Aussie BBQ Forum

Thanks guys,
Looks like some flat bar is the go.
I should have photo's in a couple of months.

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...

I take mine to 72°C
Check my post here
http://www.aussiebbq.info/forum/viewtop ... =34&t=9099

Not familar with the Frycat but it sounds like oxygen starvation.
Your fire needs air.

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

Smoked chickens

Coles have ducks at $15.00 this week, normally $21.00.
I think I'll have a crack at one this weekend.

They sure look tasty, how long did you cook for? any smoke?

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.

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°...

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...

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.

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 ...

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 ...

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...