Beginners Guide
Resting And Carving
REST UP When your cook is done, it’s not quite time to dig in just yet. When smoking, it is critically important to rest the meat. If this step is...
Resting And Carving
REST UP When your cook is done, it’s not quite time to dig in just yet. When smoking, it is critically important to rest the meat. If this step is...
The Wrap
What is the Wrap? Texas Crutch is the term given to the technique of wrapping protein mid cook in aluminium foil or peach paper (pink butchers paper). There are a...
The Wrap
What is the Wrap? Texas Crutch is the term given to the technique of wrapping protein mid cook in aluminium foil or peach paper (pink butchers paper). There are a...
The Stall
The BBQ Stall For a smoking beginner, the dreaded stall can be a thing of exasperation, frustration and even fear. To the uninitiated it can be off putting, confusing and...
The Stall
The BBQ Stall For a smoking beginner, the dreaded stall can be a thing of exasperation, frustration and even fear. To the uninitiated it can be off putting, confusing and...
Time And Temperature
Temperature Guide We recommend running the Oven Smoker temperature at between 120C-150C (250-300F) for low and slow indirect cooking using the water pan and baffle plate. Finished internal temperatures and...
Time And Temperature
Temperature Guide We recommend running the Oven Smoker temperature at between 120C-150C (250-300F) for low and slow indirect cooking using the water pan and baffle plate. Finished internal temperatures and...
Getting It Right
Getting your Smoke Right A critical mistake a lot of people make when first learning to smoke is the type of smoke they have passing over their food, and the...
Getting It Right
Getting your Smoke Right A critical mistake a lot of people make when first learning to smoke is the type of smoke they have passing over their food, and the...
