I had one of those types of smokers here in the US, I took a piece of 20" valley flashing and bent it around so the bottom fit into the smoker body and the lid fit on the top, essentially making the smoker 20" higher and adding 4 more grates. I could smoke 30 to 40 lbs. of fish in it low and slow at 175 degrees for about 15 hours or less for thinner fillets. It worked great, I just had to tie the lid down securely to keep the raccoons out of it over the night!
Thanks for all the great advice! I’m new to the world of smoking and have no clue what I’m doing yet. I will be looking for more great videos from you!
I just got my smoker today in the mail... Went straight to your video... 1st time Smoker.... Super Excited... you gave me the confidence to go out and Do the Damn thing ! 😃
this has to be one of the more informative vids out there. stuff that aint mentioned on other channels but you need to know. great advice for pommy amateurs like myself 🍻🏏🍗
That's what i do , just use the Fahrenheit instead of Celsius, no stuffing around and the good gauges are all in Fahrenheit , Glad to here some body else does this , i thought i was being lazy, thanks...
Best smoker knowledge clip by far, can tell youve put your foot down a few times on the finish time haha could feel the passion when you're saying it ha
BBQ might be one of the rare occasions where Imperial measurements (Fahrenheit) outshine the Metric System. 😂 Greetings from the Niagara Region, New York, USA (my front porch is 400 meters from the 🇺🇸/🇨🇦 border.
Finally! I've found an Aussie BBQ guide! I have nothing against the America BBQ guides and frankly, they're a great, but it's hard to compare apples to apples when working with different temperature systems (farenheit to celcius) and finding the equivalent ingredients here.
Hi Rhys , I would throw a whole 4kg bag in. To eliminate waste of the unused ones at the end of your cook still in the bowl, close your vent off completely to choke them and use them next time. Hope this helps! Cheers, Chad
What sort of beads are you using? Heat beads brand? You need to have a good amount of those coals lit in the centre to draw nice temps. If you continue to struggle with that, switch to lump charcoal. You will find that burns much hotter. Cheers, Chad
American here. Sorry, everybody. A lot of us in the States want to go all metric, but it's hard to get everyone on board! When I was a kid in the 1980s, they told us the whole country would be using the metric system by the time we were adults!
The US uses a measuring system developed by the monarchy that ruled them over 200 years ago, and many still cling to it because they are not bright enough to change. Got it. Your comment is the most American thing I have read today.
Is that a Jumbuck 3 in 1 you are standing next? And how does it compare to the Charmate or Weber bullet smokers. I see the Jumbuck doesn't have an air intake adjustment so how easy is temp control using just the exhaust adjustment?
Great video! A couple of things, though. The base of that particular smoker can be used as a fire pit. I've been buying propane BBQ's so have limited experience with charcoal. I'll be buying one of those soon. A product is available for lighting charcoal called charcoal chimney. Looks like a worthwhile purchase. Doesn't your's have a water bath?
It's just the way I learned from my days in catering industry here and my training in the states. A lot of Australians that have been cooking this way for years still use Fahrenheit. It is a very common disagreement every time it's mentioned. As I explained, 100% personal preference. Happy BBQing! Cheers, Chad.
This has got to be the most informative bbq video ever
I had one of those types of smokers here in the US, I took a piece of 20" valley flashing and bent it around so the bottom fit into the smoker body and the lid fit on the top, essentially making the smoker 20" higher and adding 4 more grates. I could smoke 30 to 40 lbs. of fish in it low and slow at 175 degrees for about 15 hours or less for thinner fillets. It worked great, I just had to tie the lid down securely to keep the raccoons out of it over the night!
You legend, I'm going camping tomorrow and this video has been really helpful
That's all really great advice Chad - thanks heaps for sharing.
Thanks for all the great advice! I’m new to the world of smoking and have no clue what I’m doing yet. I will be looking for more great videos from you!
Australians love to smoke it’s awesome. Your videos are so informative. Thank you so much
I just got my smoker today in the mail... Went straight to your video... 1st time Smoker.... Super Excited... you gave me the confidence to go out and Do the Damn thing ! 😃
this has to be one of the more informative vids out there. stuff that aint mentioned on other channels but you need to know.
great advice for pommy amateurs like myself 🍻🏏🍗
Thanks Chad, this helped a lot!
From Texas, I gotta say this is a great video.
Thanks for a helpful video. Cheers from Edmonton Canada.
Great video, mate! Cheers from the USA!
From Houston Texas, Thanks mate! 😅
Fahrenheit gang🤘
My preference is to use natural lumb charcoal its lights easier and burns hotter than briquettes. just my personal preference
All good points to be aware of Thanks
Really good video I’m starting out but this will help me a lot
That's what i do , just use the Fahrenheit instead of Celsius, no stuffing around and the good gauges are all in Fahrenheit , Glad to here some body else does this , i thought i was being lazy, thanks...
very good guide mate, the various kinds of wood kill us in price as do the lump charcoal. I love the caveat of too much smoke.
Best smoker knowledge clip by far, can tell youve put your foot down a few times on the finish time haha could feel the passion when you're saying it ha
Cheers legend!
Great video. You covered it
Excellent. Thanks.
BBQ might be one of the rare occasions where Imperial measurements (Fahrenheit) outshine the Metric System. 😂 Greetings from the Niagara Region, New York, USA (my front porch is 400 meters from the 🇺🇸/🇨🇦 border.
Would the Brazilian way , using a paper towel soaked in olive oil, of lighting the coals work?
Yes it does, but why waste a good oil when old and used cooking oil works as well
Great video thanks for this!
Great intro to low and slow mate ...I really enjoy a dry rub also.
it's all moist in the end !
Finally! I've found an Aussie BBQ guide! I have nothing against the America BBQ guides and frankly, they're a great, but it's hard to compare apples to apples when working with different temperature systems (farenheit to celcius) and finding the equivalent ingredients here.
Agreed
Check out low and slow basics, he's Aussie and very good
O pit master
So glad its not in Celsius. That would be killer to cook with.
I cant seem to get the temp over 90 degrees c with the vent fully open, any suggestions??
You are likely under filling your charcoal bowl, that thing needs to be chockers full. What fuel are you using?
Cheers,
Chad.
@@4wdsupacentreAu thanks for your reply! the regular heat beads, how many do you suggest to start with?
Hi Rhys ,
I would throw a whole 4kg bag in. To eliminate waste of the unused ones at the end of your cook still in the bowl, close your vent off completely to choke them and use them next time. Hope this helps!
Cheers,
Chad
@@4wdsupacentreAu legend! ill give it another crack!
@@rhysdejager Let me know how you go mate!
Cheers,
Chad
I can’t get enough heat only getting around 90degrees c with vent open on lid and full bowel of heat beads any help would be great cheers
What sort of beads are you using? Heat beads brand? You need to have a good amount of those coals lit in the centre to draw nice temps. If you continue to struggle with that, switch to lump charcoal. You will find that burns much hotter.
Cheers, Chad
Where is the “how long it takes” to cook ….chicken….pork…..lamb…😢 that’s what I was hoping for😅
Most informative BBQ video on the tube! Thanks Chad! Would love your suggestions on a 3-1 Portable Smoker!
Great video well done!
Is it possible to use actual hardwood as fuel (kind of a primitive approach)?
Thanks for this mate, just subscribed, I am new to all this, so I appreciate it 🙏
Awesome txs from uk
American here. Sorry, everybody. A lot of us in the States want to go all metric, but it's hard to get everyone on board! When I was a kid in the 1980s, they told us the whole country would be using the metric system by the time we were adults!
Sounds like commie talk kilometer kid
More like socialist talk, Monsieur Bouef de la Tete.
Let America be America...metrics is in Europe
The US uses a measuring system developed by the monarchy that ruled them over 200 years ago, and many still cling to it because they are not bright enough to change. Got it. Your comment is the most American thing I have read today.
❤John 3,16 ❤
Awesome!!!
Where is part 2? Can't find it anywhere
Is that a Jumbuck 3 in 1 you are standing next? And how does it compare to the Charmate or Weber bullet smokers. I see the Jumbuck doesn't have an air intake adjustment so how easy is temp control using just the exhaust adjustment?
And do you have any videos on your channel where you are using this smoker, I've had a look but couldn't find any
I love those types of smokers. I use mine for doing roasts. It does them perfectly.
Nice!
Thanks!
First time I'm gonna try smoke some meat I'm tomorrow so 🤞 I can get it right
Great video!
A couple of things, though.
The base of that particular smoker can be used as a fire pit.
I've been buying propane BBQ's so have limited experience with charcoal. I'll be buying one of those soon. A product is available for lighting charcoal called charcoal chimney. Looks like a worthwhile purchase.
Doesn't your's have a water bath?
Hi there, While it does not have a dedicated water bath, it does have an included drip tray. Kind regards, Rachael
Where is the next episode
Why would you how down to a ridiculous imperial system. You market your products to an Australian population. Metric all the way!
It's just the way I learned from my days in catering industry here and my training in the states. A lot of Australians that have been cooking this way for years still use Fahrenheit. It is a very common disagreement every time it's mentioned. As I explained, 100% personal preference.
Happy BBQing!
Cheers,
Chad.
He literal explains that In the vid bruh haha