Charmate 2in1 Charcoal Offset Smoker & Grill $190 @ Bunnings Warehouse (Possibly WA Only)

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Bunnings Warehouse

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  ticket65 on 01/11/2016 - 21:01

  +1

  Can this be used as a bbq? Possibly with charcoal/heatbeads at the bottom.

  • 

    igerstep on 01/11/2016 - 21:02

    Yes it works as a charcoal BBQ alone if you do not wish to have smoked meats. Post updated

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  trippyfoo on 01/11/2016 - 22:03

  +2

  Oh no..lol.. that is very tempting.. I've been watching too much man fire food in recent months.. can I justify a third bbq to the missus.

  • 

    igerstep on 01/11/2016 - 22:05

    +2

    Technically this replaces a smoker and a charcoal griller!

  • 

    m9 on 01/11/2016 - 22:26

    I went all in and got a Kamado style grill instead. I figured if you're gonna do something wrong, do it right :P

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  JaxSantiago on 01/11/2016 - 23:29

  I'm assuming the stand is included in the box?

  • 

    igerstep on 02/11/2016 - 00:20

    +1

    Yep

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      JaxSantiago on 02/11/2016 - 08:35

      Thanks for confirming. Will check out the local Bunnings later

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  supaderp on 02/11/2016 - 03:39

  Can someone tell me where I can get american style ribs in Sydney? I am not talking about the pork ribs at butcher with zero meat on the rack. I'm talking about a thick piece where the meat % is >bone ℅.
  My neighbour is a butcher, he tells me that is is extremely "hard" as in not cost effective for him to do that cut.

  Any other alternative "Australian" cuts you guys can recommend to smoke?

  • 

    OzBragain on 02/11/2016 - 06:34

    +2

    They're not really American style but the best I've found in Sydney are from Chinese/Vietnamese butchers. They usually buy whole pigs or sides in and will cut what you want if you give them a few days notice.

    These are from Sokkhieng in Randwick and are ~$23/kg

    I've started using Hoho Butcher in Marrickville mainly because they're easier to get to. ~$5/kg cheaper but not quite as good.

    Costco sell meaty ribs but they're mostly tips and belly which kinda defeats the purpose of cooking ribs. Their baby backs aren't bad but have a lot of loin meat which will dry out before the rib meat is done.

    I dry brine for a couple of days and rub the night before. Meaty ribs get smoked at around 220°F (my smoker can't hold any higher) for 7-9hours.

    As for other cuts, lamb shanks work well and don't take too long. Best results I've had is with pork neck (scotch fillet), amazing pulled pork but I can't get it up to temp in much less than 16 hours.

    Aussie BBQ Forum has some great info

    • 

      supaderp on 02/11/2016 - 08:55

      What is your cooking sequence in the 7-9 hours? I find the bottom side of the rack gets really dry with the cuts I have, as they don't have much meat on the bottom.

      I've tried putting water in the drip pan, but this reduces the temperature by a lot!

      • 

        OzBragain on 02/11/2016 - 10:08

        If you're only getting "meat between the bone" ribs then that's way too long…3-4hr should be plenty depending on your temps.

        The inside (lung side) should only be bone, might seem dry if you're not removing the membrane. Check out this vid…complete redneck commentary, much nicer to eat and the flavours from your rub will make it further into the meat.

        What kind of smoker/BBQ are you using? Check out the BBQ forums for some good info on improving your method.

        What is your cooking sequence in the 7-9 hours?

        I use a ProQ smoker that has a 10-15L water pan to keep the humidity up but also acts as a heat sink which is why my temps stay low.

        • Dry brine (garlic, herbs and heaps of salt) wrapped in the fridge for 2-3 days.
        • Rinse well and dry rub (no salt in the rub) the night before
        • Get up early, fire up the smoker and load in the ribs
        • Keep an eye on the temps with a wireless thermometer but resist the temptation to mess around with the vents too much.
        • Pull out the ribs 7-9hr later and serve
        • Sit back groaning about how I should have stopped eating half an hour ago!

        It's a bit of a process so I normally do 10-14Kg at a time and the left overs get vacuum sealed and frozen. Grill space is limited to I use racks to hold the ribs vertically.

        Have PMed you a link to a post of a cook I did earlier in the year with more detail.

      • 

        supaderp on 02/11/2016 - 10:25

        @OzBragain: Cheers! Just bought a rib rack holder as well after reading the forum post!

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  JaxSantiago on 02/11/2016 - 08:35

  In Melb (yeah I know you're after Sydney), I seem to be able to get this cut (american ribs) from an Asian butcher, so perhaps that's a place you should be checking out.