Hi everybody, not sure if there's much international presence here but I'm an ex-pat American living in Australia for the last decade and just picked up a Hark Brand electric smoker (I think it's a local make) this morning. I love introducing American fare to the locals - I am as far as I know the only person who deep-fries Thanksgiving turkeys here - and do all sorts of cooking but have never really attempted smoking/proper BBQ before (though I've loved tthe stuff on my travels).
Anyway, off to pick up some pork, I think I'm going to give it a dry rub tonight and then tomorrow morning let it go low and slow for pulled pork Sunday dinner. All tips/suggestions welcome, looking forward to learning a lot in these forums. Cheers!