All Things BBQ

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Postby wottagunn on Fri Dec 23, 2016 9:04 pm

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!

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Postby bryndavies on Fri Dec 23, 2016 9:06 pm

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.
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Postby piper27 on Fri Dec 23, 2016 9:45 pm

Damn now that's a smoker. All that grill space will be amazing. Congrats :clap:
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Postby HisBobness on Sat Dec 24, 2016 12:50 am

Very good looking smoker. I dig the grate in front of the lid. Smoke one.
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Postby bryndavies on Sun Dec 25, 2016 7:04 pm

Finally getting around to posting my thanksgiving turkey pics.


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Postby piper27 on Sun Dec 25, 2016 8:16 pm

Smoked turkey is just the best
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Postby bryndavies on Sun Dec 25, 2016 8:48 pm

I'll never roast one again. I'll still fry, but this is even better than fried.
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Postby piper27 on Sun Dec 25, 2016 8:53 pm

I like how it almost takes on a pork texture and flavor.
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Postby Codeblue on Sun Dec 25, 2016 10:47 pm

Let's see the inside.

P. S. How many hours (days) did it take?
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Postby bryndavies on Mon Dec 26, 2016 12:02 am

Turkeys are quick. About 2-3 hours tops. Juicy as fudge too.
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Postby squalie on Mon Dec 26, 2016 1:15 pm

bryndavies wrote:Turkeys are quick. About 2-3 hours tops. Juicy as fudge too.

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.
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Postby wottagunn on Thu Dec 29, 2016 8:27 am

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
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Postby bryndavies on Thu Dec 29, 2016 12:01 pm

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.
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Postby wottagunn on Fri Dec 30, 2016 6:26 am

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.
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Postby wottagunn on Thu Feb 23, 2017 9:03 pm

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
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