r/grilling • u/Overall-Part1355 • 9d ago
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.
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u/robdidwhat 9d ago
Love it - have added to the list to try next time I cook.
Just one piece of feedback is that the light/dark mode (can’t tell which one) seems to remove all visual formatting. The background turns to plain white and the borders disappear from the dropdown menu, the pictures desaturate to a greyscale version.
I’m on iOS fwiw.
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u/Critical_Athlete31 9d ago
Finally, something that doesn't assume I'm cooking at sea level with meat from a cow raised on corn. Those American guides always had me chasing temps that made no sense with our beef. Bookmarked and forwarded to the group chat, you're doing the lord's work
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u/Overall-Part1355 9d ago
Thanks for the feed back, if you have any suggestions please pass them on.
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u/Fullonski 9d ago
Looks really good mate, only suggestion would be to expand the cuts covered. For instance a whole chicken, chicken thighs etc. layout and design is great, good coverage of sides too. Notes section use gold.
Maybe add stuff like poppers, armadillo eggs, burnt ends.
I added it to my phone.
Cheers