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  1. Ozynorts

    Question for Pro Q and WSM owners

    Appreciate the comments, I will hopefully get a chance to have a look at both side by side next week. It's a tough one as there is a $200 difference in price between the two in the same size. The WSM is the more expensive. The 18in WSM here in Australia is $700 and the ProQ is $500 and the 22in...
  2. Ozynorts

    Question for Pro Q and WSM owners

    Thanks for the feedback, much appreciated.
  3. Ozynorts

    Question for Pro Q and WSM owners

    Thanks for the picture and feedback, much appreciated.
  4. Ozynorts

    Question for Pro Q and WSM owners

    Hey all, I am looking at these two smokers and I have a question. Both advertise a silicon grommet to allow you to use your temp probes. I have the Inkbird IBT 2X probes and I would like to know how easy it is to use these with either smoker. The probes are about 5 inches long and have a 90'...
  5. Ozynorts

    Pulled pork round 2

    Ok so the first time I tried this (my first smoke) it was a bit of a fail. Flavour was great but it wasn't tender at all. I have done a few smokes since and have got more comfortable with the technique. Here is my second effort. The pork seasoned with a Tuscan seasoning. After the first hour...
  6. Ozynorts

    2nd cook, Lamb shoulder

    I thought I had already attached this final pic but I guess not. In hindsight I would take it off earlier but that is the fun of learning something new. It was still great though.
  7. Ozynorts

    2nd cook, Lamb shoulder

  8. Ozynorts

    2nd cook, Lamb shoulder

    Well after another hour we couldn’t wait any longer. 10 hours . The flavour, omg, everyone was raving. my description of the burnt ends “adults popping candy “ One of our friends arrived mid cook. Her comment , get it off, it’s burnt. After tasting , I am buying one of those cookers. success
  9. Ozynorts

    2nd cook, Lamb shoulder

    I realised that my probe on the plate was a bit removed from my meat so I have moved it closer. The temp jumped up straight away. Oops, oh well it looks great and a quick finger poke test seems to suggest good things ahead
  10. Ozynorts

    2nd cook, Lamb shoulder

    9 hours in.
  11. Ozynorts

    2nd cook, Lamb shoulder

    Thanks, I’m really surprised. I bought a budget smoker and after last week was convinced I had wasted my time. The probes have changed everything. I have been able to maintain an even temp and can watch the meat temp rising in real time.
  12. Ozynorts

    2nd cook, Lamb shoulder

    6 hours in.
  13. Ozynorts

    2nd cook, Lamb shoulder

    Good article that. There is a very competitive rivalry between Australia and New Zealand in “everything “ and if you buy either you will be buying a quality product.
  14. Ozynorts

    2nd cook, Lamb shoulder

    I think I’ve hit the stall. It’s sitting at 154 f and not moving. Any tips
  15. Ozynorts

    2nd cook, Lamb shoulder

    Sorry, forgot to take a pic before it went in. We love lamb in Australia, perhaps because we have the best in the world so it is really popular and readily available.
  16. Ozynorts

    2nd cook, Lamb shoulder

    Evening to you all in the USA. got up early this morning to get my second ever cook going. A lamb shoulder. my first was a pork shoulder and despite good flavour it wasn’t tender enough. I didn’t have and temp probes at that stage, had them on order but they hadn’t arrived. I tried to cook...
  17. Ozynorts

    Hi from Queensland, Australia

    Thanks for the welcome everyone. Attached is a pic of my smoker. Tried a pork shoulder this past weekend. The flavour was good but not tender. I didn’t have any probes for temp control so I am guessing that was a big part of my problem. Big learning curve but can’t wait to try again.
  18. Ozynorts

    5-Day Smoking Basics eCourse

    Yes interested
  19. Ozynorts

    Hi from Queensland, Australia

    Hi all, new to the forum and to low and slow. I have recently bought an offset smoker and am looking for tips and tricks to get the best results.
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