Aussie focused smoking guide that works off line
Made a free BBQ field guide for Aussie conditions — brisket, pulled pork, ribs etc with actual temps and timings, not just vibes
Been deep in the smoker rabbit hole for a while and got sick of guides written for American cuts, American ovens, and American gear that isn't sold here. So I built my own reference site — Low & Slow.
What's in it:
- Cook guides for brisket, chuck, beef ribs, pulled pork and ribs — temps, timing, stall notes, rest times
- A run of sides (beans, mac and cheese, corn, cornbread, slaw, pickled onion)
- A wood flavour reference
- Gear reviews using stuff actually available in Australia (Bunnings links etc), not US-only products
It's free, no login, just a practical reference I wanted to exist. Would genuinely appreciate any feedback — especially if something's off on timing/temps, or if there's a cut or side you reckon is missing.