Speedys Smokers in Ipswich, Queensland | Shopping & retail

Speedys Smokers

Locality: Ipswich, Queensland

Phone: +61 425 725 611

Address: Vanessa Ct 4300 Ipswich, QLD, Australia

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25.01.2022 Another UDS in the making. This one is going to look amazing when done. Teasers to follow.

09.01.2022 Another day with my trusty grinder removing the lining for Proof BBQ & Booze drum smoker. A lot of man hours go into making a quality product. And due to the fireban here in Qld I have to go to extra lengths to do what is normally an easier task. But the finished product and the results are worth it. You'll see!

06.01.2022 Now the paint removal is done time to apply a thin layer of primer, then wire wheel to smooth the surface down. Key to a great finish is proper preparation.

05.01.2022 Oh yeaahhh... mouth-watering Low and Slow is the way to go !!! We received this message today from Jimmy. We asked Jimmy's permission to share his story of "...what became of the 2 boston butts and 2 chickens" he purchased from Two Butchers last week Legend mate! Keep up the great work and thank you for your lovely feedback and sharing your story Here's Jimmy's story: "Thank you for supplying an amazing product. I'm part of a non-profit organization called Banks Creek Retreat (BCR) for ADF, Emergency services, corrections and SES past and present serving officers and their families. Where once a month we have an informal monthly meeting where we gather to share our stories, experiences, give and receive support from people who have experienced what we have in a safe and encouraging environment. I'm a proud prison officer here in Qld. I thought I'd share with you what became of the 2 boston butts and 2 chickens i purchased from you on Thursday. I volunteered to cater lunch which was cooked in one of my Ugly Drum Smokers. And fed 29 hungry men and women. The meat (and meet) was a success and everyone was amazed at the pulled pork which received a standing ovation. Friday morning my lovely wife and little miss 2.5 went off to "the outlaws" for a family catch up, which left me to get some meat massaging uninterrupted done. Friday 1000hours-I started by rinsing the pork. Then soaking the butts in apple juice for a few hours. This would give me moisture as my binder for my chosen rubs and add a nice little sweetness to the bark. It was at this time I injected apple juice mixed with a bit of "Punchy Pork" i picked up on Thursday from your store. I covered the pork in apple juice as you'll see in the photo down below, and stowed in the fridge until 1 hour before cook time (4-5 hours away). 1500hours - Its one hour till the cook starts, I took the butts out of the fridge and removed them from the apple juice and place them on individual baking trays. I coated one in a generous dusting of Punchy Pork, the other was coated in my own rub concoction. Then the pork was placed into the turned off oven to get to room temp. I fired up my firebasket with Hardwood Charcoal, placed some peach wood I got from Ironwood Smokers (someone i would look into to supply fantastic wood in the future, plus his popup lunches at Darra are a hit). My old man bought me a fan controller which helped keep a constant temperature in my trusty UDS. 1600hours- I put the pork into the smoker at 110 degrees and smoke it for 5 hours, spritzing every hour with apple juice. 1700hours- time to prepare the chicken. I put together a simple "sweet tea" brine of Brown sugar, pink salt, water and lemons in the container I'll be soaking the 2 chickens in. 2100hours- Wrap butts in double thickness aluminum foil and place back in the smoker until it reached 91 degrees internally. Grab my phone and wait for my Inkbird bluetooth thermometer to alarm at my temp preset. Saturday 0530hours- Alarm goes off. Remove butts from the smoker, wrap in a towel individually and placed into an empty dry esky to rest until serving. Clean the smoker, reset and pack for camping Saturday night and the meeting. 0945hours- Arrived unpacked and set up the UDS for the chicken cook. I injected the Chicken breasts with a smoked garlic butter. Inserted a slashed lemon into the chook and smoked at 135 degrees for 4 hours over the peach wood and hardwood again. 1345hours- Remove chicken and cover with foil, and transport from my campsite to the camp kitchen where everyone is gathered. The smell of perfectly smoked pork filled the area and the people were swarming around to see. The results were outstanding, moist succulent meat that was soft and falling apart which speaks volumes to quality of the product you guys provide. After a minute silence to remember those that have lost their lives on the job, or since retiring from duty, we dug into the awaiting meal. There was a silence which can only be achieved when a crowd is simultaneously eating. With seconds and third helpings on offer the trays were demolished by very appreciative people. A hearty thank you from everyone that feasted on your product, and a thank you from me for being competitively priced with your product and amazing service I always get when I visit your store. I will be back for more meat shortly. You come highly recommended from myself and now the group" Jimmy, thank you sharing this. You are a legend!!! To all our amazing customers, we love hearing from you! Thank you for popping in and just saying 'hello'... for your smiles...laughs and all the wonderful feedback on our services and meat You guys rock! Have a wonderful week everyone