The Cook

Choosing Smoke
One of the important steps of any cook is pairing the correct smoke flavour profile with your proteins. Even the juiciest luscious meats can be ruined by an...
Thu, 28 Jan, 2021 at 5:28 PM
What is Good Smoke?
A fatal mistake a lot of people make when first learning to smoke is the type of smoke they have passing over their food. Firstly you need a good quality sm...
Thu, 28 Jan, 2021 at 4:45 PM
Internal Meat Temperature Chart
We recommend running the smoker temperature at between 120C-150C (250-300F) for low and slow indirect cooking using the water pan and baffle plate.. For se...
Wed, 7 Apr, 2021 at 4:55 PM
The BBQ Stall
For a beginner BBQer the dreaded stall can be a thing of exasperation, frustration and even fear. To the uninitiated it can be off-putting, confusing and ca...
Thu, 15 Apr, 2021 at 1:00 PM
The Texas Crutch (Wrapping)
Texas Crutch is the term given to the technique of wrapping protein mid-cook in aluminium foil or peach paper (pink butchers paper). There are a number of a...
Thu, 15 Apr, 2021 at 1:48 PM