Got a great looking 2.3kg chuck off my Butcher to but the new pit through its paces.
Simple SPG for a rub.
Got the smoker running on Weber lump charcoal with mesquite chunks in the ash tray for flavour and set the temp at 275f
Got a great looking 2.3kg chuck off my Butcher to but the new pit through its paces.
Simple SPG for a rub.
Got the smoker running on Weber lump charcoal with mesquite chunks in the ash tray for flavour and set the temp at 275f
Looking forward to it. I don't know what you've done with the pics but nothing is showing or has been uploaded.
Thats weird, showing photos are uploaded from my end?
Not here. There are links in the post but no uploads/
thats a monster chuck steak! I would love to find one like that
Looks great what's in the Butcher paper or was that what you had wrapped arond this ?
Geoffo could of had as much as I wanted, he brought out the full chuck and asked me how much I wanted, one of the many advantages of having a good butcher I guess.
Jimmy70 nothing extra in the butchers paper just the juice.
Really loving this smoker holds temperature so well and it only took 10 mins to get up to temp.
A couple of things I don’t like though is that it has sensors on all the doors which is a great idea because it cuts the fan out when you open them. But because I’ve got mine set up on my back deck the it bounces when the kids run by it does a bit of beeping saying the door has been opened. Won’t be a problem when I build a proper BBQ area. Also on the first cook I had a bit of an issue with the fat tracking out of the fat catcher and pooling on the deck bit that seems to have fixed itself now after a couple of cooks must of gummed up.
Also need to contact masterbuilt as the meat probe provided has issues as I keep getting error messages when I plug it in.
I also nearly stuffed up royally when I cooked the lamb shoulder and added some chicken wings. Decided to crisp up the skin and cranked her up to 500f forgetting about all the fat that had dropped down onto the diffuser and got myself a little flame up!
Bruckster that looks totally awesome! From the pic's the chuck looks over 3 inches thick when it was raw int he top photo and didn't loose much when it was cooked?
Very nice Bruckster.... ....would have grabbed me one of these units but alas it can't be.....:roll2:
Looks the goods Bruckster 👍🏼
Which butcher do you buy your meat from ??
Looks the goods Bruckster 👍🏼
Which butcher do you buy your meat from ??
Craig at Florey. Great bloke, went to school with him at Tumut.
Bruckster , yep makes some of the best sausages going round . Meats always good, don’t get in there often but it’s always good .
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