All Things BBQ
so here she is fellas. It's hot as drymount down here but I couldnt wait to put it together, but unfortunately its too hot to burn it out then do a cook.
At least that gives me time to source some meat and a few other things. Hoping to do some ribs around new years. cheers to all of you for helping me out with my questions and such!
At least that gives me time to source some meat and a few other things. Hoping to do some ribs around new years. cheers to all of you for helping me out with my questions and such!
- bryndavies
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Very nice looking smoker there. Maybe have a little nighttime fire if the heat dies down to season it. Good looking cooker, that's for sure. Your friends are gonna love it.
T.K.C.
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Very good looking smoker. I dig the grate in front of the lid. Smoke one.
- bryndavies
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Finally getting around to posting my thanksgiving turkey pics.
T.K.C.
- bryndavies
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I'll never roast one again. I'll still fry, but this is even better than fried.
T.K.C.
- bryndavies
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Turkeys are quick. About 2-3 hours tops. Juicy as fudge too.
T.K.C.
Yeah, I smoked one last year and was surprised how well it tasted. Thought for sure it would dry out but was one of the best turkeys I've cooked.bryndavies wrote:Turkeys are quick. About 2-3 hours tops. Juicy as fudge too.
Thanks guys!
Planning on seasoning the smoker tomorrow and doing ribs the day after!
I've got a few questions before I start:
- Should I adjust the tuning plates? Do they do much?
- is a stainless steel bowl ok for a water pan?
That turkey looks so damn good
Planning on seasoning the smoker tomorrow and doing ribs the day after!
I've got a few questions before I start:
- Should I adjust the tuning plates? Do they do much?
- is a stainless steel bowl ok for a water pan?
That turkey looks so damn good
- bryndavies
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Stainless steel works for water pan, but know it's gonna stain with soot, so make it one you don't care about. I use a spray bottle or two when smoking as well. One with apple cider vinegar, and/or another one with a 50-50 water and Worcestershire mix.
T.K.C.
Cheers mate
So I just finished seasoning. It went alright, temperature fluctuated a bit but I think I know where I went wrong.
Is it correct to get the coals going, then whack on a bit of wood with the dampener fully open, and let that wood get fully lit, and then to adjust the dampener to bring it back down to desired temp? Is that the way to do it?
And then add wood when the prior one gets to about half burnt?
I had the dampener too far closed I think so I struggling lighting the wood at first. Took me a bit of drymounting around.
So I just finished seasoning. It went alright, temperature fluctuated a bit but I think I know where I went wrong.
Is it correct to get the coals going, then whack on a bit of wood with the dampener fully open, and let that wood get fully lit, and then to adjust the dampener to bring it back down to desired temp? Is that the way to do it?
And then add wood when the prior one gets to about half burnt?
I had the dampener too far closed I think so I struggling lighting the wood at first. Took me a bit of drymounting around.
So I cooked some pork ribs at new years. Turned out so drymounting good but there was very little meat on them. These sort of cuts are rare down here. Good BBQ is hard to come by in Australia – its all just snags and rissoles.
Ive just picked up some turkeys so im gonna do one next weekend. Need to brine the drymounter first, but kosher salt is impossible to get down here. So online shopping it is
Ive just picked up some turkeys so im gonna do one next weekend. Need to brine the drymounter first, but kosher salt is impossible to get down here. So online shopping it is