or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hey from steamy (and smoky!) Borneo.
New Posts  All Forums:Forum Nav:

Hey from steamy (and smoky!) Borneo.

post #1 of 7
Thread Starter 



I am new to this whole smoking thing. My mate and I did some research a week or so back, built a rudimentary venturi smoker for cold smoking, salted down some pork for bacon, brined some chooks, cured some salmon and made some sausages and we were laughing!


We just used his hooded BBQ at first and it worked just fine


So, now we are going the full-hog, as it were and heading into full-on hot and cold smoker with PID electric control and external venturi smoke source.


Being Kiwis, we are going with the local product - a smokai smoker from NZ, and a galvanised steel-lined plywood box. 


The reason for ply is that we have no need of insulation - in fact, if anything we need cooling :) We live on Borneo, where the temps are low to mid 30s (85-95F) every day of the year, humidity around 70-95%.


And that is a real problem for making things like salami - controlled humidity and temperature. If this works out, I will look to building a humidity-controlled curing box, but that's some way down the track.


Our biggest problem is supplies - sausage skins, curing salts, pork :) We live in a Muslim country, which is the reason for the smokehouse in the first place - seriously sick of chicken! And miss my sausages, my bacon, my salami and franks. 


So, thanks to TulsaJeff for creating such a great site and I hope to report on our progress on an Equatorial Smokehouse.





Edited by zootalaws - 10/21/13 at 6:59am
post #2 of 7

welcome1.gifto SMF!  We are so glad you joined us! 


We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.


If you didn't read the "SMF User Guidelines" .....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!


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



post #3 of 7

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   .........



post #4 of 7
Thread Starter 

Thanks Kathryn and Gary for the warm welcome.


I am good with food, having been at various stages in my life a baker, a chef and a (very junior) butcher, but never really smoked anything before apart from on those little tabletop tin boxes.


I am looking forward to learning, a lot.





post #5 of 7

Hello Mike and welcome to the forums!  You've found the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks here who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.



post #6 of 7

Mike :welcome1:

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.


post #7 of 7
welcome1.gif to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hey from steamy (and smoky!) Borneo.