Recent content by benny australia

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  1. benny australia

    Point vs. Flat

    When cooking just a point for slicing, what temp do you pull it off at?
  2. benny australia

    First go at cooking a Brisket but point only.

    Hi everyone, So I have a friend who is a butcher and has given me a brisket point, I think it is about 4lbs. I have never smoked a brisket yet as I have only just finished the smoker I have built. I plan on just slicing it to start with and see how it goes. Can anyone give me some tips? Not...
  3. benny australia

    Do's and Don'ts of water pans.

    hi everyone, Just wondering if I can get some advice on water pans. I have a reverse flow smoker and over the weekend I cooked a boston but. I am running the smoker at 230 and early on the water pans boil dry. Meat turned out good but I was wondering if everyone else has their water pans...
  4. benny australia

    pulled pork and baby back ribs failure.

    Thanks guys, the butt was only maybe 2.5 pounds? I have two tel tru thermometers on the smoker itself and they were saying 240, however I have the chimney going down to about 2 inches from the grill. The digital thermometer I was using is part of a rocks bbq stoker system. I figure it is pretty...
  5. benny australia

    pulled pork and baby back ribs failure.

    Hi everyone, I need some help! I finally finished off my home made offset and thought I would give it a test run. I thought I would try two racks of baby back ribs and a pork shoulder to make pulled pork. So I got my smoker to 225 put in my ribs (with jeffs rub) ran for 2 hours then put in foil...
  6. benny australia

    Chips or Chunks, getting smoke right

    Ok thanks for the advice dude, I will have a look around, we dont really have to much here, got a few citrus trees though! Ill try putting a lid on my tray with some holes in it to. The chips I got were very small to so Ill try and get ones a bit bigger as well. I definatley think chunks will...
  7. benny australia

    Chips or Chunks, getting smoke right

    Oh k, do you think the chips maynot be getting hot enough? would it be worth while putting a lid on the tray? I can get fire wood but nothing like that you guys have in the US. I can get a little of what you guys use to smoke but it cost a fortune to bring it over from the US. Is that to much...
  8. Chips or Chunks, getting smoke right

    Chips or Chunks, getting smoke right

  9. benny australia

    Chips or Chunks, getting smoke right

    Hi there, I recently built my own offset after visiting the US. Having never used one before I am about as green as you would get to smoking. I built it with a tray about three inches above the charcoal. I put the chips in the tray and they seem to burn very quickly with lots of smoke but I am...
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  11. benny australia

    G`day from Oz

    Hi fellas, My name is Ben I am from Adelaide Australia. I recently was over in the US and fell in love with the way you fellas do BBQ. I work over in a Gold mine in Russia as a mechanic so I figured I would put my hand skills to good use and build a smoker. I had an old hot water system and got...
  12. benny australia

    Creosote/proper smoke flavor

    Hi Fellas, I love reading your forums. I recently went to the US and loved the idea of your smokers. When I came home I build one with all the research I could possibly find. I ended up with a reverse flow pit, using lump charcol in a decent sized basket using the minion method. I did how ever...
  13. benny australia

    Creosote/proper smoke flavor

    Hi Fellas, I love reading your forums. I recently went to the US and loved the idea of your smokers. When I came home I build one with all the research I could possibly find. I ended up with a reverse flow pit, using lump charcol in a decent sized basket using the minion method. I did how ever...
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