Aussie BBQ Forum

Kool mate, thanks for the reply

Yes, I get it, regarding the dirty smoke with the top vent partially opened. Ive noticed the sooty build up on my GA using the riser & rotisserie
I will need to change my habits for a better smoking experience

ok, sort of completely off topic, but on topic with a wood fired Q After fluffing around with our wsm 14in, I wanted to use it as a wood fired Q. Wrong size & wrong everything else, altho the ego wanted to carry on with it.... bloody waste of time & effort for zero result I'm part of the way...

Ok from what I can see, stay away from Beefeater I'm keen to hear options that people like for the larger scale bbqs (i.e. bigger than a Q3000) I know its too late for my answer to you, as your inquiry was ages ago If you're still sitting on the fence My in law & a mate has similar, not the exa...

Thanks for the quick replies Burning down wood to embers then cooking takes ages, I'm all good with that It takes me nearly 2hrs including a bit of fluffing around, to do a reverse seared steak, from first light up to plating, so going a bit further & longer doing the wood thing, is ok by me.......

Does anyone use "wood only" on their Q, such as a kettle, wsm or any other box shaped Q Not talking about wood fueled offset bbqs. We don't have an offset, much too big for just the 2 of us. Ive seen crate / half barrel type pits with open flame wood burning, mostly set to the sides of the...

thanks guys, good to know

the water pan will sit directly under the cooking grill, was thinking about 30 - 50mil below
is this too close.....does this need more space between the meat & the pan

Hi Davo Thanks for your reply mate Love to have a ceramic kamado, always wanted one when I first got into the low & slow game..... will never for me as I have a kayak fishing fetish where somehow, my spare cash always goes into fishing *shoulder shrug* So the triple skin stainless bbq will take ...

Am about to make a triple skinned stainless, all in one bbq, to include wood as a fuel option...rotisserie, pizza, low & slow Q-ing . My WSM came with a water pan. I fill it with water each time when doing a cook up.... bloody hopeless in the colder months with temp drops needing baby sitting wi...

aaaah gas axe tip cleaners, never thought of that, thanks man

my baby Q once the fire is going, theres a few inches in 2 places where the gas does not ignite at all, even during a cook up. The flame will will taper off in height as it approaches the dead spot I cleaned the Q out yesterday, used scotchbrite around the area where the flame does not ignite. Did a...

For my pizza's, I do the flour, water, oil, salt & yeast, let it do its thing. I make the pizza's the next day or following day. The only flour that I use is if the original mixture was not right & needs added flour so the base can be stretched out with my hands & fingers to fit the size...

My baby Q I gave up ages ago cleaning it, unless you are on to it regularly, fussing with the clean up... I really think the lid needs to be soaked overnight in dish wash liquid, then apply elbow grease The worse thing is the fat dripping off the back lid hinges... https://s26.postimg.org/giyznp35h/...

nice mate, looks bloody good
what was your rub, did you wrap at the stall, how long was the total cook

3rd attempt with a mutton leg, this time 2.2kg bone in, using this rub sitting in the fridge over night (did not brine) This morning, grill sitting at 225f, mutton straight on the grill from the fridge (did not bring to room temp) a few lumps of hickory on the coals At the stall 149f, double wrap in...