Hello, I'm new here!

Hey and thanks for the welcome, Submariner and BlueWhisper!

My smoker is linked in my first post, but it's just a little charcoal drum with a couple of grill plates and a water bowl. It's pretty basic but has worked for low and slow smoking so far.

Some of the setups I see on the net are much more involved, but smokers are not a huge priority for people in Australia really. They're becoming a bit more popular, but can't overtake the backyard bbq.

Right now I have some bacon in a brine which I will smoke in a couple of days, and put some chat up on a bacon thread. Like the British we use different cuts of meat for some things, so that comparison will be good, too. I'll add some pics too.

Cheers,

B