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Pretty awesome blog you got here.
Nate – White thunder BBQ
thanks Nate! glad you stopped by
Great read mate!
I’ve been travelling the USA for nearly a year and can’t get enough of the BBQ, especially the Texan style brisket!
Heading home (Perth) in a week and after settling in plan on trying out my own.
Couldn’t see a post about brisket (I may have missed it) but interested if you had any tips, especially on the wood choices in Perth.
Toying with the idea of making a offset BBQ, but I see one at BBQ galore for $500 which I’ll check out… but maybe a pile of junk.
Keep up the good work!
Hey mate haven’t done a brisket post yet but cook it all the time so happy to field some questions.
Cheap offsets are problematic, I think there are better options in that sort of price range like the Pro Q.
Offset needs to have decent build quality or it will be a nightmare to cook on
Yep, it looks cheap and nasty… I’ll take a look into the Pro Q for sure!!
What type of local woods do you find work best?
Oh… and any tips on where to find a decent cut of brisket? I’ve been checking out my local neighborhood (Subiaco) with limited success. I heard good things about Troys Meats but haven’t ventured there as yet.
Troys meats for sure mate
Hey mate just wondering if you “burnt in” your frontier??? I read the instruction booklet and nothing mentioned about doing it but I’ve been led to believe it should be done. Cheers in advance.
Mine was ex demo but just pour a chimney of heatbeads in to get some heat in there and burn off any manufacturing stuff, pop a chunk of wood on to get some smoke in there too
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