking that hooded cooking of steaks is not necessarily as good as a simple open hot plate. Any opinions or advice welcome.

Haha, nice Cisco.

I've found it pretty easy to learn really. You've got to do a bit of prep though, just thinking about how you're going to cook......because there are so many ways to cook.
So with steak you need a hot fire. I go 750 degrees, so that means 2 minutes on each side then 2 minutes on a cooler spot to get the "doneness" right. That gives you a char on the outside and pink/juicy on the inside.

I forgot to add, THE best wok burner ever. So you just put the wok straight onto the charcoal and 10 seconds later you've got red hot.....perfect. So you can seal and sear without stewing. YUM

My brother-in-law built the best Pizza Oven of all time. He's a "Pit Builder", so he has the concreting and bricklaying, and rendering skills.

He even has this cool Lazer Temp Gun. You shine the red lazer on the target, and it reads the temperature.
From memory, burning red timber ember coals are 650 degrees, and the floor is about 320... and the the roof parts can be at around 360...

Cal said..

TurtleHunter said..

keep practicing cisco I love steaks on the webberQ but it needs to be hot and quick. I preheat it and whack em on for six min each side.

12 min steaks, hot and quick? either they are awesome huge steaks, or you like your meat rather dark Im thinking?? (third option, our definition of hot is rather different!)

not that big only 500 gram or over 2 finger thick. But yeah the webber Q probably isn't as hot as some of the gear you guy's are using

Gday
just finished building my pizza oven.If your after ideas try the website site www.woodfiredpizza.org.alan scott wrote a book with plans for these ovens.Please bare in mind that I have never laid a brick in my life and that after doing this project I can honestly say that all brickies are over paid.Only joking.
Great ovens ,give it a crack