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Cake day: July 8th, 2023

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  • I’m actually doing a little less now. Been focusing on putting a few more small trees and more perennial herbs and veges so I’m not having to replace them every season.

    I usually try to grow too many new things each year and sometimes end up not getting a lot of food out of it. I decided to focus on just a few types this year. Also a few more perennial flowers for the pollinators. Oh and not doing any tomatoes this time around has freed a lot of space!














  • The Rambler looks great but I currently have a Weber kettle as well, which serves most of my grilling purposes. Mainly setup with a vortex to do chicken wings and other pieces. I have an Espeto Sul too, but it’s a bit annoying to use on the kettle. No one makes a riser for it, so can’t do lid on. I’ve thought about getting a cheap second hand Weber Go Anywhere so I can get a riser to use with the rotisserie. But then I’m also wanting a tabletop hibachi so we can do korean bbq or yakitori for the kids…

    I like the concept of an offset (and I’ve watched a lot of videos on them lol), but I don’t really have time for fire management and long cooks :( I love the idea of cooking over wood too, sometimes I’ll do sausages or something on the little firepit. Maybe when the kids are grown up I can get an offset.



  • Haha yes I actually figured out the same, I used my small battery workshop blower on low setting to force air into the inlet and it gets it going really quick. It has a flexible rubber nozzle so I can basically squeeze it into the inlet.

    I don’t think I’ve seen any mutton around, but I haven’t really been looking. I’ll have to keep an eye out.

    Sadly I was too lazy to spritz my ribs yesterday and they ended up way too dry. They weren’t the meatiest ribs either which didn’t help, or I left it at too high a temp. I’ll have to practice more!