Just a quick intro on myself.
I am an Australian born and bred who loves all things cooking. I've been hooked on my pizza oven years ago until I spoke to a friend talking about his trip to America and his adventure with smoked meats. I'm not gonna lie, it sounded awesome!
3 weeks later and I had built my first smoker out of a 50L beer keg (which we had the task of emptying first!). It must have been dumb luck but what I made sits on 225 with ease (hot smoke with charcoal and wood). I will put a pic in to show my baby.
I have tackled the nomal ribs, pulled pork, chicken and sausages but still mustering the courage give brisket a shot.
Have been lurking on these boards for a long time leaning heavily on others advice and taking inspiration from their creations.
Basically I have joined as sadly I have outgrown my baby smoker and wanted to jump on the reverse flow band wagon as just like the rest I am swept up in the concept and reviews and will definitely need some help with my build (which hopefully is not too forward of me).
Thanks for taking the time and I look forward to chatting with everyone.