Aussie BBQ Forum

here's a few pics ....

Hello, I have made bresaola before and always with success. For my latest production, the drying was done during variable weather ie the air temp was sometimes as high as 20 and I'm not quite sure if the outer layers dried too quickly hence hardening so that the inner layers have retained too much m...

Thanks for the advice Captain Cook!!! BTW, I have collected a pile of redgum fence stumps original intent as firewood but now obviously for better purposes ... for smoking hams & bacon, what flavour would redgum smoke impart? or is it better for other foods? THANKS.

Hello fellow smokers, while this thread is live and recent can I ask a relevant question? I have used different varieties for smoking, hickory, oak and apple, very satisfied with my results. Last week I encountered a person who runs a smoked food business and claims to be "the best food smoker ...