as you can see my title, is Aussie 84, that is because i have a lang 84 deluxe reverse flow. i think it is the only one in Australia, there are some using the tex offsets but. i have been smoking for a number of years, started when my wife got some pork for roasting from our butcher and he asked how it was going to be done, so she procceeded to tell him that i was going to do it in the weber kettle. any-how he suggested that i throw on some wood for extra flavour. i had some grape vine laying around and decided to use that. and that is where my magical journey into the world of smoke started.
i used the kettle to do quite a few hams ( ready to cook ), basically just roasting them with the wood thrown in to add the smoke flavour. at the time they were the best hams i had ever tried. one day i was in a department store, and as we do....found myself in the BBQ section, and there right in the middle of the display was a WSM, i asked the sales person what it was about and got a WTF look from him, so i left and didnot think any more of it, untill one day while the missus was doing girly things around the shops i went to a BBQ store and well saw a smoker thing there. it was a pov pack meko, mate i tell you, it was the hardest i ever had to work for a feed of ham in my life, the fire kept going out, so i drilled some holes in the charcoal pan for draw, that seemed to help. i used this thing for about 3 yrs,
i had a 4 burner gasser which i worked out how to do low and slow smoked ribs on, plus i did a few more things like roasts and jerky.
now i don't know when it hit me, but, i woke up one day and i went outside to have a butchers at the vineyard and had a look over my shoulder at the arsenal of cookers i have. as i mentioned i have the LANG 84d, also 2 weber kettles, WSM 18" and 22", TRAEGER 100, kamado imperial #5, weber Q and a weber go anywhere. and just scratched my head and smiled, because that was one pretty sight. don't know about you blokes but, each and every one of those babies does something a little bit more special than the others.
sorry, about the ramble... i will fade away now and thank-you for the opportunity to be part of this forum. hope to learn and maybe share some really good BBQ and smoked food tips from you.