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    2 Year Old Ribs and 18 Month Old Pork Belly - Frozen :-(

    Hi Smokers, I was browsing the chest freezer and found 5 Kilos of decent pork that I did not know was in there. It's been in the original packaging, frozen, 3 kilo Belly for 18 months and 2 Kilo Ribs for 24 months. Visually it looks fine, but after a Google the general consensus is to throw...
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    Any Tips for a Mammoth Sized Pork Loin-Bone In

    Any tips for this full Pork Loin with Bone? Planned to smoke it with some hickory until its around 150f internal temperature in the centre. It's the first time doing such a large piece, but i expect it will take around 3 hours - will try to keep the cooking temp at 250f, but it usually runs a...
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    How to Crisp the Skin on the Offset Smoker (P Belly)

    Hi Guys, I done a Pork Belly 1KG last week and it was just perfect. BBQ Dry Rub, with BBQ style sauce. I did remove the skin, because I wasn't up for the challenge of trying to make it crispy. This weekend I will try it again, but I will attempt to do it with the skin on. So I have a...
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    Pork Belly Question - Misleading Internal Temp's (165f to 205f!?)

    Hi Guys, I have 2 small pieces of Pork Belly to cook up tomorrow. I will do it 2 ways. The fattier piece i will use for burnt ends. Burnt ends are always suggested on the web to be cooked to 200-205c. So that what ill do. But for the sliced pork belly (I will smoke for as a 1KG slab) - i am...
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    Does this Birch Wood look OK for the Smoker?

    This Birch Wood doesn't actually say anything relating to Smoker BBQ. Its substantially cheaper than the Hickory wood. Usually I buy the Oaklahoma Joe's stuff which is 5x more expensive. What do you think? Is it OK for the offset? Thanks
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    My 1st Attempt at Beef Short Ribs

    Afternoon All Its 1pm here. Hoping to have these ribs ready for around 5 to 7pm Today is my first attempt at the Beef Short Ribs. After my dry Brisket, really hoping for a win here. I have 1KG Beef Short Rib from Australia. All trimmed up in the pics. I have a new Boning Knife which helped...
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    Realtime 14th May - First Brisket - The Disaster Unfolds

    Complete disaster. Really appreciate you guys stepping in and telling me what I've done wrong or how to recover. 4th time on the COS, first time with beef / brisket. 13th - Meat arrives. Its not like I've seen on the Internet. Doesn't look like a point or a flat. I presume it's a packer cut in...
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