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Greetings from Down Under

Discussion in 'Roll Call' started by lupus, Dec 24, 2010.

  1. Hi,

    Just a quick post to introduce myself to the forum.

    I hail from Sunny Queensland down under in Australia and am a total newbie to the world of smoking. I have only recently chanced upon this forum while looking for reviews on smokers.

    From my experience, smoking is not a big thing in Australia. Barbeques for are more grilling, with smoking being relegated to short bursts of smoke to flavour the grilled meat, rather than the slow and low temp form of cooking.

    I loved my experience of smoked ribs and pulled pork I experienced on my various visits to the US and am hoping to be able to replicate the same experience at home. And, after reading some of the forums, possibly even consider trying my hand at curing and smoking my own bacon with time and experience of the smoker.

    Currently, the top of my shopping list is the MES 30, manufactured to work with the Australian power system. And now, from my reading of the forum, probably an A Maze N smoke generator as well. Although, I am still tossing up which size to pick up? The smaller 6 x 6 or the 6 x 8. From what I understand, the larger allowing for longer smoke generation. However, should I decide I do not need the extra time, is it possible to abort the smoke generation? And if so, could any left over dust be reusable? Or will it have to be discarded/allowed to burn out?

    Hope to learn lots from the learned minds on the forum.

    Wouldn't mind hearing from the experiences of other Aussies on the forum as well :)
    Last edited: Dec 24, 2010
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Welcome to SMF!!!

      I do not know if masterbuilt put's out any units other than 60htz

    If not they should! I don't own an amns but will soon and from what i understand you don't have to fill the unit all the way w/ dust to use it ,

    just however many rows you will need .

    May be wrong but someone should be along when they wake up to give you more info.
  3. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Welcome to SMF glad you joined us. Sounds like your on the right track with your choices. You'll find lots of good info and some great recipes here. Have fun and happy smoking
  4. Eman,

    the store I have been discussing the purchase with indicated that the units were not merely conversions to the local power supply but ground up builds for the local market. They indicated that they were the local importers and the MES's they supplied were built from the ground up for the local market rather than imports reconditioned to work with the local power supply.

    Thanks for the welcome from both of you :) Looking forwards to learning more.

    Another quick question after reading the forums more. A lot of posts suggest testing the internal temperature of the meat to ensure it is cooking. When are the probes placed? At the start of the smoking process? Or part way through cooking to ensure the temperatue ia attained?

    Thanks again :)
  5. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    When to put the thermometer in the meat depends on what you are smoking and how long you estimate the smoke will take. In the U.S. many of us try to follow food safety standards set by the government. If a meat has been punctured in any way then the internal temperature needs to go from 41 F to 135 F in under 4 hours. If it is a whole intact muscle then the outer 1/2" need to go from 41 F to 135 F in under 4 hours. We smoke to temperature because no two pieces of meat will be "done" at the same time so the easiest way to repeat the results is to smoke by temperature and not time
    Last edited: Dec 24, 2010
  6. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    Merry Christmas Everyone...


    Welcome to SMF, Glad to have you with us.

    This is the place to learn, lots of good info and helpful friendly Members.

    For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

    Click Here it's "FREE" ... 5 Day eCourseE
  7. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Welcome to SMF - You do not need to load the AMNS all the way. I have some sausage in the smoker right now that only needs about 2 hours of smoke and I did the same with some fresh mozzarella last evening. I only loaded 2 of the legs and it works just fine. Good luck with your new adventure
  8. Thanks one and all for the warm welcome

    And I apologize for my relatively slow festive greetings, but MERRY CHRISTMAS to one and all!

    I doesn't quite feel like christmas until the kids wake up and start tearing into their gifts :)

    Pineywood, many thanks for the response. Read a little further and a lot of the questions regarding temperature probes are answered in the thread: http://www.smokingmeatforums.com/forum/thread/100503/i-understand-the-4-hour-rule-but

    Just goes to show, I need to
  9. deannc

    deannc Master of the Pit

    Welcome aboard!  There is definitely a lot of reading available here on SMF.  A lot of great information that will help duplicate those low and slow ribs and pulled pork.  

    Merry Christmas!
  10. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. [​IMG]