What Made You Feel Good Today

[Never had any say Panda]

Okay so the bunnings website doesn't have any eggs like that..

[Rab]

My first one was a no-name one from ebay (I think it was about $600)

Worked flawlessly for about 6 years - gave it to the old man this year when I upgraded to a bigger unit - it's working flawlessly for him now and I expect it to last forever

Cheapest I could find a ceramic one with a quick look was $799 plus postage

The metal ones (as bought by Ralph I think were discontinued line at Bunnings?) should be a fair bit cheaper - especially if you find one that's being cleared out. , but no idea where they are available from.

BBQ's galore stock the Kamado Joe brand - $1,500 for the normal one - comes with awesome accessories

http://www.smokekingbbqs.com.au/product-category/ceramic-kamado-bbqs/seem to have some (not sure what brand) starting at $1,000 with various accessory kits.

Yep - they're not cheap.

[Never had any say Panda]

Don't care about cheap or not. If it lasts it's worth it.

[Rab]

Definitely the Kamado Joe from BBQ's Galore then - the rack system it comes with now is a huge step above what was available even a couple of years ago. (you can buy the rack system separately if you go a different brand though - well worth it, but probably takes the price to the same level)

I got the big one when they were having a 20% off everything sale - wouldn't have jumped on it otherwise.Lifetime warranty on manuf. defects.

[Rab]

Tonights beef ribs - about an hour left to cook for (incase Ralph's pizza and steaks weren't enough to push you to get an egg Panda)

Edited 11/01/16 06:55 AM by Rab

[masda74]

that looks like it has been well done and dry to the bone.

Why leave it cooking for soooo long?

I would have thought that you would some moisture in the meat at least?

[Franga]

Asado? Mmmm. All my mates have "egg" smokers now. Some are self proclaimed grill masters. I'll get one when my place is built.

P.S. I don't want to tell you how to suck eggs Rab but my Argentinian mate would be beside himself if he saw how you cooked the Asado cut. He says they should be upright, bone down. I got crucified when I did the same but I'm grateful because now my Asado BBQs are better for it.

[Rab]

He says they should be upright, bone down.

Might be the angle of the shot - bones are down

I would have thought that you would some moisture in the meat at least?

Can assure you - the meat with be moist and tender (zoom into the shot - the juices there aren't baste)

[Never had any say Panda]

Hmm what's the difference between 1500 and 2300 for what you pointed me to Rab?

[bloodycrashboy]

I don't want to spoil all the fun we are having here cos those egg things make the meat look divine and I would hazard a guess that it would have great flavor and melt in your mouth.

But, I cook on my gas 4 burner flame grill BBQ at least 3 times a week. (a cheepie from bbqs galore)

I find that I can cook a 300/400 gram steak to my liking (medium rare) 3 minutes per side with about 2 minutes for the bbq to heat up.

So it takes 8 minutes from go to wo.

Fast and easy and 99.9% of the time it is perfect.

When we go out to eat I very rarely order steak because my humble gas bbq does a better job than most chefs!