I'm Back :D

Discussion in 'Roll Call' started by dreegle1, Dec 5, 2011.

  1. Hi all,

    I'm Chris, was a member of smf about 5 years ago, when I built a smoker out of half a 44 gallon drum, and a brick firepit...Long story short...lots of run ins with the local fire brigade, local council, police and finally oxidisation (my drum finally rusted enough so that I could no longer safely smoke meat in it) stopped me from smoking [​IMG]  ...until now [​IMG]. I just bought a small gas smoker, for Christmas (I have to wait until  after christmas...wifes orders [​IMG]  ), and because I lost my old account details, email address etc, I have a clean slate.

    Anyway, as I said, my name is Chris, I'm from the South West Slopes of New South Wales, Australia...and I'm Back [​IMG]
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome Back!...Some really great changes in the last few Months...So you are in for some good stuff being Five Years on Vacation...JJ
  3. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Welcome back. Do you remember your old screenname?
  4. Yep...I have noticed a few changes, already. I am looking forward to getting my hobby back, especially since a propane smoker means that I have more control over temperature, can cold smoke etc...Whole new doors opening for me. The wife thinks I am dropping subtle hints, because I am climbing around trimming every fruit tree I can find...So far I have collected ornamental plum, nectarine...and am following a lead on a bulk load of cherry (I want to try these, mainly on poultry, cheese, and fish). I have also found that eucalypt makes a very strong smoke, that works, well with beef/game...but just down the road a bit, is a big old oak tree that could do with a midnight pruning (I already asked the owners if I could have some of the dropped branches...they said no) if things get desperate [​IMG]. But first things first, on Christmas day, I have a small (spare) turkey, that will make a good new years day salad...I am thinking plum, with some dried cranberries, cold smoked....although, I have never used a dried fruit in my smoke mix, but hey, cranberries go with turkey :D

  5. Probably "Dreegle"....I use it for most internet type things.
  6. Hmmm...forgot the 4 hour rule...Hot smoked turkey it is :D LOL...busy reading this great forum...remembering what has been forgotten, and it seems all my questions have already been answered...again. I managed to find my old posts (both of them, lol)...anyhow, I will try to be more active this time, and share some pics of my achievements and failures. Although I was a bit disappointed that my photobucket links had expired, I did have a large amount of success (and failure...bootstrap beef springs to mind, consistency of leather, tasted like dirt) with my old smoker...anyway, I better get back to reading, is only 3 weeks until christmas, and I have a lot to learn, remember 
  7. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Do you want me to change your email in your original screenname so you can get in with that one? or do you want to use this one.
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome back!
  9. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

    You are going to fit in just fine..

    I have heard harsh things about eycalupt?
  10. frosty

    frosty Master of the Pit

    Welcome Back Chris!

    Please, let us look over your shoulder by sending photos.  We love the photos.  Enjoy, and take advantage of all the resources available.  GOOD LUCK!
  11. Welcome back and Happy Smokin
  12. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hey Chris 

    Welcome back. Glad to see you made it back here. 
  13. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    Welcome back! glad to have you with us!
  14. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Welcome back there Chris there have been some changes but the willbe easy to navigate. Keep on Smokin
  15. raptor700

    raptor700 Master of the Pit OTBS Member

    Welcome back Chris

    Looking forward to some Qview [​IMG]
  16. africanmeat

    africanmeat Master of the Pit OTBS Member

  17. sqwib

    sqwib Smoking Guru OTBS Member

    Hey Chris

    Welcome back

  18. It depends on which type of eucalypt, Iron barks, and the other hardwoods work well chipped if properly seasoned (in that it produces a "generic" smoky flavour i/e you can taste when mesquite has been used etc), but yellow box and other softwoods produce a "sooty" residue, that coats the meat (I think that it has something to do with the oil content). If you are in Australia, avoid wattle at all costs, terrible stuff...After I get up and running, after christmas, I am going to try banksia. I am not sure how that will work, because it produces a seed pod, that is sort of a nut (but not really a nut, and no fruit). The main problem over here is the lack of "traditional" smoking woods...cedar, oak and mesquite are around, but have been imported, so are really rare. If I want to buy good smoking chips/pellets...I have to import them from the USA, for $8.50 for 450 grams...and $50 postage. Even curing salt is almost impossible to get, nearest distributor is 300 kms (185 miles)...still, there are dozens of cherry orchards just up the road, and it is almost time to prune...so there will be some good chips...I might even be able to get paid for collecting them :D 
  19. Thank you all for the welcome[​IMG]

    Just one question, with the photos, can they be directly uploaded to the site, or do I need to open another photobucket account?
  20. Don't worry I got the photo thing sussed (I think), will see in this post.


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