new member from north queensland, Australia

Discussion in 'Roll Call' started by crossy, Mar 30, 2015.

  1. thought id share my new homemade keg smoker, I gave it a test run on the weekend and with the brine smoked chicken, it worked well. I used a mix of hicory and macadamia nut kernals/wood for about 3hours on 210 F (100 C ), best chicken ive had for along time.

    Now for next weekend, im doing a pork butt, not sure details yet (rub etc) but will post next week. thanks Crossy

     
  2. welshrarebit

    welshrarebit Master of the Pit

    I did a Mac-nut smoked beer can chicken a while ago! Good stuff!


    Nice looking smoker!!!
     
  3. [​IMG]   Good morning and welcome to the forum, from a cloudy and warm day here in East Texas. Lots of great people with tons of information on just about  everything.

    Nice looking Bird

    Gary
     
  4. rmmurray

    rmmurray Master of the Pit

    Welcome! :welcome:
    That chicken and the keg smoker both look awesome!
    - Ryan
     
  5. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
    David
     

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