I have the same unit. I've smoked a lot of meat in it over the 2 years I've had it. It's working well, nobody complains about the food ;) Just burn the paint off the inside with a medium fire for a couple of hours then oil the inside with vegie oil and cook it for a couple of hours more before you cook any meat. The paint used is not a hi temp paint (they had to save 50c somewhere) and will taint your meat if you don't cook it off.
G'day phil i bought a 49 95 jumbuck smoker and did my 1st ever smoked chook it came out awesome. I might invest in one of these too. I just soak my chips like you did for 30 mins and drained then threw straight on top of my coals gives off a lot more smoke and flavour. Cheers for the video brisket is next in the list for me.
Excellent video Phil,you sound like a happy Chappy that’s full of love, life and humour. I live around the corner from the Southport Bunnings on Olsen Avenue. After watching this I’m as keen as mustard to buy one of these smokers pronto pronto, thanks for sharing God bless you and your lovely family 🙏
Wow that looks fantastic just goes to show you don’t have to have the most expensive thing on the market to cook up a great meal well done mate well done on the filming and editing turning out great little cameras working out well🇦🇺👍
Wicked video mate, gonna buy this smoker and try it, but i will try with the wood chunks as i have 2 huge bags of them. Had the off centre smoker now but is way too big and loses heat for the feeds we cook (brisket on its own or snags)
Just set up one today and gonna try brisket tomorrow. Thanks for this vid as it was really helpful... probably need to watch again in the morning though 😂
@@PhilsCampingReviews im actually doing it today mate. I opted for ribs for the first go but they didnt turn out as hoped. They were pretty dry and not alot of meat on them. Perhaps i should've used a marinade? Never mind I'll keep giving it a go. Falling apart is a good thing though yeh?
Yeah, gotta get one Al....and don't forget to have a beer while she's a cookin. Btw when I put mine together I used some Locktight on the nuts when I tightened them up so it won't come lose if you need to take it somewhere.
I had a cheap electric smoker for 9 years. She finally rusted out. I got a 55$ coal barrel smoker 6 months ago. With a few modifications it's a great pos smoker.
Hi Phil, i love smoking food and really enjoyed your video, looked really succulent and tender, bet it tasted good, you inspired me to chuck a lump of brisket in the smoker!,.. all the best from Yorkshire England :-)
Bought one of these a few weeks back. Does any one else using it notice that it seems to struggle sometimes burning up all of the charcoal even with the top vent fully open. Opening the bottom of the vent is an idea i though of but wouldn't that just let more heat escape and lose temperature?
Pretty sure the wood chip and steel box combo are better suited to gas bbq’s…put that box over one of the side gas burners without a deflector shield. For a long cook in a actual smoker best to use big chunks of wood sitting in the actual charcoal. And the water pan is just there to stop massive temperature spikes
I have been using the exact same product (but no brand). its good if you're just starting out with smoking food. its a good grill too if you set up the fire higher, but it does a decent job smoking fish and ribs. haven't tried using for longer than 4 hours though. need to practice setting up charcoal to burn longer than that.
I can't find those 3 piece bullet smoker in the US like your Jumbuck smoker , I started out with a smoker like your Jumbuck back in 1997 for $25:00 US back to basics it cooks amazingly for a little bit of money 💰.
Just bought one of these, I actually bought the smaller one for $50 but they were out of them and I got a free upgrade to this one! It’s my first time using a smoker or a charcoal BBQ so I’m studying up. I’d like to do some fish, some wings, lamb shanks, maybe the occasional roast but it’s a bit costly for me. It’ll be fun to play around with though!
@@PhilsCampingReviews Yeah man I put it together last night and it’s much bigger than I expected too. Is there anything wrong with using the bottom bowl to put the charcoal in and starting it in there? I was just going to use the generic heat beads you can get in a big bag for easier storage, I’ve never actually seen chunks of charcoal like yours for sale anywhere near me, but maybe I just haven’t looked for it. I’m near Newcastle NSW. The smoking and jerky is what I’m really interested in as well, and I would have liked to try some game meats like venison and rabbits but damn they’re expensive now! I got paid $5 per cleaned rabbit when we used to hunt lol. I’ll have a lot of fun with it though, I like experimenting and trying out new things so there is many hours of fun here!
@@thesausage351 Just make sure the heat beads are not the ones with kero in them or any chemicals, Most of them do have chemicals in them. You don't want those heat beads to cook your steaks. Gidgee Charcoal is what I used. Your local Barbecues Galore should sell the Gidgee Charcoal. Experimenting is what it's all about. You have to experiment to get the best out of them.
@@PhilsCampingReviews Yeah I think Bunnings carry a large range, SIL works in one and she said they have lots. Definitely lots of experimenting for sure. Cheers mate.
@@thesausage351 Make sure it's Gidgee Charcoal. It's made from the hardest timber you can get. Burns for a long time and burns hot. There is only one place you can get Gidgee Charcoal and that's in QLD grown in a small town out west. Checkout Pit Brothers, They sell the gidgee charcoal. There are resellers all over the country that stock the pit brothers gidgee charcoal.
I have just bought this little beauty, and I’m wondering can you just go ahead and cook with it straight out of the box or does it need to be set up to burn empty first, cheers
I bought the same one. How'd you manage the heat control? I found I couldn't get mine over 100 celcius and it kept dipping a lot. The meat cooked well as cooked for 7 hours, but it just felt like it needed a Damper down the bottom which the jumbuck one doesn't have.
G'day Phil, and to Troy, Lisa and Mumma Bear sitting there patiently waiting for a feed. Santa gave me one of these for Xmas 2022 and I'm still test driving it and finding the right temp. Have heard many people say not to soak the wood chips but I guess it's personal preference. I just threw a couple of handfuls of chips over the coals and smoked the neighbours out. Luck Yogi Bear doesn't live close by or he would have been over the fence. I notice there was no smoke coming out of yours and you may want to point out the container you put the chips in is not included when you buy the smoker. By the way, there's an extra bowl that comes with it and I'm not sure what it's for. My daughter said you could put water in it to keep things moist. Anyway, have not used it so far. I did a whole chook on the bottom rack in a foil tray and some spuds in the upper one later. Delicious. Next time I'm comin over to your joint.
I prefer to soak the smoking chips my self. There was plenty of smoke during this cookup. I must not have shown it. Yes, I believe that tray is used for water.
Bought one of these smokers today. Have you still been having good results with it? Noticed it has a charcoal tray at bottom, charcoal and water tray in middle with a cooking rack over that and then a further cooking rack. Am I correct in assuming that the bottom most rack is for charcoal, the charcoal and water on for the flavour hips and then the top most grill for the meat? Unsure why there are two cooking grills
You don't need a lot of charcoal, at least not the charcoal I use. I use what's called Gidgee Charcoal, It's the hardest density wood and burns the hottest. Don't need water, In regards to smoking the gidgee charcoal does that, or sometimes I use smoking wood chips, What I do, is place a cup full in some water and let them soak in the water for two hours so the chips are saturated, Than I place the saturated chips either on the middle tray or the next tray above.
Very good video easy to watch and learn l bought one exactly same tried cooking a hangi used manuka wood chips, end result big fail lol.... need some improvements😂
I went to a kids party today and the guy cut up some brisket which he smoked in the wee hours this morning. It was yummy How’s the Bunnings smoker holding up
I think it's only available in Australia. This one I used is from Pit brothers. But all gidgee charcoal is the same as it all comes from the same place.
Hi, are you referring to the wood chips for smoking? I think I used a cup full of smoking wood chips during this cook up after it was soaked In water for half hour.
There are ways to speed up the process. If you're in a hurry, you can hit it with a lot of smoke for 3 hours. I use chunks of hickory and mesquite soaked in water. You need to put a couple at a time directly on the coals. The smoke needs to be rolling out of your smoker. If the chunks start on fire, pull them out and dunk them in the water in the container, you initially soaked them in and then back on the coals. After 3 hours, wrap tight with aluminum foil and put in an aluminum foil pan and bake in the oven for 2 to 3 hours at 275 f. Pull it out and let rest for 10 minutes. 6 hours start to finish. There is no right or wrong way to smoke. But you did great if that was your first Brisket. The more you experiment, the better you will get. Congratulations!
Hi mate great video going to do one myself tommorrow on the same smoker just wondering how long into the cook did u take it out to marinade and roughly what size brisket you using thanks
I've never been able to master a brisket they always seem to come out dry for me, I have a mate though who does one on the camp oven with a reverse sear over charcoal that is juicy and nearly falls apart every bloody time he cooks it.
Looks decent mate. No smoke ring though. Never heard of soaking the smoker chips before. Bit of a risk of dirty smoke doing that. But if it works for you, well done 👍🏼 How long did you let it rest for?
I thought I was the only one, I didn't see a whisp of smoke the entire video. I did skip around. But I'm curious how the chips are supposed to smoke that far from the heat, and blocked by even more water.
Family, meat on the smoker and Tina Turner playing in the background. All you need now is a couple of cold drinks and you'll be set for the rest of the afternoon...
Not sure where you can get them. I would get a separate thermometer for measuring the temp inside the smoker with a probe, Like the ones you can get for inserting into the brisket. You can get some that measures both internal and external temps.
Buy a digital meat thermometer with two probes, they are cheap enough. I have one probe in the smoker beside the meat and the other in the meat itself. I've tried a few of the analog thermometers that you can fit to these. None of them were accurate.
I think you should have done a 3, 2, 1 cook. 3 hrs bare, 2 hrs in foil with brushed on sauce & 1 final hour bare with more brushed on sauce. 6hrs smoking would have been ample, more juicy & not so well done. Try it next time.
This is the second video doing this I have watched today where Flip Flops/thongs and hot charcoal and falling cinders are not a good combination. OUCH! Nice video though.
Looks incredible! And thanks for going over the basics too! It really helps people like me who are about to try these things for the first time 😁
Thank you
I have the same unit. I've smoked a lot of meat in it over the 2 years I've had it. It's working well, nobody complains about the food ;) Just burn the paint off the inside with a medium fire for a couple of hours then oil the inside with vegie oil and cook it for a couple of hours more before you cook any meat. The paint used is not a hi temp paint (they had to save 50c somewhere) and will taint your meat if you don't cook it off.
Thanks for the tip 👍
Thanks for tip. I'm going to get one of these until I can afford a Weber smokey mountain.
Legend !!
Many thanks to you, Sir!
Th' ain't nuthin' worse than meat taint 😜
Awesome thank you 🔥🔥
Brisket is not an easy thing to smoke to get perfect! You did a fantastic job for your first crack! Can't wait to see more cooks!
Thanks. It tasted great. Would like to try again when I’m back home. But I need a smoker.
These cheap smokers at Bunnings appear to do a good job.
Check this out, coming up to 30.000 views.
@@PhilsCampingReviews nice one mate I'm glad I was able to help you out with this cook! 🤘🍻👍
I should get one of these myself and start filming a few more videos smoking food.
Cracker video mate! I was gifted one of these with no idea what to do. Your vid has given me the start I need to get things going. Appreciated!
Thanks Shaun. I'm glad my video has helped you out.
G'day phil i bought a 49 95 jumbuck smoker and did my 1st ever smoked chook it came out awesome.
I might invest in one of these too.
I just soak my chips like you did for 30 mins and drained then threw straight on top of my coals gives off a lot more smoke and flavour.
Cheers for the video brisket is next in the list for me.
Awesome. That's what I do still to this day. Soak the smoking chips and throw in with the charcoal.
Last night I cooked another brisket.
Lovely stuff mate! Great video thanks for the help.
Glad it helped!
You've got a great attitude mate, good to listen to and to watch 😊👍
Thank you
Thanks Phil, just bought the Jumbuck...very helpful
Cool. Thanks for watching
Excellent video Phil,you sound like a happy Chappy that’s full of love, life and humour. I live around the corner from the Southport Bunnings on Olsen Avenue. After watching this I’m as keen as mustard to buy one of these smokers pronto pronto, thanks for sharing God bless you and your lovely family 🙏
Wow, thanks
Thanks for sharing your great tips!
You are so welcome!
awesome...planning to buy my first smoker at bunnings too and came to your channel
They do a great job those cheap smokers.
Thanks for sharing Phil looks awesome. Heading to Bunnings to grab one of those 👍
Great value and cooks a great meal.
Awesome video mate.
Would love to see you do some more with this smoker?. I just got one, and would love to see what else you can do with it.
I released a video today on another budget smoker from Aldi.
@@PhilsCampingReviews was a great video mate. One question - did you oil down your smoker before use?.
@tyzievegemite4251 no. Not before this cook. But I have since to stop rust.
I have one of these smokers on my Christmas list, I’ve never smoked before but I’m definitely keen to try
Very good value. And does a great job with charcoal
Wow that looks fantastic just goes to show you don’t have to have the most expensive thing on the market to cook up a great meal well done mate well done on the filming and editing turning out great little cameras working out well🇦🇺👍
Thanks
Almost 30.000 views. And I almost did not film this at the time.
Great video mate. I got one for Father’s Day but got some great tips from watching you
Glad I could help. It's an awesome smoker for the price.
Thanks for that. I've just purchased one and want to give it a go. 🤓👍
They do a very good job
Wicked video mate, gonna buy this smoker and try it, but i will try with the wood chunks as i have 2 huge bags of them. Had the off centre smoker now but is way too big and loses heat for the feeds we cook (brisket on its own or snags)
Thanks.
Great video mate, big help for my cooker I just got from bunnings 👍🏼👍🏼
Sweet. Awesome cooker for the price.
That looks bloody beautiful
Well done
Thanks
I got one from clearance @ KMart for $39 haha... I'm yet to try mine.. Good to see you have a go here.
Bargain
Just set up one today and gonna try brisket tomorrow. Thanks for this vid as it was really helpful... probably need to watch again in the morning though 😂
How was the Brisket. I taken the brisket out to early in this video, If I had of left it another hour it would have fallen apart when I cut it.
@@PhilsCampingReviews im actually doing it today mate. I opted for ribs for the first go but they didnt turn out as hoped. They were pretty dry and not alot of meat on them. Perhaps i should've used a marinade? Never mind I'll keep giving it a go.
Falling apart is a good thing though yeh?
Quality of the meat makes a big difference.
Bang on Phill. Great job mate. Looks great.👍
Thanks👍
Hi Phil
Just subscribed to your channel. Loved watching the slow cook up as I am interested in getting into this myself.
Thanks Allan, These type of smokers work really well and easy to use.
Yeah, gotta get one Al....and don't forget to have a beer while she's a cookin. Btw when I put mine together I used some Locktight on the nuts when I tightened them up so it won't come lose if you need to take it somewhere.
I had a cheap electric smoker for 9 years. She finally rusted out. I got a 55$ coal barrel smoker 6 months ago. With a few modifications it's a great pos smoker.
Just goes to show, you don't need to spend a lot of money
Great job Phil. It came out a real treat by the looks of it.
You've done well for a 1st attempt.
Cheers
Pete
Thanks Pete👍
I know it's kind of randomly asking but do anyone know a good site to stream new series online ?
@Dylan Ralph flixportal =)
@Dayton Lennon thank you, I signed up and it seems like a nice service :D I really appreciate it !!
@Dylan Ralph happy to help xD
Helpful video, cheers Paul 🙏🏼
Thanks
Assembling mine as I watched this. Inspiring! Thanks :')))))))))))))))))
And don't forget to slice cross-grain, kids!
Enjoy the yummy food. Performs great for the price
Hi Phil, i love smoking food and really enjoyed your video, looked really succulent and tender, bet it tasted good, you inspired me to chuck a lump of brisket in the smoker!,.. all the best from Yorkshire England :-)
Thanks Taono. It tasted great.
Thanks for the vid.
I just got one of these.
Surprised you didn't use the water bath. Way too hot without it on mine.
You don't need a lot of charcoal.
Bought one of these a few weeks back.
Does any one else using it notice that it seems to struggle sometimes burning up all of the charcoal even with the top vent fully open.
Opening the bottom of the vent is an idea i though of but wouldn't that just let more heat escape and lose temperature?
Well done mate thank you so much for the video! Really appreciate it🙏🏾
Thanks.
Pretty sure the wood chip and steel box combo are better suited to gas bbq’s…put that box over one of the side gas burners without a deflector shield.
For a long cook in a actual smoker best to use big chunks of wood sitting in the actual charcoal. And the water pan is just there to stop massive temperature spikes
I wondered what the idea with the water pan was. 👍
@@PhilsCampingReviews Hi Phil ,very nice video, thank you. Do you leave the water pan in the smoker throughout the cook? Thank you Isai
I just picked one of these up and I'm going to do some smoking for the first time. Any advice on good wood and rubs for a ham?
Great job everyone, hope it tastes as good as it looked. 👍
Thanks. Yes we thoroughly enjoyed this meal.
I have been using the exact same product (but no brand). its good if you're just starting out with smoking food. its a good grill too if you set up the fire higher, but it does a decent job smoking fish and ribs. haven't tried using for longer than 4 hours though. need to practice setting up charcoal to burn longer than that.
It's easy to add charcoal as you cook
I can't find those 3 piece bullet smoker in the US like your Jumbuck smoker , I started out with a smoker like your Jumbuck back in 1997 for $25:00 US back to basics it cooks amazingly for a little bit of money 💰.
Yeah. They are great. Especially for the price.
Just bought one of these, I actually bought the smaller one for $50 but they were out of them and I got a free upgrade to this one! It’s my first time using a smoker or a charcoal BBQ so I’m studying up. I’d like to do some fish, some wings, lamb shanks, maybe the occasional roast but it’s a bit costly for me. It’ll be fun to play around with though!
$50.00 that's a bargain. It's great for all that.
@@PhilsCampingReviews Yeah man I put it together last night and it’s much bigger than I expected too. Is there anything wrong with using the bottom bowl to put the charcoal in and starting it in there? I was just going to use the generic heat beads you can get in a big bag for easier storage, I’ve never actually seen chunks of charcoal like yours for sale anywhere near me, but maybe I just haven’t looked for it. I’m near Newcastle NSW. The smoking and jerky is what I’m really interested in as well, and I would have liked to try some game meats like venison and rabbits but damn they’re expensive now! I got paid $5 per cleaned rabbit when we used to hunt lol. I’ll have a lot of fun with it though, I like experimenting and trying out new things so there is many hours of fun here!
@@thesausage351 Just make sure the heat beads are not the ones with kero in them or any chemicals, Most of them do have chemicals in them. You don't want those heat beads to cook your steaks.
Gidgee Charcoal is what I used. Your local Barbecues Galore should sell the Gidgee Charcoal.
Experimenting is what it's all about. You have to experiment to get the best out of them.
@@PhilsCampingReviews Yeah I think Bunnings carry a large range, SIL works in one and she said they have lots. Definitely lots of experimenting for sure. Cheers mate.
@@thesausage351 Make sure it's Gidgee Charcoal. It's made from the hardest timber you can get. Burns for a long time and burns hot. There is only one place you can get Gidgee Charcoal and that's in QLD grown in a small town out west. Checkout Pit Brothers, They sell the gidgee charcoal. There are resellers all over the country that stock the pit brothers gidgee charcoal.
I have just bought this little beauty, and I’m wondering can you just go ahead and cook with it straight out of the box or does it need to be set up to burn empty first, cheers
@@lukericketts4055 I did a pre burn first to burn of any oils used in manufacturing
@@PhilsCampingReviews thanks Phil, love the video… super excited about the weekend… no prizes for what I’ll be doing lol
Awesome Phil enjoyed your video....I would like to get into charcoal cooking away from gas BBQ'ing.....Cheers
Go for it!
I bought the same one. How'd you manage the heat control? I found I couldn't get mine over 100 celcius and it kept dipping a lot. The meat cooked well as cooked for 7 hours, but it just felt like it needed a Damper down the bottom which the jumbuck one doesn't have.
It depends on the type of charcoal used. I was using the hottest charcoal you can get called Gidgee.
G'day Phil, and to Troy, Lisa and Mumma Bear sitting there patiently waiting for a feed. Santa gave me one of these for Xmas 2022 and I'm still test driving it and finding the right temp. Have heard many people say not to soak the wood chips but I guess it's personal preference. I just threw a couple of handfuls of chips over the coals and smoked the neighbours out. Luck Yogi Bear doesn't live close by or he would have been over the fence. I notice there was no smoke coming out of yours and you may want to point out the container you put the chips in is not included when you buy the smoker. By the way, there's an extra bowl that comes with it and I'm not sure what it's for. My daughter said you could put water in it to keep things moist. Anyway, have not used it so far. I did a whole chook on the bottom rack in a foil tray and some spuds in the upper one later. Delicious. Next time I'm comin over to your joint.
I prefer to soak the smoking chips my self. There was plenty of smoke during this cookup. I must not have shown it. Yes, I believe that tray is used for water.
Well done mate! Thanks for sharing!
Thanks for watching!
Bought one of these smokers today. Have you still been having good results with it? Noticed it has a charcoal tray at bottom, charcoal and water tray in middle with a cooking rack over that and then a further cooking rack. Am I correct in assuming that the bottom most rack is for charcoal, the charcoal and water on for the flavour hips and then the top most grill for the meat? Unsure why there are two cooking grills
I use the bottom for charcoal. I don't use Water and I use either the top or lower tray to cook.
You don't need a lot of charcoal, at least not the charcoal I use. I use what's called Gidgee Charcoal, It's the hardest density wood and burns the hottest. Don't need water, In regards to smoking the gidgee charcoal does that, or sometimes I use smoking wood chips, What I do, is place a cup full in some water and let them soak in the water for two hours so the chips are saturated, Than I place the saturated chips either on the middle tray or the next tray above.
I like your video. Good info.
Thanks!
Awesome PHIL looks a treat,good to see every happy and healthy.👍🍀🇦🇺(how good would it be to get personalised tips from Ryan,can't go wrong)🍺
Thanks. Graham. Yep. Tips from Ryan helped enormously. 👍
@@PhilsCampingReviews which tips? I need some help to get it perfect got a big cool coming up Christmas
🎄 going to practice on so chicken first 👌
Hi Phil,
Can you tell me, will this smoker be able to hang sausage from the top shelf to smoke vertically? Great video also!
I think you could adapt it to work that way. Would not be to difficult
@@PhilsCampingReviews Thanks for your quick reply Phil. Will keep you posted once I try it.
Thank you for your great content! 😃
Cheers for the vid brotha! Giving it a go now!
Thanks
Very good video easy to watch and learn l bought one exactly same tried cooking a hangi used manuka wood chips, end result big fail lol.... need some improvements😂
Keep at it. It's worth the results once you work it out.
Thanks for the vid. Did you have a pot of water in there as well. Later in the vid the pot of water was gone? How does this work? thx
There was some water in there. I think because of the long cooking time the bit of water evaporated
I think he means that the water he soaked the wood chips in.
You have to put the smoke box directly on top of the charcoal
👍 Will try that next time.
I went to a kids party today and the guy cut up some brisket which he smoked in the wee hours this morning. It was yummy
How’s the Bunnings smoker holding up
Holding up pretty good.
My 1st attempt was like yours right now my second attempt is lamb rack and lamb shoulder i try keep the low level of heat on all day
Nice work!
Hey Phil can you come down and show me how to smoke out the place 🤣
Lol. I'm the master at it.
Surprised you didn’t use the water tray😵💫
Looks yummo phil,, top first effort for sure 😋👌
Thanks
What brand of charcoal that you were using again😂🤣
Gidgee charcoal. It's the hardest hard wood. It is a lot hotter and last longer than normal charcoal.
I think it's only available in Australia.
This one I used is from Pit brothers. But all gidgee charcoal is the same as it all comes from the same place.
If you live in Australia your local Barbecues Galore sells gidgee charcoal.
Got a recipe for the coating you put on the brisket?👍
Such a long time ago now, I can't remember. I think if you look close you can see the bottles used.
Your doing amazing keep having fun man
Thanks.
Looks nice, I assume you can use this as a straight up grill?
I see no reason not to. But you might have to use a lot more charcoal
is it still going strong?
I believe so. This one firmed belonged to my sister. She lives over 450km away. I have not seen it for over a year now.
awesome tryn my 1 today kinda nervous gonna do an 8 hour or more if needs cheers
How did the Brisket turn out?
I didnt see any smoke?..results look good.
No, there was not much, I think it needed higher heat before it would start smoking. or maybe move the smoking chips closer to the coals.
thank you for the video
You are welcome.
Thanks for the vide! I just purchased a Jumbuck!
Quick Question - Did you fill the box for the wood chips to be compact? half?
Thanks mate!
Hi, are you referring to the wood chips for smoking? I think I used a cup full of smoking wood chips during this cook up after it was soaked In water for half hour.
Great content!
Thanks 👍
Where is that thermometer from😍
Purchased it from a warehouse here in Australia called Bunnings.
Hi Phil! You video was really helpful. Do you have any suggestions for how to cook it quickly? 8 hours is too long for me :)
Brisket I think is only one way to cook it. Slow and low heat. You can cook a whole chicken, or roast in a couple hours.
There are ways to speed up the process. If you're in a hurry, you can hit it with a lot of smoke for 3 hours. I use chunks of hickory and mesquite soaked in water. You need to put a couple at a time directly on the coals. The smoke needs to be rolling out of your smoker. If the chunks start on fire, pull them out and dunk them in the water in the container, you initially soaked them in and then back on the coals. After 3 hours, wrap tight with aluminum foil and put in an aluminum foil pan and bake in the oven for 2 to 3 hours at 275 f. Pull it out and let rest for 10 minutes. 6 hours start to finish. There is no right or wrong way to smoke. But you did great if that was your first Brisket. The more you experiment, the better you will get. Congratulations!
Thanks Phil great video
Glad you enjoyed it
Hi mate great video going to do one myself tommorrow on the same smoker just wondering how long into the cook did u take it out to marinade and roughly what size brisket you using thanks
Hi. Sorry I did not get back sooner, how did it go?
If I recall 165 F the weight I can’t recall.
I've never been able to master a brisket they always seem to come out dry for me, I have a mate though who does one on the camp oven with a reverse sear over charcoal that is juicy and nearly falls apart every bloody time he cooks it.
This one was juicy. I think the trick is to cook low heat for long time.
Looks decent mate. No smoke ring though. Never heard of soaking the smoker chips before. Bit of a risk of dirty smoke doing that. But if it works for you, well done 👍🏼
How long did you let it rest for?
The instructions for the smoke chips we purchased says to first soak in water.
If I recall it rested for a while, can’t remember how long.
I have heard lots of smokers that soak first to avoid the chips lighting up as such.
I thought I was the only one, I didn't see a whisp of smoke the entire video. I did skip around. But I'm curious how the chips are supposed to smoke that far from the heat, and blocked by even more water.
Why did you put your "wwod chip" holder over a water pan? Did it even start to smoke at all??
The instructions for that wood chips says to do that.
Family, meat on the smoker and Tina Turner playing in the background. All you need now is a couple of cold drinks and you'll be set for the rest of the afternoon...
We did have music playing but during filming turned the music off because of copyright laws.
@@PhilsCampingReviews I'll have to watch & listen to your video again, I coulda sworn that was Tina playing in the background, great video btw.
Do you recommend the smoker?
Great video mate!
Yes I do. Nothing wrong with it. Not as good as your more expensive ones. But it works. Just have to keep the rust of them.
6:00 Haha, what are ya so scared of?? Great video!
Thanks
wow looks amazing Phillip
Tasted great. Can't wait to cook another
It didn’t smoke?
Yes it did. You should have seen the smoke.
The thermometer on these are known to be way off that said if you know where to get a replacement for these please let me know
Not sure where you can get them. I would get a separate thermometer for measuring the temp inside the smoker with a probe, Like the ones you can get for inserting into the brisket. You can get some that measures both internal and external temps.
Buy a digital meat thermometer with two probes, they are cheap enough. I have one probe in the smoker beside the meat and the other in the meat itself. I've tried a few of the analog thermometers that you can fit to these. None of them were accurate.
Is 200 degrees enough for real?
200f yes.
What kinda 9f temp probe is that?
Just a cheap one purchased at Bunnings.
what is the temperature on the smoker for the brisket -
I think it was 200 F
Πως παραγγελνω το καπνιστηρι;
Available from Bunnings in Australia. If your outside Australia. I don't know if you can get this one.
Yummo, I'll be buying one of these for myself and trying out your brisket recipe. Love the Aussie flavour - sweet, smokie and burnt, nothing like it.
Thanks. I can vouch the brisket cooked this way tasted great.
Good vidio
Thanks.
Mama needs to tell us a story from her past.
I will ask and see if she keen to go on camera
Awesome 👏👏👏👏👏👌
Thanks 🤗
Don’t forget to include the taste test. People want to know how the meat turned out
😋 yummy
Looks good but I can't understand why you would put all that stuff on the mest , personally I think it would spoil the flavour of the meat .
Personally, I don't use as much rubbish myself.
That's me I'm gonna give it a whirl..
How did you go?
I think you should have done a 3, 2, 1 cook. 3 hrs bare, 2 hrs in foil with brushed on sauce & 1 final hour bare with more brushed on sauce. 6hrs smoking would have been ample, more juicy & not so well done. Try it next time.
I think it was under done. Needed more time. but still tasted great.
Can you do a whole chicken
Yes, plenty of room for a whole chicken
ok for a first attempt but is far too dry for me... perhaps less time or a lower temp
It actually needed more time. Was not dry at all.
🤯
👍
Next time try leave some fat on the outside of the brisket before cooking, it will make a much juicier brisket in the end.
I will try that 🥂
found my roast u know what i mean..........
I think I do
This is the second video doing this I have watched today where Flip Flops/thongs and hot charcoal and falling cinders are not a good combination. OUCH! Nice video though.
Thanks for watching
Jumback? 🤣
That's what it's called. It is a funny name
...and then he proceeds to cut all of the fat off with a serrated knife. SMH
What does SMH mean?
Dry, and has no smoke flavor. But, good on ya for trying.
They taste great. Plenty of smoke
Ohhhh you tasted it? 🤦♂