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hey guys.... first time back on the forum in a whiles. My smoker has had no use over winter (sydney, Aust) and now that the weather is warming up i thought i should give it a crack this wend.
I've bought about 2.2Kg of pork neck (its cheaper and alot easier to come by than shoulder over here)...
hello aussiemick based in Northeast Oklahoma...
i thought u actually might be living down here in australia with me so was going to ask you if you kno of any places other than bbq galore where you can buy smoking wood.
but i guess thats thrown out the window.... ur name tricked me
whats the price difference around for spares vs baby back ribs in the states.
i've finally come across what looks like a very reasonably priced butcher.
2kgs of spares for $12 aud (much more cheaper than our supermarkets, which are around $9 a kg i think)
sorry off point, the price list im...
wow bigtime cheap eats.
cant wait to give Ribs a try in the smoker - good excuse to invite ppl over im sure
meandmytwodogs how do ur two dogs get along ? were they raised together so there pretty tight? they look so cool.
sounds like a great time saver!
any chance u can post the link so we can see some pics.... im not very meat savvy when it cuts to knowing how to cut, so any pics would surely help
cheers
thanks for the replies guys - thought no one cared at one stage as my thread got pushed down below all the newer ones (serves me right for not mentioning q-view in the thread i guess)
Next time im definatly starting pork alot earlier, i would have loved to get the internal meat temp over 200F...
looks like 2 big cuts of meat.... i was also going to mention about the foil pan, as you'd think that it is hindering heat getting to the meat.... i dunno but i found that cooking without helped (i think)
mind if i ask wat prices you paid for the beef n pork
any leftovers? if so pass them this way
love the look of ur fattie in the pics u supplied as reference gt2003.
looks like scrambled egg, bacon, mushroom n cheese as the filler - am i missing anything as i'd like to try that one in my next smoke (first fatty thou)
cheers
took it off it round 10:30 i think.. most parts of the meat seemed to be above 190F, then foiled tightly + wrapped in towel.
turned out really GOOD! nice smoke ring. Had with some mash, buttered bread and topped with finishing sauce and a pepsi :)
time for some pics.
i think next time if i...
Put on the smoker at 10:45am this morning (first pic) with hickory chunks
7pm now (2nd pic) with an internal temp of 161 F
the meat temp has been moving very slowy thou and wondering if i should move to oven as its coming up to 8 hours of total time in the smoker soon ... or should i expect...
So a lucky it was late night shopping 2nit as its easter long wend starting 2mrw (fri) which means public holidays on fri sunday and monday (4 day wend ) as the butcher that i went to for my brisket didnt have any shoulder pork, plus it was gonna be $19.90 a kg which seemed a lil steep. Anyways...