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Raw.......in a moment of desperation I will buy cooked from the fish and chippy but they generally are pacific oysters and often cut in half!!.

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Fortunately I didn't have to concern myself ...

This should have been a photo of a container full of shucked dredge oysters but I ate 3/4 of them while I was opening them! :drool::drool::drool:
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Nobody else eats oysters...

Daughters boyfriend around for tea last night so some venison steak she shot.
Made sure to mention don't piss her off cos she can shoot :thumbsup:
Flounder drag this morning yielded 20 plus...only...

Xmas lunch at work.
Half a boned out pig rolled onto the spit.
6hr cook ready for lunch.

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Xmas lunch at work.
Half a boned out pig rolled onto the spit.
6hr cook ready for lunch.

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Indirect for slow cooks direct for fast like chicken nibbles tomahawk steaks etc

Sounds like adding a bit of moisture would help then or you could foil wrap or "boat" it after the first hour or so.
After the first hour it's pretty much absorbed almost all the smoke flavor it is...

Just put half an inch of water in it to stabilize temp and keep meat moist and dish catches the fat to stop flare ups.
Didn't make a gravy this time just had a mint sauce instead.

Home kill mutton shoulder still on the ribs....6 hrs in the webber. Bloody delicious.
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Free range spatchcocked chook on the coals...pfg.

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If you are referring to the photo of my lap thats just the way I roll. :thumbsup:

Smoked kingfish new spuds etc
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New potatos from my garden,whitebait caught myself, Fallow from my rifle and knife.....need to clear some spuds to get some salad stuff in.
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Baader 52 probably Micky

I've only got a instant read probe type ATM.

I just go a snake and bung a tray of water in there to moderate/stabilize temp.

was sitting around 140-150 c on the lid temp gauge but I have found that to be quite optimistic for temp on my one...

Looks the goods :drool:

Looks tasty ��
I would have gone the other way tho and gone hot and fast first,get a bit of char then cover and low and slow with a bit of stock/wine/beer in there.(even water if you are one of...

This one.
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Yep about a third of the circumference in a snake...about 5 hour's uncovered the rest in a covered tray with a bit of stock.
I added some freshly fired up coals around 4 hours in as I cooked some...

Yep fall apart....best I get some more and organize a get-together

Texture was somewhere between butter and jelly...had to have literally razor sharp knife and be careful to get a "Slice"

I have cooked a lot of meat in my life both flash fried medallions etc and slow cooked shoulders and shanks etc but this I think might be the best meat I have ever cooked!....Well in recent memory...

Nice entrée....what did you have for dinner?

Sourdough?