Smoky Pastures BBQ is a competitive BBQ team based out of Adelaide, South Australia. Founded in 2018 by Matthew Knowles and Tom Damin, we hope to bring you video's and content that follows our journey into the world of BBQ cooking.
That music was so annoying i stoped watching so bad.
@apondo1003 ай бұрын
What briquettes are those? Wasn't able to get mine that hot, but could have been because there wasn't enough of them
@stevelowe3403 ай бұрын
Did you mention temperature settings I must have missed it
@SmokyPasturesBBQ3 ай бұрын
Around 130c for the smoker temp is perfect
@stevelowe3403 ай бұрын
Thanks mate❤
@leighwilson63764 ай бұрын
Damme that looks so good
@lumber-jackha51234 ай бұрын
Wow, your asking to get burned. That trash can is so unsafe, I hope you don’t have kids ne’er by.
@RalphCoulter-ds4he5 ай бұрын
About to buy a riser for my Weber GA & do my first slow cook brisket and very happy this was the top result when I searched. Great video - kapai for that and extra kapai for showing the vent settings throughout the cook! You've got another happy subscriber!
@SmokyPasturesBBQ5 ай бұрын
Thankyou sir! Hope you enjoy having fun with the riser!
@RalphCoulter-ds4he5 ай бұрын
LOL, friend talked me into buying a bullet smoker instead! Another steep learning curve started..
@travisbenefield70875 ай бұрын
Does this contain the nitrate? If so how much percentage in the mox please
@SmokyPasturesBBQ5 ай бұрын
Hey yes it does contain Sodium Nitrite, 0.18% by WV so as long as you use the total mix at the right ratio there is the perfect ammount of nitrite for food safety
@waandjmschofield45996 ай бұрын
Looking for lamb rib recipes, did not look at dates ,Australia day 😅
@waandjmschofield45996 ай бұрын
Mate you need to season the pig as instructions suggest ,otherwise you still have manufacturing leftovers in the system .Always clean new products.
@neffk7 ай бұрын
You must have stood time on your hands. Charcoal is the shortcut. Dedicated pizza ovens fire the dome as the woof burns. Nice looking pizza. A little thick for my taste but it looked good.
@Limitlessquad8 ай бұрын
will it burn if i do this method without a riser?
@UnitBeerMonsta10 ай бұрын
Awesome video mate
@acauld240410 ай бұрын
Wanted to hear people Talk about. Making bacon... instead i got music.. if i wanted to read something i would have checked a website.
@7175709711 ай бұрын
Wouldn't you make more money if you didn't work at the school? Are you on a work scholarship 😮 is that why you got to work at the school?
@7175709711 ай бұрын
Rats😮
@gringo3009 Жыл бұрын
WTF?????
@MadRon101 Жыл бұрын
Have you tried yoghurt subbed in for cream perhaps? I prefer it a bit lighter.
@kylergiroux2831 Жыл бұрын
Mr krabs would be proud
@nicksokaluk9518 Жыл бұрын
dude bacon needs to be heated hot enough to kill bacteria, if you rely on salt and nitrates to do it the levels will be too high
@mikeperth8027 Жыл бұрын
I started doing this with the Weber, but now just use pure charcoal for my snake method, tastes way better than briquettes. Admittedly it takes a bit longer to set up with charcoal trying to get more uniformed pieces, but it's well worth it.
@bennytherocker Жыл бұрын
Do you reckon you could do smash burgers on the traveller with one of Weber’s hot plates on?
@SmokyPasturesBBQ Жыл бұрын
Yep 100% I filmed this before they released the griddle plate. Otherwise I would get a griddle plate for doing smash burgers for sure. Just let it pre-heat to get nice and hot and it will go great
@joshlodder8608 Жыл бұрын
That's awesome. I think you may have needed to let the dome heat soak a bit prior to putting the doe joe on. Other than that I would love to try this.
@evan9574 Жыл бұрын
𝘱𝘳𝘰𝘮𝘰𝘴𝘮 🌷
@kevvids Жыл бұрын
Looks good Tom, have you tried Tik Tik Boom on chicken wings? Thinking of giving that a go.
@russ2354 Жыл бұрын
Very tasty recipe. Easy to follow!
@davidthreechinsbrewing6193 Жыл бұрын
Nice work Tom 👌
@BushmanOutdoors Жыл бұрын
Just picked up one of these grills and love it. So convenient having gas over charcoal.
@spindext Жыл бұрын
I read that it needs to be cut at an angle?
@ash4go Жыл бұрын
Awesome, thanks mate!
@ash4go Жыл бұрын
Looks great mate - thanks for the method to butterfly out - might try this on the weekend:)
@yanlingzhu6307 Жыл бұрын
BBQ tools Review *Grill Mat for Outdoor Charcoal:amzn.to/3elZPiB *DIY BBQ Sauce Making Kit:amzn.to/3B9o10o *8'x 5' Grill Gazebo Shelter, Outdoor BBQ Gazebo with LED:amzn.to/3B7ZBUR *BBQ Dragon Domino Style Kabob Skewer and Rack Set for Grills:amzn.to/3AGeM6x *BBQ Seasoning and Dry Rub:amzn.to/3ee
@siamsummer9426 Жыл бұрын
Great Video cheers - Would this be how you do a BRISKET ?? If not do you have a BEEF BRISKET video ??
@michaeljordan31172 жыл бұрын
Is the diffuser from a gas go anywhere?
@SmokyPasturesBBQ2 жыл бұрын
rubandgrub.com.au/collections/bbq-accessories/products/diffuser-flavouriser This is what I used mate. I think the Gas GA ones work tho
@CoolBananaz012 жыл бұрын
I'm about to purchase a bigpig, already have it in a shopping cart. Thought I'd better suss out YT for further information about it before I make my purchase. Your video has me sold and on the way to the check out. Thank you for doing this video.
@SmokyPasturesBBQ2 жыл бұрын
No worries I am glad it was helpful!
@BBQ_Fan2 жыл бұрын
Do you need to use the diffuser plate? I don't own one but do own a riser. Thanks in advance!
@SmokyPasturesBBQ2 жыл бұрын
It's not essential but is helpful. You could get away without it but might be worth having some double layered foil under the meat on the cooking grate
@BBQ_Fan2 жыл бұрын
@@SmokyPasturesBBQ thanks very much for your response!! Is the double foil to stop the fat dripping on the coals and causing a flare up? Thanks again
@SmokyPasturesBBQ2 жыл бұрын
@@BBQ_Fan more to act as a heat deflector. I would always try to keep the meat on the opposite side to the burning briquettes where possible to avoid that
@BBQ_Fan2 жыл бұрын
@@SmokyPasturesBBQ ah ok, the problem is I have a 2kg brisket and so it's going to cover most of the bbq. I was going to follow your snake method and slow cook it over many hours to try and avoid the fat flare ups . May have bitten off more than I can chew with this one!
@SmokyPasturesBBQ2 жыл бұрын
@@BBQ_Fan I think give it a go still then mate. Leave the foil out for the first 3 or so hours. When it starts to drip a lot of rendered fat, consider maybe covering the bottom in foil to reduce the dripping on the briquettes. 2kg brisket sound like something you should definitely do :)
@BennyBestt2 жыл бұрын
Love that SA accent mate, great video, cheers
@SmokyPasturesBBQ2 жыл бұрын
Thanks mate :)
@fps_chewy98712 жыл бұрын
Put a smaller (but still thick) mesh over your original mesh and before you cook open everything and get it roaring (still the to opposite side) and establish your coals first. My dad has one and I love cooking on it, I'll be getting my own soon
@fps_chewy98712 жыл бұрын
Alternatively you can get it going in the centre and just shift it over to the right and that works alot easier with the smaller mesh
@jamarcohull26712 жыл бұрын
What size ball valve do you use
@SmokyPasturesBBQ2 жыл бұрын
These are 80mm I think? You can use any size tho, would do 2 x 30mm at a minimum
@donmitchell16772 жыл бұрын
Ridiculous guess you have never been to Oklahoma or Texas.. No Disrespect intended
@SmokyPasturesBBQ2 жыл бұрын
I've been to Texas, whys that mate? Only quickly for work tho, didn't get to try the BBQ
@donmitchell16772 жыл бұрын
@@SmokyPasturesBBQ I tell you what contact me. I’ll give you a recipe i rarely share
@LT5542 жыл бұрын
Great video thanks for sharing 👍
@wilfredruffian50022 жыл бұрын
It's an advertisement, so are the comments.
@SmokyPasturesBBQ2 жыл бұрын
The product is branded the same as the KZread channel so yes, this is definitely showcasing how to use our Bacon Cure
@BBQ_Fan2 жыл бұрын
Would a similar snake method work for cooking a 5 pound brisket on a GA with a riser? Many Thanks
@SmokyPasturesBBQ2 жыл бұрын
Yep as long as it fits in the top of the GA I would give it a crack!
@BBQ_Fan2 жыл бұрын
@@SmokyPasturesBBQ Thanks alot for the response, will Weber briquettes suffice or did you use anything particular for your cook. Thanks again!
@SmokyPasturesBBQ2 жыл бұрын
@@BBQ_Fan Weber briquettes will do fine mate. Great burn time
@iroamroyalkhan16282 жыл бұрын
Think it’s a rip that it doesn’t come with adapter plate for smoker
@SmokyPasturesBBQ2 жыл бұрын
I believe it's because you can buy the smoker for the simple Series 2 which doesn't need the adaptor plate... adaptor is only needed for the Big Pig
@meatmeinthebackyard58232 жыл бұрын
That looks absolutely delicious, nicely done.
@meatmeinthebackyard58232 жыл бұрын
Very well executed... My kids wanted me to watch so I could make them PIZZA 🍕
@SmokyPasturesBBQ2 жыл бұрын
Thankyou!
@BryanM-nd6xj2 жыл бұрын
Doesn’t the riser defeat the purpose? Might as well just use a larger grill.
@MiLordTony2 жыл бұрын
Love this! Just starting out on a Kamado Joe myself. Never even thought about using wood at all. Might try this one day.
@lukeporter18702 жыл бұрын
I’m definitely going to try this one mate. Thank you 👍
Пікірлер
Awesome video love it.
That music was so annoying i stoped watching so bad.
What briquettes are those? Wasn't able to get mine that hot, but could have been because there wasn't enough of them
Did you mention temperature settings I must have missed it
Around 130c for the smoker temp is perfect
Thanks mate❤
Damme that looks so good
Wow, your asking to get burned. That trash can is so unsafe, I hope you don’t have kids ne’er by.
About to buy a riser for my Weber GA & do my first slow cook brisket and very happy this was the top result when I searched. Great video - kapai for that and extra kapai for showing the vent settings throughout the cook! You've got another happy subscriber!
Thankyou sir! Hope you enjoy having fun with the riser!
LOL, friend talked me into buying a bullet smoker instead! Another steep learning curve started..
Does this contain the nitrate? If so how much percentage in the mox please
Hey yes it does contain Sodium Nitrite, 0.18% by WV so as long as you use the total mix at the right ratio there is the perfect ammount of nitrite for food safety
Looking for lamb rib recipes, did not look at dates ,Australia day 😅
Mate you need to season the pig as instructions suggest ,otherwise you still have manufacturing leftovers in the system .Always clean new products.
You must have stood time on your hands. Charcoal is the shortcut. Dedicated pizza ovens fire the dome as the woof burns. Nice looking pizza. A little thick for my taste but it looked good.
will it burn if i do this method without a riser?
Awesome video mate
Wanted to hear people Talk about. Making bacon... instead i got music.. if i wanted to read something i would have checked a website.
Wouldn't you make more money if you didn't work at the school? Are you on a work scholarship 😮 is that why you got to work at the school?
Rats😮
WTF?????
Have you tried yoghurt subbed in for cream perhaps? I prefer it a bit lighter.
Mr krabs would be proud
dude bacon needs to be heated hot enough to kill bacteria, if you rely on salt and nitrates to do it the levels will be too high
I started doing this with the Weber, but now just use pure charcoal for my snake method, tastes way better than briquettes. Admittedly it takes a bit longer to set up with charcoal trying to get more uniformed pieces, but it's well worth it.
Do you reckon you could do smash burgers on the traveller with one of Weber’s hot plates on?
Yep 100% I filmed this before they released the griddle plate. Otherwise I would get a griddle plate for doing smash burgers for sure. Just let it pre-heat to get nice and hot and it will go great
That's awesome. I think you may have needed to let the dome heat soak a bit prior to putting the doe joe on. Other than that I would love to try this.
𝘱𝘳𝘰𝘮𝘰𝘴𝘮 🌷
Looks good Tom, have you tried Tik Tik Boom on chicken wings? Thinking of giving that a go.
Very tasty recipe. Easy to follow!
Nice work Tom 👌
Just picked up one of these grills and love it. So convenient having gas over charcoal.
I read that it needs to be cut at an angle?
Awesome, thanks mate!
Looks great mate - thanks for the method to butterfly out - might try this on the weekend:)
BBQ tools Review *Grill Mat for Outdoor Charcoal:amzn.to/3elZPiB *DIY BBQ Sauce Making Kit:amzn.to/3B9o10o *8'x 5' Grill Gazebo Shelter, Outdoor BBQ Gazebo with LED:amzn.to/3B7ZBUR *BBQ Dragon Domino Style Kabob Skewer and Rack Set for Grills:amzn.to/3AGeM6x *BBQ Seasoning and Dry Rub:amzn.to/3ee
Great Video cheers - Would this be how you do a BRISKET ?? If not do you have a BEEF BRISKET video ??
Is the diffuser from a gas go anywhere?
rubandgrub.com.au/collections/bbq-accessories/products/diffuser-flavouriser This is what I used mate. I think the Gas GA ones work tho
I'm about to purchase a bigpig, already have it in a shopping cart. Thought I'd better suss out YT for further information about it before I make my purchase. Your video has me sold and on the way to the check out. Thank you for doing this video.
No worries I am glad it was helpful!
Do you need to use the diffuser plate? I don't own one but do own a riser. Thanks in advance!
It's not essential but is helpful. You could get away without it but might be worth having some double layered foil under the meat on the cooking grate
@@SmokyPasturesBBQ thanks very much for your response!! Is the double foil to stop the fat dripping on the coals and causing a flare up? Thanks again
@@BBQ_Fan more to act as a heat deflector. I would always try to keep the meat on the opposite side to the burning briquettes where possible to avoid that
@@SmokyPasturesBBQ ah ok, the problem is I have a 2kg brisket and so it's going to cover most of the bbq. I was going to follow your snake method and slow cook it over many hours to try and avoid the fat flare ups . May have bitten off more than I can chew with this one!
@@BBQ_Fan I think give it a go still then mate. Leave the foil out for the first 3 or so hours. When it starts to drip a lot of rendered fat, consider maybe covering the bottom in foil to reduce the dripping on the briquettes. 2kg brisket sound like something you should definitely do :)
Love that SA accent mate, great video, cheers
Thanks mate :)
Put a smaller (but still thick) mesh over your original mesh and before you cook open everything and get it roaring (still the to opposite side) and establish your coals first. My dad has one and I love cooking on it, I'll be getting my own soon
Alternatively you can get it going in the centre and just shift it over to the right and that works alot easier with the smaller mesh
What size ball valve do you use
These are 80mm I think? You can use any size tho, would do 2 x 30mm at a minimum
Ridiculous guess you have never been to Oklahoma or Texas.. No Disrespect intended
I've been to Texas, whys that mate? Only quickly for work tho, didn't get to try the BBQ
@@SmokyPasturesBBQ I tell you what contact me. I’ll give you a recipe i rarely share
Great video thanks for sharing 👍
It's an advertisement, so are the comments.
The product is branded the same as the KZread channel so yes, this is definitely showcasing how to use our Bacon Cure
Would a similar snake method work for cooking a 5 pound brisket on a GA with a riser? Many Thanks
Yep as long as it fits in the top of the GA I would give it a crack!
@@SmokyPasturesBBQ Thanks alot for the response, will Weber briquettes suffice or did you use anything particular for your cook. Thanks again!
@@BBQ_Fan Weber briquettes will do fine mate. Great burn time
Think it’s a rip that it doesn’t come with adapter plate for smoker
I believe it's because you can buy the smoker for the simple Series 2 which doesn't need the adaptor plate... adaptor is only needed for the Big Pig
That looks absolutely delicious, nicely done.
Very well executed... My kids wanted me to watch so I could make them PIZZA 🍕
Thankyou!
Doesn’t the riser defeat the purpose? Might as well just use a larger grill.
Love this! Just starting out on a Kamado Joe myself. Never even thought about using wood at all. Might try this one day.
I’m definitely going to try this one mate. Thank you 👍
Fantastic