New member from south Aus

[j-cob]

I came across a build on this site that I liked the design of, it was actually linked to Pinterest.


I built my own based on the design with some minor changes, and flued it in to my carport, finished it off last week, seasoned it Friday and it just made it through it's maiden weekend. Prior to this I had never smoked anything in my life and only did the occasional charcoal spit.

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Might do a thread on the build later, but just thought I would introduce myself and how I came about the forum.

Thanks
Jacob.

 

[submariner]

Welcome to the Forum and the smoker looks really unique.  The meat looks tasty!!  Now you made me hungry.

 

[SmokinAl]

Welcome to SMF Jacob!

That's a great looking smoker & your Q looks fantastic!

Happy to have you join the group!

Al

 

[lancep]

Welcome Jacob! That's fine lookin smoked meat, glad it all turned out for you!!

 

[Rings Я Us]

Nice rings! [emoji]128077[/emoji] welcome

 

[j-cob]

Cheers for the welcomes, trying to decide what to cook next, thinking bacon but dont know if I want to wait a week to try something new.

 

[j-cob]

I brought a boston butt from costco but i think that will have to wait until next weekend,


I do however have tuna steaks and kingfish steaks in the freezer from a recent fishing trip.


I just cant get a clear indication on brining times.


Any advice on this would be great, the pieces are all roughly 2 inch thick.