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  1. biggqwesty

    Smoked Cajun turkey today - Q-view

    Looks nice as..
  2. biggqwesty

    First time fatty.. Am excited.. On the roll

    Didn't turn it at all
  3. biggqwesty

    First time fatty.. Am excited.. On the roll

    Toothpick in each end to hold the bacon end folds together
  4. biggqwesty

    First time fatty.. Am excited.. On the roll

    And we're done and finished.. So temp probe started playing up so no idea of finished temp but it was done well... Sides are a simple potato and cheese bake, and my wife's new favourite, apple slaw.. Was brilliant.. A hit all round. The pellets make a nice smoke.. Learning slowly. Cheers...
  5. biggqwesty

    First time fatty.. Am excited.. On the roll

    So I just grabbed the digital thermometer and I found out some interesting things. My temp gauge is roughly 20 degrees out. Temp around the meat is 130c. A lot hotter than I was hoping and the mounted gauge is only reading 110... Anyway, internal is at 40c degrees after an hour. I didn't lift...
  6. biggqwesty

    First time fatty.. Am excited.. On the roll

    And we're on.. Cookers been ticking over at 120c since 1pm lol.. Was toooo excited lol. Anyway close enough to 3pm. It's in. Hoping to pull at 5pm but will check temps and give it longer if needed. Q-VIEW....
  7. biggqwesty

    Rusty Cast iron

    Everyone had an opinion but I've been told never use soap.. Just hot water, a light scour and a wipe with oil.. If it's bad reseason it. Lots of techniques on YouTube
  8. biggqwesty

    College Football Brisket - QView included

    Nice mate. Hope it all goes well.
  9. biggqwesty

    a real noob here

    G day brad. Welcome. Also a newby myself. Up to my 4th smoke this arvo.. No such thing as a wrong smoker. Any smoker is a good one as long as it suits your needs. Anyway heaps of great info here so jump in and enjoy
  10. biggqwesty

    Preparing a fatty

    Thanks guys. Have started the thread.
  11. biggqwesty

    First time fatty.. Am excited.. On the roll

    Thanks. I actually was a bit disappointed with the weave as the bacon was really short. So that's 2 lengths long.. By one wide.. Unsure on that series. Will investigate
  12. biggqwesty

    First time fatty.. Am excited.. On the roll

    So I'm branching out. After seeing Grits fatty I had to make one. The plan was for the Cordon Bleu but in the end we settled on a chicken with spinach, feta and sundried tomatoes.. Plan is to slow cook, 105-110 degrees C with the jack Daniels oak pellets I was given on fathers day.. So far we...
  13. biggqwesty

    Curing Country Ham

    That sounds amazing
  14. biggqwesty

    Making a fatty the night before...

    So how did the greens go??
  15. biggqwesty

    Preparing a fatty

    Minds outta the gutter please.. ;-) Right.. I'm trying to find if it's better to prepare a chicken fatty the night before?? If it was beef I wouldn't hesitate but being chicken, the last thing I want to do is make the family ill. So can I prepare my fatty tonight and then rest it in the...
  16. biggqwesty

    My Keg Cooker

    So due to the bs lack of products here in aus instead of buying a 14 grill grate I had to source some stainless oven racks and and some 4mm stainless rod. Then out with the tig and an hour later.. Makes a perfect rack for the beads.. Gaps are just under an inch spacings.. And sit nicely in the...
  17. biggqwesty

    lump or briquettes?

    To pit your mind at ease grab a couple of thermometers One for the food that can be in the oven and a second for your air temp..
  18. biggqwesty

    Fourth pork butt Smoke.... Need advice

    What sorta time frame are you thinking with reaching 205 and service? I'm wondering if your smoker is transportable try and either do the whole cook on location.. Or, can butts be half cooked the stuck in the fridge and finished at a later time?? Just thinking out loud here as I think the...
  19. biggqwesty

    lump or briquettes?

    Nice mate. It's great when things work hay
  20. biggqwesty

    Aug Throwdown Voting Thread.

    Ow yes please
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