Aussie BBQ Forum

Hey Garth im hardly real experienced but beef shorties really need breaking down, you can get them there 3-2-1 or a little longer just naked :) And nice cook there mate ;) Thanks Muppet... It was a nice Sunday arvo of smoking and gardening, it's was awesome to get back into it again. I did think of...

Today was my first cook in 4 months! We bought and renovated a house and had a baby in that time... So i've had absolutely no spare time to cook! Started off with a quick cook, maple glazed smoked salmon, brined and smoked chicken breasts and some beef ribs. Beef ribs in a random glaze I made up wit...

chriso wrote:So, take something that will make you real sick and soak your pork in it? Sounds appealing!

It's only an issue if consumed in high amounts... When you know this and use it appropriately it's an invaluable addition to your collection of herbs, spices etc.

How big do you want to go?

http://www.ebay.com.au/itm/600-Gallon-L ... 1c3783d9d2

I used the recipe from the same site and had awesome results... I strongly recommend following the links back through to the beginning, starting with brining your own meat rather than using store-bought. I've done 4 batches the biggest was about 8kg.

Yeah, i've got a Tri-fire crying out for some use, but with a 2 week old baby in the house now, I don't have time to scratch myself, let alone tend to a long cook... Maybe I just need to get better with my time management.

Hi everyone,

I've got a little old apricot tree in my yard that needs to go, it's not massive but should yield about 20-30kg of wood. Is it the sort of thing anyone would be interested in? And if so, what is it worth? If it's not worth much i'll just hold onto it for myself.

I never got an email confirming they were ready and asking for payment... Is there still one available with my name on it?

You shouldn't have smoke pouring out of every opening, a thin blue trail from the chimney is all you need. I use lump charcoal for heat and some hickory chunks for smoke... Over a 6hr smoke (like my bacon), at about 220ºF I I start with a full chimney of lump and tip it onto a bed of unlit lump abou...

Hey Chris, I'm assuming you've used both the movable plates and the ones Andrew is selling here... Do you have a preference or any feedback on the efficiencies of the two designs?

urbangriller wrote:

GarthFader wrote:Is it just me, or does that look like the least practical configuration ever? Having to lean over the table to get at the chamber?

Looks cute though!

Ha! You should email him and tell him his smoker looks 'cute'... And that his Harley (if he has one) is 'pretty'.

I could almost do 3-2-1 ribs if I got up a little earlier.

Is it just me, or does that look like the least practical configuration ever? Having to lean over the table to get at the chamber?

I don't know how reliable the Tri-Fire would be for an un-attended overnight cook though

Hi guys, I've just bought a house and will be having a working bee with a few people and have promised them a nice BBQ lunch. I was planning on doing pulled pork/beef for them, but i'm concerned I won't have enough time. I'll probably start the fire around 8am, meat in by 8.30 and would like to serv...