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  1. daznz

    Start of my build

    ​I'm going to cut the smaller end off and use it as the fire box it is 20" dia  the length with fire box off is 48.5 long my calculation's are the fire box should 16.5" long correct me if I am wrong. it wont be reverse flow and will be using tuning plates. how high up into the cooking chamber...
  2. daznz

    Flame boss on WSM

    I'm fitting a flame boss 100 to my wsm do I need block all bottom vents with heat tape as my vents don't seal so well. I certainly will be sealing the door up.. do you run the top vent fully open or just open? Cheers Daza.
  3. daznz

    flame boss 100 universal?

    I can get the flame boss 100 universal over here in NZ has anyone fitted one to a WSM I cant see any info online on the procedure to fitting it on to a WSM Cheers Daza. 
  4. daznz

    BBQ Guru

    Anyone running these on your WSM  https://www.bbqguru.com/StoreNav/GuruCookerGuide?AdviceGrillId=180&kitId=57
  5. daznz

    What temp?

    What temp do you run in the last hour on 3 2 1 method I'm using WSM Daza
  6. daznz

    A Rib I done

    Here is a beef rib I done on the weekend is the glaze/bark to dark? I used the 3 2 1 method the meat was very tender and very tasty the bark was chewy and tasty as well nothing burnt or bitter. It just concerned me when I took some to work and someone said oh that looks burnt. You eat with...
    • daznz
    • Thread
    • Replies: 17
    • Forum: Beef
  7. daznz

    Foil Juice

    I was just wondering what variation's of braising liquids you guys use for your beef ribs. Thanks Daza. 
  8. daznz

    Smoking after braising?

    Is there a problem with smoking beef ribs after braising them for a couple of hours? was just thinking the meat may seal up and not take on the smoke flavor . Cheers Daza.
    • daznz
    • Thread
    • Replies: 7
    • Forum: Beef
  9. daznz

    Kingfish

    Hi ya Any tips on smoking Kingfish Thanks Daza
    • daznz
    • Thread
    • Replies: 6
    • Forum: Fish
  10. daznz

    Jeffs Rub and Sauce ?

    Im keen to get Jeffs rub and sauce recipe but before I purchase it is there any not so run of the mill ingredients in the recipes you think I may not be able to get in New Zealand? Daza
  11. daznz

    cold smoke

    ive never cold smoked before only hot smoked.. My cured pork has been smoking for 6hrs at 79F I cant see any colour change in the meat at all I guess this is normal for cold smoking???? Daza
  12. daznz

    My rough and ready smoker

    Im sure there will be a few mods along the way but im sure she will smoke my bacon hahaha Daza
  13. daznz

    Hi from New Zealand

    Hi ya all Im all abit new to smoking but ive aways cooked in a smokey mountain weber. I have some pork soaking in a brine (wet cures seem to be the way its done over here) getting ready for the smoker... Im going to use a old weber I have and run a pipe from it to a smoke box to keep the...
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