@@ronniedonaire7262 mate, your are very welcome! I'm so glad you liked the video and that it had the info you were after. Cheers mate, appreciate the support! 🙏
Best video I have found. I just wanted to know some basics because I'm just trying to figure out if I want to get into such a long drawn out way of preparing meat and this answers it perfectly. Most other videos talk about the meat as if I already have years of experience and I just want to know the process lol
I'm so glad to hear that this video has helped you, that makes me extremely happy! Thags exactly what I was going for - Just basic, easy steps for beginners looking to get into low n slow BBQ. Thanks heaps for taking the time to comment and provide me with this feedback, much appreciated!
Thank you for the tips, mate. As far as the basket full of charcoal/lump coal in my 20" Char-Broil bullet smoker, that DID NOT work, nor I imagine will it ever. Way too much heat, no way to bring it down other than maybe dump water on the coals. Live and learn. The smoker's instructions note "no more than 2lb charcoal", I took the risk filling it up - didn't work out.
If you're doing a low and slow cook, you could do a minion method and only light the coals in the centre and let it burn outwards. Temp will be steady and burn will be longer. How do you find the Matador, have you used others?
Good call. I do use the minion method more often than not actually, but when I was filming this video I'd just done the random firelighter placement. Minion definitely a better method. I usually use a full lit chimney to pour in the middle, way faster and easier. The Matador is alright.. Is what it is for a cheap unit. I used go have the ProQ which was perfect, but don't have it anymore. Can't say the Matador is a bad unit.. But it isn't great by any means either. Does the job though!
Just saw your video on these smokers?? How do you rate the matador smoker?? Asking as am split between it & a WSM but the price difference is rediculous. Thanks Ken.
@@KenTelfer-ur4fs Hey Ken. Good question. I reckon the Matador bullet is a pretty decent unit to be honest. Unless it's a super cheap flimsy-made one, most bullet smokers around this price point tend to be of pretty good quality and build materials. For the price, I would choose this over the WSM as they are very similar. However, I will say that anything Weber tends to be of top quality accross the board, so I understand the pricing of them. Both are great units, just depends on how much you're willing to spend. Cheers, Mark.
@@GrillMarksBBQ thanks for reply. Yes weber is a better built solid unit that I know as I have 2 weber kettles & a Weber Q had a pellet smoker & sold it as found it way too big for me & missus & a few friends? Looked at these matador ones at Bunnings & thought there not bad for the price. was looking at the Pro but the basic will do for what I need.
I have great trouble maintaining a temperature once I reach it. Always end up with a massive drop in temp at some stage in the cook as well. Any tips on controlling temperature with the vents? My setup is Matador bullet smoker, minion method with briquettes una chimney to start. Water pan as well. And thanks for the video too. Really clear and informative. Cheers
@@araluen70 hey there, I would recommend trying to start by filling the water pan only a quarter of the way full, then if needed throughout the cook just top it up little bits at a time to help stabilise the temp. Sometimes this can help a lot. Another key element is only make micro adjustments to the damper vents. So if temp is going down, open one or two up only very slightly.. Then wait 5 mins. If it doesnt climb, adjust again or start opening another one just a tiny bit. The key here is waiting enough time to see a slow climb. If you keep adjusting quickly and too much, you'll have trouble stabilising a solid temp. Let me know how you go, thanks for watching! 👍
@@GrillMarksBBQ Hay Mark. Thanks for the quick reply. I’ll give your advice a go on the next cook. What’s your preference for methods? Minion or Snake?
@@araluen70 I use both, but I'm more of a minion method man myself. I just find it a bit easier and I started off using this method. Give both a crack and see what works better for you. Cheers!
@@nizkmo7867 I know some people recommend it, but it's a big no-no. You'll just end up with wood that won't burn a clean fire, will just steam off and produce an acrid type smoke. Best to have your smoking woods as dry as possible 👍
@@GrillMarksBBQ no I don’t normally use water at all also the coals I don’t even fill up all the way it’s usually 10 or 8 coals with one wood chunk . And it won’t stay steady it goes all the ah to 300s
@ramchrger3188 ok I would definitely recommend adding the water pan in to the smoker, then filling it half way to start with. As heat rises, a bullet smoker needs something to help absorb the direct heat from below. Filling the water pan should help you hover temp around the 250f mark. You can play around with how much water you need to adjust your temps. But also make sure you're using your dampers correctly. Shutting them off to drop temps, opening up to raise temps etc. Try the water pan and see how you go.
Because it's low n slow Barbecue, being that most recipes are in Fahrenheit due to it being an American style of cooking. Also working in Fahrenheit allows you to work in more minute, precise temperature adjustments due to the nature of live fire cooking and smoking meats over a long period of time. You'll find most Aussie BBQ fanatics work in Fahrenheit for these reasons. Thanks for watching 👍
Mate out of all the information out there, yours was by far the quick and easiest (and clear!) information. Thank you for this. Really appreciate it 👌
@@ronniedonaire7262 mate, your are very welcome! I'm so glad you liked the video and that it had the info you were after. Cheers mate, appreciate the support! 🙏
Best video I have found. I just wanted to know some basics because I'm just trying to figure out if I want to get into such a long drawn out way of preparing meat and this answers it perfectly. Most other videos talk about the meat as if I already have years of experience and I just want to know the process lol
I'm so glad to hear that this video has helped you, that makes me extremely happy! Thags exactly what I was going for - Just basic, easy steps for beginners looking to get into low n slow BBQ. Thanks heaps for taking the time to comment and provide me with this feedback, much appreciated!
@@GrillMarksBBQ Can you make a video on how to smoke a brisket in the smoker?
@@bigforehead1522 I sure can!
@@GrillMarksBBQ Nice, I was thiinking of buying the smoker but the were barley any quality videos on how to use it, but your video is lifesaver!
@@bigforehead1522 oh that's so good to hear! I'm glad the video has helpled you out!
This is the best video I’ve found. Thanks heaps for the tutorial. Can’t wait to smoke some pork ribs
@@zgane1 awesome stuff mate! So glad you liked the video! Best of luck with the pork Ribs 🔥👍
Thank you for the tips, mate. As far as the basket full of charcoal/lump coal in my 20" Char-Broil bullet smoker, that DID NOT work, nor I imagine will it ever. Way too much heat, no way to bring it down other than maybe dump water on the coals. Live and learn. The smoker's instructions note "no more than 2lb charcoal", I took the risk filling it up - didn't work out.
Well explained about vent control and heat buffering using water pan
Thanks mate, appreciate the comment 👍
Great video! Well explained for beginners. My first go at it is tomorrow w/ribs. Wish me luck :)
Thanks heaps for the kind words! Much appreciated :). Good luck with your first cook!
Thanks for all the information.
You're very welcome!
Very informative video cheers bro
You're welcome! Thanks heaps for watching!
Great video! Thanks for the info!
You're very welcome!
If you're doing a low and slow cook, you could do a minion method and only light the coals in the centre and let it burn outwards. Temp will be steady and burn will be longer. How do you find the Matador, have you used others?
Good call. I do use the minion method more often than not actually, but when I was filming this video I'd just done the random firelighter placement. Minion definitely a better method. I usually use a full lit chimney to pour in the middle, way faster and easier. The Matador is alright.. Is what it is for a cheap unit. I used go have the ProQ which was perfect, but don't have it anymore. Can't say the Matador is a bad unit.. But it isn't great by any means either. Does the job though!
Awesome Brother ! Helps a lot 😊
Thanks heaps mate! Glad it helped 😊
Thanks bro, appreciate it!!!!!
You're very welcome my man!
Just saw your video on these smokers?? How do you rate the matador smoker?? Asking as am split between it & a WSM but the price difference is rediculous. Thanks Ken.
@@KenTelfer-ur4fs Hey Ken. Good question. I reckon the Matador bullet is a pretty decent unit to be honest. Unless it's a super cheap flimsy-made one, most bullet smokers around this price point tend to be of pretty good quality and build materials. For the price, I would choose this over the WSM as they are very similar. However, I will say that anything Weber tends to be of top quality accross the board, so I understand the pricing of them. Both are great units, just depends on how much you're willing to spend. Cheers, Mark.
@@GrillMarksBBQ thanks for reply. Yes weber is a better built solid unit that I know as I have 2 weber kettles & a Weber Q had a pellet smoker & sold it as found it way too big for me & missus & a few friends? Looked at these matador ones at Bunnings & thought there not bad for the price. was looking at the Pro but the basic will do for what I need.
@@KenTelfer-ur4fs sounds good mate, yeah the basic bullet should do you well, they are definitely a decent enough little smoker.
I have great trouble maintaining a temperature once I reach it. Always end up with a massive drop in temp at some stage in the cook as well. Any tips on controlling temperature with the vents?
My setup is Matador bullet smoker, minion method with briquettes una chimney to start. Water pan as well.
And thanks for the video too. Really clear and informative. Cheers
@@araluen70 hey there, I would recommend trying to start by filling the water pan only a quarter of the way full, then if needed throughout the cook just top it up little bits at a time to help stabilise the temp. Sometimes this can help a lot. Another key element is only make micro adjustments to the damper vents. So if temp is going down, open one or two up only very slightly.. Then wait 5 mins. If it doesnt climb, adjust again or start opening another one just a tiny bit. The key here is waiting enough time to see a slow climb. If you keep adjusting quickly and too much, you'll have trouble stabilising a solid temp. Let me know how you go, thanks for watching! 👍
@@GrillMarksBBQ Hay Mark. Thanks for the quick reply. I’ll give your advice a go on the next cook. What’s your preference for methods? Minion or Snake?
@@araluen70 I use both, but I'm more of a minion method man myself. I just find it a bit easier and I started off using this method. Give both a crack and see what works better for you. Cheers!
@@GrillMarksBBQ will do. Thanks man.
@@araluen70 any time mate!
should we soak the firewood beforehand?
@@nizkmo7867 I know some people recommend it, but it's a big no-no. You'll just end up with wood that won't burn a clean fire, will just steam off and produce an acrid type smoke. Best to have your smoking woods as dry as possible 👍
thanks
Instead of using water use play sand and cover it with foil. Water needs a lot of attention and is poor a regulating temperature.
Good call, you're definitely right about water. A lot of the time I just use a brick too, and sit that in the water pan and it does a great job.
Every time I do the minion method my temps go really really high idk why
Might be either too many coals, or not even of a heatsink. Are you using a water pan?
@@GrillMarksBBQ no I don’t normally use water at all also the coals I don’t even fill up all the way it’s usually 10 or 8 coals with one wood chunk . And it won’t stay steady it goes all the ah to 300s
@ramchrger3188 ok I would definitely recommend adding the water pan in to the smoker, then filling it half way to start with. As heat rises, a bullet smoker needs something to help absorb the direct heat from below. Filling the water pan should help you hover temp around the 250f mark. You can play around with how much water you need to adjust your temps. But also make sure you're using your dampers correctly. Shutting them off to drop temps, opening up to raise temps etc. Try the water pan and see how you go.
@@GrillMarksBBQ I will this weekend I can update !
Why are you working off Fahrenheit when you're in Australia
Because it's low n slow Barbecue, being that most recipes are in Fahrenheit due to it being an American style of cooking. Also working in Fahrenheit allows you to work in more minute, precise temperature adjustments due to the nature of live fire cooking and smoking meats over a long period of time. You'll find most Aussie BBQ fanatics work in Fahrenheit for these reasons. Thanks for watching 👍
@@GrillMarksBBQ Great explanation, thank you 😊
@@Mzstato no problem at all! 😁
I think it would help if you also mentioned the Celsius, measurements as it would save a tonne of people some time. Watching your video from the UK