Aussie BBQ Forum

Thanks for the tips Davo and 12x7 -- looks like a bed of charcoal it is!

I'm itching to try my hand at Gnol's legendary recipe for Gyros. https://www.aussiebbq.info/forum/viewtopic.php?f=8&t=9153&sid=a3c19ba092d57a1913f54701dac4f2f6 I'll be using my weber kettle with with the weber rotisserie ring and skewer. My question has to do with the charcoal / heatbead set...

Great stuff on your site Dave! It would inspires me to try different things on my JJ!

Yes JJ does everything a full size kettle can do but on a smaller scale. Full size kettle has a 57cm food grate and the JJ has a 47cm grate which is also the same diameter as the Weber Smokey Mountain.

Cheers Titch

I'm arranging for my brother to bring back me some smoking pellets and dry rub from the USA.

Is it right to assume he'll have no dramas at customs? Or will the Border Force brigade put him on TV for bringing in 'dangerous' wood and food substances? LoL.

Many thanks Pierre.

Because of your efforts I was able to buy a JJ last month from BBQ Plus!

Thanks for all the comments. Agree with Davo on his choice. Saw that cardbox box vid and a few others like it. That's what convinced me I don't need anything too fancy if it's just for smoking cheese in the colder months. Stratco don't sell that unit in Vic unfortunately. Am so tempted to get a hark...

I'm wanting to try cold smoking cheese when autumn comes around and need advice on choosing a smoker. I've already seen a lot of internet videos on how to do this - some have even done it in a cardboard box - I know I don't need anything fancy to start out with. If I really get into cold smoking dow...

For those in Melburn, I came across this free BBQ demo coming up on 10 Sep at Queen Vic

http://www.qvm.com.au/event/bbq-workshops

I have no connection to Andrew Richardson or the event, just noticed the ads when I was down there.

Anyone here know of him?

Just a heads up, I picked up a Looflighter Bunnings Moorabbin for $14.50 over the weekend. There were about a dozen left in a clearance bucket in the BBQ section.

Thanks Chris for all the tips. Yeah, I"m drooling just looking at these pics! So in essence, it's a low and slow with a warp factor 10 roast at the end. Do I cook to a temp or to fork/probe tender before turning on the afterburners? I note in the other thread you posted the approach was reverse...

Looking for advice on how to make a killer Schweinshaxe on the kettle for some German guests. I reckon - sit the hocks in a baking tray with beer + smoke uncovered in a kettle at around 160c indirect heat + ramp up kettle temp at the end to crisp the skin. My questions: 1) Does this approach sound a...

Thanks Chris!

I gotta get me to your BBQ school if you ever host it in Melbourne

Yes was thinking of the creme brulee style blow torches -- Lovey thanks for heads up on it's limitations.

So coals tick, crackle tick, but not glazing (say, a momofuku bo ssam) -- Chris, does glazing need a different kind of heat than crackling?