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Good questions @DanHoo

Do away with the water pan! The water will keep the temperature down. If you take out the pan totally, it will act like an ugly drum smoker (I do this most of the time). You can also put in the (lined) empty pan to prevent fat dripping on your fire

I think the trick is to make sure the meat is cold. Then like Tony says, put a ball in the skewer and mold it around it. Mince was standard. Like for burgers. I would normally use egg and bread crumbs, but didn't this time. Not using a grid definitely helps as well, but looks a bit dangerous...

i've tried something like this before and lost the meat in the grill :( Time for another attempt! I made up a spice mixture of coriander, cumin, smoked paprika, paprika, chili and flaked garlic (I was out of fresh). Mixed into the ground meat, together with salt and fresh mint. Formed into an...

Unfortunately, I'm not a fan..... I'll eat the top greens though :)

Bottled my saison this morning, busy boiling now for a new batch to go on existing trub. Bottled simple cider yesterday

I'm not expecting any rain till November....

Not accurate, but indicative ;) Remember 1 mm equals 1 litre per square meter (if the cup has straight sides)

I use no waterpan, so cleaning that one is easy. Actually makes a great dog water bowl ;) I sort of clean the grates after cooking if I remember. But will always clean before cooking by heating up the grates on the lit grill. Then scrape with tongs. Occasionally, I'll give them a good wash under...

Are there any rules related to posting a recipe? Copyright or whatever? May have missed it as this thread is quite long

Not sure. But maybe. They're South African books, sort of that in between book and magazine. Both are quite nice though. I can post ISBN numbers if anyone wants [Edited for spelling and adding ISBN part]

I think the most important thing is: It is done when it is done :) Meat (&veges etc haven't read the manual)

Some more books

I was going to use mine, on my hillbilly charcoal kettle ;) But chicken took longer to defrost tgan I thought, so divided in quarters and didn't use the rotisserie. Definitely need to do this again. Yours looks real tasty. Any marinade/rub?

Meathead's book is quite good ;) And I agree: join us here. All the info you need.

+1 on dried mushrooms. They keep very long. No need to microwave. Just soak in hot water. I use the soaking water as well. One thing you can do, if you see too much liquid, it to pour it off, but that my change the taste. Alternatively, remove chicken etc with a skimmer (?) And boil the liquid...

Merci. Will check it out. Currently baking ciabatta in the uuni 3

Try bah pao... You don't need a lot of left overs for this. I roughly used this recipe, just reduced the yeast as I thought is was excessive and the temperature here was a bit above room temperature https://pisangsusu.com/ba-pao-buns-with-yeast-and-baking-powder/

Yep, that's the thingy I have but keep forgetting about

Looks just fine to me! I've only ever made flour tortillas, as we don't have masa harina here. I roll them out with my mini roller made from a broom stick (yes seriously, birch wood broom stick, so no flying anywhere anymore). I keep thinking I should the contraption I bought from a Indian shop...