elLachlano Posted September 3, 2019 Share Posted September 3, 2019 Picked this dude up for $110 at a silent auction on the weekend. Had to chuck it in the boot of the Uber home. Threw it together this afternoon in the glorious 21C Melbourne HEAT. I've named him "SmokeDroid_D2" Looking forward to learning the ropes. Now to buy the million and one accessories I now realise I need in order to use it. First up one of those inkbird temp probe thingies. Then maybe a sound box that makes R2D2 noises for every hour it's on... 2 3 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 3, 2019 Share Posted September 3, 2019 They're good those things. I have the same style although different brand. So far the only accessory I have is a chimney starter. I just use my mash thermometer to check the temperature after about the time I figure it's where it should be (obviously that's well cleaned afterwards). Pretty primitive compared to some setups but it works. 2 Link to comment Share on other sites More sharing options...
The Captain!! Posted September 4, 2019 Share Posted September 4, 2019 I do like the remote wireless temp probes. Very handy and stop the opening up of the Weber or smoker etc 1 Link to comment Share on other sites More sharing options...
elLachlano Posted September 4, 2019 Share Posted September 4, 2019 that's the idea Cap! I think I'll just get a double probe inkbird for $40 or something. I've got the ol' Infrared Temperature Gun. Would that be of any use too? It's comforting to know that not only @Otto Von Blotto has one of these, but it looks like @Beerlust has something similar. Those are 2 brains worth picking. Link to comment Share on other sites More sharing options...
The Captain!! Posted September 4, 2019 Share Posted September 4, 2019 Honestly mate my wireless probe and display cost me about 60, it’s fit for purpose being heat proof etc. not sure a inkbird probe will do so well at 300c. could be wrong though. I use my infrared gun to see how hot it is to start but nothing says done like internal meat temp Link to comment Share on other sites More sharing options...
elLachlano Posted September 4, 2019 Share Posted September 4, 2019 I was thinking this one 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted September 4, 2019 Share Posted September 4, 2019 5 minutes ago, elLachlano said: I was thinking this one Ah yeah that’s the bomb. Sorry didn’t realise they did that sort of stuff Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 4, 2019 Share Posted September 4, 2019 Who runs a smoker at 300C anyway? 2 Link to comment Share on other sites More sharing options...
Beer Baron Posted September 4, 2019 Share Posted September 4, 2019 https://www.barbequesgalore.com.au/meater-single-probe-thermometer I want to get these 2 Link to comment Share on other sites More sharing options...
elLachlano Posted September 4, 2019 Share Posted September 4, 2019 Serious. Looks like a Shiv. Link to comment Share on other sites More sharing options...
Beerlust Posted September 4, 2019 Author Share Posted September 4, 2019 1 hour ago, elLachlano said: ...but it looks like @Beerlust has something similar. Those are 2 brains worth picking. I'm still relatively what some might call a "newb" in this area & am quite comfortable with that tag atm. I only got my bullet smoker at Christmas last year so am still learning. I haven't buggared a single piece of meat in it yet though so far, & have made some amazing flavoured meats & veggies for that matter from it, so am doing well I guess. There's 4 or 5 guys in this thread that are really doing some really amazing stuff in these things & I am learning a lot from reading their posts in particular, including pretty much all the terrific posts from everyone who has bothered to post BBQ/Smoker day triumphs in this thread. I'm loving my time mucking around with cooking things in the smoker for sure. Cheers, Lusty. 2 1 Link to comment Share on other sites More sharing options...
ben 10 Posted September 4, 2019 Share Posted September 4, 2019 Inkbird is good. 2 probe helps keep an eye on the BBQ temp and he meat. Do some cooks and the probe is good for testing tenderness too, temp gets close and stab the meat, there is a definite fell you are looking for. 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted September 7, 2019 Share Posted September 7, 2019 Just some wings on the bbq last night. Half with one marinade half with another. deliciousness. Most importantly, the wife was impressed 8 Link to comment Share on other sites More sharing options...
Beer Baron Posted September 8, 2019 Share Posted September 8, 2019 12 hours ago, The Captain!! said: Most importantly, the wife was impressed Happy wife, happy life!! Link to comment Share on other sites More sharing options...
Hilltop hops Posted September 14, 2019 Share Posted September 14, 2019 Lazy cook up today! Beef ribs and lamb shoulder 5 hours in Weber Q. Finished on charcoal with sausages and chicken. 5 Link to comment Share on other sites More sharing options...
Beerlust Posted September 16, 2019 Author Share Posted September 16, 2019 And on tonight's menu... ...Jabba the Hutt's Tongue! It's actually a 2kg piece of scotch fillet that I've had marinating for the last 2 days. The green you see is a mixture of rosemary (from my garden), garlic & a few other things I mashed up in a mortar & pestle then smeared all over it. I used this homemade concoction on some steaks last week for the first time & my partner & I thought they were superb. That good that I doubt I'll bother to use anything else as a marinade on beef again. I'll smoke this until the coals die down, then wrap in foil & finish off in the hooded BBQ. Will likely serve this up with some borlotti beans (if I can get hold of any) & some stuffed zucchini's. Cheers & good BBQ'ing, Lusty. 5 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 16, 2019 Share Posted September 16, 2019 Smoked up a batch of bacon yesterday. Will slice it one day this week. Then I'll get the other half of the meat curing at some point soon. It's a bit thinner so it won't need as long in the cure, maybe 8-9 days instead of 12-13. Link to comment Share on other sites More sharing options...
Beerlust Posted September 16, 2019 Author Share Posted September 16, 2019 Jabba the Hutt's tongue tasted great! Best smoke ring I've gotten so far. I took a pic in fading light that didn't do it justice, but who cares, Mum, Dad, my partner & I really enjoyed it. I made a Bread & Butter Pudding for the first time for dessert that was also spot on. Winning. Cheers, Lusty. 5 Link to comment Share on other sites More sharing options...
ben 10 Posted October 22, 2019 Share Posted October 22, 2019 What's for dinner? Too late for a brisket when I went to the butcher... Boston Butt!!!!! 4 Link to comment Share on other sites More sharing options...
Beerlust Posted October 22, 2019 Author Share Posted October 22, 2019 (edited) That would be soo tender once you carve that up. Looks great (as usual) Ben! Cheers & good BBQing/Smoking, P.S. How long to cook it, what temp, & what did it weigh? Lusty. Edited October 22, 2019 by Beerlust Link to comment Share on other sites More sharing options...
ben 10 Posted October 22, 2019 Share Posted October 22, 2019 Just pulled it out. Not sure what temp butt it was low.... beer..... may be drunk.... 2 3 Link to comment Share on other sites More sharing options...
Beer Baron Posted November 2, 2019 Share Posted November 2, 2019 Deboned leg of lamb rubbed with salt and garlic with some rosemary added. I’m drinking my bohemian pilsner which is supposed to be lagering but oh well. The beer is great and the meat smells fantastic. I’m also watching the A-League and cheering against the Western Sydney scum 5 Link to comment Share on other sites More sharing options...
Pezzza Posted November 2, 2019 Share Posted November 2, 2019 2 minutes ago, Beer Baron said: Deboned leg of lamb rubbed with salt and garlic with some rosemary added. Niiiiice BB1! Looks great. And I can assure you that your Bohemian Pils will taste much better with a bit more time.... Link to comment Share on other sites More sharing options...
Beer Baron Posted November 2, 2019 Share Posted November 2, 2019 38 minutes ago, Bearded Burbler said: Niiiiice BB1! Looks great. And I can assure you that your Bohemian Pils will taste much better with a bit more time.... I don’t think that it will last 1 2 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 2, 2019 Share Posted November 2, 2019 I'm firing up the smoker again today, been a little while since I have. Got a piece of bacon ready to smoke as well as a blade roast. The blade roast is Cape Grim so I hope it's good Just gotta get to Bunnings first for more charcoal and a couple of other things. 1 Link to comment Share on other sites More sharing options...
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