Aussie BBQ Forum

Just wondering why you want to reinvent the wheel?

Looks great. Just a little observation, you should have your probe in the thickest part of the ham, from below, according to my butcher mate. Always has worked for me.

Try a dozen fully lit. It should be closeish, but without a gauge you'll obviously have to guess. Keep a bit of an eye on it, if it looks to be burning try a bit of foil as a shield, between the beads and the ham. If it still looks too hot close the bottom vent by about a third. Wing it. Invest in o...

Did a ham the other day, well worth it. Don't sweat on the stall, it can really drag on, just ride it out and take the ham out at 68C. Enjoy.

Check the seppo site bbq-brethren. Full guide to making it there, look for the redneck uds thread, it's a lot smaller and provides a simple guide. If you can drill a hole, you can make it.

If you're at all handy just make a UDS. Costs will be less than 80 bux, and as long as you don't get a lined drum the work is very minimal. Use the grates and lid from the OTS, and you'll be set. Can do a lot of food in one drum, and very easy to control temps.

Well the cat's out of the bag now. I get whole yearling rumps for 10 bux a kg. Slice 'em into steaks 40mm thick. Leave the end bit for a roast. Cooked over a roaring charcoal bed for 5 mins a side, and rested for 15 minutes. Haven't had an urge to eat scotch fillet for a long time.. and now you know...

Is that rust, or the dreaded liner? If it's the latter you've got some work in front of you.

You could get a weber compact for under 200 bux. That way, if you haven't had smoked foods before, or more importantly, the wife and kids haven't, you aren't stuck with something that only smokes in the event they don't like it, or tire of it quickly. You can also utilise the grill and lid, in a UDS...

It went really well. Managed to freeze a bit and have it a week or so later and it seemed to have only got even better. Got our eyes peeled for more specials, because the order is in for doing it again.

I'd be leery about using that much ground Schezuan pepper, I've never used that much of it on anything and think it will numb the palate pretty quickly.

I made one of these y\day from a pickled boneless shoulder. I've gotta start doing the shopping myself again, because although it was on special for $4.99 the missus managed to pay 8\kg. Cooked it to 68, which I'm guessing was a little low for a boneless shoulder roll as it's a bit tough. I've got a...

coldsmoker wrote: There is handy battery powered fan specially designed for BBQ lighting.

There's an eBay business opportunity for an astute businessperson.
I still maintain though, that properly mixed bug fuel won't need a fan.

jk

It's outside, who has a hairdryer outside?
Less talk, more bug fuel.

jk

I've only used one bag of HeatBeads, they were harder to light, particularly when being reused, and left noticeably more ash. HotShots on the other hand have never given me any trouble. ymmv.