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  1. R

    sanitizing probes

    Im wondering how people sanitize their meat thermo's. At this stage i just use a cloth and wipe down my probes, no i have one probe that appears to be registering 30deg hotter so i must be doing something wrong here. Few questions i have. 1. Do you sanitize after each smoke? 2. Do you just boil...
  2. R

    Lamb Shanks

    Took a look around the site for advice on some lamb shanks. strange that the times are all over the place. how long do they take at 250F? I would have thought that they wouldnt take to long as they are small and there is a bone through the middle.
  3. R

    Meats from Australia

    Im guessing most people here are American. Since i read and watch tonnes of smoking and grilling i found it really interesting that we call cuts of meat something totally different. For example. Boston Butt (which isnt from the butt :P): We call a Scotch Fillet Porterhouse: we call a TBone...
  4. R

    Hello from Australia

    Hi new here, i've been reading these forums for ages but then i finally needed to ask a question so i signed up. Im from Australia and own a Hark Texas Pro Pit (offset smoker) and an Orion smoker. Iver only been smoking food for about 3 years on my Orion and recently upgraded to a Offset about...
  5. R

    Surface Thermo

    I was wondering if anyone has used something like this https://www.outsetinc.com/products/grill-surface-thermometer So what im doing is cooking pizza in my offset smoker. using pizza stones. i have tried this before and it worked really well. however the first pizza i did the stone wasnt hot...
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