Today I thought I'd try something new, something that generally people grill rather than smoke and that's burgers.

I was still out of pellets for my smoke box, so once again, I filled it with fresh rosemary from the garden. Gotta get my hands on some pellets or wood chunks soon.

So at 4:15pm, I fired up the pit and by 4:38pm, I put the burgers on indirect heat with the range hood temp at around 200°C. About 20 minutes later and the internal temperature of the meat was at 72°C internal / range hood 185°C.

I decided to leave them on a little longer and then at 5:22pm, I took them off to rest. At this point, I got the hamburger buns and put them on direct side (over the coals) and get a little charring to them. It was a nice touch and made all the difference. I think I'll always do burgers like this now.

Oh and that chilli you can see in the bottom corner of the picture, well that's a Trinidad Scorpion from my own bush. I smoked a couple of them, so I could then later make a chilli sauce and get that smokey flavour in it.

Happy Good Friday ! Do people say that ... well I just did, so I guess they do now. And what better way to kick off Easter (and 4 days off work) with a BBQ. I know ... I know. My wife said that some religion says you're not suppose to eat meat and the weather bureau was saying 95% chance of rain -- I said screw it, I'm BBQ-ing.

I kicked off the fire at 10:50am and the steaks went on at 11:20am with an internal temperature of 26°C. I had rubbed down the steaks with Big Bob Gibson dry rub again, as it's delicious and I wanted to see what it would be like on beef. I did this about 2-3 hours before and put them back in the fridge. I took the steaks out of the fridge about 30 minutes prior to the cook.

I spent the time catching up on a couple of Wren's BBQ podcasts, which are really good and you should check them out if you love BBQ and then at 12:00pm I foiled up the meat (77°C internal temp). I would have liked to have left them on the pit longer after this but as lunchtime was coming around and people (including me) were getting hungry, I took the meat off at 12:20pm (100°C internal temp) and let it rest for about half an hour.

My wife sliced it up and we used them in flatbread wraps with lettuce and cheese. They were delicious.