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Low and slow. I love my Weberâs, smokers, grilling etc. low and slow is the key! Anyone interested can check out the stockpot kitchen/ pit crew bbq on Facebook/instagram. Bros resteraunt, but Iâve learnt everything I know off him
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Iâve never smoked in a gas pizza cooker.
You could invest in a small device âamazensmokerâ I think they are called, google will help. Fill with pellets and get some smoke going in your pizza oven. You can test it out with a small envelope made of foil, which is easy.
The meat will only take on so much smoke, so 0-3 hours of smoke is probably max you need, and the oven can do the rest, assuming it can stay at a low consistent temp.
Iâve found Pellets are easiest to use for this method as they light easy, stay smoky, and deliver quite a bit of smoke.
Then again, itâs gas, so not sure how that will work. Donât think youâll ever get the real deal unless you use a conventional Weber type bbq or a smoker. But I do smoke fish in my gas Weber Q, which is awesome.
Is it a cold smoker? Thatâs what use and any container will work.
So, it was only a matter of timeâŚthe quantity of beer was inversely proportional to the quality of the cook up.
My pit man needs a refresher course on how to tend the pit.
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Did a brisket yesterday on my gas grill. Just made smoke packets with wood chips wrapped in foil and placed directly on burner. Worked a treat.
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Got a smoker for Xmas, keen to get it fired up. Will probably have a crack at a brisket this week.
Iâve done brisket in the oven, but never in a smoker. Any tips/smoke suggestions from those in the know would be most appreciated.
Best tips. Have fun with it for starters. Allow for lots of time. Get some beers going.
Get a great meat thermometer. I have one which is from Weber, I think itâs an igrill, which cost about $150. I know itâs a lot, but worth it.
Aaron Franklin tells you how to do it in these videos.
This site also has a lot of info on the science of smoking.
https://amazingribs.com
Donât freak out at the âstallâ just ride it through until itâs done.
Donât open the smoker unless you absolutely need to.
Franklin BBQ was amazing. Wish I could get back to Austin to get some more brisket. Totally worth the wait in line.
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Also, what smoker did you get?
Summer really is the best BBQ and salad weather.
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Thanks gang, spent a fair chunk of my shift last night watching vids and trying to learn some stuff. Seems the consensus is to just get in there and have a bash and find out what works and what doesnât.
@tinhillterror itâs a jumbuck charcoal grill with offset smoker. Reviews on it seems pretty good. Just need to put the thing together now⌠
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Get Bloodstained_Devils to help. He likes assembling things.
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Ha.
It actually wasnât too bad for a flat pack.
What is this âsaladâ you speak of, what animal does it come from?
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Lol sounds like it is some type of weird weather pressure system to me.
I made Ajiaco with a pack of frozen criolla potatoes.
Turned out as good as the Ajioca I had in BogotĂĄ.
You have too use criolla IMO. I wouldnât use the tinned or jarred spuds.
Got em from a Latin grocery store.
If you really want fresh spuds maybe try contacting green harvest. Greenharvest.com.au.
They know a lot about spuds and can maybe recommend a substitute. Maybe the âpink eyeâ spud from tassie?
When your trying to lose weight, salad becomes your friend.
I was trying to get criolla a couple of years back. Where did you get them, by the way? Caca Iberica, or the one out in Deer Park (used to be La Morenita in Sunshine)?