HEY. I’M LANA.
Barbecue enthusiast, Designer, and Content Creator. Passionate about Family, Food, good Coffee, and my Golden Retriever, Soda!
Story behind this barbecue blog
Hey there! I’m Lana, your Gold Coast budding grill master and pitmaster. When I’m not firing up the smoker or perfecting my barbecue recipe, you can find me soaking up the sunshine with my family or exploring new flavour combinations in the kitchen.
I’ve always had a passion for bringing people together through food, and barbecue is my preferred method of spreading joy and deliciousness. Whether it’s mastering the art of the offset smoker or experimenting with the versatility of the Kamado grill, I’m always up for a charcoal challenge.
I believe that barbecue isn’t just about cooking – it’s about creating unforgettable experiences and forging lasting connections with those we love. That’s why I’m dedicated to sharing my knowledge and enthusiasm for all things barbecue with anyone willing to listen (and taste-test, of course).
Frequently Asked Questions
- Start by building a small fire using charcoal in the firebox.
- Monitor the temperature gauge on the cooking chamber and adjust the airflow by opening or closing the dampers accordingly.
- Once the smoker reaches your desired temperature (usually between 107°C/225°F – 135/275°F), add your cooking wood for smoke flavour.
- Allow the smoker to preheat for about 20-30 minutes before adding your food.
- Ensure all vents are open to allow for proper airflow.
- Add your preferred charcoal and light it using a firelighter or electric starter.
- Once the charcoal is lit and covered in ash, adjust the vents to achieve your desired cooking temperature.
- Place your cooking grates in position and allow the grill to preheat for about 20 minutes before adding food.
- For a kamado grill, use hardwood chunks or chips (chips that have been soaked in water for at least 30 minutes before adding them to the charcoal). This helps create a steady, flavorful smoke.
- With an offset smoker, the firebox is where you control the smoke production. Use a combination of charcoal and wood chunks or logs to maintain a clean burning fire and achieve a balanced smoke flavour.
Wanna know more? Check out the FAQ page.
Embark on a culinary journey through flavours and global inspirations with me, your guide to outdoor cooking mastery. Fueled by a passion for exploration and a love for sizzling grills, my platform is a haven for adventurers seeking to elevate their culinary game.
Drawing from my extensive travels, I bring to the table a treasure trove of recipes gathered from every corner of the globe. From the bustling streets of Bangkok to the serene countryside of Tuscany, each dish tells a story, infused with the essence of its origin.
But it’s not just about the recipes; it’s about the artistry of outdoor cooking. With the versatile Kamado and the rugged offset smoker as my trusted companions, I weave together a symphony of smoke, fire, and spice, transforming ordinary ingredients into extraordinary feasts.
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Where there's Fire, there's Flavour
Alana Alderson
Thank you for reading
Join me as we unlock the secrets of open-air gastronomy, where every dish is a passport to new experiences and every flame ignites a sense of adventure. Get ready to ignite your taste buds, sharpen your skills, and embark on a culinary voyage like no other.
Do you have questions about recipes? Want to work together? Feel free to email me for all inquiries!
