Rab

Do you know who put in the original tune/mods? They'd be my first point of call - even if it's just for a chat. They'd likely know the history and a refresh tune through them would most likely be a fair bit cheaper than a new tune from another shop.

^^

And clothes line? (or is that included?)

No Don - you drove up to the wrong toilet block

Brisket for Bizkets?

Found an analogy that worked and kept running with it after the dog had bolted :S

You're still chasing the ingredients without knowing what dish you're going to end up with. Find the restaurant first - then the chef - then look at the menu and go from there. Yeah - we get it - you're hungry You're still asking the whole table to order from the banquet menu for you - when it's really the szechuan chicken you lust after (even if you don't know it) You really need to start talking to the chef's, instead of those that are sitting same table with you

"Don't cross the road if traffic will run you over" should be common sense, not a written down rule

This should be/should have been the first step Before you spent a single cent. You're seriously just buying random jigsaw pieces at the moment, without even having the cover pic that shows what the finished result looks like. You really, really need to start working from the pointy end downwards - and you're not going to be able to find the pointy end on your own. Instead of trying to gather all the bits together to hand off to the builder to finish you really should lock in the first. You wouldn't take a shopping bag full of stuff you thought would taste good to a chef and tell them to cook you an awesome meal - you'd ask him give you a shopping list You know the meal you want - but you're not a chef. You know the main ingredients, but you don't know the spices, nor the cut of meat that makes the meal. You come here for advice and suggestions and run with stuff that sounds like it will taste good and bypass the sour tasting hints. Sometimes a bit of lemon rind is the perfect ingredient. Find your mentor - your chef - your engine builder. Let them know what they have to work with and let them work out the recipe. Don't end up with a camp stew made of leftovers and a hodge podge of scraps.

Lowest common denominator - make everyone else suffer for stupid Just because the blender is sharp we really don't need procedures in place to make sure Bob doesn't stick his dick in it. And, if he does try to f*ck the sausage mincer - it shouldn't be our fault that it doesn't end well.

Good mum/sister gift is a voucher to a nearby day spa they can goto together. One near us has lunch/dinner/brekkie & spa type deals Always handy to knock off 2 gifts at once - and they are made use of

Neighbours were renovating over a decade ago, just after I moved into the house with a 3 month old bub. 6am on a sat morning they cranked up the power tools - in the room closest to the bubs bedroom I asked him if he'd mind holding off til 10ish as mum and bub were stressing He arched up, I arched up He died. We got to sleep in on weekends from there on in.

Alzheimer's a bitch

Tree was a melaleuca Back yard (at least the part where the wood chips are now) was overgrown with elm trees that had grown out of an old trailer load of wood chips Was smoking my meat

Needed wood chunks for the smoker

Careful when you check the bore

Got a kamado - sort of like a big webber, but made out of ceramic. Holds heat and can cook at low temps (100 odd) for slow stuff - 15 hour cook from single load of charcoal, to high temp (500+) for wood-fired pizza. Brisket needs the low/slow style to break down all the collagen in the muscles and turn it into dissolve in the mouth flavour - even then it's a fine line between tough/perfect/dry Each cut will find its sweet spot when it's ready, not at a specific temp. The charcoal you use as fuel doesn't add any flavour or "smoke" so you add some chunks of wood (or chips or pellets etc) to make the smoke that adds the extra touch.Different woods go better with different meats - am trying a melalucca?? this cook that was chopped down from my back yard (meant to be good for beef) Am keeping the cooker on about 115 overnight and am tipping it'll be ready for taking off between 8 and 10 tomorrow. From there I'll wrap it in foil, then towels and put it in an esky til time to cut it up. Will still be piping hot, and the few hours resting is required for it to complete the cooking/tenderising. Pic of the bbq:

Tatonka Dust - different, but magical on beef.

5kg hunk of Cape Grim brisket trimmed and rubbed - waiting on the smoker for it to go on overnight for tomorrows lunch. Ugly looking lump of meat - tastes so good. :D

Try http://www.tbreperformance.com.au/ has the mobile number down as contact - maybe the other number is no longer used (or he read the threads and decided to take the phone off the hook /jk)

Could be the guys off to the far left with stopwatches