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Hola from Buenos Aires (The real South)

post #1 of 10
Thread Starter 

Hi there,

I have been building smokers for a few years now as a hobby and that fact I love Texas style BBQ.

To date I have built about 13 and each one is different in some way.

It is starting to turn into more of a business now though.

Locals are more into the Parillas and asados than American style BBQ, but I will work to change that.




post #2 of 10

Welcome to SMF Ahumadora!  Because of your post I just learned that an ahumador is a smoker, a parrilla is a grill, and asado is grilled meat!  Keep spreading the word Amigo!


Glad you are here.

post #3 of 10

Welcome to the board, that's elegant work!

post #4 of 10

Nice builds!  Welcome to the forum!



post #5 of 10
Thread Starter 



Muchas gracias!  I found a fabricator here who actually knows how to use a tape measure and square, so I have him fabricating them for me now as I do not have time with my work.

He is just finishing up  a hybrid for myself as I am sick of not having good BBQ or anything to cook on. I will post some pics later this week when it is painted and hopefully knock out a brisket next weekend. 

post #6 of 10

texas.gif  Good morning and welcome to the forum, from a pretty nice day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.



post #7 of 10

Very nice!  Can't wait to see the "action" pics.

post #8 of 10
Thread Starter 

No BBQ sauce needed, just mop up the juice  

post #9 of 10

Nice bark and smoke ring!  Did all that juice come naturally or did you add liquid and wrap?  It looks mighty tasty!  Great job.



post #10 of 10
Thread Starter 

I used Pecan, but the problem was it was all small branches and I was also working during the cook so the temp varied a lot between 225 - 300F .

No I did not wrap it, but finished it off at 195F internal temp in the oven.  No liquid added.

Tasted as good as it looks ;)

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