Mike P. smoked some great Ribs on 
THE BOSS'S CHUNKS COMBO FOR PORK
He sprinkled GUNPOWDER on for extra char grilled flavour.

Mark's Rib Fest instructions:
1. Purchase Quality Aussiebbqsmoke.com products: MALLEE S&B LUMP CHARCOAL & CHERRY CHUNKS.
2. Trim the ribs, coat in veggie oil, sprinkle rub on, wrap in plastic, and refrigerate for three hours. Crack a beer. When done, take out of fridge and let them get to room temperature
3. Crack a beer. Fill the smoker charcoal basket with Mallee S&B, half-fill the Charcoal Chimney with Mallee S&B, shove three scrunched-up balls of newspaper under the chimney, light using a match, and when ashed-over, sprinkle over unlit charcoal in basket (Minion method), and re-assemble smoker
4. Mount ribs on rib racks
5. Enjoy a beer or two whilst waiting for temp to stabilise - 115 is close enough to 110. Put ribs in. I threw in a couple of cherry wood chunks at this point, but next time, I'll add them to the charcoal bed and wait till they start smoking before I put the ribs in. The smoke lasted about half an hour. Next time, I'll add another couple of chunks to give them a full hour of smoking
6. Six hours later, they're ready to paint with home-made bbq sauce and caramelise for about 30 seconds directly over the charcoal bed
7. Still plenty of charcoal left (didn't have to re-load), and it perked-up to red hot in no time - perfect to finish the ribs on
8. The finished product - after my hungry guests had helped themselves to a few racks!
9. Smoke ring money shot!

The Boss's Beef Brisket Boat method:-
Had a party planned Sat so bought a 9kg $83 Costco Angus Brisket and tried the Boat method, the results were incredible.
Had to cut this huge chunk into 2 to cook. Started River Red Gum Charcoalin Smoker Fri 6pm in 2 mins with our Heat Gun, injected Brisket with Beef Broth and covered it with our HotnSmokey Cajun Rub and lotsa Gunpowder: Smokey Charcoal Pepper Salt Rub, placed in Smoker with a few Apple and Aus Oak Chunks smoldering on the coals, smoked for 6hrs at 200f.
Brought it inside at midnight and sat in large deep tinfoil tray 1/2 submerged in beef broth with another tinfoil tray sitting on top as a loose crimped lid, to let steam out so Bark stays crisp. Simmered 17hrs in oven at 100F until 5pm, rested 1hr. Served at 6pm. Slices were pull apart tender, could even tear off chunks with tongs. all 9kgs disappeared in 15mins, no leftovers!

​​Adam H. - Pulled Pork 18 hrs low & slow smoked with CHERRY CHIPS on coals.

​Captain Jack's Goat leg and shoulder smoked on our Australian Oak and Cherry Chunks! "Bloody ripper". He told his vegetarian girlfriend that the Goat was vegetarian so she tried some, and Loved it!

Customer Sara just finished smoking a big batch of Jerky seasoned with our Convict Rub, and smoked on soaked Apple and Cherry Chips in the Hark. They really love CONVICT RUB!

For something different, the Boss smoldered Red Gum Chunks and fresh Lime leaves on coals to smoke some eel, Chicken, and snags in the Oil Tank Smoker. Tasted smokey with a citrus edge.

​Mark's test of our YELLOW BOX CHUNKS  on a 1.6Kg boned rolled shoulder of lamb:
I rubbed the lamb with rosemary leaves, whole mustard seeds, ground black pepper, paprika, salt, ground bay leaves, garlic, and olive oil, and put it in the Pro Q Frontier loaded with about 4/5 of a Heat Beads Charcoasl chimney of Mallee S&B. Starting temp (with the lamb in, as I was in a bit of a rush) was 160c (measured at bottom rack level about 10cm away from the meat). I left the butchers' netting on, as it's normally rated up to about 230c. I originally put a chunk of Yellow Box in when I poured the charcoal into the charcoal basket, but it produced heaps of smoke, so I took it out, adjusted the vents to 5/6th closed (top was 2/3 closed), and waited until the temp came down to 120c, then put the chunk back in. What an amazing, toasty caramel smell!
It took about 1:50 for the internal lamb temp to get to 38c, then I pulled it off the heat (expecting it to coast up to about 43c) and set-up the smoker for searing. I pulled the butchers' netting off and seared over the direct heat until it was a nice, dark brown all over, then served with a dipping sauce of chopped parsley, olive oil, salt, lemon juice, lemon zest, and a few dashes of habanero sauce. It was hands-down one of the best things I've ever eaten (and I've eaten far and wide). Just about every mouthful, I said "This is so GOOD!". The yellow box smoke on the lamb is an absolute knockout! 
When I went back out onto the balcony after dinner, there were two embers still glowing and a decent amount of the one yellow box chunk left, so I put the chunk on the embers and sat there taking-in the amazing smell of the yellow box until the embers turned to ash.

CUSTOMER COOK-UPS PAGE - Customer pics using our Australian Wood Smoking Products.

The Boss tested our CONVICT RUB You can shake it generously on meat & Hot Smoke it, or just cook your meats in an oven, or under a electric grill. Pics are of Pork smoked 8 hrs with CHERRY CHUNKS on Mallee Root charcoal. Sprinkle more CONVICT RUB on food just before serving, for extra zing. 

Jay's TurDucken. It is a semi-boned turkey stuffed with a de-boned duck that’s stuffed with a de-boned chicken, each surrounded by stuffing. Aprium or Plum Chunks are a great smoke marinade for it. Get one in Melb. for approx $120 delivered from Castricum Meats.

Blain's YELLOW BOX BRISKET: Yellow Box Chunks smoldering in a GAS BBQ using one jet burner away from the meat.
Temperature around 120c. Cooking time 12 hours. 2.7kg Beef Brisket. Marinated for 24hours.
End result was the best flavour/texture of any beef steak ever. The smoke taste was amazing, not overpowering, will be using this method again. Picture 1 @ 7 hours in.  Picture 2 @ end result.

Ham cooking with APPLE CHUNKS on coals in Lynden's Kamado

For the tastiest and most tender pull apart Beef Brisket, try cousin Todd’s Method:
Summary: Shake Rubs all over meat, inject with packaged Beef Broth or mix Stock cubes in hot water, Smoke lownslow all day, bring inside and put in covered steel casserole oven pan ½ submerged in broth and simmer overnight at 225F. Serve for lunch in fresh bread rolls with coleslaw and our MHS Chipotle BBQ Sauce.


1. Remove 4-5 kg Brisket from bag, rinse off and pat dry with paper towel.
2. Apply generous amount of our SweetnSmokey Cajun & some Cherry Rub to the non-fat cap side of the brisket.
3. Turn over with fat cap up.
4. Using a meat injector, carefully inject Beef Broth into the meat; every 2-3 square inches. Be sure to go slow and extract the needle as you inject the broth, so it doesn’t spurt back at you!. 
5. Lightly pat dry any juice that has run out.
6. Apply generous amount of Rubs to this side of the meat.
7. Smoke lownslow around 200-250F for approx 8-10 hours. Use Apple & Cherry Chunks smoldering on coals, or Apple and Cherry Wood Chips for a Gas or Electric Smoker. Apple smoke makes meat moist and Cherry adds sweetness.
8. After smoking is done, bring it inside and place Brisket in a steel covered roasting pan, add more Beef Broth around meat so it is ½ way up the sides, don’t get any on the nice bark top surface.
9. With the cover loosely on the roasting pan or with lid vent open, roast at 225F degrees in oven for a minimum of 8 hours. Go as long as 15 as it only makes it taste better. Do not remove the cover!
      N.B. Ensure the lid will allow some steam out otherwise the steam may soften the smoked crust.
10. Remove from oven and leave lid on for up to 30 minutes before opening.
11. Slice the brisket across the grain.
12. Serve in Buns with coleslaw and smoked Chipotle BBQ sauce and enjoy!  
SMOKED BBQ SAUCES

​Yvonne's Lamb leg Smoked on Yellow Box Chunks for great smoke marinade flavour on Lamb,  & Apple Chunks to create smokey moist meat.  Yvonne was testing our Solution to the Aldi Coolabah Gas Smoker getting too hot and burning up BBQ Smoker Wood Chips:
Push the smoker box tray back as far as you can against the back wall, split 2 BBQ Smoker Chunks into half or quarters and place in the smoker box against the wall, and close the lid. Chunks won’t ignite and burn up like Wood Chips tend to do in this gas smoker. Smoker wood needs to smolder not catch fire.

Kenny’s CONVICT RUB CHICKEN Smoked with CHERRY CHUNKS on Mallee Root charcoal. "Probably the best chicken we have done." The smoke flavour through the chicken was aromatic and you could definitely taste a difference using MR charcoal and the cherry wood (2 Chunks). Loved the CR rub. A great range of flavours with a slight and not overpowering kick at the end. All done on the Big Green Egg.


Kerr hot smoked 'Bone in' Beef Brisket covered in CONVICT RUB 8hrs with RED BOX & CHERRY CHUNKS on Mallee Root Lump Charcoal.

​Jacob C. successfully cooked his first Beef Brisket in a vertical Hark Gas Smoker with Yellow Box Chunks, after following our Smoking Techniques Page: Tip #27.  "The Brisket turned out amazing, it could be the best beef I've ever cooked. Keep up the good work helping out keen amateurs like myself! Pushing the smoker tray back, and using Chunks worked great."

Back Yard Master BBQ Chef Mark testing our sweet APRICOT CHUNKS: Apricot smoked Pork Ribs:- 

I was amazed at the amount of sweetness that the Apricot Chunks imparted to the meat, it seemed to brighten and compliment the meat & rub flavours, whereas the Cherry from last week added a different dimension of flavours. This time, I didn't wait until the smoker heated-up to target temp - when the Charcoal Chimney was hot & ready to pour over other unlit (Mallee S&B) charcoal, I pushed three apricot chunks into the embers. They took a while to get going, but I got over an hour's smoke out of them! Holgate Hopinator beer is a perfect match with any apricot-smoked meat, as it has quite bright apricot flavours itself. I enjoyed one whilst taking-in the apricot smoke aroma, and another when eating Apricot Ribs.

The Boss's Dinner. Drumsticks and Beef Ribs covered in our HotnSmokey Cajun Rub, smoked with Apple & Black Wattle Chunks.

Captain Jack's Smoked Kangaroo steak with Convict Rub Smokey, Blue Cheese, and Home Brew Beer...Nice. ​

​10 mates from the Wandin CFA recently met at 7am for an all day sausage and salami making day. Our double cold Smoked Mild Chilli powder and our Smoked Chilli BBQ Blend seasoning were combined with the mince of 2 whole pigs, to create a vast array of goodies. Great work fellas!

The Boss cooked for 60 friends recently. 8 Chickens in the Oil Tank Smoker flavoured with Apple and Cherry Chunks smoldering on ashless Murrumbidgee River Red Gum Lump Charcoal, and Lamb Legs in the Weber smoked with Yellow Box and Apple Chunks.
​2nd shift in the Smokers consisted of Drum Sticks smoked on Apple Chunks, and cheap bulk pack thin Woolworths Beef Snags smoked on Cherry Chunks -" They come out as gourmet beef sausages! ".

Pauly's GUNPOWDER CHIMNEY STEAKS: prepared in Sous Vide (vacuum bag boiled) 2hrs 56c, then sprinkled generously with our GUNPOWDER: SMOKEY ​CHARCOAL PEPPER SALT RUB, and reverse seared for a few mins on a Charcoal Chimney. Brilliant !
Use our Gunpowder Rub to easily simulate the exquisite flavour of smoking Meats or Fish over charcoal. 

Check out Brett's Melb inner city BBQ Smoking with Red Gum Wood Chips in a Smoker Box on a gas burner.
​We have been assured that the cat's Bungee cord is a safe length.
Brett:- "The red gum is simply amazing with pork. I started late (4pm) so couldn't draw it out for pulled pork, but catching the smoke infused juices and using them on the veggies and then the gravy was divine. I would spend 5 hours just to get another potato like this! :D"

The Boss's 1st BEEF FATTY with lean beef & turkey mince, smoked with Cherry Chunks smoldered on Murrumbidgee River Red Gum Charcoal in the old Weber. HotnSmokey Cajun was sprinkled on the filling of bacon bits, onion, garlic, jalapenos, our Cherry Smoked Sea Salt, cracked pepper, spinach leaves, & cheese. The Bark was made by a heavy coat of our SWEETnSMOKEY CAJUN Rub.

The Boss's Mama's recipe for Boston/Cowboy Beans
- 2kg Haricot/Navy beans – Health food shops carry them. Must be good for you then!
- Soak Beans overnight in water, then rinse off starch.
- 1/2 small jar Molasses
- 1/4 cup Brown sugar
- 1 tsp vinegar
- 2 tsp Dijon mustard
- ½ cup Hickory BBQ sauce
- Diced onions
- Cracked Pepper
- Add smoked Pork bones or smoked Pork meat. 
Tip:   When smoking a Pork leg, ask the butcher to bone it out, then
​          also smoke the bones at the same time, and freeze them for
          making beans or Pea and Ham Soup later. 
Method: Fry up onions, add all ingredients to a saucepan with lid,
​or slow cooker crock pot, and simmer all day. Can also add Bourbon!
Enjoy with the windows open lol, then freeze containers of it for ‘ron.

MOUNTAIN MICK's Stuffed Burgers smoked with Ironbark Wood Chips in a Hark Gas cabinet smoker. Won 2nd Place in Qld Smoker Comp.

Geoff's BBQ'd Ribs covered in our black Gunpowder, 
Cherry Rub, and garlic powder. All looks burned but we are assured the black bark was the smokey Activated Charcoal Pepper Salt Gunpowder Rub. Wrapped buttered corn cobs. Beef Cheeks covered in Gunpowder & Cherry Rub. Magnificent!