Recent content by Brendo

Im smoking 2 x 4.5 Lb pork butts tomorrow using Chris Lilly's recipe and I'm wondering if i should still brine the pork tonight if I'm going to use the injection also ? Any ideas ?

Thanks for the recipe. Tastes fantastic. Rave reviews from the friends and family.

Got a little distracted yesterday afternoon. turns out I made a rookie mistake and learned yesterday that the temp on the side of the barrel where the thermometer sits is not as hot as the centre. Therefore I pulled the brisket off the grill when i checked and seen it was already at 198*F, 2...

Smoking 2 x 4.5Lb Brisket's not in the Barrel. Used Wild Willy's Number One-Derful Rub last night. Its been in for 2 hours now. http://tvwbb.com/showthread.php?22988-Incredible-Brisket-Rub-and-Mop Basic beer mop every hour. Any tips or advice gladly welcome. 9am Perth time 11am Perth time

Thanks Enrico. Ill keep that in mind next time. It wasn't mentioned in the recipes so its good to know !

Cooked up a fantastic beer can chicken tonight on my recent creation, The wine Barrel Smoker. The chicken was super moist even though i cooked it all the way up to 176*F Quick question though, the legs / wings were a little too pink for my liking. Should I have cooked it longer ? Most...

Thanks Yyang. I'll look into it. Thats what i need help with at the moment is setting it up for cooking. Ive never really had any experience with cooking on webbers so how much coal, where and why is something i need to learn.

Maiden cook was done 2 nights ago with a basic turkey low n slow. Fantastic result, very moist. I was probably a bit heavy handed with the smoke. quick video attached. ( Never mind the Aussie radio station in the background..... )...

The drum holds the heat quite well. Possibly not as well as metal but she does a great job. The mods still to come do include the venting. At the moment a have a ball valve at the base with a 10cfm fan able to be switched on or off to soon be controlled by a auto unit. The other mod will be a...

Not a bad Finnish for a first timer.... https://www.dropbox.com/s/7azv3f5k2bbbfvo/12314791_10208493923855762_1278004602_o.jpg?dl=0 https://www.dropbox.com/s/tixqwtmmzwhka00/12314869_10208497557586603_944198418_o.jpg?dl=0...

is it just me or are the pics not coming up ?

Cheers guys. Since you like pics heres my custom smoker I made on the weekend... https://www.dropbox.com/s/7azv3f5k2bbbfvo/12314791_10208493923855762_1278004602_o.jpg?dl=0 https://www.dropbox.com/s/tixqwtmmzwhka00/12314869_10208497557586603_944198418_o.jpg?dl=0...

Fire bricks on the bottom and I've only used it low and slow at the moment keeping the Temps around 180 - 220 F. Ive been advised to soak the barrel about every 3 months.

Thanks Rob. No its just the original Wine Barrel.

Good morning all. After living in California for a year I decided to build a customer smoker on my return to Australia. The build went well with a few mods still to come I think. ( photos below ) I tried out the smoker last night with a turkey and got a beautiful moist result but my god it was...