Kev

Done these today and I’m super happy. Smoked over cherry wood in my fornetto basso

I have one on my fornetto and it works great, does take a while to get set right but once you do it’s great.

Looking great there, I just done some ribs too.

Well I finally bit the bullet and did my first brisket. Was just a flat from grid iron meat, took 7 1/2 hours to reach 93°c, was wrapped for last 3 hours. Was not as juicy as i had hoped but certainly not dry, the flavour though was phenomenal, had rusty bbq cattle rub on (highly recommended for beef)

I wanted to leave longer but the boss wanted her beef

Maiden voyage for the basso yesterday. Had a bit of trouble with temps but I think the wind caused most of that plus the Weber lumpwood was more like gravel. Cooked for 5 hours then wrapped for last 3, internal temp of 96°C

I’ll leave plates in the front for you and nice cold drink

I’ve got beef short ribs, a rack of spare ribs, a rack of St. Louis ribs and 1kg Chuck. Oh and some chicken wings. All ready to defrost

After keeping an eye out for a bargain upgrade when I spotted this on eBay, so cheap I had to try. She’s an absolute beauty, not a mark on her. This will definitely up my game (if we get any sun)

I love to brew, not done any wine, can’t stand the stuff myself an the wife is a Malibu girl.What equipment are you using?

That colour 🤤🤤🤤

😂

That’s good to know going forward, think I got hung up on temp of bbq an kept feeding the fire

It was very hands on to keep the temp

I ordered off gridiron meat