Aussie BBQ Forum

G'day Rick Ag,
I don't think that you'll get an answer from that particular user as they were last seen here in 2019.
If searching on this site doesn't yield any results, you could try on the Smoke Fire and Food forum, which has a very knowledgable group of people.
All the best,
Steve

Noony wrote: ↑Sun Jan 28, 2024 7:47 am Isn’t a pellet grill an electric bbq?

I would say no. The source of the fuel, heat and smoke is the wood pellets, the electricity only provides the fans and the ignitor.

G'day Wono and welcome.
In relation to the part that you're seeking, I don't know sorry. If you're on facebook, there's a very knowledgable group called 'Weber Kettle Club Australia" who might be able to help you out.
All the best,
Steve.

I've got both a kettle and a kamado and my theory is that you want to control the inlet air rather than the exhaust air to regulate the temps. If you have the inlet open and the exhaust mostly closed, you'll restrict the airflow sufficiently to give you reduced temps. However, you'll also restrict t...

G'day Cobblerdave, I don't think it was members yanking their content (unless you have moderator privileges, you can't just delete posts) the photobucket debacle left lots of holes in the forum where the photos used to be. Davo and I went through most of the forum and removed a heap of posts where t...

G'day Dane,
this forum certainly has been quiet of late, but it's not prime BBQ season.
To attach a photo through the desktop version, click on the 'attachments' tab under the reply box. It just has to be a small photo to upoload though.
All the best,
Steve

G'day 80Dave and welcome aboard. I've never seen one of those units before, it sounds like it would cover most bases. As for a choice of meat to start you on your smoking journey, you can't go past a beef chuck. It's a lot more forgiving than brisket and has a beautiful flavour. I know that brisket ...

Good work Sensei Davo. The one tip I passed on to a mate recently was wrapping in butchers paper at the stall point. To help him along finding set stall point, I bought him an Inkbird wireless thermometer set. He was going to sell his WSM, but he now uses it all the time, which in itself has to be a...

Welcome aboard CBH,
this forum isn't very active these days, but you'll find a lot of stored knowledge in here.
Steve

I love it when he ponders whether it can be returned for a warranty claim .

Titch, check the video at the 6 minute mark when you'll see the kiln door open.

Good stuff Frank,
I've always found beef ribs to be more forgiving than pork ribs. Don't forget to post some pictures up in the "What did you cook" thread.
Take it easy,
Steve

G'day Frank, 2 racks of ribs will easily fit into a Weber kettle, especially if you use some sort of rack to stand them upright. Regarding the use of charcoal, have a search on this site for either 'the snake method' or 'the minion method' and you'll get some good tips for extended smoking cooks. Bo...

G'day HJL, A few options for you. The baskets would be the go if you wanted them all ready to cook at the same time, then remove each piece of meat when it's cooked and put it in an esky/icebox ready for serving. Otherwise, I'd work out the length of cooking time, longest to shortest and light them ...

Awesome cook up Titch, as always.