Blog Articles by Gumb - Smoke Fire and Food

Weber kettle for low and slow ? - Yes you can.

How to cook Low and slow on a kettle style BBQ

Urban GrillerOct 6th 2015+6
Most of us have used our kettles mainly for roasting and grilling. In Australia, the idea of “low and slow” was unheard of until a few short years ago.
Frustrated by the limitations of the little charcoal fences and the two techniques described in the Weber user guide, and armed with some sage advise from some of the good ol boys in the US, we began experimenting with new fire setups.

The Fuse
The “fuse” method (affectionately referred to as the “snake”) is…

Gumb

Apr 21st 2016

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Smoking Overview

Urban GrillerOct 7th 2015+3
Hot Smoking and Cold smoking have been food preserving techniques for centuries. Cold Smoking and Hot Smoking are different processes; no one device does it all. For cold smoke you want to be running a temperature around 20°C (68°F) or lower, so in summer this means cooling the cooking chamber.

US style “Smoked Meat” BBQ like Pork shoulder, Ribs, Brisket etc. are Hot smoked at a low temperature around 107C for long periods of time. The smoke required for this…

Gumb

Apr 21st 2016

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Make Your Own Rub

Make your own Rubs

Urban GrillerDec 3rd 2015+8
Make your own Rub.

I was searching around on Ebay the other day, as you do and came across some Australian, South African and US BBQ rubs and I have to say, some of the prices are staggering, particularly for the imported products!
It started me thinking why people don’t make their own; there is a million and one recipes out there!
I think it’s the number of ingredients in most rub recipes that dissuades most people; you end up with a small fortune invested in 15-20…