Aussie BBQ Forum

Well I received my icelsius today. Tested and working ok. Monitors via the Internet which is exactly what I wanted. Will have to try it out. The app doesn't seem to monitor in the background and set off alarms but if you open the app it works as advertised. Alarms are meant to be when you're NOT loo...

howd you go?

yeah pictures please, i'm not very technical until i've done it once.

Sounds good. Can you give me your vent posi's and the controller setup etc?

I've actually ordered the icelsuis but a temp controller would be great. The problem is the snake can cause problems if everything's not touching and sometimes that just happens with wood chunks and slight movements.

No one had experience with these things? There's a great review in German.....

im cooking a brisket or ribs or maybe a pulled pork and I have to duck out for a few hours and invariably I stress out about the snake going out and having to piss fart around reviving it again. This weeks brisket snake had to be revived and lucky I got back when I did otherwise it would have gone o...

Well we'll all done now.... Yeah the bbq lid was running around 350, temp probe where the meat was varied between 235-285 depending on when I topped up water or direct sun and the like. I generally run around the 250-275 mark. I've always found 225 with the snake a bit of a pain and honestly I recko...

Well after a long absence I'm back! And I'm packin a 5.5 kilo Wagyu beef brisket. It's been a while since I've shared with the community - so here goes. Started off with a 5.5 Wagyu beef brisket, trimmed off all but 1/4" of fat, injected with beef broth and covered in a choice rub from amazingr...

hey i'm chuffed to know people are using this to get their boston butts right!! http://www.kevinandamanda.com/recipes/dinner/perfect-pulled-pork-slow-roasted-seasoned-savory.html see this link... that 'bone they are showing is the shoulder joint where to the top of the leg joins. Tell the butcher yo...

I usually go to Tasman meats for pork as theyve always got pork shoulders for cutting. Generally it's about 5.99 to 7.99 a kg. if they have pork chops on special I get them to do the whole shoulder at the special price. Then I get the to remove the ribs and neck bone which results in the Boston butt...

so here are (were) the results. used a little bit of smoke too.. not much but it went well i thought. Couldn't resist stealing the wings b4 the photo shoot :mrgreen: That looks brilliant ! Top marks. Thanks. Did another lot tonight. Overlooked a tiny bit and the rub recipe called for crushed bay le...

looks great! what seasoning did you use on the outside of the birds? i actually used a rub seasoning i bought at the markets which was leftover... so i've no idea but it definitely had salt in it! seemed like salt, pepper and a mix of dried green herbs. The colouring's down to some smoke i used. sm...

urbangriller wrote:Seems fine, but its only been a month, its been in the dishwasher 3 times.

Chris

hey Chris, in the interest of getting a clean run, was it in the pots and pans section? if i go with the missus she'll capitalise on any uncertainty!

if you don't want to spend a fortune, our landlord purchased a 500 dishlex when we ased for one. basic but cleaned even the dirtiest baked on stuff off. Was quiet too. It was so good we purchased one for our rental property. If you want a cheaper option i would go with it. http://www.myshopping.com....

nice work bak...

roast brined chicken for me


IMG_6030 by Sleeprequired, on Flickr