Recent content by aussiebazza

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  1. aussiebazza

    Cold Smoker Build - Working Mini Fridge!

    Hi Chris, Thanks for looking. Yeah great question! I did find when I first used it that when I had it cranked up and ran for 6 hours there was some condensation pooling in the bottom. Ever since however I keep it at just enough to tick along (if required) and even turn it off for periods if not...
  2. aussiebazza

    Cold Smoker Build - Working Mini Fridge!

    Hey everyone, After building my reverse flow I've had some major withdrawals about not having any projects on the go! I actually had some success using the AMNPS in it but our summers here in Australia can get pretty warm (100+ degrees) so it's not a very reliable cold smoker. The evidence was...
  3. aussiebazza

    Australian Brisket - with Q-View!

    No brisket for all that time?!  I now realise what you were missing out on! When its tender and juicy (unlike a lot of our restaurants) it's pretty dam amazing! Don't worry as I have some ideas for a full American BBQ day very soon. Hopefully I will make you all proud haha. Funny you mention...
  4. aussiebazza

    Australian Brisket - with Q-View!

    Thank you all for the kind and encouraging words! Definitely a great community here to which I owe my smoker build, food adventures and my ever increasing waist line to. Haha    I do recall reading one of your guides Gary which definitely helped! We obviously export a lot of cattle so we...
  5. Australian Brisket - with Q-View!

    Australian Brisket - with Q-View!

  6. aussiebazza

    Australian Brisket - with Q-View!

    Howdy folks, Well it's been a long time coming but the challenge to tackle a brisket finally came about. As every first time brisket student does, I read the countless pages of discussions, arguments, watched the online video tutorials (Franklin's etc.) and decided there was no point in...
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  14. Pulled Lamb Shoulder with Q-View!

    Pulled Lamb Shoulder with Q-View!

  15. aussiebazza

    Pulled Lamb Shoulder with Q-View!

    Hey all, Been a while but finally the sunshine has come out and the smoking season has kicked off. For today's menu we have a 2.5kg (which is a 5.5 pound) bone in lamb shoulder. We're mad for our lamb here in Australia so it was always going into the smoker as soon as I could manage some time...
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