Aussie BBQ Forum

Hot smoked is fine, they'll last about 2 weeks in the fridge afterwards.
Best to brine them for 24 hours before smoking at about 100 for 1 hour.

If you have a sharp cleaver, I'd butterfly them to help with cook times.

Very cool.
You'll need an air init and outlet.
You'll need heat.

I'd treat t like a fancy UDS build

I was at the eat market last weekend.
Not that Impressed with price, service or product.

I use a full size baking tray and cooling rack in mine and it works no problem.

My local Coles had them for $12 bucks flat just last weekend.

I use a cast iron one piece fry pan.
Like the ones you get for cooking on the camp fire.

I could offer the full kit, or any part of the kit as in individual item. For me, the time I spent sourcing all the different suppliers was a complete pain in the pork butt. The other consideration was the basket, water pan, ventilation tubes and grate are still very bulky and expensive to post (plu...

Peoples, I seem to have nailed down suppliers to be able to put together UDS kits for about $250. The kit would consist of... Sandblasted food grade drum, Single grate Standard flat drum lid Fire basket Water pan Castor wheels Handles Side vent pipes Nuts n bolts Drum could be predrilled prior to sh...

I've got the 2000, and I found the same thing when I started. A few tips from what I've learnt. I always pre-heat for 10 minutes; I turn on the BBQ, and then start getting stuff out of the fridge. I always pre-heat on high, then turn down depending on the cook. If I have only 2 steaks, and butt load...

Probably the only thing nowadays which has a name indicating exactly what it does. Stainless is stain - less not stain - proof. Living near the beach, I rekon hosing it off with fresh water every couple of weeks would help reduce the effect. The other thing which helps stainless to rust is heat and ...

My offset doesn't shut off 100% either. I either use the webber basket in the fire box to hold the coals, or I use a home made basket with more capacity for a big cook. When I'm done, I take the whole basket out and drop it in the weber, put the lid on and shut the vents to extinguish. Saves wasting...