Aussie BBQ Forum

Hi All I am about to build a built in BBQ area in an alfresco. I currently have a Beefeater Discovery 1000 and its been great. I'm giving it to the old man who is replacing a 25 year old Turbo and now buying a built in. Whilst happy with the Beefeater the build quality on the Turbos looks great. Wit...

I did the same thing, got much the same reply....

I ended up buying one from an online seller over eBay. It was brand new.

They are awesome as a portable option. I've done burgers for 20 People at a Picnic on it before.

Keep an eye out on eBay.

I've toyed with wings sooooo many times. With the help of many others advice, I've found the following best. 1. No mainade 2. Brine for 6 hours, dry then rub (your choice) 3. Indirect heat 190c for 40 mins 4. Heat sauce while wings are cooking 5. Once wings are cooked toss in sauce. This creates a c...

HI Mate

I've had two mates with Matadors and both have beeb unhappy with Build quality.

Have you considered Beefeater? I use one and they are mid-priced and mines good quality.

Dylan

Hi All,

I cooked a 2.4kg bird using the brine method for 1hr 45mins to internal of 80c on a Kamado Big Joe and it was perfect.

Just thought I'd share a time/temp experience as there's not much of that in the thread.

Thanks Captain for sharing.

This might get mixed responses by I sous vide at 54c for 3 hours, remove and place in my Kamado on grill grates that at about 300c dome Temp. 3 mins each side.

The consistency of sous vide plus the searing of the charcoal driven GG's makes a perfect steak every time.

Hi All

Heading to the Gold Coast in a few days, any BBQ recommendations ?

I googled and found one called JR's Smokehouse which looks the goods but would love suggestions. Staying in Main Beach.

Thanks in advance.

Dylan

I use the ones from my kettle in my Kamado Big Joe. They fit well.

Hi Guy's Im about to fork out $400 for a Guru CyberQ. In trawling the net tonight I read on Facebook that an Aussie product called Smartfire was due for launch late this year. Details are thin online. Does anyone know anything about it ? I'd prefer to buy Aussie and support a local business if the f...

Depending on the thickness of the ribs I usually smoke at 200f for 2.5 hours after applying a brown sugar based run. I foil for about 90 - 120 at 225f with Butter, honey, brown sugar, fountain chilli sauce until a tooth pick is facing slight resisitance (not all the way to butter glide) I then baste...

G'day Mate My old Man had a turbo for 20 odd years. It was great. When the time came for me to upgrade my gasser a year or so ago I went Beef Eater. Since then mates and family have each gone with BE also as they are great. Heat distribution is good, got BTU rate and the non-rust treatment of the ca...

BGE using them too, I first heard of them on the Egg Forum. BGE post links..? Seems an expensive radiator cap for those new to Q. here's a couple of links. http://eggheadforum.com/discussion/1180249/maiden-voyage-for-my-ttt Or http://eggheadforum.com/discussion/1183725/tip-top-temp-controller-in-th...

Yeah Chris I'm in Sydney (ambient temp 10-18c at the moment) and I find 4.5-5 gets me 107c and once there is holds brilliantly without completely closing. I think the combination of intake being only slightly open with the top never fully closing is the combo that prevents no creosote. I've used it ...

Bottom vent 50% open for me with a snake.

BGE using them too, I first heard of them on the Egg Forum. They mustn't have Card Sharks skills.

I've got one of these. I use it on my kettle and it's fantastic. I was going to buy a Guru pit controller however read the reviews of the TTT and for $40 I thought I'd give it a go. Glad I did. Using the snake method I did a 12 hour brisket cook without touch the Kettle once ! I just light 10 heat b...