Search found 231 matches
- Sun Aug 07, 2016 8:19 am
- Forum: WHAT DID YOU COOK
- Topic: Its the calm before the storm
- Replies: 5
- Views: 1531
The stall is a point during the cook where moisture evaporating from the meat cools it and prevents the internal temp from rising. Usually happens around 160-170 f and can take a few hrs till meat temp starts to rise again. Some like to wrap at this stage (sometimes called the texas crutch) in paper...
pork neck or scotch fillet is good for low and slow, as to why the difference in cooking times, perhaps different temps in sections of the cooker, sometimes no two bits cook the same. Hope it came out good
- Thu Jun 30, 2016 1:59 pm
- Forum: FORUM GENERAL
- Topic: Smoke ring with gas BBQ- Help?
- Replies: 3
- Views: 1175
In a nutshell you wont get a good smoke ring unless you are cooking with burning timber or to a lesser extent charcoal. You should be getting some good flavor from the smoke box, meat in trays will not get as much smoke as on a rack. You dont want thick white smoke pouring out of the bbq as this can...
Hey Davo,sorry to hear about your drama, what do you think was the cause? Mate you are a legend for what you do here on the forum, thanks. As far as the vendors section, I like it and hope they will still give us updates and special deals.