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Old 27th August 2017, 11:09 PM   #181
Westerntribal
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So the IQ arrived a week and a half ago.
I was happy how good a condition it arrived in considering the journey it had been on.
Here it is still in the box

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Unpacked in its bit and pieces.

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It comes with three temp probes and the standard adapter for a weber or bullet smoker.
One of the probes was faulty out of the box and either goes OC or SC once it heats it up.
Lucky for me there are another 2 and they are all interchangeable.
So here is the final setup.

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I have been flat out so havent posted but still got some smoking done in over the last two weekends.
Last weekend it was pork ribs and split chicken.
I had the cooker going for most of the day testing out the IQ but only put the ribs on around lunchtime and then just put the chicken on at the end over direct heat.

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Today I did my first beef cook and it was a oyster blade on for 12 hour

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Dry rub on first 4 hours getting smoked out.
then the rest of the time in bath of coffee soda, butter and brown sugar.
Looks like its burned

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But I can assure you it was delicous.

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Its been a steep learning curve but slowly getting the hang of it.
The BBQ leaks like a sieve, when I add smoke chips there is smoke coming out all over the place.
Also I was a bit dissapointed at first with the IQ as I could easily hold 110deg but struggled when I wanted to go consitant higher temp.
I have been slow cooking in the oven for ages and usually I set the temp around 140-160. But after trying a combination of lump charocal and briquettes and experimenting with the water tray and vents I sorted that out this afternoonand had it running at 160 for hours no worries.
So pretty happy overall, considering the BBQ isnt that great I can leave it for at least 2 hours and know it wont deviate in temp. This morning it ran for about 4 hours with no intervention.
I suspect with a decent BBQ with good heat retention you could probably do a 8 hour stint or let it run overnight without any worries.
Next weekend might give chinese BBQ pork a go.
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Old 28th August 2017, 11:04 AM   #182
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Pork Loin Ribs - meathead rub - 3 2 1 Cook

marinating



After 3 Hr



After 2 Hr wrapped





Final hour unwrapped

Admittedly they were a bit dry, after the 2 hr wrapping they were still very moist, 120C cook temp stable, taste was as always superb.

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Old 29th August 2017, 8:29 PM   #183
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Yum!
Do you remove the membrane from the ribs before you marinate ?
looks like it in the photo??
Its a PITA but well worth it.

I've been travelling a bit recently and eating out on work so recently tried the 1kg beef ribs off the BBQ grill from Criniti's (which was drowned in BBQ sauce and really not that nice) I couldn't finish it.
Then had 1kg mixed ribs ( Lamb, Beef, Pork) from ribs and rumps a few weeks ago and although it was much better than Crintis still had nothing on cooking at home.
The pork ribs from ribs and rumps pretty much had zero meat on them and considering the total bill for both these meals was over $120 I'm loving the home cook.
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Old 31st August 2017, 7:56 PM   #184
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Quote:
Originally Posted by methodMAN View Post
Pork Loin Ribs - meathead rub - 3 2 1 Cook

marinating

image

After 3 Hr

image

After 2 Hr wrapped

image

image

Final hour unwrapped

Admittedly they were a bit dry, after the 2 hr wrapping they were still very moist, 120C cook temp stable, taste was as always superb.

image
I think 3 2 1 (6 hrs) would be way too long with most Aussie pork ribs I've seen. The ribs in the states are generally much thicker and fattier so they handle the extra couple hours without drying out.

I normally go 110C for 3 hours unwrapped then 1 hour with sauce on them.
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Old 6th September 2017, 12:12 PM   #185
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Is this with the hark/aldi vertical gas smoker? I need to do the same. The smoke is to intense for to short a period, need it be to more gradual.

Mine leaks smoke from door seals as well, no issues maintaining temps though.

Yep, I ended up putting my wood in a seperate smoker box, and sitting that in the smoking tray.

I'm gonna sell mine anyway, given I use my weber (and i'm on the hunt for an offset) as I prefer charcoal cooking to gas.
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Old 13th September 2017, 10:20 AM   #186
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A page or two back I was talking about smoking a pork tenderloin.

This is the kind of thing I was getting at for those interested.

https://youtu.be/w0R9B-VP1xo
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Old 13th September 2017, 3:38 PM   #187
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Quote:
Originally Posted by trop View Post
I think 3 2 1 (6 hrs) would be way too long with most Aussie pork ribs I've seen. The ribs in the states are generally much thicker and fattier so they handle the extra couple hours without drying out.

I normally go 110C for 3 hours unwrapped then 1 hour with sauce on them.
I'm a meat carter and a keen smoker and just thought I would chime in.
most pigs in the usa are 150kg at slaughter ours here in aus range from 50-80kg.
so u.s pigs are bigger and have more fat content throughout the meat not just the outside.
for some reason aussies don't like to see fat meat in the butchers window so its hard to find good smoking meat (marbling).
currently looking at a radar hills smoker trailer setup for competitions.
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Old 13th September 2017, 4:15 PM   #188
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Quote:
Originally Posted by hairy View Post
I'm a meat carter and a keen smoker and just thought I would chime in.
most pigs in the usa are 150kg at slaughter ours here in aus range from 50-80kg.
so u.s pigs are bigger and have more fat content throughout the meat not just the outside.
for some reason aussies don't like to see fat meat in the butchers window so its hard to find good smoking meat (marbling).
currently looking at a radar hills smoker trailer setup for competitions.
Where to for good smoking pork then?

Can I buy American ribs off the internet and get them posted?
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Old 13th September 2017, 5:15 PM   #189
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Where to for good smoking pork then?

Can I buy American ribs off the internet and get them posted?
depends where you live.
vics meats carry a good range of meat good for low n slow at the fish markets in Sydney or the meat emporium.
no you cant import meat.
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Old 13th September 2017, 5:20 PM   #190
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Pork Cheeks seem to be the next big thing at the moment. Seeing them everywhere.
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Old 14th September 2017, 9:55 AM   #191
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Quote:
Originally Posted by mmBax View Post
Pork Cheeks seem to be the next big thing at the moment. Seeing them everywhere.
Can confirm they are delicious, though extremely fatty.
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Old 14th September 2017, 10:04 AM   #192
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Quote:
Originally Posted by mmBax View Post
Pork Cheeks seem to be the next big thing at the moment. Seeing them everywhere.
Quote:
Originally Posted by hsvguy View Post
Can confirm they are delicious, though extremely fatty.
Being a pork novice, at my engagement party a few years back we had a pig on the spit, as a joke I dumped the pigs head on a table of my mates, came back a little while later to find they had picked it clean
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Old 18th September 2017, 11:31 AM   #193
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Quote:
Originally Posted by PabloEscobar View Post
Where to for good smoking pork then?

Can I buy American ribs off the internet and get them posted?
You can get an awesome result using aussie pork ribs, you just need to shorten your cooking times from the american pages by around a 1/3 I find. (this is just my personal opinion on this, but made after a lot of rib cooks and a few trips around the states)

Our beef is much the same as theirs though imo so the beef cooking times/temps are similar.



Has anyone else tried the Aldi pork ribs? My butcher was out last weekend so I grabbed the Aldi ones on the way home. Had to hunt through the box to find 3 meaty racks as a lot of them were over trimmed but they cooked up really nice, especially for only $5-7 a rack.
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Old 18th September 2017, 1:15 PM   #194
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Quote:
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You can get an awesome result using aussie pork ribs, you just need to shorten your cooking times from the american pages by around a 1/3 I find. (this is just my personal opinion on this, but made after a lot of rib cooks and a few trips around the states)
Its not so much the cooking times, but the poor value they represent. You're paying $16/KG for what amounts to mostly bone.

My local butcher is pretty good, I just have to catch him before he chops up his Pig, so I can explain what I want.
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Old 19th September 2017, 12:53 AM   #195
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Pork ribs here in the US are usually $2-3.99 per pound, and that's already trimmed memphis style, so much cheaper than back home.
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