G'day from Adelaide

[ThaKaptone]

Just introducing myself as a newish to the game from South Australia. I have just started smoking meats and am really enjoying the learning curve. My wife got me a smokai smoker for my birthday and I have found using it to be very enjoyable. I have also loved how much better my food has tasted because of cooking ow and sow with brining and smoking into the mix. Whole new world.
I did pork first up and was reasonably happy.
Made the purchase of a two probe thermometer which has taken the guess work out of temp control and allowed me to monitor the meat to perfection. I have done a few chickens now and each time it gets better now i am learning the sweet spots of heat and getting better at flavouring via rubs and brines. Not quite ready to move onto a brisket but feel its not too far away.
Looking forward to reading the massive amounts of info on this site to get me even better. And hopefully not ask to silly of a question now and then.
Cheers

 

[okie sawbones]

Welcome. I visited the Adelaide area about 12 years ago. I enjoyed the Barossa Valley wineries, and local sites. Enjoy your BBQ adventures.

 

[ThaKaptone]

Barossa Valley is very nice. Sometimes take it for granted that it's so close. Now I can have a wine with each of the meats I make, pairing them should be lots of fun.

 

[okie sawbones]

Barossa Valley is very nice. Sometimes take it for granted that it's so close. Now I can have a wine with each of the meats I make, pairing them should be lots of fun.

Shiraz is my go to BBQ beef wine. Lots of good ones from there. Trying to find an inexpensive one is more of a challenge.

 

[Chris_in_SoCal]

Welcome from Southern California. The more you read here the more you will learn and improve your abilities on the barbie.

 

[normanaj]

Hello from Rhode Island.

 

[schlotz]

Welcome to SMF from Indiana. You've come to the right place. Loads of helpful people here.

 

[mr_whipple]

Welcome from Virginia!

 

[TheJackwagon]

Welcome from Texas.

 

[millerbuilds]

Welcome to SMF from North Texas, USA.

- Jason

 

[Brokenhandle]

Welcome from Iowa! Glad you joined us!

Ryan

 

[Colin1230]

Welcome from Kansas. Lots of great folks here so you are in good company.

 

[fxsales1959]

Just introducing myself as a newish to the game from South Australia. I have just started smoking meats and am really enjoying the learning curve. My wife got me a smokai smoker for my birthday and I have found using it to be very enjoyable. I have also loved how much better my food has tasted because of cooking ow and sow with brining and smoking into the mix. Whole new world.
I did pork first up and was reasonably happy.
Made the purchase of a two probe thermometer which has taken the guess work out of temp control and allowed me to monitor the meat to perfection. I have done a few chickens now and each time it gets better now i am learning the sweet spots of heat and getting better at flavouring via rubs and brines. Not quite ready to move onto a brisket but feel its not too far away.
Looking forward to reading the massive amounts of info on this site to get me even better. And hopefully not ask to silly of a question now and then.
Cheers

Welcome from S Florida. you found the right place.

 

[mneeley490]

Welcome from Washington state. I'm curious what kinds of smoking wood is available to you there?

 

[uncle eddie]

Welcome to SMF from central Missouri, central USA

 

[ThaKaptone]

Welcome from Washington state. I'm curious what kinds of smoking wood is available to you there?

These are the guys I use. Plus I also use pellets that were imported from the states.

Natural Smoke

Our wood is 100% Australian sourced, processed and packed by hand on our property in Myponga, SA.

www.naturalsmoke.com.au

 

[ThaKaptone]

Thanks everyone for the warm welcomes. I need to play bingo with all the different states You are all from.

Cheers