If doing it for an Akorn you could make it bottomless so you can just use the regular ash pan.
Posts by 3x0du5
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Great read. Thanks for that one mate!
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8kg Grass fed black angus for $10.99kg
Can't wait to see pics of that cook
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Pretty pleased with the brisket and sides that I prepared today, guests were over the moon;
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I got a 7 hour update pic and a front and back view after 10 hours;
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Couple of pics of my cook, one of the brisket as it went onto the smoker and one taken not long ago after 3 hours.
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Unlucky, I got my brisket on the akorn with some woodchips and rosemary branches almost two hours ago.
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At $12 per kilo you would be better off getting the Coles short ribs for $13 per kilo in my opinion
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Did you catch much juices/fat from the chicken in the veggie pan? A lack of juice/fat could indicate too lean a bird and a lot of juice/fat could indicate that the skin was unable to hold it in and self baste the meat, only two things I can think of why you would end up with dry meat aside from overcooking it, which when cooking to temp is basically impossible.
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Pretty tidy looking brisket, what was weight before and after trimming do you know?
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Anybody got experience smoking with Rose Gum? The old man has Jarrah and Rose Gum in the woodpile, I know Jarrah turns out a good tasting product but not heard of anyone using Rose Gum before, from the timber matrix, I assume it falls under the Gum - Red category and it seems to produce a strong flavoured smoke that works well with beef.
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I am cooking my Harvey Beef Brisket early Sunday too for Sunday dinner, haven't decided on Kettle or Akorn yet, also need some inspiration on what type of smoke to go with, might grab a couple bits of the old mans firewood if it suits.
You cooking yours in the GMG @Ray C ?
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Oh that's a good pickup then!
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I seen those Weber Ranch BBQ's at The Outdoor Chef, man they are impressive looking, I totally want to buy one, but for the price I would rather get an offset I think.
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I wouldn't pay more for tri tip than rump to be honest, rump is a better cut in my opinion and easier to cook.
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Good lookin bit o kit with a good lookin hunk o meat on it, too lovely
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It's no longer on the ABA's website as an upcoming event and its not listed as an attraction on the festivals page, though I did contact Adam from the ABA around 6 weeks ago for more information on the comp and he said it was on just didn't have dates or venue yet.
Who knows...
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Great work, I want to get my hands on some pork racks now!
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I did a Mothers day cook up too for the old lady. Harvey Beef Ribs, Boned and Rolled Pork Loin brined overnight in Apple Juice, Pork Crackle, with roast veg and bread rolls on the side.
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I need to get me a new wire brush, wouldn't be without one
Just got to be attentive is all...