Select to expand quoteCobra said..chrispy said..Cobra said..
I'm watching brisket for 9 hours.
Are you cooking that on a weber q?
Yep webber Family Q chrispy
will wrap it at 1pm
Ok I thought it was a April fools joke at first, but you were serious
How do you control the temp on it, and what temp do you aim for?
I smoked some shorties over pecan wood and it was jelly 
Select to expand quotechrispy said..Cobra said..chrispy said..Cobra said..
I'm watching brisket for 9 hours.
Are you cooking that on a weber q?
Yep webber Family Q chrispy
will wrap it at 1pm
Ok I thought it was a April fools joke at first, but you were serious
How do you control the temp on it, and what temp do you aim for?
I smoked some shorties over pecan wood and it was jelly
Chrispy You can smoke in a Webber gas ,YouTube it. I don't like the traditional tex smoked meats too strong it's a personal thing for me. And yes I've had plenty so ts not like I haven't had a good one.
That was cooked at 225F from 9 to 1 with regular spritz then wrapped till 5 then rest till 6.30
the temp is spot on with my webber it has a good gage,,but I also have a probe that sits in the meat and tells a wireless handset what temp of the meat inside without lifting the lid.....no green horn here mate 
The brisket is black angus grain fed beef cryovac for $10 per kg.contacts
it had fat trimmed the top half off brisket off and kept for a pot roast as it was only feeding 7
and it was a 8.3kg brisket about $85 worth bargoooon.
Now I could tell you my Texas dry rub with burnt ends brisket was moist soft as butter with a beautiful seasoning
and a beef taste but you have to try to be a believer.
And as for the webber ha ha well Theres an ol Pittmaster saying,,,,a tradesmen never blames his tool
and another Pittmaster saying
theres only two things I do in life, cook good BBQ and kicking arse
and at the moment I'm not cooking BBQ
Select to expand quoteCobra said..chrispy said..Cobra said..chrispy said..Cobra said..
I'm watching brisket for 9 hours.
Are you cooking that on a weber q?
Yep webber Family Q chrispy
will wrap it at 1pm
Ok I thought it was a April fools joke at first, but you were serious
How do you control the temp on it, and what temp do you aim for?
I smoked some shorties over pecan wood and it was jelly
Chrispy You can smoke in a Webber gas ,YouTube it. I don't like the traditional tex smoked meats too strong it's a personal thing for me. And yes I've had plenty so ts not like I haven't had a good one.
That was cooked at 225F from 9 to 1 with regular spritz then wrapped till 5 then rest till 6.30
the temp is spot on with my webber it has a good gage,,but I also have a probe that sits in the meat and tells a wireless handset what temp of the meat inside without lifting the lid.....no green horn here mate
The brisket is black angus grain fed beef cryovac for $10 per kg.contacts
it had fat trimmed the top half off brisket off and kept for a pot roast as it was only feeding 7
and it was a 8.3kg brisket about $85 worth bargoooon.
Now I could tell you my Texas dry rub with burnt ends brisket was moist soft as butter with a beautiful seasoning
and a beef taste but you have to try to be a believer.
And as for the webber ha ha well Theres an ol Pittmaster saying,,,,a tradesmen never blames his tool
and another Pittmaster saying
theres only two things I do in life, cook good BBQ and kicking arse
and at the moment I'm not cooking BBQ
Never known you to be the sensitive type. .and using gas bahahaha
Everything else sounds beautiful
Yes im not a fan of American flavours when the world offers so much more...korean being my favorite atm
Oh and I do have a preference for black onyx and cape grim brands for my beef
Edit... That is an amzing effort keeping a weber q at such a low constant temp,bravo for that
Select to expand quotechrispy said..Cobra said..chrispy said..Cobra said..chrispy said..Cobra said..
I'm watching brisket for 9 hours.
Are you cooking that on a weber q?
Yep webber Family Q chrispy
will wrap it at 1pm
Ok I thought it was a April fools joke at first, but you were serious
How do you control the temp on it, and what temp do you aim for?
I smoked some shorties over pecan wood and it was jelly
Chrispy You can smoke in a Webber gas ,YouTube it. I don't like the traditional tex smoked meats too strong it's a personal thing for me. And yes I've had plenty so ts not like I haven't had a good one.
That was cooked at 225F from 9 to 1 with regular spritz then wrapped till 5 then rest till 6.30
the temp is spot on with my webber it has a good gage,,but I also have a probe that sits in the meat and tells a wireless handset what temp of the meat inside without lifting the lid.....no green horn here mate
The brisket is black angus grain fed beef cryovac for $10 per kg.contacts
it had fat trimmed the top half off brisket off and kept for a pot roast as it was only feeding 7
and it was a 8.3kg brisket about $85 worth bargoooon.
Now I could tell you my Texas dry rub with burnt ends brisket was moist soft as butter with a beautiful seasoning
and a beef taste but you have to try to be a believer.
And as for the webber ha ha well Theres an ol Pittmaster saying,,,,a tradesmen never blames his tool
and another Pittmaster saying
theres only two things I do in life, cook good BBQ and kicking arse
and at the moment I'm not cooking BBQ
Never known you to be the sensitive type. .and using gas bahahaha
Everything else sounds beautiful
Yes im not a fan of American flavours when the world offers so much more...korean being my favorite atm
Oh and I do have a preference for black onyx and cape grim brands for my beef
Edit... That is an amzing effort keeping a weber q at such a low constant temp,bravo for that
Chrispy I can get that lower to about 160f it has a single burner and a ring burner
on the single burner is what I use and about half on.
thats why I was surprised at the webber comment.
hey it's not the best and sometimes I'd like a a moisture and smoker
but am happy just with this maybe when it dies but ATM that's not happening
i tell you also why I have a webber its cast coated with plastic stand and very good SS burner
and every BBQ I've Owed up here has died a very quick cancerous death from salt air.
yep I wash it and put a cover on it and kept under the veranda.
so my hip pocket is happy and as you know some of those flash BBQs can cost big $$$$$$
And to just die early don't seem worth it.
Hey chrispy I also have a mini webber on coals it's so much fun camping or on the beach
just to do easy stuff like fish snags chicken.
I use a Weber Q as well Cobra and find it took me a bit of cooking to get it right but when you get them sorted they're great BBQs.
The gauge in the lid is handy and for ameaturs like me the disc that came with it gives really good advice 
Only problem being that when I've cooked on a wood BBQ they give you time for a few bevvies, whereas the Weber when cooking basic steak/ribs etc takes only minutes and limits the outdoor bevvie time.
Select to expand quoteCobra said..
have a mini webber on coals it's so much fun camping or on the beach
just to do easy stuff like fish snags chicken.
Yep got one we take out on the boat great little things.
Select to expand quotesurfbroker said..
I use a Weber Q as well Cobra and find it took me a bit of cooking to get it right but when you get them sorted they're great BBQs.
The gauge in the lid is handy and for ameaturs like me the disc that came with it gives really good advice
Only problem being that when I've cooked on a wood BBQ they give you time for a few bevvies, whereas the Weber when cooking basic steak/ribs etc takes only minutes and limits the outdoor bevvie time.
Hey SB has yours got the two burner.
myself I like hot and fast with steak ,steak must be at room temp and seasoned
and most of all good quality as chrispy said ...if not ,may as well eat dog meat.
other thing SB try low and slow also a bit of smoke Ask chrispy if I remember right
he likes a low and slow steak.
i grew up watching old country cooks cooking in homemade BBQs made from hot water system bottles
old mates roasts were to die for.
Hahaha i have owned a weber q for forever . I have just changed my bbq habits. Still one of my most favorite bbqs I own...well they all are i guess. ..... Also mine is only a single burner hence why I am astounded at such a consistent low temperature... plus i like monitoring my charcoal and fire temp ...and generally wasting time
I do most of my bbq on a cheap kamodo and for large groups I use the uds (40 gallon drum) so very cheap and imo way better bbq results than gas for pure bbq flavour. Like a nice porchetta on the spit slowly turning over a nice bed of charcoal mmmm
Steaks I now use a outdoor wok burner with my proudly Australian made and designed ausion pans from the good folk at solidtekniks . Just pimping them as they are too good not to. I love cooking steaks on my q, but i now prefer a bit of butter, some herbs and high blast of heat on the weber go anywhere IT IS one of my most used bbq of all time . From koftas to satay sticks,do a steak in the sous vide and smash it over the GA mmm heaven. Man I need to fire it up now
I just love bbq
I do wish i had your beef contacts weiry
Select to expand quoteCobra said..surfbroker said..
I use a Weber Q as well Cobra and find it took me a bit of cooking to get it right but when you get them sorted they're great BBQs.
The gauge in the lid is handy and for ameaturs like me the disc that came with it gives really good advice
Only problem being that when I've cooked on a wood BBQ they give you time for a few bevvies, whereas the Weber when cooking basic steak/ribs etc takes only minutes and limits the outdoor bevvie time.
Hey SB has yours got the two burner.
myself I like hot and fast with steak ,steak must be at room temp and seasoned
and most of all good quality as chrispy said ...if not ,may as well eat dog meat.
other thing SB try low and slow also a bit of smoke Ask chrispy if I remember right
he likes a low and slow steak.
i grew up watching old country cooks cooking in homemade BBQs made from hot water system bottles
old mates roasts were to die for.
Yeah only the single burner with the temp gauge in lid..and def season the meat..haven't tried the smoke yet but will look for chips (Bunnys or BBQ Galore ?)..very easy to throw in the car and take anywhere also.
I can't believe how much gas they don't use...soooo much cheaper to run than the old 4 burner..and I only really used 1 burner at a time on it,..not that $26/bottle is expensive.
have used the trivet and done roastes at 1 minute/1mm thick and its perfect...now that type of meat cooking gives ample time for 4 bevvies..and at that rate any meat tastes good
Select to expand quotesurfbroker said..Cobra said..surfbroker said..
I use a Weber Q as well Cobra and find it took me a bit of cooking to get it right but when you get them sorted they're great BBQs.
The gauge in the lid is handy and for ameaturs like me the disc that came with it gives really good advice
Only problem being that when I've cooked on a wood BBQ they give you time for a few bevvies, whereas the Weber when cooking basic steak/ribs etc takes only minutes and limits the outdoor bevvie time.
Hey SB has yours got the two burner.
myself I like hot and fast with steak ,steak must be at room temp and seasoned
and most of all good quality as chrispy said ...if not ,may as well eat dog meat.
other thing SB try low and slow also a bit of smoke Ask chrispy if I remember right
he likes a low and slow steak.
i grew up watching old country cooks cooking in homemade BBQs made from hot water system bottles
old mates roasts were to die for.
Yeah only the single burner with the temp gauge in lid..and def season the meat..haven't tried the smoke yet but will look for chips (Bunnys or BBQ Galore ?)..very easy to throw in the car and take anywhere also.
I can't believe how much gas they don't use...soooo much cheaper to run than the old 4 burner..and I only really used 1 burner at a time on it,..not that $26/bottle is expensive.
have used the trivet and done roastes at 1 minute/1mm thick and its perfect...now that type of meat cooking gives ample time for 4 bevvies..and at that rate any meat tastes good
I never thought bunnings ,cool I will check them, I know webber has its own chips in different kinds I think BBQ galore have them.
just place them in tray or in alfoil.
I'm looking at the rain radar, hoping for a gap to get outside in the relatively balmy 18 degree evening before we hit a week of 18 degree maximums.
BBQ'd indoors on the electric rocks.
But I have a beer to look at.
Coopers Sparkling.
Woops, that's another thread
Same SP..Mick is a real credit to his family and Australia.
Denton's making it flow very well.
Select to expand quotesurfbroker said..
Same SP..Mick is a real credit to his family and Australia.
Denton's making it flow very well.
Yeah always a bit cringe worthy when a non surfer interviews a surfer. They just don't have the vocabulary but thought he did a pretty good job. As you said Mick is a credit to his family and Australia, he just seems like a good bloke.
Quite like this bloke's golf clips when I'm not looking at surfing or footy or arthouse movies. 
Select to expand quoteCobra said..
Watching seabreeze die a sad death.
It only will if you let it
I'm trying to post a video of my new board being surfed, but failing.
I'm playing Golf Clash on my android phone while listening to music in the recommeded music thread & having a browse. All good on my end 
Select to expand quoteMickPC said..
I'm playing Golf Clash on my android phone while listening to music in the recommeded music thread & having a browse. All good on my end
I started watching black mirrors, I'm not sure if I should have now
Mind of a chef is a cool series if you like to cook
Select to expand quotechrispy said..
I read the blurb for Lobster
Black comedy at its best chrispy, it has some classic lines.
