Aussie BBQ Forum

Did a heap of smoking over Xmas but didn't take many pictures. Had both the offset and pellet grill going Xmas eve. Did brisket and ribs in the offset and the turkey in the pellet grill. Will definitely start posting on here a bit more often.

Brisket is just Salt & Pepper, one half of the Ribs is the BBQ Pit Boys Dry Pork Rub and the other half is Brown Sugar & Bourbon. I used the BBQ pit boys MOP on the Ribs and Brisket. The Brisket stalled at the 5hr mark so i had to use the texas crutch for 2 1/2 hours then i let it rest for a...

Hi Dave

Welcome to the forums, brisket is harder than I thought it would be but Ribs come up amazing in the offsets.

Hi Davo

You are correct the chimney only needs about 5 min on the side burner and I am watching it the whole time. I then move it to a fire pit until they ash over.

Cheers

Peter




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The potato salad (my kind of salad) Ribs

The Bacon, the American stuff is CRAP!!!! IMG_1609.JPG Loaded the smoker up. IMG_1613.JPG Getting my smoke on!!!! IMG_1616.JPG The Smoked Bacon and spuds for the German Potato Salad IMG_1614.JPG The bratz and started the Texas Cheat IMG_1615.JPG Did the 3-2-1 method for the ribs IMG_1617.JPG

I went and looked at some $700 smokers but the one i got was only $99. I checked my log and i made a bit of a stuff up in that brisket post, just before i removed the brisket from the smoker the internal temp of the brisket was 207F, it had started to rain and the temperature of the smoker quickly d...

For the first smoke i just used the kingsford briquets only and the ribs still had a lot of smoke flavor. For the second used the rest of the bag of the kingsford and then used range master briquets for a majority of the cook which were harder to light but burnt longer than the kingsford. I also add...

How did it go? Sounds like a great cut of meat. I would of just done salt and pepper and cooked it low and slow until is was medium and served with a red wine jus, potato rosti, green beans and some roasted tomatoes.

For the second cook the temp was a bit lower at 210f, i did the ribs again but this time i did two half racks salt and pepper and four half racks with the Grill Mates Brown Sugar Bourbon. I also did a brisket but forgot to take a photo of it in the smoker. IMG_0902.JPG I moped the brisket and ribs e...

I managed to keep the smoker between 200f and 240f by adding briquets every 30-40min, most of the time it was on 225f but i was only adding 20 at a time after they had ashed over. The ribs were in for 5 hrs, the spuds 3hrs, corn 2.5hrs (way to long), i added some steak 2hrs, hotdogs 1.5 hrs. IMG_089...

I have been wanting to get a smoker for a few years now but couldn't decide whether to go Gas, Electric or Charcoal. There was no way i could afford a pellet grill so after spending a weekend reading the Amazing Ribs website and watching a heap of videos on youtube i decided the offset was the way t...

I was using house bricks but i just bought a small round fire pit so i can light it on my deck and keep it close to my smoker.

A mate of mine brought a new bbq so I scored another grill plate off of the bbq he was throwing out. I bought another pizza stone from Aldi and when I do pizzas I remove the hot plate and the flame tamer under the grill plate and put in the second grill plate. I place a stone on each plate and run a...

Hi Guys I took these pictures back in April 2016 and i am just getting around to posting them now. The BBQ is a Jackeroo Grange that i got from Kmart back in 2002, I converted it to Natural Gas and it was the best thing i ever did. I started of with round pizza stones which kept breaking but i much ...