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Thanks Gaz, was happy with the results on those ribs.

Thanks and glad you are enjoying it. Appreciate the feedback on units of temp and I’ll get in the habit of mentioning both. Best, J

Thanks Gaz!

Hehe when you are hungry food tastes better x 2

Thanks very much. More coming soon!

Thanks Gaz and looking forward to hearing about your pizza experiences in pellet grille

@@RollingFlame I didn't check the temp on the stone but the grill was reading at 600F. The pizzas were done in a few minutes and were quite tasty. Somewhat of a success but I must confess to using store bought pizza dough.🥴

Thanks for your question. You could use general purpose or bakers flour with yeast. Bakers flour goes better. Self raising flour is better for cakes and biscuits and has baking powder as an ingredient in it. Self raising is not normally used for bread. Hope that helps!

@@RollingFlame what about the cheese...is any okay ?

Great question. It depends on the mood and convenience. Sometimes shredded cheese is easiest. It can be oily and of a lesser quality, but still delicious. Then there’s bocconcini, cows milk mozzarella which is next notch up. If you want something special, try buffalo mozzarella which is altogether different in a good way. Wishing you the best on your taste adventure! @@tinomapangela4571

Thanks so much, the crust was more developed than usual because it was done at a hotter temp. It was funny, that made it harder to carve as the inside was so tender! It was a great flavour combo, the bite of the bark and the melting insides!

Thanks so much Gaz. The ideal temperature on the floor is around 400c and 500 ceiling for a 90 second in this oven. Depending on the mood, even 300 is good for a 6 minute cook, crunchier base, and for things like whole raw tiger prawns to cook through.

@@RollingFlame My pellet grill is not a pizza oven but I think it can generate those higher temps. The secret might be in the dough.

If you can get the higher temps and maybe use a pizza stone, that sounds very promising. I’d love to hear how you go. For the dough I’d recommend the Ooni app on the App Store. They have quite a few recipes and I think the classic or neopolitan style will serve you well. @@gazmurrell

@@RollingFlame Oh I see those temps are celcius. The pellet grill would be good for 350c tops.

Thanks 🙏. I have not used a pellet smoker before but I’m told they are easier to use because they have electronic controls to keep the temperature stable. I’ve heard sometimes the screw that delivers the pellets to the burner can clog, but mostly hear good things. Best of luck with your decision.

Ahh ok thanks so much for the info I just subbed, I guess I will go with a pellet smoker, I just gotta be careful for the clogs lol@@RollingFlame

So could the surrounding neighbourhood, haha; definitely not an unpleasant scent, though.

Definately not unpleasant @@RollingFlame you will have people turning up with a plate, knife and fork.

I heated some up at work the other day and it filled the office. One of those very distinctive aromas for sure 👍 @@gazmurrell

It sure is! Brisket has always been known for an immense, seasoned bark.

Thanks very much. Much more to come!

It actually was pretty solid and the noise was genuine 😅

Thanks Gaz, if you try like I did would be interested to find out which way you liked it best.

Thank you Marcus. There was more smoke than planned. #reallife

Thanks very much 🙏🙏

Thanks, I had to trust the lower heat process so they cooked up against the bone and was happy these got some colour. I think the brining is a really good way to do these chops.

Someone is going a fine job of video editing 👏👏

We are excited to share all of the cooking and videos 🙂

Thank you, I love to spend time in this space. We have some more content filmed and hope to release one a week, thanks for watching.

Thanks so much, those cicadas have been sooo loud, and such an Aussie sound!

For sure you are welcome any time G.

Now that is a great idea. This thought has crossed my mind more than once?