Aussiedistiller, Home Distilling, Moonshine, Home Brew

Zak Griffin wrote:Tastes better than any Coles chook! and only cost me $6 :handgestures-thumbupleft:

..... and cost you heat beads too, the coles chook only cost me $9 and it's instant :laughing-rolling:

Had some mates around on Saturday and did a 12lb brisket (I cook it a little hotter and faster than the offset cookers - 350F for about 6ish hours). Non bad!

1 2many wrote:Yeah just getting idea's, been looking at cold vs hot, offside smokers bla bla 8-}

Don't really know where to start (on the cheap), I don't have a full size weber only the small rectangle one and the baby Q.

Was thinking about building one. :think:

Google search a UDS or ugly drum smoker. Very cheap and basic to make, works a treat - PM me if you want any help, but it's pretty easy to do (no welding). I've done heaps of things on mine, from brisket to butt to ribs. Jalapeño poppers are excellent also, if a little time consuming to prepare (but a real hit). I've considered making a bigger offset smoker, but the UDS just works.......

huggy_b wrote:

1 2many wrote:Yeah just getting idea's, been looking at cold vs hot, offside smokers bla bla 8-}

Don't really know where to start (on the cheap), I don't have a full size weber only the small rectangle one and the baby Q.

Was thinking about building one. :think:

Google search a UDS or ugly drum smoker. Very cheap and basic to make, works a treat - PM me if you want any help, but it's pretty easy to do (no welding). I've done heaps of things on mine, from brisket to butt to ribs. Jalapeño poppers are excellent also, if a little time consuming to prepare (but a real hit). I've considered making a bigger offset smoker, but the UDS just works.......

Thanks huggy just had a quick look and will look into it seems simples .

Cheers :handgestures-thumbupleft:

Ok a q for our low n slow cookers i got my self a kettle for xmass ive got 2.2 of pork front shoulder in now

im goin for the snake method ive got a 3 bead stack 3/4 the way around my temp has risen to 200 deg c its been on for 1.5 hrs

does temp get adjusted by the bottom vent only ?

It didnt have a temp guage so i got one from bunnings its currently sitin in the vent not sure of where to place it

Close the bottom to slow it down mate. :handgestures-thumbupleft:

Cheers i closed it off a bit before

Garlic and rosemary rubbed leg of lamb for dinner tonight :handgestures-thumbupleft:

In the weber, of course ;-)

Big one tonight...

5 baked snapper in the BBQ, a garlic and rosemary crusted lamb leg in the weber and a couple of chunks of cow on the rotisserie. With veggies, of course :handgestures-thumbupleft:

Bloody beeeeeaaaaauuuuutiful.

Noice! :happy-partydance:

(Click the picture, or turn your head ;-) )

Big fat chooken in the Weber tonight :dance:

Looks good Zak, boy you really give that Weber a work out, certainly getting value out of it. :handgestures-thumbupleft:

Just trying to show some of the guys (Mac? 8-} ) that it's not hard to crank them up every now and then. I start my heat beads over the gas ring on the BBQ, takes about 5 minutes. And there's a heap less cleaning up!

Don't often have time for a low and slow, but the recipes in the cookbook that comes with the Weber are pretty foolproof!

I am still looking for a second hand one to play with, SWMBO would piss herself laughing if I asked to get a new one as I have a collection of bbq's and don't use them enough according to her. :))

Zak Griffin wrote:Just trying to show some of the guys (Mac? 8-} ) that it's not hard to crank them up every now and then. I start my heat beads over the gas ring on the BBQ, takes about 5 minutes. And there's a heap less cleaning up!

Don't often have time for a low and slow, but the recipes in the cookbook that comes with the Weber are pretty foolproof!

:text-+1: once you've done a few cooks it's just second nature, get the beads heating up, drag out webber and sort the meat. Combine all 3 then go do something else for a while (drink beer) then serve up and pretend you've been doing it hard :teasing-tease:

Muppet i got my jackaroo kettle from kamart for $29 the new moddle was selling for $49

Its no weber but it does a good low n slow

Surf and Turf tonight... All gone, no pics. Porterhouse steak with 6 prawns and garlic sauce. Soooooo goooood.

Brined a chook last night, going into the weber for lunch today... Never done it before but I've heard good things! Can't wait.

I brined a chook a while back, wasn't really worth the effort. Didn't have a webber though, keen to see how it goes :handgestures-thumbupleft:

I brine a lot now and will never look back. Especially chooks and turkey. I'm dabbling with charcuterie (bacon ham etc) atm and learning the science behind brining. Very interesting.