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We will try.

Thank you 😋

So good!

Great to hear!

Cheers. I’ll try it in a air fryer next.

It was. At 90 degrees celsius. I was supposed to wrap them all at seven hours but put the overcooked ones in the resting tray for two more hours. The mustard binding also worked as insulation so I do not recommend it.

The smoker is the fourth in the Jumbuck entry level series. I use to have the kettle on which I made the brisket six years ago (which was nearly impossible) The charcoal is also that brand, and the Smoker is retailing at $195, but is cast iron and powder coated metal. My wife got the wood chips from Woolworths, I got the large hickory chips from Mitre 10 and the larger oak chunks from Bunnings. One neighbour is new but very cordial and BBQs all the time. The other is never home but will give me the red gum firewood to try. The charcoal apparently has its own smokey flavour so my wife wants it again in a few weekends time, and we should just try the blue smoke, because the pros say the white smoke is just bad not dangerous, but pointless. I managed to attain the blue smoke when cooking ribs with heat beads, but the blue smoke usually means your fuel is depleting, so you should only top as the blue smoke dissipates.

Yes, loving the new camera angles!

Thank you. We will try to prepare the duxelles traditionally with chopping the mushrooms instead of blitzing it, and add chestnuts, cured spicy sausage, or meats and butter.

The way to counteract the intensity of the spice is to add even more lemon/lime juice, but you need that variety/quantity of dried and fresh chillies to get the flavour. Also, if you want to be authentic to the recipe add a half kettle of freshly brewed black coffee, or if you are fancy like us, two generous shots of black espresso. This will also bland out the chilli heat, but will also tenderise the meat, as even coffee grounds are used around the world as a marinade.

The heat is probably a 7/10 overall, the lime juice brings it down. The sambar chilis are around 5 dry, 7 hydrated, the habanero is 8 fresh, 10 dry, and 12 hydrated. The fresh chilis were a 7 for green, 9 for red. We have only used Carolina Reapers once, and that's about a 50-75, and it is registered as being 100 times hotter than habaneros. We have left over chili the following day, cold is better than reheated, as it gives off a slightly metal taste.