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Newbie from "down under"

post #1 of 6
Thread Starter 
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) PDT_Armataz_01_27.gif

Regards to all.
post #2 of 6
Welcome to SMF! Please ask questions. The folks here will make answer!

Take care, have fun, and do good!


post #3 of 6
Hia Rolf! Welcome to SMF! As you know, "BBQ" is quite a bit different in different parts of the world. Even here in America it's quite regional, in styles and sauces- altho the cooking method itself is fairly standard.

Lots of good info here, enjoy it!
post #4 of 6
Welcome friend, from up here, lots of great friends ( all smokers) here on SMF, great to here from you
post #5 of 6
Welcome from North Alabama,U.S.Abiggrin.gif We would love to here about the type of wood ya'll use, also pics (pictures) HAPPY SMOKING!
post #6 of 6
Welcome Rolf. You should try some smokes you find here. They might think you lost your marbles over there but I guarentee it to be good if you follow these methods.
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