AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Reply #20 - Oct 11^th, 2020 at 7:30am

Bear Offline
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A good thermometer is on my wish list too. Can not find mine but will keep looking cheers

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Reply #21 - Oct 11^th, 2020 at 7:56am

Derek Offline
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Not sure if any of you have an IKEA nearby but this one has been getting good reviews on BBQ sites.

https://www.ikea.com/au/en/p/fantast-meat-thermometer-timer-digital-black-101713...

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Reply #22 - Oct 11^th, 2020 at 8:05pm

tadpole Offline
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Pinjarra, WA, Western Australia, Australia

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Well IKEA is nowhere near us, but I'm sure my wife would love a trip up there. And for that price, I'll get a couple of them as mine died after having a shower in the rain. Thanks Derek

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Reply #23 - Oct 12^th, 2020 at 4:19pm

Bear Offline
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Buy on line is the easiest option.

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Reply #24 - Nov 8^th, 2020 at 12:59pm

Rabbitz Offline
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Wingz is ready.

Ribz have a mere 4.5 hours to go.

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Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.

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Reply #25 - Nov 8^th, 2020 at 2:09pm

TBF Offline
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Looks good Rabbitz.

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Reply #26 - Nov 8^th, 2020 at 6:47pm

Bear Offline
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Certainly does Aart hoping for another cool morning so I can squeeze in some more cheese for Christmas. Only need 1 hour just may have to put some ice inside to cool the temp down. Cheers Robert

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Reply #27 - Apr 23^rd, 2021 at 6:58pm

OldFrenchy Offline
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Got the cold smoker going for some bacon.
The bacon is cured in a brine and brown sugar solution over 3 days, no curing salt. It is rubbed with crushed pepper before smoking, smoked with hickory pellets at 90°f for 7 hours.

20210422_121231-01.jpeg (2704 KB | )

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Reply #28 - Apr 23^rd, 2021 at 8:30pm

Chally Offline
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Yum!!! I'm sure it will be excellent.

Jeff

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Reply #29 - Apr 24^th, 2021 at 5:55am

Bear Offline
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Sound good I do all mine hot smoking it then just needs heating up and done.

You use the imperial temp and hickory are you based in the USA.

Cheers Bear

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