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Hello from Beijing,China

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wgrill

wgrill

Newbie
Original poster
Apr 27, 2013
9
10
Beijing,China
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I am Mr.Wang from Beijing,China

Low and Slow smoking is new in China.

In Beijing we have only one such restaurant operated by a Texas guy.

In the past few years I have been studying smokers made from gravity feed burner, BBQ controllers, and BBQ thermometer with WIFI.  I will not publish my web site and will not answer any question before I buy ad. here. Please be understanding. I do not want to be blocked 

My next goal is to introduce low&slow smoking to China and I will open a restaurant in sub-urban Beijing.

At least it will be a place for home sick Americans in Beijing.
 
Hi Mr. Wang! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!
The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
 
In China we usually cook every meat OVER well done.

Nearlly none believes that 140-150F is ok for brisket.

It is proud to have meat as fresh as possible.

None knows keeping beef at 1-2F for 28 days.

All believe that black bark is harmful to health

a long way to go to introduce low&slow smoking in China
 
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to SMF!  We are so glad you joined us! 

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service

If you need any help roaming around the forums....just holler!  Happy to help out!

Kat
 
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