Recent content by fetyani

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  1. fetyani

    Water Pan, Questions...?

    So I have a few wandering enquirers about the location of the water pan and how can one make sure of its effectiveness. So my main issue is, the location. Should it be placed on the grate same level next to the meat? or under the grates? Next to the firebox opening to absorb the excess heat...
  2. Smoked Pulled Lamb Shoulder & Shanks

    Smoked Pulled Lamb Shoulder & Shanks

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  3. fetyani

    Smoked Pulled Lamb Shoulder & Shanks

    Lamb Shoulder 2kg (4.5lb). Marinated in Olive Oil, Lemon Juice, Lime Juice, Cilantro Stems, Toasted Garlic & Dried Herbs -Oregano, Thyme, Rosemary, Basil- Lamb Shanks 0.5 kg (1lb) each. Only 1 Shank marinated in: Olive Oil, Balsamico, Worcestershire. All rubbed with Salt, Pepper, Sugar...
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    wSLiZh2.jpg

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    kYT4Xly.jpg

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    UOsn76y.jpg

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    o2ANYo5.jpg

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    murX0QL.jpg

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    XeyeVQk.jpg

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    J3SAqqW.jpg

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  12. fetyani

    Trying to figure what I did wrong with my 1st Brisket

    Thanks to all for the input and advice. Very much appreciated. Hopefully next time will be a success, cant wait :)
  13. fetyani

    Trying to figure what I did wrong with my 1st Brisket

    Had the smoker over a month, first brisket packet cut. So, here are all the data. - Brisket, Packers cut (8-9 pounds). Breed: Angus from Australia. - Off-Set smoker, Brinkmann with few modifications. Sealed. - Using iGrill 2 to monitor temp. - Using wood chips for smoke (Hickory & Mesquite)...
  14. fetyani

    Hello :)

    Chicken lollipops, beans, bacon and a beef tenderloin (lightly smoked then seared).
  15. fetyani

    Hello :)

    My simple setup  
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