what type BBQ are you using?

I just got a charcoal BBQ & a coal chimney to get the coal's ready quicker. have only used it twice. & with two different coal's, big difference in the way the two difference coals burn & the length of time they stay hot. but cooked beef snags & greek snags great just, first time the coals were real hot for over 4 hours. second time different coal's real hot for only half an hour then they still cooked but real slowly for two more hours. 

So if your using coal's would be good to get tips on best coals or wood.

Just looked your's looks like a coal BBQ, but your's larger than mine.

My BBQ Offset Smoker

My Charcoal I get from Bunnings
My Heat beads

I use the chimney with the heat beads, then into the firebox and preheat the smoker, when the temp gets to 100C, I will put in about to of the charcoal and a 1 foot wood on, around 125C in goes the food, check every 20 minutes for smoke and add another piece, do this for 2 hours, put on about 10-15 more charcoal. cook in the BBQ for anouther 3 hours, then when the temp starts to drop off, I will wrap in alfoil (make a boat) put in 500ml of liquid stock and bring it into the kitchen and use the oven at 125 for 3 more hours while the internal temp gets up to "cooked" (I save my money from using charcoal) then wrap the lot in a beach towel for a minimum of 2 hours

after I use a piece of wood, I replace it with a new piece that is sitting at the back of the hotbox "seasoning"

I have done a complete cook using straight wood, but it can get a bit hard controlling the temp as it can get very hot very fast, so I get a good base of coals first then add sticks for smoke but it takes a bit of time before the food goes in

Its all fun to me, the wife and kids love it, and my crew love the meat I bring in

All your cooking looks perfect!!

We had a top of 10 degrees, phew!

Don't look at this topic until had some food, or would be drooling all over the keyboard, thanks soap, looks amazingly good tucker.

cheers Baloffski, tomorrow I am doing some yard/pool cleaning so I will be cooking some Maryland chicken and a chuck steak

I will get up a couple pics

couple chuck steaks

normally for stewing but come out the slow cook real well

left (lighter) one has a mustard, vinegar and spice

Right has a standard beef rub, salt, pepper, brown sugar, onion and garlic powder

Spicy chicken pieces

had the daughter over for tea Thursday, Brisket, beef ribs and a pork leg

I thought she had bought the meat coming home from her last trip to Adelaide, but apparently, "I" paid for it

looks like some great fun there Bloodog, big enough to get the crew around

you will have to post up a few pics when the food starts coming out

next forum run to Alice??

I through these together today, chicken legs with spices and two "stuffed" burgers (Mexican chili beans)

cut off 2Kg of fat from the brisket

Enough delicious tucker for 3 months.

smoked some cheese last night, (never thought I would make that statement)

cheddar, Swiss, Camembert and an orange one (cant remember)

couple hours in a cold smoke tube with some hickory pellets

now have them wrapped tight in cling wrap in the fridge

will let you know how they come out