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1 Samba ‘Hot Shots’ barbecue fuel, $17.98/4kg, I/N: 3170432. 2 Jumbuck barbecue
smoker with offset sidebox, $229, I/N: 0066301. 3 Char-Griller ‘Akorn Junior Kamado’
51cm charcoal barbecue in Red, $329, I/N: 0037999. 4 Inkbird ‘IBT-4XS’ 4 probe smart
wireless barbecue thermometer, $99.98, I/N: 0149046. 5 Jumbuck charcoal starter,
$14.98, I/N: 3170877. 6 Pit Boss ‘850G Navigator’ pellet smoker, $949, I/N: 0172778.
7 Selleys barbecue tough wipes, $10.98/pack of 30, I/N: 0039086. 8 Big Smoke
‘Bushman’s Blend’ wood chips, $9.90/1kg, I/N: 0521754. Some products are not
available at all Bunnings stores, but may be ordered.
Sm oker se lection
“A smoker works through indirect heat,
where the fuel source is placed away from
the food so it cooks low and slow,” explains
Nick. Shop for models with excellent insulation
to retain heat, such as the Char-Griller Akorn
Kamado, which has triple-walled insulation
around the steel firebowl. “This will help
increase your fuel efficiency and create less
variability in the temperature as you cook,”
adds Nick. Also ensure damper vents are
easily accessible to help control temperature
and smoke. Position the smoker in a wellventilated area and consider your neighbours.
Fuel type: Standard smokers use charcoal
briquettes, lumpwood or pellets, which come in
flavours such as oak and hickory. “The fuel you
use depends on the model as well as personal
preference and often takes a little trialling, to
see what suits your cooking style,” says Nick.
ABOVE Matador ‘Catalyst
Pro’ bullet smoker,
$499, I/N: 0178178
Keep in
mind…
Features & accessories: To get the
smoker going, Nick advises using a chimney
starter: “Ignite the fuel with firelighters at the
bottom of the charcoal chimney starter, wait
around 15 minutes and you’re away.” For extra
smoky flavour, place wood chunks over the
fire or insert a steel smoking tube filled with
flavoured chips onto your grill plate. “While
almost all barbecues come with an external
thermometer, a meat thermometer will help
determine the exact temperature inside
your meat to help take the guesswork out
of cooking times,” adds Nick.
Best for cooking: Large cuts of meat
cooked low and slow – think beef brisket,
ribs, pork shoulder or belly and leg of lamb.
Skill level: Intermediate. “Requires
some practice to perfect cooking times
and temperature control, but the results
are worth it,” says Victoria. “Many owners
become enthusiasts.”
bunnings |
Follow manufacturer’s
instructions for setting up
and using your barbecue.
n Position your barbecue
on a flat and clear, wellventilated space outdoors,
never leave unattended
when lit and have a hose
or fire extinguisher nearby.
n Before using a gas
barbecue, check the gas
hose – do not use if it is
crushed, kinked or cracked
– and also that your LPG
cylinder is in date.
n Do not burn wood
that has been chemically
treated (painted,
stained or treated with
preservative) and do not
burn rubbish or plastic.
n Check with your local
fire service about using
barbecues during fire bans.
n Keep children and pets
away from barbecues and
gas cylinders, and put
matches and lighters
out of children’s reach.
n
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