Just a quick introduction, been smoking meats for about 3 years, my equipment is weber kettle, maverick 732 wireless monitor. I use the charcoal from macro (the stuff from Liverpool) and can achieve and excellent long burn of 12-18 hours with this fuel. I also use weber briquettes for grilling as i find the macro charcoal can spit a little when grilling.
BBQ I have cooked: Pulled Pork, Brisket, Turkey Crown Stuffed, Pork Ribs various beef, Lamb & pork joints.
Worst ever bbq experience was my first attempt at pulled pork, basically never took any notice of temp control and cooked the joint at 350 to 400 degrees which resulted in a very tough and fatty Boston butt!
On the flip side now i have learned to control the temp with a version of the minion method I can sleep easy while them briskets cook through the night!
Favourite woods for smoke are: Ash, Oak, Apple, Maple.
I have been reading threads here for a year or so and thought it was time to become a member! Just want to learn new things and get ideas to improve my techniques and happy to help anyone I can.
Next purchase will be either weber WMS or the Weber rotiserie.
Happy BBQin
