Not another Aussie

[stewiejp]

Good Morning all!

Retired Aussie butcher here - Melbourne, Australia. Stumbled across this place whilst looking for curing tips. Been smoking briskets in the Traeger pellet smoker for some years and I love it. Christmas Hams and Turkeys do well in there, even roasts - starting to explore the world of curing as an excuse to buy more briskets for pastrami. They are not cheap down here though - American BBQ has taken off in a big way.

Also have a gas Weber which is mainly used for grilling or roast potatoes. If cooking indoors - carbon steel has just been discovered in this house - amazing, and very satisfying!

Nice to meet you all!

 

[normanaj]

Hello from Rhode Island, USA!

 

[sandyut]

Welcome to SMF from Colorado!

 

[JLeonard]

Welcome from Arkansas!

Jim

 

[Astralogics]

Welcome from Hawaii!

 

[DougE]

Welcome from Kentucky!

 

[Fueling Around]

Welcome from Florida

This is a great forum for curing, sausage making, and smoking.

 

[Redicans]

Welcome from Hawaii!! Great site to be a part of!!

 

[SmokinEdge]

Welcome from Colorado USA. Enjoy your stay. This is a fantastic site with real common people with a lot of experience that they willingly share so ask questions and always post pictures of your cooks, we love pictures.

 

[bigfurmn]

Welcome from Minnesota. Thinking we might be able to pick your brain about different techniques as well!

 

[stewiejp]

Wow - what a welcome! Appreciate it guys, will take more photos of the next cook up and share around here!

 

[schlotz]

Glad to have ya, and welcome from Indiana!

 

[crazymoon]

SJP, Welcome to an excellent site full of folks sharing tips/techniques. I'm sure you have some "down under" tricks to share here !

 

[DRKsmoking]

Welcome Stew from Nova Scotia.

You will enjoy the very helpful and friendly folks here.

David

 

[Brokenhandle]

Welcome from Iowa! Glad you joined us!

Ryan

 

[Rick in AZ]

Good Morning all!

Retired Aussie butcher here - Melbourne, Australia. Stumbled across this place whilst looking for curing tips. Been smoking briskets in the Traeger pellet smoker for some years and I love it. Christmas Hams and Turkeys do well in there, even roasts - starting to explore the world of curing as an excuse to buy more briskets for pastrami. They are not cheap down here though - American BBQ has taken off in a big way.

Also have a gas Weber which is mainly used for grilling or roast potatoes. If cooking indoors - carbon steel has just been discovered in this house - amazing, and very satisfying!

Nice to meet you all!

Welcome from Arizona.

 

[gmc2003]

Welcome from the smoking capital of the world. Vermont!!!

Chris

 

[forktender]

Welcome from CA.
Don't forget the garlic!!!

 

[indaswamp]

Welcome from a Cajun in South Louisiana! If ya ever want to get off deep into the weeds on curing...I'm your guy. I love making Italian Salumi.

 

[millerbuilds]

Welcome to SMF from North Texas, USA!

- Jason