Search results

Never grilled on a WSM as I have 2 kettles to do that but I've always loved doing Chicken portions big drum smoker style by just removing the waterpan and left the juices drip on the coals to make it's own smoke....I've always loved this way of cooking chicken, it crisps the skin and really gets...

I'm in Australia and I was buying Kingsfords Professional and sometimes original from Costco and I've had a lot of mixed results from them. I was only using them in my kettle as I no longer have a WSM but use a slow n sear basket in the kettle which holds a lot. Advantages of using Kingsfords...

Our Heat Beads products here in Australia is a pretty consistent fuel but it does take a much longer time to light up and ash over compared to Kingsford and they are a much larger pillow shape briquette than Kingsford but i thought they would last longer considering I've seen many American...

Yeah Randy, Lump is great for grilling but due to it's irregular shape and size per piece seems a bit hit n miss for indirect cooking as that's what most of my cooking is. We don't have the range of lump as you get in the states but there are a few here that are worth getting. Gidgee Root, it's...

Merry Xmas & Happy Holidays to those mates in the States......from the land down under:greenperformer: So I cooked on my two Kettles for Christmas feasting just for my wife and I to have over 3 days and used a new bag of Kingsford Original Briquettes I bought from Costco about 12 Months ago...

Hehehehe Thanks Brock.....I can't even win an argument with the wife, let alone a new smoker :D

The snake method was introduced mostly for Weber Kettles to get similar results as the WSMs where the Minion method was most common. The Kettles have a much smaller chamber than WSMs, even the smaller WSMs, but basically it works on the same principle, lit coals burning onto unlit for even...

Randy, my wife informs me that those ribs cost around $30 not $23 as I thought earlier but yeah they were 2.3 kilo but those bones were too big , probably close to half the weight of the meat.......they were a bit chewy but were edible, probably could have done another couple of hours in the...

I bought these 3 for about $23 and they were 1.3kg in the pack so maybe 2.5 Ib. They were on special because the use by date was the 19th Feb. I really wanted Tri-tip but there was no grass fed tri-tip on the shelves, only grain fed ones. I find that grain fed doesn't have much taste and they...

Its been a while since i've lit up this kettle so i thought today i'll make it pay for it's storage costs lol. So today i'm smoking some beef ribs, ABTs & sweet potato in foil Later i'll put on the sausages. Using the slow n sear with water. Awesome Summer day here in the land downunder 🍺🌞

I think the Coloured kettles tend to flake some of their paint if the coals are touching one side, especially a large grilling fire as all the chipping of paint on my Sage Performer is on the side where I used to do the fire one side indirect without SnS. I wish someone bought these out 19 years...

I think one of the later versions cover Kangaroo but not croc or Wombat. I don't eat either the 3 although I have tried Kangaroo, it's an extremely lean red meat probably leaner than Turkey. I've never heard of anyone eating Wombat, I think the Native Aboriginals might but they do eat Croc and...

Mark, to Clarify about the Kettle lid heat, my lid has yet to sustain any damage from heat but having to lift the lid on occasions, yeah it sure gets hot and basically i was suggesting that perhaps using the vortex type coals device may direct too much overall heat towards the centre of the lid...

Now I found one of the Australian Kettle Cook Book which was requested. This one is the older early 2000's edition which has since been updated. Now here in Australia these books were written by using a locally made briqette called "Heat Beads" they are larger in size to the Kingsfords...

Hi there Mark E and Brock G for your replies, sorry it has taken me a while to get back as I've been away. I've been so busy lately i haven't even had a chance to light up the Kettles and gave any grilling work to my trusty Q3200 Weber Gas grill. This one is natural Gas not bottle gas....love...

Yes we here in Australia still love the traditional roast Beef/Lamb/ Chicken/ Pork with crackling skin etc but many of us have also adopted the Low n slow ways of BBQ. We don't roast in pans that much, although we place a pan between the coals but much rather allow the heat flow all around the...

Oh....and just to add more things to the mix, if your Master Touch has the food grate with the removable piece in the middle, there are a lot of cool Weber accessories you can add later like a round griddle plate, a cross checked cast iron grill grate for those awesome grill marks. a wok and a...

Yes I think though by using the large casserole dish for water (heat sink) but you'll have to use a solid dish because those aluminium foil pans won't hold the weight of the trivett and meat for very long before the sides cave in. I'm sure my recently new but older model Q3200 will do that...

I'm in Australia but haven't had the chance to check them out yet as there's not a Weber shop in my area but I've had every size model of the Q in it's lifetime range, so from what I gather, there are extra models particularly in the mid range that have an extra burner but there's also a way...

Yes like many here, Charcoal is the No.1 method but having a Gasser as a standby isn't a bad solution. Being from Eastern part of Australia (Sydney) in the middle of Summer we have many Fire-ban days, no solid fuel even pellets can be used so that only leaves cooking inside (boring) or on a gas...