Blog

You may have seen this around the bbq forums and Facebook. Card Shark aka Greg Dean compiled this Matrix over a few years and shares it around. A big thankyou to him for allowing us to reproduce it here.

Tips on using the trusty kettle for a long, low and slow cook.

Hot smoking, cold smoking, what's it all about ?

A pamphlet on identifying Pork carcasses age and quality etc

Pics showing the basic australian beef cuts

Some brochures of various butchers standards and cuts to help us understand how the different meats are cut.