Aussie BBQ Forum

Thanks for the informative post and that pizza looks great, well done.

Well, I have since the last post used the ThermoPro over 6 times, with pork shoulders and chicken and beef, and it has worked without a hic up. Here it is sitting beside me in our lounge while smoking another shoulder. The alarms work fantastic, as I now do more night cooks as it is cooler and it wa...

Wow that looks nice, it is something I would like to learn to do one day as I love my jerky.

I think all the above have covered most things and all I can add is it sounds like you are use to cooking with gas so stick to a gas bbq, cooking on charcoal is a totally different beast other then Weber you also have the Ziggy range at Barbeque Galore.

Goodaye Arturo,
Welcome to the forum, plenty of good oil here and olive oil and cooking oil
Post up any questions and you will get some great info passed along to you.
Cheers

Hey PD Any cook/bbq you can eat is a good one. Ihad a mate stay herd on the farm for a couple of days and he is thinking about using his weber kettle and try a low n slow, the main point I told him and as the others have said....you have to cook to temperature - you cannot cook to time as every piec...

Welcome KJCll,
You have found the best place on the net for us bbq fanatics, look forward to some of your cook up's.

I think it may have been bunnings who told HB they no longer wanted the 16kg boxes. They will most likely be getting there own brand or a cheaper import to replace it. If it is HB who decided to do this then they will be paying a price this summer, and I bet Aus Weber will not be happy about this mo...

Great to see you using your Gen 2 and nice cookup, thank you for sharing.

Welcome to a laid back place where all bbq types and brands are welcome, look forwarded to seeing a cook up or two.

Hi Enchris
The old fellow next door has an offset that I have play with once or twice but I do most of my smoking or low n slow in a Pro Q but as Steve said plenty of members here use them plus tonnes of info on YouTube as well, welcome aboard.

The pork started to stall at 158f so removed from the smoker and wrapped in foil and added some apple juice in the foil and back into the smoker, open No 3 vent slightly. This was just over the 6 hour mark, it is now coming up to 8.5hrs into the cook and the meat temp is climbing steady at 182f, wil...

20171024_051935-768x768.jpg Ok I am using this ThermoPro TP-08S for the first time today while smoking some pork I have it setup in the middle of my lounge room and the sender is in my bbq area that is a built in area with a metal roof and between that area and the house is a garden that has a numb...

5 1/2 hour mark and topped up the water as temp climbed a little. Temp is settling back and almost time to wrap the pork in foil.