{"title":"Pans, Knives and More","description":"","products":[{"product_id":"12bonessmokehouse","title":"\"12 Bones Smokehouse\" - Bryan King, Angela King, Shane Heaver and Mackensy Lunsford","description":"\u003cp class=\"product-short-description text-large\"\u003eEnjoy all the sought-after recipes from \u003ci\u003e12 Bones Smokehouse\u003c\/i\u003e in Asheville, North Carolina, including their famous ribs, pulled pork, turkey, and chicken, plus iconic barbecue sauces like blueberry chipotle.\u003c\/p\u003e\n\u003cdiv class=\"product-description\"\u003eEnjoy all the sought-after recipes from 12 Bones Smokehouse in Asheville, North Carolina, including their famous ribs, pulled pork, turkey, and chicken, plus iconic barbecue sauces like blueberry chipotle. When 12 Bones Smokehouse opened in Asheville, North Carolina, many doubted that it would succeed. From a squat building in a flood plain, the owners were serving up creative barbecue that wasn't 100 percent true to any single region. Yet more than a decade later, 12 Bones is a local institution that rivals the Biltmore Estate in popularity. In this newly updated edition of 12 Bones Smokehouse, you'll find recipes that draw inspiration from all over the South (and sometimes the North), from old family favourites to new recipes invented on a whim. You'll enjoy page after page of the classics as well as 12 Bones most popular specials and desserts, including:\u003cbr\u003e\u003cbr\u003e• 12 Bones namesake ribs, pulled pork, smoked chicken, and other meaty goodness;\u003cbr\u003e• more sides than you could possibly finish\u003cbr\u003e• pies, cookies, and even a cake or two to satisfy any sweet tooth\u003cbr\u003e• In this new edition - dozens of new recipes, including our best rib rubs and seasonal sauces!\u003cbr\u003e\u003cbr\u003eSpark the smoker and light up the grill; its time to make the most flavourful meals you've ever had.\u003c\/div\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":50009868692,"sku":"10119","price":29.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/9780760362693.jpg?v=1654218315"},{"product_id":"pitmaster","title":"\"Pitmaster\" - Andy Husbands and Chris Hart","description":"\u003cp\u003ePitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eBarbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003ePitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook, whether you're new to the grill or a seasoned vet. Recipes begin with basics such as cooking chicken thighs on a grill and expand to roasting whole hogs over hickory coals. The cornerstone of all successful barbecue recipes is proper smoker operation, and instructional photos and tutorials for using all classic smoker types are featured as well.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEach chapter features a guest pitmaster who is an expert in their given region or style of barbecue cooking. Chapters on backyard cooking and tailgating offer the basics of becoming a successful barbecue cook. Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Memphis-Style Baby Back Ribs. Regional side dishes, tasty cocktails for a crowd, and simple desserts round out each chapter's offerings.\u003c\/p\u003e\n\u003cp\u003eMore books by this author\u003c\/p\u003e\n\u003cp\u003eAuthor bio:\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAndy Husbands, the award-winning chef\/owner of Tremont 647 in Boston, has been enticing patrons with his adventurous American cuisine at the South End neighborhood restaurant and bar for well over a decade. A James Beard Best Chef semi-finalist, Andy competed in the sixth season of Fox Television Network's Hell's Kitchen with Gordon Ramsay.Andy and Chris are the authors of Wicked Good Barbecue, Wicked Good Burgers, and Grill to Perfection.Chris Hart, winner of the Jack Daniel Invitational World Championship in 2009, has dominated the competition BBQ circuit for the past 10 years with his team, iQUE. The team was the first group of northerners in barbecue history to win a World Championship. Chris spends his days developing software, but his passion for cooking barbecue has him following the competition BBQ trail on weekends, pitting his talents against the best pitmasters in the U.S. In 2010, Chris cooked an elaborate barbecue tasting menu at the James Beard House in NYC.\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":50009876116,"sku":"9781592337583","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/pitmaster.jpg?v=1506833080"},{"product_id":"hardcorecarnivore","title":"\"Hardcore Carnivore\" - Jess Pryles","description":"\u003cp\u003eA full throttled cookbook for meat lovers everywhere.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHardcore Carnivore is a protein-packed cookbook for meat lovers everywhere.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFrom slow smoked barbecue ribs to perfect cowboy steaks Jess Pryles's recipes are meaty winners. Including an intro section on the tricks of the trade and a collection of foundations and finishes at the end, this book will have you cooking meat like a seasoned pro.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAustralian by birth, Texan by choice, Jess Pryles is a professional Hardcore Carnivore and co-founder of the Australasian Barbecue Alliance. She's a cook, author and food personality, with a particular penchant for steak and bourbon.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eJess Pryles is a professional carnivore. She's a cook, writer and TV personality specialising in meat, with a particular love for beef. She's also a respected authority on Texas and competition style barbecue. Born and raised in Australia, she fell in love with Texas and now calls Austin home. Touted as 'the female Ron Swanson' and 'goddess of all things that previously moo-ed', Pryles has also pioneered a unique lifestyle brand covering travel, bourbon, football, Southern staples, Texan life and more. Her original articles, postings and pictures reach hundreds of thousands of fans each year and resonate with like-minded meat fans around the globe.\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":50009876308,"sku":"10137","price":40.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/hcbook.jpg?v=1506585028"},{"product_id":"vend-internal-gift-card","title":"In-Store Gift Card","description":"\u003cp data-mce-fragment=\"1\"\u003ePerfect for all occasions, The Que Club Gift Card!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCan't decide on the perfect gift for the pitmaster in your life?\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOur Gift Cards can be used in-store, or towards one of great classes\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePlease note this is a physical gift card, and allow time for postage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIf you're looking for a gift card that can be used on our website please check out:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ca data-mce-fragment=\"1\" href=\"https:\/\/thequeclub.com.au\/collections\/gift-cards-and-vouchers\/products\/the-que-club-digital-gift-card\"\u003ehttps:\/\/thequeclub.com.au\/collections\/gift-cards-and-vouchers\/products\/the-que-club-digital-gift-card\u003c\/a\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGift Cards expire 3 years from date of purchase\u003c\/p\u003e","brand":"The Que Club","offers":[{"title":"$50","offer_id":32827876311115,"sku":"vend-internal-gift-card-1","price":50.0,"currency_code":"AUD","in_stock":true},{"title":"$100","offer_id":32827876343883,"sku":"vend-internal-gift-card-2","price":100.0,"currency_code":"AUD","in_stock":true},{"title":"$150","offer_id":32827876376651,"sku":"vend-internal-gift-card-3","price":150.0,"currency_code":"AUD","in_stock":true},{"title":"$200","offer_id":32827876409419,"sku":"vend-internal-gift-card-4","price":200.0,"currency_code":"AUD","in_stock":true},{"title":"$250","offer_id":32827876442187,"sku":"vend-internal-gift-card-5","price":250.0,"currency_code":"AUD","in_stock":true},{"title":"$300","offer_id":32827876474955,"sku":"vend-internal-gift-card-6","price":300.0,"currency_code":"AUD","in_stock":true},{"title":"$350","offer_id":32827876507723,"sku":"vend-internal-gift-card-7","price":350.0,"currency_code":"AUD","in_stock":true},{"title":"$400","offer_id":32827876540491,"sku":"vend-internal-gift-card-8","price":400.0,"currency_code":"AUD","in_stock":true},{"title":"$450","offer_id":32827876573259,"sku":"vend-internal-gift-card-9","price":450.0,"currency_code":"AUD","in_stock":true},{"title":"$500","offer_id":32827876606027,"sku":"vend-internal-gift-card-10","price":500.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/LOGO.jpg?v=1599877874"},{"product_id":"heatsmokeiibobhart","title":"\"Heat \u0026 Smoke II\" - Bob Hart","description":"\u003ctable width=\"95%\" border=\"0\" align=\"center\" cellpadding=\"2\" cellspacing=\"0\"\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd\u003e \u003cp\u003eHEAT \u0026amp; SMOKE II, like its predecessor, is a stylish and eye-catching book of 132 pages with high-gloss flexi covers and functional French folds.\u003c\/p\u003e \u003cp\u003eThe fold from the front cover again carries a listing of the temperatures at which meats are cooked. And the fold from the back cover lists the spices that belong on the shelves of serious grillmasters, and that are to be found in HEAT \u0026amp; SMOKE II recipes. Both folds, again, are interactive: they can be folded into the book to provide instant reference for recipes, and to mark places.\u003c\/p\u003e \u003cp\u003eSo that once again, this is a book to be kept close at hand whenever the smoke is rising.\u003c\/p\u003e \u003c\/td\u003e \u003c\/tr\u003e \u003ctr\u003e \u003ctd colspan=\"2\" align=\"center\"\u003e \u003cp\u003eHEAT \u0026amp; SMOKE traditions have been maintained in the production of this book. Recipes are achievable, never overblown: ingredients listed are readily available, and recipes that do not belong in the grillmaster’s repertoire are, quite simply, not included. Again, the message here is that it is the awareness of the possibilities and an understanding of the essence of the dark art, and not culinary virtuosity, that will make you a grillmaster.\u003c\/p\u003e \u003cp\u003eThis is a unique collection of “real” barbecue with an emphasis on the emerging Australian barbecue styles. The astounding photographs in this book are of dishes that were freshly prepared by the author on a range of his own barbecues, and photographed either on the grill, or while they were still hot, by one of the world's finest food photographers. Who then joined the author in the challenging task of polishing off the lot.\u003c\/p\u003e \u003c\/td\u003e \u003c\/tr\u003e \u003c\/tbody\u003e \u003c\/table\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":50568078036,"sku":"10430","price":29.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/heat_and_smoke_2_cover.jpg?v=1524717879"},{"product_id":"franklinbarbecue","title":"\"Franklin Barbecue: A Meat-Smoking Manifesto\" - Aaron Franklin and Jordan Mackay","description":"\u003cp\u003e\u003cb\u003eA complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue--winner of Texas Monthly's coveted Best Barbecue Joint in Texas award.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWhen Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they'd gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)-and Franklin is the winner of every major barbecue award there is.\u003cbr\u003e\u003cbr\u003eIn this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years' worth of hard-won knowledge.\u003ci\u003eFranklin Barbecue\u003c\/i\u003e is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eAaron Franklin is a native of Bryan, Texas, and the co-owner and co-founder (along with his wife, Stacy) of Franklin Barbecue. Franklin Barbecue opened its doors in 2009, and has since gone on to win many awards, including Best Barbecue in Texas from \"Texas Monthly\" and Best Barbecue in America from \u003ci\u003eBon Appetit.\u003c\/i\u003e Franklin is also the host of the PBS series \u003ci\u003eBBQ with Franklin.\u003c\/i\u003e He and Stacy live in Austin with their daughter, Vivian. JORDAN MACKAY is the wine and spirits critic for \"San Francisco\" magazine, and the coauthor of the James Beard Award winning \u003ci\u003eSecrets of the Sommeliers.\u003c\/i\u003e He lives in San Francisco.\u003c\/p\u003e\n\u003ch4\u003eIndustry Reviews\u003c\/h4\u003e\n\u003cp\u003e\"Aaron Franklin makes the finest barbecue I've ever had, barbecue worth waiting for. His work and his words express a truly rare level of commitment and expertise. With \u003ci\u003eFranklin Barbecue\u003c\/i\u003e, he shares it all--in a book that, fortunately, you don't have to wait for.\"\u003cbr\u003e\u003cb\u003e--Anthony Bourdain \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn't come from miracles but rather elbow grease. Then he wrote this book and gave all his secrets away. Now everyone--from me to you to your neighbor who can't grill a chicken breast--will be able to make award-winning barbecue. He's not a genius anymore; he's a god.\" \u003cbr\u003e\u003cb\u003e--Andrew Knowlton, restaurant and drinks editor, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eBon Appetit\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\"The most refreshing barbecue book to come along yet. Rather than preaching about 'one true way, ' Aaron Franklin guides you through all the wood and smoke so that you can find your own style. And instead of just listing ingredients and rattling off generic recipes, these pages tell the story of a place and a barbecue tradition steeped in history. This isn't just a book about barbecue; \u003cbr\u003ethis book \u003ci\u003eis\u003c\/i\u003e Central Texas barbecue.\" \u003cbr\u003e\u003cb\u003e--Daniel Vaughn, barbecue editor, \u003ci\u003eTexas Monthly\u003c\/i\u003e, and author of \u003ci\u003eThe Prophets of Smoked Meat\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\"Pure genius! Aaron Franklin has distilled years' worth of barbecue knowledge into this book. In it, he exposes the sacred insights of a top pitmaster--information that can otherwise only be learned from long nights spent staring at a fire, shovel in hand, constantly prodding and pinching your meat to figure out that 'just perfect' point of doneness. This book is a game changer: read it, and your barbecue will improve overnight!\"\u003cbr\u003e\u003cb\u003e--Adam Perry Lang, chef, restaurateur, and author of \u003ci\u003eSerious Barbecue\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"A complete meat-and brisket-cooking education from the country's most celebrated pitmaster. More than just a recipe book, this is a master course in the fine art of meat smoking, Texas-style.\"\u003cbr\u003e\u003ci\u003e\u003cb\u003e--Library Journal\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":74824122388,"sku":"9781607747208","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/franklin-barbecue.jpg?v=1630020862"},{"product_id":"peaceloveandbarbecue","title":"\"Peace, Love and Barbecue\" - Mike Mills and Amy Mills Tunnicliffe","description":"\u003cp\u003eA one-of-a-kind collection of recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills.\u003cbr\u003e\u003cbr\u003eIn Peace, Love, \u0026amp; Barbecue - a unique combination of cookbook, memoir, and travelogue - Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine--its intense smoky flavors, its lore and traditions, and its wild cast of characters.\u003cbr\u003e\u003cbr\u003eThrough conversational anecdotes and black-and-white photographs, readers meet a diverse circle of colleagues and friends and join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best \"shrines, shacks, joints, and right-respectable restaurants.\"\u003cbr\u003e\u003cbr\u003eAlso included are prizewinning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast.\u003cbr\u003e\u003cbr\u003eWith its folksy, fun-loving tone and its unique insider's take on a hugely popular--and deeply American--subject, this volume will appeal to barbecue lovers, food mavens, and cooks of all stripes.\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":840083406868,"sku":"9781594861093","price":49.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/peacelovebarbecue.jpg?v=1514421013"},{"product_id":"smartfirekamadoadaptor","title":"Smartfire \"Kamado Adaptor\"","description":"\u003cp\u003eDesigned For\u003c\/p\u003e\n\u003cp\u003eThis 'Kamado' adapter has multiple variations designed for Kamado smokers such as Primo, Kamado Big Joe, Big Green Egg, Dragon, Akorn and even ugly drum smokers like Pit Barrel Cooker that may be using a slot vent.\u003c\/p\u003e\n\u003cp\u003eIt's compatible with the guru brand of draft control adaptors, so you can use a Smartfire in a guru adaptor if you are upgrading.\u003c\/p\u003e\n\u003cp\u003eUsing It\u003c\/p\u003e\n\u003cp\u003eThe adaptor comes perfectly flat so its recommended to introduce a little bend to the ends of the metal to match the gentle curve of the vent slider channel. First figure out which way you will orientate the adaptor with your smoker, you can line it up with the vent slider to make sure, as you only want to bend the left and right hand sides. Then place it on the end of a solid surface (kitchen bench etc) facing up towards you and gently push the last 25mm (1\") towards the ground to provide a gentle curve of ~3mm (1\/8\").\u003c\/p\u003e\n\u003cp\u003eTo use it, you simply insert the Smartfire Controller into the precisely machined female adapter end. To avoid moisture leakage into the case, you'll want the probe holes to face down - though in good weather quite a few people turn theirs sideways 'gangsta style' to observe the Smartfire controller light.\u003c\/p\u003e\n\u003cp\u003eTechnical Information\u003c\/p\u003e\n\u003cp\u003eThere are multiple dimensions available, please choose wisely according to your smoker type. 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Place back in pit and use the oldbolt and nut to secure the adaptor.\u003c\/p\u003e","brand":"Smartfire","offers":[{"title":"MiniMax","offer_id":946202279956,"sku":"10626","price":39.0,"currency_code":"AUD","in_stock":true},{"title":"Medium\/Large\/XL","offer_id":946202312724,"sku":"65444846584665","price":39.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/kamado_adaptors_0_3x_1024x1024_0365b53b-092f-469d-8539-b40e915a5298.png?v=1524717853"},{"product_id":"smartfirefoodprobe","title":"Smartfire \"Food Probe\"","description":"\u003cp\u003eDesigned for use with the Smartfire BBQ Controller, this Food Probe accessory is spiked and curved to easily insert and remove from food. 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To avoid damage, do not place in close proximity to flame.\u003c\/p\u003e \u003cp\u003eMaintenance wise, it is suggested to:\u003c\/p\u003e \u003cp\u003eWipe with damp cloth and\/or wet steel wool after use\u003c\/p\u003e \u003cp\u003eWipe cable every month with steel wool to bring shine back with very little effort!\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e","brand":"Smartfire","offers":[{"title":"Default Title","offer_id":946269257748,"sku":"10628","price":30.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/food-probe_large_881df8a5-b704-43d0-8fe1-291859b578b0.png?v=1524717853"},{"product_id":"universalsmartfiredualthreadadaptor","title":"Smartfire \"Universal Dual Thread Adaptor\"","description":"\u003cp\u003eThe Universal adapter style is designed for units that don't have a replaceable sliding vent door like the Kamados do.\u003c\/p\u003e \u003cp\u003eBoth variants of the Universal Adaptor are 70mm \/ 2.8\" long and have a female coupler to insert the Smartfire Controller into on one end, and the the other end has a male 1\" BSP pipe male thread to make it easy to screw tight some lock nuts on either side of a pit wall or connect into other ball valve adaptors.\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003eThe 'Dual Thread' variant (on the left) also features a female 3\/4\" BSP female thread on the inside of the pipe end that has the 1\" BSP on the outside. This provides two methods to connect the adaptor to your pit. This is ideally suited for Weber\/WSM\/ProQ folk who instead of drilling a 35mm hole want to connect through the bottom air inlet daisy wheels. It's a little more expensive as the more complicated design has to be machined from solid stainless steel pipe!\u003c\/p\u003e \u003cp\u003eUniversal Adaptor (Standard) is Designed For\u003c\/p\u003e \u003cp\u003e- Weber kettles\u003c\/p\u003e \u003cp\u003e- Custom smokers that may be using a BSP ball valve (BYO 2\" to 1\" adapter as required)\u003c\/p\u003e \u003cp\u003eDual Thread Universal Adaptor is Designed For\u003c\/p\u003e \u003cp\u003eBullet style smokers with daisy wheel air inlet(s) near the charcoal basket, ie:\u003c\/p\u003e \u003cp\u003e- ProQ Smokers, such as the Elite series\u003c\/p\u003e \u003cp\u003e- Weber Smoky Mountains\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003eUsing It\u003c\/p\u003e \u003cp\u003eTo use it, you simply insert the Smartfire Controller into the precisely machined female adapter end - which is of the same dimensions as other draft control units.\u003c\/p\u003e \u003cp\u003eInstallation\u003c\/p\u003e \u003cp\u003eIf you're drilling a hole, use of this adapter this does require careful location of a 33mm drill hole that won't disturb ash but isn't too close to the main fire. Please checkout this detailed write up for further information with pictures and video.\u003c\/p\u003e \u003cp\u003eDaisy Wheel installation of the Dual Thread version requires use of a round file to increase one of the daisy wheel holes to ~20mm. You'll also need to block the other three unused holes, the recommendation is cut small tear drop sized pieces of tin and insert between the daisy wheel and the BBQ wall. Folk have reported success with folded alfoil and silicone tape. \u003c\/p\u003e \u003cp\u003eTechnical Information\u003c\/p\u003e \u003cp\u003e- It's 70mm \/ 2.8\" long and as a 1\" BSP pipe it has the outer dimension of 32mm \/ 1.28\". Both have a 1\" BSP male thread on one end.\u003c\/p\u003e \u003cp\u003e- Dual Thread version also has a female 3\/4 BSP thread on the inside of the 1\" BSP end. It also includes a 3\/4\" bush copper adaptor and a 15mm lock nut.\u003c\/p\u003e \u003cp\u003e- On the pit facing end, there is a 1\" BSP male thread that is 30mm \/ 1.2\" long. 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And of course, it is the work of national barbecue hero Bob Hart – his third, smoky offering after his seminal best sellers, \u003c\/span\u003e\u003ci\u003eHeat \u0026amp; Smoke\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eand \u003c\/span\u003e\u003ci\u003eHeat \u0026amp; Smoke II\u003c\/i\u003e\u003cspan\u003e. Naturally, it is packed with fresh and innovative ideas, mountains of ingenuity and originality, and Hart’s sparkling wit. Inevitably, it is exquisitely photographed by Melbourne ace Manuela Cifra and deliciously designed by Dot Alcaide – the dream team! 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We promise!\u003c\/span\u003e\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":13634640838731,"sku":"10599","price":34.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/bob-hart-s-barbecue-unplugged.jpg?v=1595565084"},{"product_id":"grillstock","title":"\"Grillstock - The BBQ Book\" - Jon Finch and Ben Merrington","description":"\u003cdiv\u003e\n\u003cdiv\u003ePrepare to be King of the Grill in your own backyard!\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe pioneers of British barbecue bring you the ultimate guide to the grill.\u003c\/p\u003e\n\u003cp\u003e'Everything you need for a BBQ blowout in your backyard'\u003cbr\u003eEvening Standard\u003c\/p\u003e\n\u003cp\u003eGrillstock know a thing or two about low 'n' slow barbecue. 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Grillstock London was BBQ blast and a low and slow experience I look forward savouring again'\u003cbr\u003eChris Osburn Huffington Post\u003c\/p\u003e\n\u003cp\u003e'Proper barbecue heaven' \u003cbr\u003eDaily Mail\u003c\/p\u003e\n\u003cp\u003e'One of the 8 Best Rib Joints in Britain'\u003cbr\u003eEsquire\u003c\/p\u003e\n\u003cp\u003e'You may as well accept that you will leave with sauce splattered down your shirt and chin'\u003cbr\u003eMark Taylor Crumbs Magazine\u003c\/p\u003e\n\u003cp\u003e'Not strictly the UK's only serious competition BBQ meet but, in my own hopelessly biased opinion, the best, and, for fans of American low-and-slow meat cooking, about as much fun as you can have with your clothes on. You could almost be in Kansas'\u003cbr\u003eChris Pople, Cheese and Biscuits\u003c\/p\u003e\n\u003cp\u003e'Music festivals are good and all, but have you ever been listening to a band and thought, \"wow...I wish I was eating a big pile of meat.\" That's where Grillstock comes in, a magical place where hotdog eating contests, the best in bbq food, craft beer and live music come together'\u003cbr\u003eTopman\u003c\/p\u003e\n\u003cp\u003e'The real spirit of barbecue'\u003cbr\u003eMacs BBQ\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBiographical Notes \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen Jon Finch and Ben Merrington met they discovered a shared passion for American barbecue food \u0026amp; culture. They have traveled the US researching their craft and cooking with the best of the best when it comes to smoked meat. In 2010 they staged the UK's original BBQ and music festival, Grillstock, which celebrates authentic American BBQ culture. In 2012 they opened their first Grillstock Smokehouse and now have a fast growing restaurant business across the UK, whilst still holding annual Grillstock BBQ and music festivals.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":13634641100875,"sku":"9780751563016","price":49.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/grillstock.jpg?v=1548398808"},{"product_id":"franklinsteak","title":"\"Franklin Steak: Dry-Aged, Live-Fired, Pure Beef\" - Aaron Franklin and Jordan Mackay","description":"\u003cdiv id=\"Content_Content_Content_Strapline_Strapline\"\u003e \u003ch2\u003eThe be-all, end-all guide to cooking the perfect steak--from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel--from the team behind the acclaimed and best-selling book Franklin Barbecue.\u003c\/h2\u003e \u003c\/div\u003e \u003cdiv\u003e \u003cdiv\u003e \u003cdiv\u003e \u003cdiv\u003e \u003cp\u003eAaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. So, in this follow-up to his New York Times best-selling book Franklin Barbecue, the pitmaster extraordinaire teaches readers how to cook his favorite food to absolute perfection. With their trademark rigor and expertise, Franklin and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. They travel the world--beyond Franklin's native Texas to Spain, Scotland, California, and Japan--to uncover global steak preparations and traditions. They demystify cattle breeds, explore the technique of dry-aging, and even teach readers how to build custom, backyard grill setups inspired by the best steak chefs in the world. 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Set your target temperature with the up or down buttons, insert the probe in your food, and DOT beeps when it gets there. Simple as that. Hit any button and the beeping stops. The display still flashes till your temperature drops below the setpoint. DOT uses any of the Pro-Series probes designed for our popular ChefAlarm. The included 4.5-inch probe reads temperatures up to 572°F with a cable that withstands 700°F. Designed for commercial food service, DOT beats houseware brands for intuitive usability and survivability.\u003c\/p\u003e\n\u003cp\u003eDOT is designed to track temperatures over an extended period of time with moderate-heat cooking methods such as smoking, oven-roasting, deep-frying, homebrewing, and Sous Vide and to be used while grilling. 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Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes. \u003cbr\u003e\u003cbr\u003eIn this book, Matthew teaches the basics of smoking with a grill or smoker. He outlines how to manage the fire for long smoking sessions and shares pitmaster tips for common struggles (like overcoming \"the stall\" on large pieces of meat). He then explores iconic barbecue regions and traditions:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eStart off in North Carolina, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash.\u003c\/li\u003e \u003cli\u003eTravel the Lowcountry, where seafood meets barbecue. 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