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Mick

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Mick last won the day on June 26

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  1. Thanks ice looks great πŸ‘
  2. Mick

    Stuffer out again.

    Ah great πŸ‘
  3. Mick

    Stuffer out again.

    Do you add water ice? A butcher told me that was the secret to get the water and fat emulsion
  4. Mick

    Today’s cook

    Top job there πŸ˜‹πŸ˜‹
  5. Lovely, lamb shanks are one of my favs
  6. Save a bottle for the tailgate ice
  7. Lots of YouTube vids on bases and set ups, John setzler I think is his name does good ones
  8. Yes it is expensive, I use it for long cooks at low temperatures, and use cheaper for high temperature cooks, not sure if the foil trick will work as well as a lump of wood, not heard of anyone using it in a kamado. A pizza stone is a must kamados make the best pizzas
  9. I would suggest wood chunks rather than chips, use a good charcoal I get mine delivered from the London log company
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