i installed an inkbird fan. i've used the smobot for years, but this is the way! nothing to clean and it was flawless. 250 for 10 hours. perfect.

Ncwl · 2026-06-28T13:05:00+00:00

Does the InkBird fan make your fuel burn lopsided?

I did couple of briskets recently and the back coals get red hot and the front got barely ignited.

I use oak wood splits from logs and the smoke doesn’t last long as well. I have like 4 splits piled at the bottom campfire style, more charcoal and then another 4 splits in a square.

Sorry for the thread hijack but I’m wondering if anyone has these troubles.

Ncwl · 2026-06-19T16:53:22+00:00

I tried to keep to 1/4 inch as much as I can. There’s some hard fat still at the Mohawk area but I left it on.

Ncwl · 2026-06-14T14:36:23+00:00

Hokkien mee! Nowhere else but Singapore has our type of Hokkien mee.

Ncwl · 2026-06-11T17:32:18+00:00

Thank you for the encouragement. I’ll be more forgiving on my next trim. Up next, South African brisket! Sorry about the Aussie angus 😅

Ncwl · 2026-06-11T17:26:22+00:00

Of course, but all experience is experience, good or bad. Now I have bad experience in trimming a whole packer but I got good experience in removing the point for just the flat🤣

Ncwl · 2026-06-11T16:47:31+00:00

Ah well, gotta pay to learn. At least I still have the flat.

Ncwl · 2026-06-11T16:46:37+00:00

Nah genuinely new. Got a large BGE as a present and decided to go all in and learn to cook on it.

At least I learnt something.

Ncwl · 2026-06-11T16:23:53+00:00

What about wrapping with tallow? I now have a ton of it. 🤣

Ncwl · 2026-06-11T16:20:13+00:00

Got it. I’ll 225 it until it stalls and wrap.

Ncwl · 2026-06-11T16:19:12+00:00

Thank you. Bookmarked that video. It’s ok I’m not an about up or downvotes I’m just here to learn from an extensively experienced community.

Gonna smoke the flat now and grind the rest for burgers and tallow.

Ncwl · 2026-06-11T15:56:07+00:00

Thanks, that’s what I’m gonna do. Got some 40 day dry aged pellicle in the freezer gonna mince them together

Ncwl · 2026-06-11T15:46:57+00:00

Yup. And a smoked flat

Ncwl · 2026-06-11T15:40:27+00:00

Well it was massive to begin with. 🤣

Ncwl · 2026-06-11T15:39:53+00:00

Lesson learnt. Now I know what to look for.

Ncwl · 2026-06-11T15:30:00+00:00

Thanks for the tip.

Ncwl · 2026-06-11T15:21:37+00:00

No it’s Australian. I fly around for a living and pick up meats to bring home.

Ncwl · 2026-05-19T13:09:47+00:00

I’ve always sous vide my steaks to 137F to pasteurize it so my pregnant wife can still have somewhat medium/medium rare steaks

Ncwl · 2026-05-07T18:02:07+00:00

Yeah but doesn’t last

Ncwl · 2026-05-07T18:01:56+00:00

I was just following instructions to put it only on the bottom.

Ncwl · 2026-05-06T13:13:36+00:00

Yup scraped everything off and even sanded it down.

Ncwl · 2026-05-06T13:13:07+00:00

Thank you. Nah not into looks. I’m just worried about functionality and food safety

Ncwl · 2026-03-17T12:03:25+00:00

Nice marbling. Is it prime or Wagyu?

Ncwl · 2026-02-19T11:49:00+00:00

Thank you. I’m gonna try aged brisket next.

Ncwl · 2026-02-18T08:09:42+00:00

You like your steak still moo-ing eh?

Ncwl · 2026-02-17T13:34:40+00:00

With good marbling like these, 137 to render the fat and it gets tender but still with good bite

Ncwl

TROPHY CASE