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  • Newby Stuey!

    Hey gang,
    New member from Cairns, Australia here!
    Beginning my journey into low n slow.
    Picked up a Char Griller Deluxe 2nd hand at a great price and am really looking forward to learning, experimenting and contributing...and of course tasting some fine meats...

    stusimo.



    Sent from my TA-1033 using Tapatalk

  • #2
    mate - glad to have you Stuey!
    ~ George Burns

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    • #3
      Welcome from Michigan mate! Good to have you. A few Aussies here.

      I do some biz with Grillpro stores there, and sponsor a couple comp teams. They DO Q Down Under!
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        from Utah
        Masterbuilt Stainless Steel 40"
        Weber 22.5" WSM
        Weber Performer W/rotisserie X2
        Weber 22.5" Kettle Silver
        Weber 22.5" Kettle Gold
        Weber 1990 22.5" 3 Wheeler
        Weber 18.5" Kettle
        Weber 18.5" Bud Light Kettle
        Weber Smokey Joe
        GMG Daniel Boone
        Pit Barrel Cooker
        Maverick ET 73 and ET 732
        6X8 A Maze N Smoker and Tube Smoker
        Fastest Themapen on the market BLACK
        The Vortex

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        • #5
          from Georgia! Yay! Another yummy accent. 😂

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          • #6
            Welcome from Dayton!! Now go smoke some meat!!
            Brian

            Certified Sausage & Pepper Head
            Yoder YS640
            Weber Genesis
            Weber 18.5" Kettle
            Weber Performer
            Misfit # 1899

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            • #7
              Welcome from Texas, glad to have you here at Smoked-Meat..
              Ken


              I Should Have Been Rich Instead Of Being So Good Looking

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              • #8
                Originally posted by Richtee View Post
                They DO Q Down Under!
                And from I can see they do it very well

                Stu from Kansas...These folks will point ya in the right direction for sure...
                Craig
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                • #9
                  Cheers Mate...glad ya in the gig!
                  Sunset Eagle Aviation
                  https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                  • #10
                    G'day mate....and a hearty from little Rhody!
                    sigpic

                    Smoked-Meat certified Sausagehead

                    http://www.facebook.com/profile.php?id=1443745685

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                    • #11
                      Thanks for the warm welcome. Just starting out pretty simple, as u can see by my rig(well I hope the pic worked) but hope to get some good results and see where it leads!

                      Had a cook last weekend, with mixed results, and all I can think about is having another crack at it!!

                      Hoping to get to the point where I can nail a good cook and sit back with a home brew beer and enjoy the process! [emoji108]

                      Sent from my TA-1033 using Tapatalk

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                      • #12
                        Good units.
                        Had my chargriller outlaw 10 years now. Never let me down.

                        first thing you want is a decent charcoal tray.

                        I use a metal cutlery - might be drying rack tray.
                        That way you can start standardising the amount of lit charcoal and control the temp a lot more consistently.
                        http://www.smoked-meat.com/forum/sho...light=charcoal
                        Made In England - Fine Tuned By The USA
                        Just call me 'One Grind'



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                        • #13
                          Originally posted by curious aardvark View Post
                          Good units.
                          Had my chargriller outlaw 10 years now. Never let me down.

                          first thing you want is a decent charcoal tray.

                          I use a metal cutlery - might be drying rack tray.
                          That way you can start standardising the amount of lit charcoal and control the temp a lot more consistently.
                          http://www.smoked-meat.com/forum/sho...light=charcoal
                          Best way to use said charcoal tray???
                          I'm very new!! [emoji23][emoji23][emoji23]

                          Sent from my TA-1033 using Tapatalk
                          Last edited by stusimo; 12-18-2017, 06:54 AM.

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                          • #14
                            info is in the thread I posted :-)

                            I put mine in the lower right hand side, on top of the charcoal tray. Next to the air inlet - eave that fully closed for 99% of your cooks.
                            I then slow cook on the left. And slightly faster cooking/low temp grilling on the cooling rack above the charcoal basket.

                            For stuff like jerky, you simply use one channel, for things like pulled pork I'll use 3 or 4 of the channels.

                            basically it gives you 4 consistent temperature settings.

                            I also recommend one of these: https://www.ebay.com.au/itm/Electric...kAAOSwySVaNPyj

                            I have the original looftlighter. But they seem to have gone, possibly because of all the chinese copies.
                            But they make setting the charcoal and lighting from the top really simple. Much better than a charcoal chimney.
                            Made In England - Fine Tuned By The USA
                            Just call me 'One Grind'



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                            • #15
                              Welcome

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