Aussie BBQ Forum

Nina and Joes butchers on Victoria St, Brunswick, (Melb)
Have Argentinian charcoal in, I'm cooking with it now and its great, $35 for big bag $15 for a small I think.

Is there any how to/ 101 on the proQ or wsm wanting to send something to a mate who has just acquired one Sent from my iPhone using Tapatalk hey chief, im new as alcoholic to whiskey on the pro q , wsm's scene but here are some tips from a fully fledged noobie 1. be time prepared, pork , beef, even...

Decent unit, I've got its little brother and get 10-12 hours from 1.5 bags of Heatbeads/minion method, holds steady @ 250f, you've just got top up the waterpan every 3 hours. I like the extra rack, be good for multiple meats..You should try the cheeks, bloody delicious!

Shop in Fitzroy called Wilkins & Kent.
I was really surprised because the size of the bags I thought it won't pack much flavour but mate it was delicious.

G'day, I made some bacon the other week and thought I'd share the process, It was real easy and even though I used a kit you could easily do it with your own mix of salt, sugar and spices. I used pork belly, nothing fancy just a standard cut about 2kgs Mr Gill's bacon smoking kit http://i.imgur.com/...

Ruined some beef ribs, I think it started at the butchers, I didn't get them trimmed down, I was in an experimental frame of mind and wanted to see how far they would render down. Had 4 hours in my mind but took longer and went to bed letting them cook, my dog is extremely happy with this result. ht...

http://i.imgur.com/BKqxVAt.jpg http://i.imgur.com/oe7hVlL.jpg http://i.imgur.com/vgRnTYE.jpg Flat of a Cape Grim, guests ate all the point, using the rule of 3 -3.5 hours p/kg worked well with minion method. Smoked with hickory and mesquite, rub was a mixture of commercial and my own additions, one...

That looks great!

Are the more expensive ones a higher model or is just Bunnings being Bunnings?

Just used it for the 1st time, works great,
How far away do you guys hold it from the charcoal/beads?
I was heating one and then got it glowing and started to do circular motions and got the surrounding ones going.

Nice work, looks like it was a decent feed!

Correct temp probe insertion. Caught me out for 2 or 3 months straight, and had a knock on effect with the rest of the cook. I'm still very much a freshman but that was my lightbulb moment. Experimenting with rub flavors would be my other , its about balance complementing not only the meat but the s...

Making looks like fun, I bet its really tasty too, did you cure it with salt gnol?