Hello from Switzerland

[eigebroetli]

Good morning everyone! About a year ago we exchanged our gas barbecue against a Kamado Joe. We love cooking long jobs such as pulled pork, ribs and gigot d'agneau (lamb leg). We also experimented with bread baked in the Kamado Joe (sometimes a charred disaster) and - always a great starter - tarte flambée. BBQ with such big junks of meat doesn't have much tradition in Switzerland. That's why I'm ceasing the opportunity to get some advice from around the world. I'm looking forward to learning a lot from you guys! Best, Alice

 

[bluewhisper]

Welcome to the board!  You might have the only smoker with a CH decal on it.

switzerland_oval_decal.jpg?width=750&height=750&Fi

• bluewhisper
• Jul 16, 2017

 

[lancep]

:welcome1:

 

[gary s]

  Good morning and welcome to the forum from a partly cloudy day here in East Texas, and the best site on the web.

        Lots of great people with tons of information on just about everything.

        Gary

 

[SmokinAl]

Welcome to the forum!

Al

 

[gary s]

  Good morning and welcome to the forum from a partly cloudy day here in East Texas, and the best site on the web.

        Lots of great people with tons of information on just about everything.

        Gary