Best video I have found. I just wanted to know some basics because I'm just trying to figure out if I want to get into such a long drawn out way of preparing meat and this answers it perfectly. Most other videos talk about the meat as if I already have years of experience and I just want to know the process lol
I'm so glad to hear that this video has helped you, that makes me extremely happy! Thags exactly what I was going for - Just basic, easy steps for beginners looking to get into low n slow BBQ. Thanks heaps for taking the time to comment and provide me with this feedback, much appreciated!
If you're doing a low and slow cook, you could do a minion method and only light the coals in the centre and let it burn outwards. Temp will be steady and burn will be longer. How do you find the Matador, have you used others?
Good call. I do use the minion method more often than not actually, but when I was filming this video I'd just done the random firelighter placement. Minion definitely a better method. I usually use a full lit chimney to pour in the middle, way faster and easier. The Matador is alright.. Is what it is for a cheap unit. I used go have the ProQ which was perfect, but don't have it anymore. Can't say the Matador is a bad unit.. But it isn't great by any means either. Does the job though!
@@GrillMarksBBQ no I don’t normally use water at all also the coals I don’t even fill up all the way it’s usually 10 or 8 coals with one wood chunk . And it won’t stay steady it goes all the ah to 300s
@ramchrger3188 ok I would definitely recommend adding the water pan in to the smoker, then filling it half way to start with. As heat rises, a bullet smoker needs something to help absorb the direct heat from below. Filling the water pan should help you hover temp around the 250f mark. You can play around with how much water you need to adjust your temps. But also make sure you're using your dampers correctly. Shutting them off to drop temps, opening up to raise temps etc. Try the water pan and see how you go.
Because it's low n slow Barbecue, being that most recipes are in Fahrenheit due to it being an American style of cooking. Also working in Fahrenheit allows you to work in more minute, precise temperature adjustments due to the nature of live fire cooking and smoking meats over a long period of time. You'll find most Aussie BBQ fanatics work in Fahrenheit for these reasons. Thanks for watching 👍
Best video I have found. I just wanted to know some basics because I'm just trying to figure out if I want to get into such a long drawn out way of preparing meat and this answers it perfectly. Most other videos talk about the meat as if I already have years of experience and I just want to know the process lol
I'm so glad to hear that this video has helped you, that makes me extremely happy! Thags exactly what I was going for - Just basic, easy steps for beginners looking to get into low n slow BBQ. Thanks heaps for taking the time to comment and provide me with this feedback, much appreciated!
@@GrillMarksBBQ Can you make a video on how to smoke a brisket in the smoker?
@@bigforehead1522 I sure can!
@@GrillMarksBBQ Nice, I was thiinking of buying the smoker but the were barley any quality videos on how to use it, but your video is lifesaver!
@@bigforehead1522 oh that's so good to hear! I'm glad the video has helpled you out!
Well explained about vent control and heat buffering using water pan
Thanks mate, appreciate the comment 👍
Great video! Well explained for beginners. My first go at it is tomorrow w/ribs. Wish me luck :)
Thanks heaps for the kind words! Much appreciated :). Good luck with your first cook!
Great video! Thanks for the info!
You're very welcome!
thanks
Thanks for all the information.
You're very welcome!
Very informative video cheers bro
You're welcome! Thanks heaps for watching!
Awesome Brother ! Helps a lot 😊
Thanks heaps mate! Glad it helped 😊
Thanks bro, appreciate it!!!!!
You're very welcome my man!
If you're doing a low and slow cook, you could do a minion method and only light the coals in the centre and let it burn outwards. Temp will be steady and burn will be longer. How do you find the Matador, have you used others?
Good call. I do use the minion method more often than not actually, but when I was filming this video I'd just done the random firelighter placement. Minion definitely a better method. I usually use a full lit chimney to pour in the middle, way faster and easier. The Matador is alright.. Is what it is for a cheap unit. I used go have the ProQ which was perfect, but don't have it anymore. Can't say the Matador is a bad unit.. But it isn't great by any means either. Does the job though!
Every time I do the minion method my temps go really really high idk why
Might be either too many coals, or not even of a heatsink. Are you using a water pan?
@@GrillMarksBBQ no I don’t normally use water at all also the coals I don’t even fill up all the way it’s usually 10 or 8 coals with one wood chunk . And it won’t stay steady it goes all the ah to 300s
@ramchrger3188 ok I would definitely recommend adding the water pan in to the smoker, then filling it half way to start with. As heat rises, a bullet smoker needs something to help absorb the direct heat from below. Filling the water pan should help you hover temp around the 250f mark. You can play around with how much water you need to adjust your temps. But also make sure you're using your dampers correctly. Shutting them off to drop temps, opening up to raise temps etc. Try the water pan and see how you go.
@@GrillMarksBBQ I will this weekend I can update !
Instead of using water use play sand and cover it with foil. Water needs a lot of attention and is poor a regulating temperature.
Good call, you're definitely right about water. A lot of the time I just use a brick too, and sit that in the water pan and it does a great job.
Why are you working off Fahrenheit when you're in Australia
Because it's low n slow Barbecue, being that most recipes are in Fahrenheit due to it being an American style of cooking. Also working in Fahrenheit allows you to work in more minute, precise temperature adjustments due to the nature of live fire cooking and smoking meats over a long period of time. You'll find most Aussie BBQ fanatics work in Fahrenheit for these reasons. Thanks for watching 👍
@@GrillMarksBBQ Great explanation, thank you 😊
@@Mzstato no problem at all! 😁
I think it would help if you also mentioned the Celsius, measurements as it would save a tonne of people some time. Watching your video from the UK