Kamado's

[oliverg]

Wow ... what a bargain at $150.

Those older Kamados cook just as well as a newer one. I'd get one for sure!!!!!!!

[PaPaGeorGeo]

The owners manual that came with my kamado Joe didn't say anything about how long to burn it in for,they must have deleted that page or something.

I did approximately 4-5 hours at between 200c-250c. Gonna do it again tonight. It has actually been a handy learning tool for controlling the temperature.

[PaPaGeorGeo]

Just wondering what type of charcoal you guys are using?

I currently use the kamado joe branded stuff which is alright but I was wondering if there was better and cheaper(if possible).

[renagade]

If you are in NSW look up emberpak

Quality lump charcoal right there.

[sha]

Not sure if anyone is interested but I saw this on Gumtree. This is not my sale nor am I affiliated in anyway I just saw it and if it was closer to me I would have bought it myself but it is a 10 hour round trip drive for me.

http://www.gumtree.com.au/s-ad/north...gas/1016323678

[bobfranklin]

Originally Posted by PaPaGeorGeo

Just wondering what type of charcoal you guys are using?

I currently use the kamado joe branded stuff which is alright but I was wondering if there was better and cheaper(if possible).

I've been using a stash I bought from a guy who became the weber supplier - all redgum hardwood lump charcoal, lasted forever.

In a pinch I use the Diggers (bunnings) or Kookaburra stuff (bbqs galore) though.
As long as it's lump hardwood you can't go too wrong (steer well clear of the redheads round things with the hole in em, while they might be great in a weber my egg demolishes em for some reason, that and they are exxy).

[Scorpion1080]

I use a mob who also supply "Rockpool" restaurant with charcoal.
http://freofirewood.com.au/products/

They have high quality charcoal and have found no one close of matching.
I would only need 5 pieces total to fill up the basket about the vent holes.

[Anteros]

Using emberpak here too. Much cheaper than the Komado Joe charcoal and much bigger chunks.

They don't take EFTPOS though.

[gcflora]

In theory most of the bacteria should be on the outside of the steak, which is why it's perfectly safe to eat rare meat (and incidentally why you shouldn't prepare rare hamburgers, because the outside gets mixed in with the inside -- you actually can do rare hamburgers by killing the bacteria on the outside before mincing, but it's not worth the hassle). I guess if the meat is really on the "off" side there is more (probably anaerobic) bacteria in the middle and I wouldn't eat it in that case anyway It may be worth searing the steak before slow-cooking (I think that it would probably taste better that way anyway and it would kill more surface bacteria).

I'm not sure why your thermometer readings didn't indicate how well done the meat was, though. Perhaps the thermometer needs calibrating.

Originally Posted by oliverg

Hey Amfibius, thanks for the reply.

I put the probe in the side of the steak and pushed it through until it was about 7-8 cm in. Right in the middle. I even took readings after cutting the steak in half of the most rare segment.

I've not smoked/grilled a steak before, I had thought I just wasn't used to what it looked like.

Its possible I just got some questionable meat. The butcher sold it to me pretty cheap. $10 per steak for Rib Eye seemed almost too good to be true. Especially as they were monsters.

[måx]

Really keen on the idea of cooking on coals, thinking of picking up a cheapy weber to give it a go first. Been reading about webers on here but didn't want to bump an old thread, just stumbled across this and was wondering if anyone has heard of it - Cadec Pro?

Can pick one up for $200, seems like a decent entry point. On their site though I noticed this 'For easy cleaning the cooking grid is covered in a low-stick matt vitreous enamel coating'. Has me a bit worried, non stick doesn't sound like something you'd want on a coal bbq or am I misreading?

[Amfibius]

Originally Posted by måx

Really keen on the idea of cooking on coals, thinking of picking up a cheapy weber to give it a go first. Been reading about webers on here but didn't want to bump an old thread, just stumbled across this and was wondering if anyone has heard of it - Cadec Pro?

That's more similar to a Weber than a Kamado. What makes a Kamado is the thick ceramic walls which retains heat much better than the thin metal of a Weber type grill. I'm sure it would work though.

[Anteros]

Originally Posted by måx

Really keen on the idea of cooking on coals, thinking of picking up a cheapy weber to give it a go first. Been reading about webers on here but didn't want to bump an old thread, just stumbled across this and was wondering if anyone has heard of it - Cadec Pro?

Can pick one up for $200, seems like a decent entry point. On their site though I noticed this 'For easy cleaning the cooking grid is covered in a low-stick matt vitreous enamel coating'. Has me a bit worried, non stick doesn't sound like something you'd want on a coal bbq or am I misreading?

Like he said.

I would keep an eye on ebay/gumtree, might find a used weber going for less.

[glyde]

Originally Posted by PaPaGeorGeo

Just wondering what type of charcoal you guys are using?

I currently use the kamado joe branded stuff which is alright but I was wondering if there was better and cheaper(if possible).

if your in bris go try http://charcoalbrisbane.com.au/ great price and great Gidgee charcoal you can get bigger chunks or smaller sticks, great for kamado/weber etc

[glyde]

[QUOTE=måx;15240247]Really keen on the idea of cooking on coals, thinking of picking up a cheapy weber to give it a go first. Been reading about webers on here but didn't want to bump an old thread, just stumbled across this and was wondering if anyone has heard of it - Cadec Pro?

Cadec pro is a pretty decent alternative to the weber, pretty good quality unit, but as others have said check gumtree and ebay and youl probably be able to get a 2nd hand weber for cheap and if cared for correctly they pretty much last forever. I had a 24 year old weber i gave to my olds when i got my kamado

[måx]

Cheers for the advice.