Another good one Dave!!
Hi, another great cook mate, I noticed you put the meat in before the smoke had settled down, I find I have to bury the wood chunks and leave the bbq a good 45 mins before the smoke settles. Otherwise I get a bad taste from the smoke. I’m guessing you’re not finding this to be the case. I use Weber briquettes for long cooks, could using lump make a difference.
Yes mate good spot! I haven't noticed any weird acrid taste or anything but I should be more patient before putting the meat on I think! Lump probably better too. Thanks for watching!
Triggered to wen u used foil, i use it to lol, i also started my smoking journey months got great deal on aldi kamado n year good luck on your journey Dave
Yeah I need to get some butcher paper I think! That Aldi Kamado looks decent mate. Enjoy! Thanks for watching!
I recently tried some without removing the fat cap/membrane on top. I completely rendered it down so it was brown and gooey. Was amazing. 275-300f ~6 hours for a plate of short ribs.
Maybe the fact I used an offset helped as it cooks top down. I also didn't wrap until after the full cook, 4 hours rest at 150f in the oven.
Won't ever remove the fat cap again.
Bark was amazing.
Might have to try this! What I love about bbq is that there doesn't seem to be just "one way" to make something delicious. Thanks for watching!