Smoked a few different meats now with good results, using a thin guage off set smoker at the moment which leaves a lot to be desired, temp control is a full time affair, with a heap of attention tho the desired results are coming. I'm in talks for the 20'' radar hill offset, so anyone's experience on these is welcome.
Recently went on a great cooking course with Ryan at Vic markets which I highly recommend. At the moment I'm currently spending my time improve my meat sourcing and meat quality knowledge to start on a good base of cooking so any info on this subject is also widely received.
Recently went on a great cooking course with Ryan at Vic markets which I highly recommend. At the moment I'm currently spending my time improve my meat sourcing and meat quality knowledge to start on a good base of cooking so any info on this subject is also widely received.
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