EB Forum

Look at dat meat wagon.

P.S. Why's it already rusty? JK I assume dat ain't rust, just unpainted.

She's a beaut!

Codeblue wrote:Look at dat meat wagon.

P.S. Why's it already rusty? JK I assume dat ain't rust, just unpainted.

yep just unpainted
to pass food safe inspection, cant have paint on the inside as it could flake away and land on food
I will be coating it as part of the seasoning/burning out

Far out. Top stuff. Hurry up and expand so you can bring it to WA.

Smashed out some shorties and beef cheek today. The new pit held like a dream.

I just ate, but now I'm hungry again.

Jalapeno popper chicken tonight! Pretty neat technique, but I think it needed more flavor in the meat. Maybe next time more rub or marinate first.

wottagunn wrote:Turns out not only is there a Weber dealer in my small country town, there’s also a Barbecues Galore store. Had no idea.

After visiting both stores and having a good look through all of their smoker options, ive nailed it down to these two. I am leaning towards the offset but would love to hear advice, tips, experiences etc with both kinds (on top of what was said above!). Please and thank you. Both are exactly the same price too.

http://www.weber.com/grills/series/smok ... -smoker-18


http://hark.com.au/tri-fire-offset-smoker.html

They grow up so fast!
That’s one hell of a rig.
Congrats!

haha thanks mate
ive definitely moved quick with it, but I have really taken to it. I love it.
and ive got you and some other blokes here to thank for it

First brisket in the books! I got up at 3:45 this am to get things going and didn't eat anything until after 10:00pm . I was trying hard to not wrap, but the end went awry. It stalled out at like 188° which is weird, but then I was having trouble maintaining temperature. I think there weren't enough coals left from the looks of it, but that's never happened to me before with other long cooks. I'm not sure what happened, but I think maybe there were too many small pieces. I debated about it briefly when I filled up the fire box at the start. I ended up foiling and taking it to the oven. I think it was a little over target. The bark quality is good but I think there was too much salt. I'm definitely tweaking the rub next time.

looks pretty bloody good!
what temp did you run at? thats a very long cook

wottagunn wrote:looks pretty bloody good!
what temp did you run at? thats a very long cook

250ish. That time included getting the fire going for an hour, and resting for an hour, but I guess it still was around 16 hours of cooking for 9-10# trimmed brisket . I might still be at it if not for the foil and oven.

For your next one, try this. I've had a lot of success with it:
- remove from fridge and let it get to room temp (get fire going)
- hold pit at 275-325. I usually have it about 290/300 but anywhere in that range is fine
- wrap at 165F ish, or whenever the bark looks nice
- remove when flat is probe tender
- rest for 2 hours

I cook everything at a minimum 275. Everything. That old 3-2-1 on pork ribs is ridiculous. 90 mins to maybe 2 hours and they're done.

I do 3-2-1, or 2-2-1 (babybacks) @225F for pork ribs all the time and they turn out PERFECT.

I switched to more of a 4-1-1 with pork ribs lately and have enjoyed the results.