New on the Smoker
November 11, 2022
When it comes to using the thermometer for making low and slow barbecue, there are a couple of great tips which will save you time, stress, and cold hard cash.
Using the thermometer in the right way will get you the most accurate reading, the best finished product and avoid the ever-looming threat of throwing out that brisket and having to order pizza.
November 9, 2022
There is an old saying when it comes to barbecue which is: Its ready when its ready, and this is so true! So much of how to cook incredible low and slow is taking it to the right doneness-And that's why you need a quality BBQ thermometer.
September 22, 2022
Baked beans are one of the staples of low and slow barbecue side dishes. Here is our simple Baked beans recipe perfect as a side dish for any barbecue.
August 16, 2022
Where I come from, Pellet Smokers are on the pricier side of things, so they are far less common than they are in the US. Because of this, I learnt how to smoke low and slow using just charcoal and adding wood chunks for smoke.
This is why I was so interested to try out the new Monument Grills Pellet Smoker and share my review
January 19, 2022
When you place your meat down on a hot surface like a skillet or in a hot environment like a smoker, the fibers of the meat tighten and the moisture inside the meat begins to be forced out. Without resting, all of that moisture is lost!
January 12, 2022
Brining works by the interaction of salt and liquid. As the salt gets inside the muscle fibers of the meat, it holds on to liquid. During the cooking process, your meat will always lose moisture and brining is a great way to maintain it.
February 6, 2020
These custom tongs from The Tongs Australia, is my favourite new product that I didn't know I always needed!
