Aussie BBQ Forum

Paul was doing beef ribs on this at Melbourne Show last year. Still the best beef ribs I have had anywhere, including Texas. You can definitely get good results from them.

BBQ Aroma usually have them. Or ebay.

+1 for the primo. I'll be using one in Port Mac BBQ wars.

You can download cutout templates from their US site to make your builtin.

This is my current fave. Masterline vaccinator 10ml

14.99/kg is what I pay for the ducks nuts, best I can find, kurobuta pork that I only use for comp.

Only Silvercreek in Vic and Radar Hill out of Qld as far as I'm aware.

What type of smoker are you thinking of?

You just have to feed them more frequently. I aim for wood no thicker than a red bull can.

This is available at my local Bunnings - tasmanian oak floor board rejects. Haven't tried it though.

I've had a Yoder 480 and kamado (Big green egg).

If I had to take one back, it would be the Big green egg any day. Once you get proficient with it, a kamado is pretty convenient and in my opinion, more flexible and gets better results.

Thanks for all your efforts Davo - you had a tough job and I always thought you were fair.

Hopefully we'll catch up at one of this summer's comps and share a beer.

There is a technique I've read about but haven't tried where you start a brisket in an offset overnight, let the fire die out, then relight it the next day and keep going. But I would do it first time with guests.

My thoughts are with you and your family John. Terrible news.

Sealing up the doors is a good idea. If the wind blows in the right direction it can give a cool spot and on offsets can even screw up the natural draft. Even if you buy a Jambo he recommends sealing it up with RTV silicone. Its even more important if you ever want to hook it up to a guru. First, ma...

These pellets are very good. Misty gully stock them too (along with Wattle, Marri and Mallaleuca). Great to see Aussie pellet fuel varieties appearing.