Hi there my friend from Down Under and cheers to you for Montreal Canada. Oh my God does this ever look amazing and they have to be honest I've never seen this before so it was definitely a really great watch. great job on presentation and the channel looks great and it's really nice to meet you and look forward to more in the future. We are a husband and wife team who do video/photography by day here in Montreal and live streams at night featuring gameshow style shout outs (The wheel of shoutouts & New game called the Pusa Push for under 1k), Q&A's on channel building and growth as well as interviews with Celebrities (two Emmy-award winnings guests and largest channel is 3.5 million followers) and big topics regarding the CZcams platform. Cheers and keep creating
This is the closest thing that has ever made me think about starting a channel. If it took 10 goes to get that right , that's 10x better than nailing it first go. Cheers you fuckup!
That's an interesting idea. Something I'll try over the weekend maybe. Excellent cook again! On a side note, finally got some Gidgee to try and I have to say it's totally different from KJ big block or other lump. On the Classic 2, I ended up having the top vent cracked open about half the way to the first line marker and the bottom vent was open about 4-5mm and even then it was pushing 150-160 degrees (was doing beef cheeks). After that played around a bit and managed to get to 130 degrees but the top vent was half of what it was and the bottom was almost shut, maybe 1-1.5mm. did you experience the same using Gidgee? Will try on the Jr and see what I get but it's good charcoal for sure! Thanks again and looking forward to the next installment!
a miranda hmmm, that’s weird. No I can’t say I’ve had that issue with gidgee. I have had heat spikes but that was due to not setting the vents early enough and starting too big of a fire in the belly. Keen to hear how you go on your next run!!
@@glensaussiebbq4823 I know what you mean about big fires..... First run I set my usual 3 little fires as with other lump and let it catch before setting the vents and as you can imagine was not a good strategy..... So with the last one I just used one fire starter, got it lit, closed the KJ with vents open slighty and gave it an hour to come up to temp and that was what I experienced as above. Didn't chase temps like the first run but had one spike after 4 hours when it jumped from 150 to 165 and stayed stable after that. What I will say though is Gidgee burns like a rockstar and I'll stick with it. The hassle and adventure to finally get some here in SA was worthy of a novel mate. Thanks again for all the great cooks and recipies and looking forward to whatever comes next. Have a great one!
a miranda Hahahaha, well I’m glad you were finally able to track some down! It’s by far the best I’ve used. I love that it’s not overly smokey and burns clean. Just thinking about your heat spike after 4 hours of holding steady. Did you have and big chucks of smoking wood buried amongst your lump? Thanks again for your support mate. It’s nice to hear that people are enjoying the content. Cheers
@@glensaussiebbq4823 Tracked some down and ordered 8 bags of it! HA HA HA. I totally agree, it's clean burning and doesn't smoke as much as some of the other lump I've been using from big name brands..... I did another cook yesterday on the Joe Jr and had the same temp spike but wasn't too bothered by it but reading your reply made me wonder, in the second cook with the spike I had 2 chunks of apple that I'm sure had finished smoking and maybe it caught as charcoal and that caused the spike, same as yesterday. What I might do is try over this long weekend without any smoking chunks and see if there is any difference. WIll keep you updated. Have a great weekend mate!
a miranda, hi mate, yeah you can get heat spikes from the smoking wood. Especially if they are BIG chunks. Mind you, the spikes aren’t usually anything to worry about. I usually run at 150c with great results. The fact that you had it stable for 4 hours makes me think it was just a spike from your smoking wood. I love the higher temps but do find the Kamado needs a water pan directly the meat to make sure you don’t get a little crispy base. Have a great weekend mate, loving the 3 days off!!
Always enjoy your videos Glen. Really fun to watch. 👍👍
Ronnie Arlotta thanks a lot mate!
Didn't even know there was such a thing. It looks bloody awesome.
Graham Itzstein cheers!!
Hi there my friend from Down Under and cheers to you for Montreal Canada. Oh my God does this ever look amazing and they have to be honest I've never seen this before so it was definitely a really great watch. great job on presentation and the channel looks great and it's really nice to meet you and look forward to more in the future.
We are a husband and wife team who do video/photography by day here in Montreal and live streams at night featuring gameshow style shout outs (The wheel of shoutouts & New game called the Pusa Push for under 1k), Q&A's on channel building and growth as well as interviews with Celebrities (two Emmy-award winnings guests and largest channel is 3.5 million followers) and big topics regarding the CZcams platform. Cheers and keep creating
Looks lovely
When it stops pissing down over here,I’m going to try it 👍
gb electrical lmao, hopefully we get some of that rain here!!
That’s pretty bloody cool mate! I’d never even heard of an upside down pizza before now!
Skipper's BBQ thanks skipper! It’s a fun cook. It’s nice to mix it up now and then.
More cheese. I like greasy pizza! Looks like something fun to try.
Will Barks, I love cheesy pizza too! But, I tried the extra cheese with this process and it just doesn’t work. This is a “less is more” pizza.
Great video!
Why thank you young lady xx
Looks good.
Thanks!!
That looks really good. Take care.
View to a grill cheers!
Fuck yeah totally nailed it
This is the closest thing that has ever made me think about starting a channel. If it took 10 goes to get that right , that's 10x better than nailing it first go. Cheers you fuckup!
Victor Bitter Hahahaha 👍
That's an interesting idea. Something I'll try over the weekend maybe. Excellent cook again! On a side note, finally got some Gidgee to try and I have to say it's totally different from KJ big block or other lump. On the Classic 2, I ended up having the top vent cracked open about half the way to the first line marker and the bottom vent was open about 4-5mm and even then it was pushing 150-160 degrees (was doing beef cheeks). After that played around a bit and managed to get to 130 degrees but the top vent was half of what it was and the bottom was almost shut, maybe 1-1.5mm. did you experience the same using Gidgee? Will try on the Jr and see what I get but it's good charcoal for sure! Thanks again and looking forward to the next installment!
a miranda hmmm, that’s weird. No I can’t say I’ve had that issue with gidgee. I have had heat spikes but that was due to not setting the vents early enough and starting too big of a fire in the belly. Keen to hear how you go on your next run!!
@@glensaussiebbq4823 I know what you mean about big fires..... First run I set my usual 3 little fires as with other lump and let it catch before setting the vents and as you can imagine was not a good strategy..... So with the last one I just used one fire starter, got it lit, closed the KJ with vents open slighty and gave it an hour to come up to temp and that was what I experienced as above. Didn't chase temps like the first run but had one spike after 4 hours when it jumped from 150 to 165 and stayed stable after that. What I will say though is Gidgee burns like a rockstar and I'll stick with it. The hassle and adventure to finally get some here in SA was worthy of a novel mate. Thanks again for all the great cooks and recipies and looking forward to whatever comes next. Have a great one!
a miranda Hahahaha, well I’m glad you were finally able to track some down! It’s by far the best I’ve used. I love that it’s not overly smokey and burns clean. Just thinking about your heat spike after 4 hours of holding steady. Did you have and big chucks of smoking wood buried amongst your lump?
Thanks again for your support mate. It’s nice to hear that people are enjoying the content.
Cheers
@@glensaussiebbq4823 Tracked some down and ordered 8 bags of it! HA HA HA. I totally agree, it's clean burning and doesn't smoke as much as some of the other lump I've been using from big name brands..... I did another cook yesterday on the Joe Jr and had the same temp spike but wasn't too bothered by it but reading your reply made me wonder, in the second cook with the spike I had 2 chunks of apple that I'm sure had finished smoking and maybe it caught as charcoal and that caused the spike, same as yesterday. What I might do is try over this long weekend without any smoking chunks and see if there is any difference. WIll keep you updated. Have a great weekend mate!
a miranda, hi mate, yeah you can get heat spikes from the smoking wood. Especially if they are BIG chunks. Mind you, the spikes aren’t usually anything to worry about. I usually run at 150c with great results. The fact that you had it stable for 4 hours makes me think it was just a spike from your smoking wood. I love the higher temps but do find the Kamado needs a water pan directly the meat to make sure you don’t get a little crispy base. Have a great weekend mate, loving the 3 days off!!
Upside down pizza? So, normal pizza if you're not australian.
TheIZI6 hahaha maybe!!