Hi everyone, Time finally get my act together and introduce myself after watching from the side line for the last few months! My name is Matt & I hail from Tasmania, Australia. I've got a lot of hobbies but nothing takes more of my attention than Cooking & in particular BBQ & Smoking. It's more so been the last 12 months that I have built my own keg smoker that this "Addiction" has evolved!
In the last months 2 months here is a few of the things I've make or got in the process - Brisket, Pork Shoulder, Venison Chorizo (both Spanish & Mexican style), Pastrami from scratch, Venison Prosciutto, Pork Ribs, Chicken, Fermenting Rocoto Chillies & LOTS of sauces!
About 3 months ago a mate and I built the smoker below out of an excess keg. I'm certainly happy with how it came out! It holds temp a lot better than expected, can squeeze on Brisket & Shoulders and also layer up to 4 racks for smaller things. It also last up to 9 hours withing having to add more charcoal! It's limitation is size so I'm in the process of planning and eventually building an Offset Reverse Flow here - http://www.smokingmeatforums.com/t/...on-steel-drum-cooking-chamber-200l-55-gallons. I also own a Weber Q which I can't rate highly enough (though those side trays are so damn flimsy!).
During the day I make apple cider and also work within my family business. We design, photograph and assist business with their branding and marketing. Also a big part of what we do is eat good food and drink good booze!
I also have an awesome dog Sparky & a lovely supporting girlfriend. Life's pretty good really!
Cheers & I look forward to getting to know you all.
Matt
In the last months 2 months here is a few of the things I've make or got in the process - Brisket, Pork Shoulder, Venison Chorizo (both Spanish & Mexican style), Pastrami from scratch, Venison Prosciutto, Pork Ribs, Chicken, Fermenting Rocoto Chillies & LOTS of sauces!
About 3 months ago a mate and I built the smoker below out of an excess keg. I'm certainly happy with how it came out! It holds temp a lot better than expected, can squeeze on Brisket & Shoulders and also layer up to 4 racks for smaller things. It also last up to 9 hours withing having to add more charcoal! It's limitation is size so I'm in the process of planning and eventually building an Offset Reverse Flow here - http://www.smokingmeatforums.com/t/...on-steel-drum-cooking-chamber-200l-55-gallons. I also own a Weber Q which I can't rate highly enough (though those side trays are so damn flimsy!).
During the day I make apple cider and also work within my family business. We design, photograph and assist business with their branding and marketing. Also a big part of what we do is eat good food and drink good booze!
I also have an awesome dog Sparky & a lovely supporting girlfriend. Life's pretty good really!
Cheers & I look forward to getting to know you all.
Matt
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