Aussie BBQ Forum

The reason why the meat is sweetest next to the bone is because the bone is a more efficient conductor of heat relative to meat. That, and the meat which is next to the bone has the highest amount of collagen (that's how muscle is bound to bone). The higher temp in the immediate vicinity of the bon...

Not sure I'd use PVC. There are a couple of smoke generators mentioned here, this one: http://www.aussiebbq.info/forum/viewtopic.php?f=18&t=10117 and this is an interesting design as well, Smoke King has one: http://www.smokemiester.com Cheers Chris Shiny! I think I need a Smokai! Want to see h...

PVC pipes to feed in the smoke would work if your hand enough - Gasser Offset style haha I was thinking about an old teapot because it would already have the lid and spout. Then perhaps just a foil bridge to connect it. Searching for "Gasser Offset" :) So much to learn thats a great idea,...

Yeah that's why the chef gets the bare(ish) bones to chew on

I have a hot tip for rib based dishes. It's my one and only contribution to the art of food preparation, and it may well have been done before, but I couldn't find it anywhere so sorry if it isn't original. Simply take out every other bone from your rack of ribs. That's it. Total luxury as there's t...

sydking wrote:PVC pipes to feed in the smoke would work if your hand enough - Gasser Offset style haha

I was thinking about an old teapot because it would already have the lid and spout. Then perhaps just a foil bridge to connect it.

Searching for "Gasser Offset"

So much to learn

That went well.
I like a fast result from an experiment

Now to rig something to move the smoke inside.

That might take a bit longer.

Looks dam good to me! i know what il be adding to my cook list from what i gather, your using a Gas BBQ and adding smoke via heatbeads and wood chips? It tasted pretty good as well :) And yeah gas BBQ with a tin can with two heat beads. But I'm out there right now, and looking at my wok burner on t...

Ok thanks everyone all feedback consumed and filled. Photos... the flame in the tin was all sitting on top of the can as if the can was a gas outlet. Not enough air. 120 Things in 20 years - Smoke cured things 8 - The wispy flame ABBQ.JPG I made the holes a bit bigger with a larger screw driver whil...

I only recently joined the forum and thought I'd read old threads for a week or so before posting any questions or anything, but I got impatient, and thought I'd have a go. (don't worry I still wont be asking questions just yet) I'm doomed to smoke protein forever! I bought some wood chips and some ...

Hi people. As part of an ongoing attempt to learn everything, I scrounged up a BBQ, and thought I might try to learn about smoking meats. I tend to go by the name of either 120thingsin20years, or BullwinkleII, so hello to anyone that might have bumped into me elsewhere. I'll have my head down for a ...