Aussie BBQ Forum

Call Weber Australia and ask them.
The salesman may be trying to sell you old stock.

Hi
Brining with a mixture of salt and sodium nitrate will allow you to store it in the fridge for days in a ziplock bag. What I normally will do when there is a change in plans is to vacuum seal it.
It was an old way of preserving meat.

Grill Pro should make it clear that he is the Australian Importer/ Distributor of Louisiana pellet grills so his sales pitch above may be bias. Ask any pellet grill importer / Distibutor and they will tell you why there’s is the best. You are better off getting recommendations from end users. I foun...

You can leave the mustard powder out if you like. It should be a teaspoon. You are better off using powdered herbs and spices in the brine so they will dissolve or partly dissolve so that the brine will carry them in. Rubs really only add dds molflavours to the outside of the meat or down to the dep...

Sorry about the mix up. Use foil under the trivet for all indirect whether using a spirit genesis or a Q.

Hi Gurilla, Captain here. You can do just the brine, sugar, salt and water. Then add a rub. Best is to add herbs and spices to the basic brine for 5 hours then roast it, use some smoke chips if you want a smoky flavour. Different woods give a different profile. If you use too many herbs and spices w...

When seasoning with salt, what is involved Captain? Is it just sprinkling the salt over the meat prior to bbqing? Basically yes. I use the Jamie Oliver method and sprinkle a pinch full from a height. Works for me. I own one Weber Family Q and love it. If I owned more than one, let alone 10, I would...

Sir_Ant. Many people will discuss the merits of their BBQ and their reasons for buying it, however it all comes back to you and what you want the BBQ for. Your style of cooking, your taste, taking your skills to the next level, the versatility of the BBQ for different styles of cooking, how many wil...

Sir_Ant. Many people will discuss the merits of their BBQ and their reasons for buying it, however it all comes back to you and what you want the BBQ for. Your style of cooking, your taste, taking your skills to the next level, the versatility of the BBQ for different styles of cooking, how many wil...

I should add that the BBQ is only the tool, it becomes great by the user. Of course it is always great to start off with good new tools. As you are charcoal man from way back, I suspect that you would be able to make your BBQ sing.

Captain

I would rather have a second hand turbo than an el-cheap from Bunnings.
The Turbo is better than most and $200 is a good price.

Captain

Hi Captain Cook, Thanks for the welcome, and for your reply to my question. I can see now that the WSM alone wont be able to do everything that i am after. Does the kettle limit the type of cuts that you can cook "low and slow" due to having to keep the meat away from the direct heat? What sort of ...

Hi NewtoQue, welcome to the forum. As always, Davo is pretty spot on with his reply You can fiddle around a bit with the WSM and roast at a lower temp, however because of the diameter of it, if you take the water pan out you end up with direct heat from the fire which is not conjusive to roasting. T...

Hi Ironmcl and welcome to the forum. Yours is a dilema shared by many. On this forum and many others there is a high percentage of Weber owners, (including me) so therefore they sing the praises of Weber very highly. My advise is to look at what your budget can afford, look at what will fit in the a...

Welcome, A metho smoker is a hot fish smoker, generally You hot smoke the fish for 12 minutes. The metho burner normally burns for that length of time. This was the system that biased my tool box smoker on many yeas ago. It is still going strong. Placing it over a portable camping burner is the best...