Good afternoon fellow smokaholics, I have been watching this forum in the background for quite some time now and have found it to be extremely educative and have decided to join even though I live in a different world to the rest of you. I run a barbecue cooking school in Perth in Western Australia, Barbecue in Australia has traditionally focused on what people from other parts would call grilling, the concept of “low and slow” is foreign to most Australians, in fact the concept of cooking on anything that is not powered by gas does not occur to most of my fellow countrymen, this is the challenge of barbecue school. I have an interest in all kinds of outdoor cooking including Woodfired Pizza ovens (I run classes in getting the best out of your pizza oven as well), Dutch ovens, Open fire cooking, Smoking, Preserving, Sauce making and anything else remotely to do with outdoor cooking. I also have an interest in the science of cooking, believing that understanding what is actually happening during the cooking process will lead to new and wonderful recipes and cooking experiences. I have made short videos of a couple of lessons from barbecue school, for those of you who are interested you can see them at www.youtube.com/urbangriller the video on how to cook pizza on a gas barbecue grill will be of interest to anyone who loves their food (even though it does use a gas grill) and the lesson on how to freeze without using power will be useful to a lot of you, particularly anyone who likes fishing or hunting. It is difficult trying to preach the “thin blue smoke” philosophy in Australia as it is simply not done here, there are no BBQ Restaurants or BBQ competitions . Our Barbecues Galore stores only stock the Weber Smoky Mountain, although they did bring in 60 offset smokers two years ago and I managed to purchase one of them, ceramic cookers like the Big Green Egg are simply unheard of. The students at barbecue school are greatly amused when I fire up the offset smoker, as they are when I introduced them to my Magnum modified Weber Kettle. as a consequence these things are simple demonstrations and the lesson of “low and slow” is reinforced by cooking something like a rack of beef for five or six hours in a Web kettle using only five or six briquettes, as this is something they can duplicate at home. I have some photographs of this technique in my modified beer keg cooker which might put up in my next post. Anyway that is it for a quick introduction from the Urban Griller, I look forward to further interaction with the forum with great anticipation.