Reddit mentions of Mr. Yoshida's Original Gourmet Sauce 1 Pack (86 Ounce)

First you are going to need to heat it up and cook off the the oils that the use on the iron to keep it from rusting while setting in packaging. then Pick your wood to smoke with... Keep in mind that Mesquite can get bitter after a couple of hours. so longer smoke different wood. you want to keep the heat at about 200 to 225 F (93 to to 107 C.) this is called in the US Cool smoking. also when cooking something like ribs or turkey legs etc. watch the bone ends. they meat will be pulling away from the ends of the bone as it cooks. you will have a goo 1/2" to 3/4" of bone showing on any of these meats before they are done.

You are going to need to get the wood started about an hour before you want to start smoking. It might not take that long but better to be safe than sorry. it all takes TIME. but worth it! once it's ready you can start adding your meats.

Ribs (4 rib cuts) We cut ours into 4 ribs each. rub wrap in plastic wrap and refrigerate overnight. then in the morning remove from the fridge and let warm for at least an hour before you smoke. they should take at lease 2 to 4 hours to fully cook. Then I would wrap in foil and put them into a warm oven (I would warm to 200F and then turn it off. lay the ribs in there to rest for at least 15 minutes up to 30 minutes. this allows it to sweat, and rest so that the meat will release from the bone.

I have a barbecue sauce and a rub recipe I will share also a brine for salmon that is easy and very good for smoked salmon (But not sure you will be able to fine one ingredient in Australia) You can adjust the salt to taste I have adjusted it down to about 1/4 cup (4 Tablespoons) but that is totally up to you

https://www.copymethat.com/r/ua46wRr/semis-smoked-salmon/

this is the sauce that I brine my salmon in

https://www.amazon.com/Mr-Yoshidas-Original-Gourmet-Sauce/dp/B07B1XZJKP/ref=sr_1_4?

​

this rub I use on pork butt (aka pork shoulder) and ribs. There is a link to my barbecue sauce recipe too.

https://www.copymethat.com/r/5fUxvAA/pork-butt-rub-and-rib-rub-aka-sister-mar/

Here is rib recipe. Only thing I didn't put in the recipe or mention is that you need to remove the silver skin on the back of the ribs before seasoning and cooking. You can look it up on youtube and see how it's done.

https://www.copymethat.com/r/ZTSaaYM/marys-smoked-ribs/

This is my favorite barbecue sauce for Ribs! So so good. You don't have to use the beer in the picture. use what ever you like. It's easy and very good. you can also make ahead.