Search found 90 matches

by Spit roaster
Tue Apr 22, 2014 2:50 pm
Forum: SMOKERS
Topic: Making a hinged door on 44 Gall drum.
Replies: 6
Views: 987

Re: Making a hinged door on 44 Gall drum.

Thanks guys,
Looks like some flat bar is the go.
I should have photo's in a couple of months.
by Spit roaster
Tue Apr 22, 2014 10:52 am
Forum: SMOKERS
Topic: Making a hinged door on 44 Gall drum.
Replies: 6
Views: 987

Making a hinged door on 44 Gall drum.

I am making a UDS. The drum will be on its side and I need to make a hinged door. I'm thinking I will cut out a section and then cut another larger piece out of another drum so I can have a door that overlaps in order to prevent too much leakage. That will mean buying another drum and then getting r...
by Spit roaster
Sun Sep 01, 2013 9:46 pm
Forum: CHARCOAL
Topic: What have I done
Replies: 6
Views: 1503

Re: What have I done

Not familar with the Frycat but it sounds like oxygen starvation.
Your fire needs air.
by Spit roaster
Fri Aug 30, 2013 9:49 am
Forum: BIRDS OF A FEATHER
Topic: Smoked whole chicken advice
Replies: 11
Views: 3709

Re: Smoked whole chicken advice

Details of those smoky chickens can be found further down the page.

Mick, I took them out at 72°C

http://www.aussiebbq.info/forum/viewtop ... f=7&t=7552
by Spit roaster
Wed Aug 28, 2013 10:47 pm
Forum: BIRDS OF A FEATHER
Topic: Smoked whole chicken advice
Replies: 11
Views: 3709

Re: Smoked whole chicken advice

Smoked chickens
Image
by Spit roaster
Tue Aug 27, 2013 9:34 pm
Forum: CHARCOAL
Topic: smoked duck
Replies: 8
Views: 904

Re: smoked duck

Coles have ducks at $15.00 this week, normally $21.00.
I think I'll have a crack at one this weekend.
by Spit roaster
Tue Aug 06, 2013 10:46 am
Forum: CHARCOAL
Topic: beef back ribs on the bullet
Replies: 7
Views: 709

Re: beef back ribs on the bullet

They sure look tasty, how long did you cook for? any smoke?
by Spit roaster
Fri Aug 02, 2013 9:18 pm
Forum: CHARCOAL
Topic: WSM Owners
Replies: 12
Views: 1782

Re: WSM Owners

Also got mine from "Cajun bandit", got the S Steel door too.
I'm sure you could as suggested, find something at Bunnings, Hi Fi or electrical wholesalers.
I found it easy to just order them.
You could just drill a hole and not worry about the grommets.
by Spit roaster
Wed Jul 17, 2013 12:05 pm
Forum: CHARCOAL
Topic: Blowers Vs normal elect meat temp displays
Replies: 3
Views: 1112

Re: Blowers Vs normal elect meat temp displays

I got myself a Nano Q recently. I am well impressed with how it holds the temp. I also have a 18.5 WSM and didn't really think I needed the Nano, but really glad I got it. I did 6hr ribs last week. The temp was set at 107°C (which is the factory default) and never saw it drop past 106° or above 108°...
by Spit roaster
Wed Jul 17, 2013 9:11 am
Forum: CHARCOAL
Topic: How much pork can I fit in a Weber Kettle? (I want crackle!)
Replies: 19
Views: 3507

Re: How much pork can I fit in a Weber Kettle? (I want crack

I go for the loin because the result is just so good. They have a good amount of skin on them so you get nice lot of crackling and the meat is tender and juicy. Yes, 250°C is the temp at the grate, after 30mins I almost close the bottom vent to bring the temp down. I take the pork to 70°C. Great res...
by Spit roaster
Tue Jul 16, 2013 9:05 pm
Forum: CHARCOAL
Topic: How much pork can I fit in a Weber Kettle? (I want crackle!)
Replies: 19
Views: 3507

Re: How much pork can I fit in a Weber Kettle? (I want crack

The only pork I roast these days is rolled loin.
Rub the skin with a bit of oil and salt.
Get the kettle up to 250°C for half an hour then bring her down to 180° to 200°C to finish off. Beautiful.
The crackling is always superb and the meat moist.
I probably got that method off this board somewhere.
by Spit roaster
Mon Jul 15, 2013 2:36 pm
Forum: SMOKERS
Topic: Going to try some beef jerky
Replies: 19
Views: 3661

Re: Going to try some beef jerky

Here's the results of my jerky making. Turned out pretty good. I bought six biscuit racks that fit nicely in the WSM. They hold 2kg of meat. I have done three batches, two with minute steaks, easy to slice up and very lean. One batch I did with topside that I got the butcher to slice up for me, the ...
by Spit roaster
Tue Jun 25, 2013 10:33 pm
Forum: SMOKERS
Topic: Dry ham
Replies: 8
Views: 2430

Re: Dry ham

Thanks for the comments Commander. I agree that the butchers methods have a lot to do with it. I told them "I want a half leg of pork, pumped with brine so that I can smoke it to make ham" So they should know what I want. The first butcher was Pendle Hill meat market which is connected to Pendle hil...
by Spit roaster
Tue Jun 25, 2013 9:28 am
Forum: SMOKERS
Topic: Dry ham
Replies: 8
Views: 2430

Re: Dry ham

I have done a few hams myself in a WSM. Best one was when I brined it myself. I have since bought a couple of legs pumped with brine from different butchers. First one came out as smoked pork, it had not been brined at all. Never got an explanation on that one. Second one came out wet, I mean beyond...