I made my first post in the general thread regarding a question I have. How rude of me! It seems to have disappeared, possibly for moderation, possibly to a terrible death somewhere.
I am the only guy in my small country Aussie town with a UDS. I have to explain it to most people. I have had great success with chickens, turkey legs and pork belly usually brined with Jeff Phillips brine who I now realise is the head honcho here after receiving his welcome email.
I have only recently been able to get my hands back on Zatarains liquid shrimp and crab boil, which is the secret weapon that blows most Aussie's minds when they get through the smokey chicken skin into the juicy meat.
Sausage making and smoking will now commence again big time. It is winter here so the surf has been terrible and the fish aint bighting.
Great site you have here.
Cheers from Aus (dont call it down under, we hate that)