by manager_silvio | Oct 31, 2026 | Uncategorized
A sudden downpour doesn’t automatically end a barbecue. Managing a smoker during a sudden downpour means keeping it outdoors with clear airflow, shielding it from direct rain where practical, and monitoring the fire and cooking temperature before adjusting anything....
by manager_silvio | Oct 30, 2026 | Uncategorized
During a Queensland fire ban, barbecues and pizza ovens that use timber as a solid fuel are prohibited, and campfires cannot be lit, even for cooking. An outdoor cooking fire enclosed in a fireplace built to prevent fire or burning material escaping may be lit without...
by manager_silvio | Oct 29, 2026 | Uncategorized
Consistency starts with matching fuel to your cooking. Setting up a regular charcoal order for my cafe means tracking how much fuel each service uses, choosing briquettes or natural lump charcoal for your cooking style, and replenishing stock before it runs low....
by manager_silvio | Oct 28, 2026 | Uncategorized
Wind control starts before you light the charcoal. Place the barbecue near a natural windbreak without enclosing it, point its back into the wind, and use the hood to retain heat. To learn how to cook BBQ in high winds and stay sane, make small vent adjustments, keep...
by manager_silvio | Oct 27, 2026 | Uncategorized
Competition success is built before the first slice is served. The most useful bbq competition secrets from Australian pitmasters are to choose well-marbled cuts, cook for tenderness and balance, and adapt your approach to the contest format. Adam Roberts has won more...
by manager_silvio | Oct 26, 2026 | Uncategorized
The juiciest result doesn’t always come from a marinade. Knowing when to use a rub vs a marinade comes down to the finish you want: use a dry rub for bold surface seasoning and a flavourful crust, or a marinade for deeper flavour and extra tenderness. Marinating time...
