More smoked bacon...

Cool - thanks for that.

Will have a look for it - planning on sticky chicken wings and non-stick foil sounds sensible.

Jaapie, the magic foil is a non-stick mono foil, very nice product, more expensive and is in some cases very useful.

But when using lots, i would recommend thick long roll of catering foil... attn; Bazza 

I've made the stuffing of mixture we like, smoke bacon, spicy chorizo mince, mushrooms, jalapeño, chickpeas +++...

It took 2h 30m to cook, last hour wrapped in foil at 350f/176C

Great flavour of sweet pumpkin with spicy stuffing. 

Didn't get much smoke flavour but it was great weather for outdoor cooking & some beer 

and wife sneaking behind my back 

Well done fella's

Really cool @Pcj - glad it worked out for you mate.

@Bazza - not sure what magic foil is, but here in Aussie we get proper catering foil which is heavy duty stuff - not that tissue paper you find over there.

I've been in Whangaparaoa for the last two months and it's tough to try find suitable replacement products for many things - not to mention at an affordable price. WOW - food is expensive here!

As an aside - The theory of the shiny side inside is that shiny reflects heat, hence putting it inside. At any rate, just passing on what I was told. Do it your way - whatever works for you.

@RockCrashing - go for it mate.

It's really good.

@lawabidingpoacher - brother, you win the internet for the day!

That looks AMAZING!

Well done Sir - take a well deserved bow

This morning after writing long list of my favourites ingredients which imo will go well with pumpkin i went shopping. Not easy to find nice pumpkin, visited four shops and in the end got three small pumpkins, the label say "Butterkin" looks great but is damm small after taking the core out. Hope i can stuffed all the goodies in   

Tomorow looks like a nice day for outdoor cooking   

Unquote :- Interestingly enough the mono "magic" foil that is more expensive due to its' claim to be non stick & overall superior advises to ensure the dull side of the foil should be next to the food.

The only comment I can add is that I am going to get told off whenever I try to use it because "That is the expensive stuff ... use the normal cheaper one " !!!!!!!! 

RockCrashing wrote: I like the recipe Jaapie. One question, wrapping the pumpkin well in tinfoil from the beginning... how much smoke flavour do you get?

Good question - I usually wrap the pumpkin 4/5 way up the sides with the lid part uncovered. There isn't a lot of smoky flavour from the actual smoking - more from the bacon to be honest, but it does have a funky colour ring around it where smoke hasn't been able to penetrate the foil.

Another hack is ALWAYS wrapping shining side of foil inside.

Apparently this reflects heat inwards??

Not sure how they ever scientifically came up with this but it certainly does work in my humble opinion and cuts cooking time down a bit.

You want at least double wrap (heavy duty foil) at the bottom to hold the pumpkin together.

Remember this gets soft when it's cooked. Depending on size and obviously temperature, it takes about 1.5 - 2 hours in a relatively hot fire.

Starting in oven and transferring for the last bit to fire makes good sense.

Alternately, adding lifting strings (easier to get out) you can put the foiled pumpkin into a crockpot on high before finishing in fire.

Try it if you get the chance - it really is quite different but in a very good way.

Good luck mate.