Aussie BBQ Forum

Thanks for the reply fellas. Will try some of your ideas.

Didn't know exactly where to put this post as it relates to the weber kettle as well as poultry in equal importance. Anyway, here it is. So I've been doing chicken wings on the kettle with relative success. My judging stick is by how crispy and golden the skin looks and feels. Hwever, I've never bee...

Just recently bought a Thermapen and its a great device. I tested its accuracy with a sous vide water bath set to 55C.

Any accessories to attach to a thermapen to convert it to read a grill plate's temp?

BB are from the Loin and often here called loin back. https://s.yimg.com/fz/api/res/1.2/QHtwJTHPQLr3hTXYB88E6Q--/YXBwaWQ9c3JjaGRkO2g9NDMyO3E9OTU7dz0yNzU-/http://firsthandfoods.com/news/wp-content/uploads/2014/04/pork-ribs-diagram.jpg Such a simple yet effective illustration, it's a pity that Aussie...

hi all, happy new year! I'm going to do a pork loin on the Weber tomorrow. Wanting to see if anyone has done a reverse high temp blast to get the crackling? And if it was successful. I'm thinking cook the loin at a low and slow first then take out the loin and rest it while upping the temp in the We...

Sure, when I get some time I'll post it up.

For me its all too hard haha I'm used to and like having a simple leave-in like the one I linked. No wire, probe and base unit to worry about. With the one I linked there is a flat base so it makes it easy to put it anywhere. Just wished there was a way to calibrate those style of thermometers. Anyw...

How would you be able to hold it at a certain space in the 'pit' with a digital probe?

I also use a probe thermometer quite often but it depends on the technique of cooking being employed. For example, I do baby back ribs in the Weber Q, I use a foil wrap technique as part of the complete cooking process and with this recipe it comes out beautiful. I don't want to poke a probe into th...

Good idea on calibrating with boiling water. However, it is this style (below link) that I have, and want to replace. I like to have this on the rack where I place the meat so I know the temp of the bbq/oven cavity. https://www.fasttech.com/product/1552800-stainless-steel-kitchen-analog-oven-thermom...

what im after is accuracy. after the three therms i had in the oven showed vastly different temps, it worries me what the true temp is. All the suggestions seem to be probe style. Anyone use a leave-in therm to get a read of the ambient temp?

wow great therms. a little more then I'd like to spend though. might put it on the xmas list haha

been thinking on using my weber 'baby' q for slow and low, i find it holds a constant temp much much better then my oven. needing ideas to lower the temp and hopefully getting a reliable and accurate leave-in thermometer.

not sure of the model. it is referred to as the baby Q.

a water pan? would that not heat up and come up temp?

does anyone have any tips on getting a weber q to a low temp of around 120c to 150c? im current using a crushed up ball of foil to prop the lid up with varying success.