Aussie Pitmasters Forum

Australias Best BBQ Forum
It is currently Mon Sep 24, 2018 11:17 pm

All times are UTC+10:00




Post new topic  Reply to topic  [ 2 posts ] 
Author Message
PostPosted: Wed Mar 07, 2018 12:32 pm 
Offline

Joined: Wed Mar 07, 2018 12:00 pm
Posts: 2
Here are my two most recent cooks on my offset smoker. Happy to listen to praise (of course :lol:) and definitely criticism, as I want to keep on improving. I have been smoking for a few years now and I truly feel more confident with each cook. These ribs were the best thing ive ever cooked.

Briskets - Salt and pepper rub. I wrapped one, in foil, at 6.5 hours and left the other one. Had them both on for about 10 hours in total at 250F. The unwrapped one was the better of the two I thought. Just a more intense flavour.

Image
Image


Ribs and snags - Salt and pepper rub on the ribs, cooked for 9 hours at 285F. Snags were lamb, and pork, and cooked at 285 for 1 hour.

Image
Image
Image
Image


Top
   
PostPosted: Thu Apr 12, 2018 7:24 pm 
Offline

Joined: Wed Apr 04, 2018 9:31 am
Posts: 4
They look great!! My mouth is watering.

I’m just about to build my smoker, but I’m trying to learn heaps in advance.

I’m trying to find out how to manage the heat/smoke balance. Like, your fire is burning down so you add charcoal or wood, but doesn’t that also increase heat? Will I be slaving over the smoker all day or is it not as hectic as it seems?




Sent from my iPhone using Tapatalk


Top
   
Display posts from previous:  Sort by  
Post new topic  Reply to topic  [ 2 posts ] 

All times are UTC+10:00


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  
cron
Powered by phpBB® Forum Software © phpBB Limited