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Newbie from Downunder

post #1 of 13
Thread Starter 
G'day everyone, another newbie from Australia here. I was introduced to this site by Denver Dave. He sure is keen on barbecue. My name is Brad and I live in a rural town south-west of Sydney.

We have a myth over here called 'The Great Aussie Barbeque" which basically means cheap steaks and sausages charred black over a raging fire of eucalyptus and pine. I've never found anything to match the quality and skill of the American barbecue. Consequently I have probably destroyed more meat over the years than was ever cooked properly. I have much to learn.

My previous barbecue was a two burner hot rock affair made in Canada that was a superb crematorium. I now have a 4 burner arrangement with grill, hotplate, wok sideburner and rotisserie that produces passable results with roasts and chickens but slooooow cooking evades me. I have also had Webers with moderate results and I do have a little used Cobb Cooker. Basically I'm a crap cook!

I want to build or buy a smoker and get started but first I would like to master the equipment I already have so it looks like there's a lot of work ahead for me. Thanks in advance for your help and advice. And Thanks Dave!


post #2 of 13
Welcome to the forum. There is no doubt in my mind you will be rolling thin blue smoke down under like a pro and soon. PDT_Armataz_01_34.gif
post #3 of 13


Welcome to smf, I recommend signing up for Jeffs free 5 day course
post #4 of 13
Welcome aboard. We will have you making TBS in no time. Remember, this is addictive but not to worry, we are enablers out here. Look forward to seeing your progress. You have some great food in your future.
post #5 of 13
Welcome from the Midwest, Brad! Good barbecue can come from a grill, I know, I did it for many years! Still, it's a wee bit easier when you have the right tool for the job!

post #6 of 13
Welcome to SMF, Brad. Glad you joined us.
post #7 of 13
Welcome from Austin, Texas. You'll be amazed at how quickly your skills will improve with the info and encouragement you get here. I have a MES, which is a Masterbuilt Electric Smoker. It's a great way to get started. The temps are very controllable, and you still get a good smoke flavor and pretty good smoke ring. I also have a Weber Genesis propane grill for -- well, grilling, but I always use the MES for the low and slow barbecue.

Good luck and don't forget the pictures of your endeavors.
post #8 of 13

Newbie from Downunder

Hi Brad. As a former Aussie who burned his share of steak, chops and snags, I can empathise with you. Slow cooking is quite different from charring things over a fire hot enough to weld with, but patience helps. Have been away from Oz too long to recommend any smokers but you will certainly get a lot of ideas and help by reading the archives and active threads here. I must say I miss grass fed beef as most of the beef here is lot (read, corn) fed. I have often wondered how much difference in taste there would be when both are slow cooked.
Best of luck with this addictive hobby. Peter
post #9 of 13
welcome to this site the guys can tell and help you to know all thay can about smoking good luck
post #10 of 13
Thread Starter 
Thanks guys, thanks Dave. Looks like my first task is to learn the terminology (like I haven't been doing that all week!) Then start practicing with the grill again.
post #11 of 13
Welcome to the SMF, We are glad to have you onboard
post #12 of 13


No Creosote! A-Maze-N Smokers

post #13 of 13
Welcome to the SMF forum, You came to the right place. Good people and good info.
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