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June 11th, 2016, 5:32 am
#1
* Abilene ** Abilene *
  • Joined: June 11th, 2016, 4:54 am
  • Posts: 1

Hi everyone,

Just a quick email on the arrival of my new pride and joy to Lara, Victoria in Australia - a (nearly fully loaded) Wichita.

I have been cooking with a Kamado Joe for about 18 months and felt it time to graduate to an offset smoker and I couldn't be happier.

There's some great resources on this site, incl. Fire Management which is something new (compared to the Kamado).

I'm on my fourth cook, focusing on running a clean hot fire (great link on Fire Mgmt on this site) and I'm getting a deep smoke ring, without any bitterness or off flavours.

BBQ is a little different here in Australia as imported Hickory and Mesquite are *way* too expensive, but we have some local hardwoods (red gum, grey box) that are working out very well.

So just a quick intro, and looking forward to reading posts on this site and perfecting the art of BBQ.

Cheers, Wayne.

June 11th, 2016, 7:25 am
#2
* Durnago ** Durnago *
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  • Joined: May 10th, 2014, 12:33 pm
  • Posts: 576
  • Location: Sitting Near a Yoder Smoker, Smelling Sweet Blue

Welcome to the forum and thanks for joining the group!

I agree, use local wood. That's part of what makes BBQ great and unique by region.

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June 11th, 2016, 9:59 pm
#3
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  • Joined: April 18th, 2014, 3:12 pm
  • Posts: 2408

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