Aussie BBQ Forum

Looks good - my question is, how did you get the Q3200 to run low and slow? Do you just put both dials on the lowest setting? or there is more to it? Run the small burner only, put in a container of water and you may have to crack the lid slightly, especially if it's a hot day. Get a double ended m...

What was in it Bently? No casing? Almost looks like a meatloaf.

Is it a sausage comp or did you just enter that part of the comp?


Wazza

buzzawak wrote:
Dixie Normous

buzzawak wrote: needs to be more bbqeee

How about 'Sausage King'???

Buccaneer wrote:
Sheep "pellets" are too big for the auger!

Could use lamb, and you have an automatic sizing mechenism, once the 'pellets' get too big, time to put the pellet producer in the smoker.

What burner you getting Bucc's?

Buccaneer wrote:When I get my pellet burner I am ordering a dozen live rabbits and I am going to feed them whiskey soaked balsa wood.

hmmm, I wonder if that would work with a sheep?

I have a cook planned today and I'm low on Pellets, and as I was in Midland already I dropped into BBQ Bazzar to grab a bag of Pellets (saw they carried them back when I was deciding what smoker to get) - even if it did feel like I was cheating on Chris, but when you're low Bibra Lake is a bit of a ...

Is buzzawak your real name?

I got quite sick a while ago, turned out I had too much blood in my gravy stream...

I like to knock the top off a bulb of garlic and wack in in with the vegies for the last 30min or so. Get it out and squeeze the roasted garlic into the gravy.

Hi Nath, I haven't done a spit for a few years now, but from memory, I would allow at least 4 hours. You may need to crank up the heat in the last 30 min and you'll get your crackle, even if you have to pause the spit to get the heat into sections which have not yet crackled up. Wazza EDIT: Found th...

Agree, try it, but maybe do some chicken in a normal brine as well and cook together, gives you something to compare it with.


Wazza

Maintaining 107 degrees, nice. Did you get much smoke out of the tube? Especially early on?


Wazza

Interesting read Buzza,

I know some think the rolled ones are better cooked other ways, but yours looks good, I'm going to give one a crack in the traeger at some point.


Cheers
Wazza

Welcome aboard Bob.

Lamb shoulder is what you are after. Put your favorite spice rub on, low and slow till it's falling apart, yum. Close to my favorite cut of any meat.


Cheers

Wazza

G'day Guy, welcome aboard.

When are you planning on cooking brisket for the gf? Can be tricky bugers to get ready for when you want them.

Make sure you post up some pics, nothing we love more.


Cheers

Wazza

Does that make it hard to top up while in use?