- Jul 1, 2008
- 2
- 10
Hi to all!
I'm from Argentina, and landed here searching in the Web for some plans to make a smoker.
I made an overview on your site and decided to register.
Here, we call BBQ's "asado", and It's basically some cow ribs, with addition of some "internals" (I am still searching internet for a suitable translation)
and vegetables.
Depending on the "BBQ master", sometimes the meat is sealed, then cooked at a lower temperature ( mechanism to lower or raise the grill, closing more or less the meat from the heath)
I prefer to start high enough to smoke the meat a little, with a low temp, and then seal It an cook.
I made an accesory rack in a side of the bbq, to smoke vegetables ,other meats, fish or cheese, but I want an independent little smoker, so I can use It without the need to put a big fire in my "standard" bbq.
So, with your permission, I'll be surfing the site to read a lot, and make some quietions (You'll hate me in a little time, I think)
Regards to all.
Rolf
I'm from Argentina, and landed here searching in the Web for some plans to make a smoker.
I made an overview on your site and decided to register.
Here, we call BBQ's "asado", and It's basically some cow ribs, with addition of some "internals" (I am still searching internet for a suitable translation)
and vegetables.
Depending on the "BBQ master", sometimes the meat is sealed, then cooked at a lower temperature ( mechanism to lower or raise the grill, closing more or less the meat from the heath)
I prefer to start high enough to smoke the meat a little, with a low temp, and then seal It an cook.
I made an accesory rack in a side of the bbq, to smoke vegetables ,other meats, fish or cheese, but I want an independent little smoker, so I can use It without the need to put a big fire in my "standard" bbq.
So, with your permission, I'll be surfing the site to read a lot, and make some quietions (You'll hate me in a little time, I think)
Regards to all.
Rolf
