G'day from down under

[gobberwart]

G'day all,

Just dropped in to introduce myself. I'm Stu, 43 from Melbourne Australia. I've been interested in smoking meat since visiting the US Midwest in 2009, and finally it looks like local vendors are really catching up. Until recently I've been using an "old smokey" tin can on legs but today I've taken the plunge and invested in a mid range offset smoker, so I'm looking forward to learning all about it.

Cheers
Stu

 

[SmokinAl]

Welcome to the forum Stu!

Glad to have you aboard!

Congrats on the new smoker!

Looking forward to seeing it in action.

Al

 

[ab canuck]

Hello and welcome to SMF from the Great white North  

. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences.  

 

[gobberwart]

Thanks for the welcome. I have a ton of questions, but I'm going to spend a bit of time looking around first so I (hopefully) don't ask stupid ones :)

Now if only someone can tell me how to explain to Australian butchers what "tri tip" means. Or even "brisket".


Sent from my SM-G920I using Tapatalk

 

[ab canuck]

  Here you go. Try giving him this picture. It's a basic cut breakdown nothing fancy

 

[gobberwart]

That looks handy, I'll keep that. I've found a decent supplier of brisket but he has no clue what a tri tip is so I'll show him that next time I visit.

 

[mosparky]

He might know it as bottom sirloin

 

[bellaru]

Welcome
You'll find tons of good info and plenty of inspiration here
Good luck and enjoy

 

[firemanjon]

Welcome to the forums!! Lots of good advice and great guys on here...hope to see ya around!!