Aussie BBQ Forum

Oh, yeah, I use chunks.

Maybe 4 or 5 chunks for a cook, each around 1" to 1.5" square, will give a nice 45 - 60 minutes of smoke. If you want more after that, just chuck a few more in.

I've found that when it comes to smoke, don't over do it. Less is sometimes more.

Wedwards and Warmbeer - any thoughts on the inbuilt thermometer or on pellets vs chunks or chips in this unit? Do you find you have to do much tweaking to keep temps stable once it gets going? The inbuilt thermos are actually pretty accurate. I guess within 10 - 15 deg C of the real temp, but you'l...

Disclaimer: You can't trust anything a stranger says on the Internet. However, I've done a bunch of long cooks on my Aldi gas smoker, and unless you're running it during a hurricane on the top edge of an ocean cliff, I can't see any possibility of the flame blowing out once lit. Against this advice,...

You've probably bought the wrong cut for low'n'slow. Lamb shoulder works better, as it's a fattier piece of meat, and the fat breaks down to give that moist, pullable texture. For lamb leg, just use a full chimney of heat beads, put the leg in when it's at maximum heat. Should take 45 mins to an hou...

Yup, hot, damn hot. I broke 2 pizza stones this afternoon, due to the heat of the redgum lump. Both of these have been previously seasoned, and I've probably done 10 or so pizza sessions in my Dragon, so know how to drive it pretty well. I'm beginning to think redgum charcoal and me are just destine...

It definitely burns differently to the stuff I have been using previously. I've done maybe 20 cooks so far in the Dragon, so I think my processes are consistent. Got it up to a nice mound of coals going in the middle of my pyramid, probe was reading 90 deg C, then I shut the vents down to around 1 a...

I've found the redgum lump hard to use for low/slows - tends to go out for some reason Found this out first hand yesterday when trying to do some ribs in my Dragon. Ended up using the gas smoker instead, so proof that you can never have too many barbecues. Any other ideas on how to use redgum charc...

I'm giving my first go at home made bacon. Wanted to double-check my process before I smoke/eat it. I only had the Bradley "Sugar Cure", as couldn't find Pink Salt. Instructions on the tin say 3 tablespoons for 2.25 kg of meat. Unfortunately, I can't find a % breakdown of nitrates in the c...

Welcome Mr Bungle.

Plenty of info here on cooking with charcoal. Be careful, though, you start getting excited, and soon enough you'll be brimming at the seams with all sorts of barbeques and paraphernalia.

Great username, by the way. Great music.

I use the very scientific* approach of a rough scoop of each.

* - Disclaimer - Not very scientific at all, but still delicious

Dez wrote: I will show ya a pic of my bar though, love my bar, 2 beers on tap.

Awesome bar setup!

Wish you didn't live so far away, so I could attempt to become your best mate.

Are the Harks lasting? Can it realistically be used as an outdoor oven without smoke? ie don't want to fire up the oven inside in the middle of summer but need to use an oven, could the Hark be used here (obviously I'm not talking about critical baking at a precise temp) Things I'd be cooking - lam...

food&fish wrote: Dragons are still being sold akorns where a bunnings special 1 container full when sold no more finish

Akorns are back at Bunnings. Saw a brand new one the other day, $499.

I will smoke snags for about an hour, they're fantastic, but they do go wrinkly, and a little tough on the outside. I've discovered you take them straight out of the smoker into a container of water, and it prevents the skins from dehydrating. Only a couple of minutes, not enough to cool through, ju...

The Meat Mitch Naked BBQ sauce is the only one I've had any experience with, but it was fantastic. Picked up a bottle on a whim from USA Foods, it's a really complex, delicious BBQ sauce. Definitely better than Sweet Baby Ray, etc. (not saying SBR stuff is in any way bad, it's just not playing on th...