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Re: All Things BBQ

Posted: Thu Mar 01, 2018 6:55 pm
by piper27
wottagunn wrote:
bryndavies wrote: I’ve tasted both pellet and offset smoked meats on the same day (mine and my buddy’s), my flavor is always better, and usually better bark. Assuming you like smoke, that is. His meat usually has a more subtle smoke flavor.
I agree with this.
if you like that really smokey flavour, and love a good bark, offset does it better
Thanks guys. Now my next question. Are you guys burning straight wood only for fuel or charcoal too?

Re: All Things BBQ

Posted: Thu Mar 01, 2018 7:18 pm
by wottagunn
I load my chimney to about a third full with lump charcoal (this one here - https://www.barbequesgalore.com.au/pro- ... rcoal-15kg), then just straight wood for the rest.

Re: All Things BBQ

Posted: Fri Mar 02, 2018 11:40 pm
by wottagunn
Quick question fellas, if I have 2 racks of ribs of say 1ft long each, and about 5lbs each.
If I smoke one whole, and cut the other rack up in to thirds, will they take the same amount of time to cook?

Thats what I've got now ready to smoke tomorrow. Not sure if I should put them all on at the same time.

Re: All Things BBQ

Posted: Sat Mar 03, 2018 12:03 am
by bryndavies
Why’d you third them? Gues it’s done now though, but I would think it might affect cook time. I’m just thinking about a normal rack, the ends are usually well done, or more done, so maybe throw the thieves ones on 30-45 minutes into your cook? Maybe less depending on smoke temp?

Re: All Things BBQ

Posted: Sat Mar 03, 2018 1:15 am
by wottagunn
My butcher had one whole and one cut up. So thats what I got.
I was thinking about the same, roughly 1 hour in to the cook.

Re: All Things BBQ

Posted: Sat Mar 03, 2018 8:12 pm
by wottagunn
6 hours in. Looking ok, just hope they're not cooking too fast. Temp on my smoker has been very high, but temp at grill height has been spot on. Guess we'll find out.

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Re: All Things BBQ

Posted: Sat Mar 03, 2018 8:23 pm
by bryndavies
Temp at grill is the one that matters, so I hear. Those dino ribs look tasty!

Re: All Things BBQ

Posted: Sat Mar 03, 2018 8:25 pm
by piper27
:drool: :drool: :drool: :drool:

Dammmmmmmnnnnnn

Re: All Things BBQ

Posted: Sat Mar 03, 2018 11:50 pm
by wottagunn
Turned out perfectly fellas. Just fell off the bone!
I took a short a video of them in action but I don't know how to share it... Any ideas?

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Re: All Things BBQ

Posted: Sun Mar 04, 2018 2:52 am
by bryndavies
DAMN son! Put another shimp on the bar b. :oops:

Re: All Things BBQ

Posted: Sun Mar 04, 2018 10:25 am
by kcn0
Made some Pastrami and Jerky on the WSM yesterday. My Summit gets delivered tomorrow, and I’m insanely excited to try it out.
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Re: All Things BBQ

Posted: Mon Mar 05, 2018 7:24 pm
by wottagunn
that looks so damn good!


had some of the left-over ribs yesterday when I got home from work. drymount me they were good. tastiest fudge ive ever cooked id say.
has anyone ever considered operating a trailer/food truck for this? it's a hugely un-tapped market in australia.

Re: All Things BBQ

Posted: Mon Mar 05, 2018 7:33 pm
by bryndavies
wottagunn wrote:that looks so damn good!


had some of the left-over ribs yesterday when I got home from work. drymount me they were good. tastiest fudge ive ever cooked id say.
has anyone ever considered operating a trailer/food truck for this? it's a hugely un-tapped market in australia.

My buddy up here has gone so far as to crunch the numbers and create a hypothetical menu. The costs of meat and costs of time/effort give pretty low rates of return for brisket and beef ribs. Pork is where you can make your money. Shredded pork can also be easily reused for “next day” items like pulled pork nachos, pork soups/stews, etc., and chopped brisket breakfast sandos/wraps/tortillas could work as well.

Re: All Things BBQ

Posted: Mon Mar 05, 2018 7:52 pm
by wottagunn
it's an interesting idea
the meat costs would definitely be the killer, and the hours would be difficult.
If I ever did it, I like the idea of having everything cooked on the day, and none of it reused or reheated, but im not sure if that's viable.

a brisket costs me about $25 and I think I could sell it for a total of about $100. add in sides, and a few beers, and it could be financially stable.

Re: All Things BBQ

Posted: Mon Mar 05, 2018 8:00 pm
by bryndavies
wottagunn wrote:it's an interesting idea
the meat costs would definitely be the killer, and the hours would be difficult.
If I ever did it, I like the idea of having everything cooked on the day, and none of it reused or reheated, but im not sure if that's viable.

a brisket costs me about $25 and I think I could sell it for a total of about $100. add in sides, and a few beers, and it could be financially stable.
Well let me know if you need an american to help sell part of the experience come down. I’d love to spend a summer smoking meats and drinking beers. :lol: