Hi all! Excited to be here all the way from Perth, Australia... My interest in American Low and Slow began in late 2014 after working with wood fired ovens the previous 4 years, catering pizza!
Introduced to the Australasian Barbecue Alliance I began researching and practicing the art of "real" BBQ at home in our handmade JAGRD wood oven, and quickly got hooked on the new taste and textures we were discovering!! Taking the plinge when the opportunity to enter our first competition came 12 months later, competing against 14 teams and some huge pits, offsets, pellets etc, in our one little smoker... To our surprise, and others, we came out GC, placing in three catagories!!
We are still very infant in our knowledge of low and slow here in Australia, only really introduced to the masses going on three years... I look forward to joining all and continuing to learn... Thanks guys and gals
Introduced to the Australasian Barbecue Alliance I began researching and practicing the art of "real" BBQ at home in our handmade JAGRD wood oven, and quickly got hooked on the new taste and textures we were discovering!! Taking the plinge when the opportunity to enter our first competition came 12 months later, competing against 14 teams and some huge pits, offsets, pellets etc, in our one little smoker... To our surprise, and others, we came out GC, placing in three catagories!!
We are still very infant in our knowledge of low and slow here in Australia, only really introduced to the masses going on three years... I look forward to joining all and continuing to learn... Thanks guys and gals
