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@@PHILPOP2 hi there, I’m pretty sure they have now been discontinued. If this is the price range you’re looking at I recommend taking a look at the $599 parilla grill at bbq spit rotisseries, or the Oklahoma Joe firecraft barrel at barbecues galore for $799. I’d personally go the Joe as it’s more portable but take a look and see if you like them. Good luck.

Hi again, just noticed these on Bunning site again - www.bunnings.com.au/jumbuck-100cm-black-patagonia-charcoal-grill_p0353840

@@lost2199 thanks for the comment, no issues with this personally no. I’ve also cooked this in an oven proof dish and small foil tray, you don’t have to use cast iron. Cast iron in my opinion just looks better when serving if you have friends and family over. Cheers.

@@ericc5556 hi there, personally I’ve not cooked a Boston butt on a rotisserie I always use 1 of my smokers. It is possible yes but would be a long cook, I’ve added a link for some inspiration for this cooking method. www.grillseeker.com/rotisserie-smoked-pork-shoulder/

@@albatrossbbq Thank you! I'll try this with your homemade barbarque sauce! It is recommended 2 hours per pound so maybe I'll do a test and just do a pound first. I'll let you know how it comes out, won't do this until weekend.

@@drivesideways6550 good luck mate, it’s definitely 1 of my favourite lamb recipes. I hope you nail it and enjoy the feast.

@@xshanghu have tried to do so, agree though it is too loud

@@Grannylit it’s expensive yes but most places are. Everyone has a differing opinion but quality of life is pretty good.

@@tonyr29 yeah has been well cleaned, vinegar gives it a good clean and then I heat the grill up super hot and coat with some oil. Have learnt lessons from past errors. The chargriller is well coated and rust free these days.

@@ericc5556 good luck, I hope it turns out great. Appreciate the watch and comment

@@albatrossbbq it came out FANTASTIC your marinate recipe was superb!!! I can't wait to make it again! I honestly cannot see me cooking it any other way!

@ericc5556 fantastic, it’s so tender and tasty, the flavours combine beautifully. I’m glad it was a huge success. Well done.

I'm interested in the charcoal table spit holder thing... I was trying to see the brand. I want to get it for my husband.

@ hi there, thanks for the comment. The spit used in this video is the Cyprus Spit Original made by Flaming Coals.

@@Edgunsuk being weird, agree it should be pronounced chi-mee-chour-ee. Lazy pronunciation from me there. Near where I live there’s a place called Kurri Kurri which is pronounced Curry Curry, just a lazy habit formed but you’re spot on should stop that shit.

@@jonathanmichealfacer good luck buddy, I hope it helps.

@@thebiffer100 sounds like you’ve had a nightmare experience. Personally I’ve not had the rust issues but mine does stay in my shed when not in use. There’s definitely without doubt better barrel smoker options on the market I agree with you 100%. I’m not affiliated with pit boss at all. Mine is still working issue free since the minor changes, perhaps I’m just lucky? I have no doubt this 1 will deteriorate over time and would invest in a better quality 1 next time. This is a much cheaper option in this part of the world, interestingly though you can’t purchase them anymore here in Oz. Sorry to hear you had a nightmare experience, hopefully your luck changes.

@@andrewcalder754 it’s a great smoker for the price and produces great smoked meat. The sealing has made a huge difference for me. Good luck and thank you for the watch and comment.

@@aussieoutdoorreviews it’s fully enclosed with a small grate and square hole which leads to the ash tray. True parrilla grills generally have a front door as you say plus a brasero on the side but this 1 is literally just the walls. Plenty of airflow, the fire has continuous oxygen to burn. I have been using mine for well over a year now, it’s great for picanha, tomahawks, wings, sausages etc. and I always store in my shed plus clean as soon as it’s cool enough too. The walls are starting to bend from use plus a few cracks in the heat bricks but I don’t regret the purchase as it’s been a great starting point for learning this style of cooking. I would stress it’s cheaply made but does the job pending how much you plan to use it and what you want from it. I will be upgrading in the very near future but this grill will live on and won’t be thrown away, still fine to use when wanted. Cheers.

@@harisshaikh hi thanks for the comment. This is a cheap Patagonia/parilla style grill. Great for learning on for how to cook with fire/charcoal. I’m upgrading very soon to something more exciting but this 1 certainly does the job for its price point.

@@jimpetersMontreal yes correct, I should have given the sauce time in the oven or smoker to thicken up. They still tasted good though.

@@ouou-db9pw completely agree, have tried that method with other cuts like beef ribs. It just takes a bit longer. When you have the time it’s a great option.

@@adolfobriceno1635 would love to give them a try. Thanks for the comment and watch.

@@albatrossbbq 👍

Thank you for the comment and watch. In terms of cleaning this barrel smoker in my opinion it's very easy. I was contemplating doing a video on how I clean it but thought that's pretty dull. The grates are a simple scrub, the fire box comes right out and I usually spray with a hose (no signs of rust at all), the fire box sits on a tray which comes right out so the ash just goes in the bin and if it's a quick clean I'll just wipe it down. If I decide to give a bigger clean (which depends on how much it's been used) I'll spray some weber grill cleaner on the inside of the barrel and give it a good clean and rinse it off. To be honest I find it easier to clean than my pellet smokers.

@@albatrossbbq fantastic. It’s on “sale” right now in the US for $699 but they are also charging $110 USD for shipping. Of course no retail stores have it according to customer service

@@philist14 before the modifications keeping it at 225f was a challenge and I kept seeing it creep up closer to 275/300f despite all dampers being almost closed. The air was getting in from the bottom and I had no chance keeping temps where I wanted for a lower temp. Now 225f - 250f is a breeze and it’s almost like set and forget. I uploaded a baby back ribs video last week, check that 1 out and you can clearly see the temps being stable now, dampers working as they should etc. This smoker since the mods is sound as a pound, fuel is ok, not as good as a kamado but I am getting great smoke flavour and colour. For the price it is (here in Australia) it’s a bargain in my opinion but I know in the USA it’s much more expensive for some reason.

@albatrossbbq that's brilliant news. Thanks for the quick reply too mate. Yes I noticed it's price is low for us here in Oz. 🍻

@albatrossbbq what Sika sealant did you use, is it the appliance version?

@@philist14 this 1 mate. www.bunnings.com.au/sika-300ml-sikasil-670-fire-silicone-sealant_p1220017

@@albatrossbbq legend thanks mate

At the end of the day alcohol is high in purines, food/drink high in purines can create higher levels of uric acid which contribute to gout. I no longer eat shellfish, aim to limit fattier meats to a weekend (e.g. brisket, pork etc.) and eat more veg/chicken/pasta/eggs etc. midweek to try and balance it out so I can enjoy a few beers on the weekend. This drink is purely something to help inflammation and better gut health (despite eating too much BBQ on weekends/drinking beer). As I said in the video it's helped me, tbh sometimes when I'm busy I'll just drink the cherry juice or have a quick swig of apple cider vinegar these days.

@@danwaligursky4258 now I’ve made a few modifications to mine (sealing it better) smoking low and slow is a breeze and delivers really good results. I think you can get them in the US but cost the same as a bronco, they’re much cheaper here in Oz.

@@albatrossbbq I only see one online retailer other than Pit Boss website, but of course shipping going to be costly for that. Good to know on the performance, really like some of the features that you don’t see on other drums.

@@jessphiz4634 sure thing thanks for the feedback

@@spars3326 very fair call and I agree. I just wanted to put out a video to show what I did at a reasonable price to improve the smoker’s performance. Since the modifications maintaining 250f has been a breeze.

@@StevenCrescitelli-c8v hey Steve, it’ll go close. I’m not home at the moment but what I’ll do is measure 500mm up from the bottom and then measure the width available. I’ll get back to you on the weekend, happy for you to contact me should I forget. Cheers.

@@albatrossbbq thank you, much appreciated!

hey Steven, 500mm up from the ground I have approximately 900mm of pit space available when the tripod is fully opened. So your pit will be super close to fitting.

@@albatrossbbq perfect, thank you very much - really appreciated!

@@djmariofan6499 thank you for the watch and comment.

Thank you for the watch and comment.

Hi and thanks for the comment. Yes I did when there was too much fuel in the basket. There was too much airflow also so I sealed the bottom with some high temperature resistant silicone and I also replaced the lid lining with some fireplace rope. After those adjustments it’s working significantly better. Did you see the video we posted on those adjustments? If not I can share the link. If you have made those adjustments already I suggest re-looking in your barrel and see where this extra airflow is getting in.

According to research so does bread, pastries, soy, nuts, fish, hormones in meat, some dairy products etc. Eggs however can boost hormone levels I am led to believe so could be a good option to try and balance it out. End of the day if people are concerned don’t put mint in. Simple.

Thank you for the comment. I have around 14 different BBQ’s, Grills, smokers etc and we enjoy cooking on all of them as they’re all a little different. This was the time is used this portable BBQ, clean up was certainly easy.

We hope you enjoy it, super tasty. Thank you for the watch and comment.

Gristle is delicious and full of gelatin and healthy fats.. flush the spices down the toilet.. flash cook whole steak 2 minutes each side add salt butter and consume.. yummo!