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Welcome from Grafton Australia.

post #1 of 11
Thread Starter 


Thought i'd better introduce myself. 

I'm from Grafton , New South Wales, Australia.  Ive been BBQing for a few years now and mainly on my Weber kettle.  Just got myself a reverse offset smoker and after some mucking around, seasoned it and got it going just right.  I have a large family and they love pork and beef ribs, Boston butt and brisket.  I had to educate my butchers as no-one knows what your'e talking about when referring to various cuts of meat for BBQ.  Not many over here know what this type of BBQ is and my friends think the smoker is some sort of steam train?.


Ill be in touch.





post #2 of 11

texas.gif  Good evening and welcome to the forum, from another beautiful day here in East Texas. Lots of great people with tons of information on just about  everything.



post #3 of 11


Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it.

Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.


If they think your smoker is a steam train, then you have a lot of educating to do!! Feed them Q and they will learn there lessons well.

Always remember the only dumb question is the one you don’t ask!!

Keep Smokin!!!

post #4 of 11

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...

Nice looking car.
Happy smoken.

post #5 of 11

Hey congrats on the new smoker, post a few pics



post #6 of 11
Thread Starter 
Here are some photos of the new pit. All made from quarter inch steel and weighs a ton. Just need a adjustable chimney cap,a tray on front and the painting finished. Believe it or not, if i bought this commercially made it would cost over $4000, so thats why i got a mate to build it. Its Australia day on jan 26 so ill be doing some pulled pork on home made bread. Plus beer.[IMG]
post #7 of 11
That is one fine looking rig you have there!
The adjustable chimney cap is realy not needed, you should be able to control your pit with the air intakes to the fire box. Most people who have a cap on their chimney only use it to keep rain and such out of the pit when it is not stored under roof. Would like to see a picture of your pit from the fire box end, does it have 1 or 2 air inlets to the box, and how they are arranged.
Keep Smokin!!!
post #8 of 11

Nice looking smoker, be looking forward to seeing that pulled pork



post #9 of 11
Thread Starter 
Pulled pork went well as did the brisket i did a few days later. I have attached photos of the other side of the firebox. It seems that the air intakes all need to be lower at fire level. In any case i shut them and use my digiq blowers from the other side. Works really well. I had a drink for the superbowl and did beef and pork ribs for my mates. Pork ribs turned out superb but my beef ribs were too thick and had too much meat on them. About 2 inches of Meat on them. They were nice in bourbon maple but each was a meal on its own. Ill trim them down next time. Still haven't finished the smoker. Waiting for my son and his welder.[IMG]

post #10 of 11
Thread Starter 

Cant seem to put more than one photo on a post.
post #11 of 11

Nice Brisket and Smoker  2thumbs.gif




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