ben 10 Posted June 17, 2019 Share Posted June 17, 2019 (edited) Something ads simple as Hickory. Or Aussie stuff, Black She-oak is sensational as is ironbark. If it was me I'd smoke it like a brisket. That's me. YMMV. All the best and let us know how it is. My thoughts. Tough (topside) needs low n slow to break down connective tissue, wagyu is fatty and shouldn't be rare, the fat needs to melt. So that is 2 pluses for the low n slow. Edited June 17, 2019 by PB2 expletive removed Link to comment Share on other sites More sharing options...
ben 10 Posted June 17, 2019 Share Posted June 17, 2019 I have posted in this thread and it needs approval for some reason Link to comment Share on other sites More sharing options...
ben 10 Posted June 17, 2019 Share Posted June 17, 2019 Perhaps a swear word. Spam can come in but that cannot. Odd guys. Link to comment Share on other sites More sharing options...
ben 10 Posted June 17, 2019 Share Posted June 17, 2019 (edited) Something ads simple as Hickory. Or Aussie stuff, Black She-oak is sensational as is ironbark. If it was me I'd smoke it like a brisket. That's me. YMMV. And who TITS knows mate. All the best and let us know how it is. My thoughts. Tough (topside) needs low n slow to break down connective tissue, wagyu is fatty and shouldn't be rare, the fat needs to melt. So that is 2 pluses for the low n slow. Edited June 17, 2019 by Ben 10 1 Link to comment Share on other sites More sharing options...
YeastyBoy Posted June 17, 2019 Share Posted June 17, 2019 Black Pepper & Bambi Snags. Agree @Ben 10 She Oak/ Bull Oak are great and it is a great dense wood for the BBQ. Chain (in the saw) do not last long before a sharpen is required when cutting She/Bull Oaks!! Cheers Link to comment Share on other sites More sharing options...
YeastyBoy Posted June 17, 2019 Share Posted June 17, 2019 2 hours ago, Ben 10 said: I have posted in this thread and it needs approval for some reason M8, Found out why it needed approval? Orwellian stuff? Link to comment Share on other sites More sharing options...
ben 10 Posted June 17, 2019 Share Posted June 17, 2019 I used a bad word. 1 Link to comment Share on other sites More sharing options...
YeastyBoy Posted June 18, 2019 Share Posted June 18, 2019 Bad word or Rude word? Never heard of a word going Bad. Thinking Breaking Bad kinda stuff. So the DIY platform must have an inbuilt check on rude words they have loaded in the rude word dictionary for the website presumably. Sensible approach. Link to comment Share on other sites More sharing options...
Smashed Crabs Posted June 18, 2019 Share Posted June 18, 2019 Ok kind of a odd one as I'm new to using this style of BBQ / Smoker but I have read you can use it to do wood fire pizzas ? I'm assuming its the same principle burn wood .. get hot add pizza on pizza stone ? Would you just use your stock standard hardwood for this ? Cheers, Link to comment Share on other sites More sharing options...
Beerlust Posted June 20, 2019 Author Share Posted June 20, 2019 On 6/15/2019 at 7:16 PM, Beer Baron said: Dinner Hey BB. I meant to comment on this earlier. I noticed the clay bricks you have under the lit charcoal briquettes etc. Do they retain heat long after the coals have burnt out? I was just curious. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Beer Baron Posted June 20, 2019 Share Posted June 20, 2019 5 hours ago, Beerlust said: Hey BB. I meant to comment on this earlier. I noticed the clay bricks you have under the lit charcoal briquettes etc. Do they retain heat long after the coals have burnt out? I was just curious. Cheers, Lusty. They are just to fill the space up. I found with the chicken at the lowest height I wasn’t getting enough heat so I just put the bricks on the bottom to lift the briquettes up. It ended up being a bit too high so I just put the chicken back up. Link to comment Share on other sites More sharing options...
Beerlust Posted June 20, 2019 Author Share Posted June 20, 2019 I see BB. It would be interesting to test the temp of those bricks after the coals burnout to see if they conduct &/or retain any heat & if so, for how long? or if you could pack briquettes into the brick holes & create a scenario where collectively you could hold temp in an enclosed space for longer? Does anyone on the forum own or use a clay Chiminea? How do they go retaining heat? Cheers, Lusty. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted June 21, 2019 Share Posted June 21, 2019 Slab of belly in the smoker, few hours on heavy smoke, now it is in the oven. Be interesting to see if the crackle is decent. Link to comment Share on other sites More sharing options...
Beer Baron Posted June 21, 2019 Share Posted June 21, 2019 1 hour ago, Ben 10 said: Slab of belly in the smoker, few hours on heavy smoke, now it is in the oven. Be interesting to see if the crackle is decent. I love pork belly. A simple and underrated cut Link to comment Share on other sites More sharing options...
Hilltop hops Posted June 21, 2019 Share Posted June 21, 2019 19 hours ago, Beerlust said: I see BB. It would be interesting to test the temp of those bricks after the coals burnout to see if they conduct &/or retain any heat & if so, for how long? or if you could pack briquettes into the brick holes & create a scenario where collectively you could hold temp in an enclosed space for longer? Does anyone on the forum own or use a clay Chiminea? How do they go retaining heat? Cheers, Lusty. Hi Lusty, I have both a chiminea and a wood fired oven. Both once heated will retain for a long time. For the purpose of using bricks on a spit to retain heat, old red bricks or fire bricks would be better than modern house bricks. Link to comment Share on other sites More sharing options...
Beerlust Posted June 21, 2019 Author Share Posted June 21, 2019 Hiya Hilltop. Thanks for the info on the Chiminea & bricks. I suspected as much. In regard to the bricks, it would be awesome to see a time chart of measured temperature for them after reaching a certain temp to note the drop-off rate. Cheers, Lusty. Link to comment Share on other sites More sharing options...
The Captain!! Posted June 27, 2019 Share Posted June 27, 2019 smoking up the bacon I cured over the week today. had 10-11 days in the brine, was a little soft still right in the centre but hey, I learnt something so Im happy about that. Looks like it should though. 4 Link to comment Share on other sites More sharing options...
The Captain!! Posted June 27, 2019 Share Posted June 27, 2019 Well thanks for the inspiration gents! The bacon is superb 8 Link to comment Share on other sites More sharing options...
Beer Baron Posted June 27, 2019 Share Posted June 27, 2019 37 minutes ago, The Captain!! said: Well thanks for the inspiration gents! The bacon is superb That looks awesome Captain!!! 1 1 Link to comment Share on other sites More sharing options...
ben 10 Posted June 27, 2019 Share Posted June 27, 2019 53 minutes ago, The Captain!! said: The bacon is superb Lovely stuff! 1 1 Link to comment Share on other sites More sharing options...
Spudley Posted June 27, 2019 Share Posted June 27, 2019 3 hours ago, The Captain!! said: Well thanks for the inspiration gents! The bacon is superb Nothing else tastes like home cured bacon, Looks superb 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted June 27, 2019 Share Posted June 27, 2019 16 minutes ago, Spudley said: Nothing else tastes like home cured bacon, Looks superb After tasting I’ll adjust smoking regime but yes, it does taste like nothing I’ve ever had before 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 30, 2019 Share Posted June 30, 2019 That looks perfect. I have to get another piece soon. Link to comment Share on other sites More sharing options...
Beers Gone Wild Posted June 30, 2019 Share Posted June 30, 2019 Damn there’s some good tucker being posted by the brewers here. Beer and Q is the best. Beer Baron just a heads up. if you wack a heat shield on the spit you don’t need bricks, the shield changes the whole heat usage/wastage. The difference is like XXXX to home brewed all grain beer. I use hardly use any charcoal and get perfect heat, same spit as you. I find Raising the coal bed exposes it to wind so you don’t get that deep heat. I got mine from an off cut 1 mm sheet, from my local metal fabricator, cost me one bottle of homebrew. Gave him 6 tho. now he is brewing & bbq ing flat out. Haha. 3 Link to comment Share on other sites More sharing options...
ben 10 Posted June 30, 2019 Share Posted June 30, 2019 I smoked a couple of loins the other day, they are great easy fast bacon. I used a dry brine. I think I prefer the dry brine. Link to comment Share on other sites More sharing options...
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