Hello from Australia

Discussion in 'Roll Call' started by rexthecat, Dec 29, 2014.

  1. rexthecat

    rexthecat Newbie

    Hi everyone, my name is Leonie, I am 52yrs old and I am from country NSW Australia, after much pleading for many years finally got my first smoker for Christmas. It is a Coolabah Outdoor Gas smoker and I am very new to all of this, so will have many questions . I have smoked some pork ribs on boxing day and the were a great success, seems everyone loved them as we had none left. I was very pleased and this has made me even more excited to try more things. Today I have my first batch of honey cured bacon smoking as I type, so fingers crossed it turns out ok as this is my first attempt. My husband is a butcher by trade, we live on a farm and do our own kills so I will have plenty of meat to play with. Just need lot of advice and guidance. I am very happy to meet you all and looking forward to my smoking future with you all.
  2. [​IMG]   Good evening and welcome to the forum, from a cold and drizzly  day here in East Texas. Lots of great people with tons of information on just about  everything.

  3. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board, Rex!
    That by itself puts you in a small minority here with great opportunities to experiment. I predict that the two of you will be teaching us lessons before long.

    Plenty of people from OZ here, I'm sure some of them will chime in with help for you. Meanwhile good on you that it's working out well right from the start.
  4. wolfman1955

    wolfman1955 Master of the Pit

    Welcome, from southern Ohio USA, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it.

    Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

    You are one lucky lady!!! If my better half was a butcher and we raised our own meat I would probably die of smoke Inhalation!! LOL Glad you found the Forum!! Remember to put up some pictures, so we all can enjoy your efforts.

    Always remember the only dumb question is the one you don’t ask!!
    Keep Smokin!!!
    Last edited: Dec 30, 2014
  5. bear55

    bear55 Master of the Pit

    Welcome to the forum. 
  6. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  7. Be sure and post some Pictures

  8. rexthecat

    rexthecat Newbie


    Thanks everyone, hope you all had a happy new year!

    The rest of the family has finally gone home, I've tidied up and now have to go back to work Monday when I would rather be home smoking.

    We killed a beast a pig and a sheep just before Xmas, so I have plenty to play with. I put some pork belly done to cure before we froze the rest as I was very eager to try something. We smoked it a dew days after Xmas and even though it wasn't perfect, I was reasonably pleased for a first attempt and it sure tasted good. Hubby thinks I overcooked it but I think he is just used to the look of the  cold smoked method the butchers' use. I found a couple of little spots that the cure didn't reach, but I think it because we rubbed the cure on and rolled the belly up. Next time I will do it flat in a bag and turn more often. I also left the rind on until after  it cooled, cooked a piece and didn't like it so removed before slicing the rest. I would probably remove either before cooking ar after while still hot next time (not sure what would be best). Also, most people seemed to say to smoke around 225F for 3-4 hours or till 150F internal, I got it to 140-145F internal but it took 7hrs, the first hour I did without smoke to dry it a little. So I don't know what I did wrong there. maybe I did over cook. The Smoker temp remained steady, so don't think that was my problem We had to trim the ends off the bellies as they were to wide for the smoker, but put the ends on the bottom rack........., another lesson learned as these cooked more than the top, so big stuff on the bottom tray next time. But, as I said it taste great to me, so no major drama. I have included  some picks in-case anyone has some advice for me. I cured in salt, honey and some Kwik Curit Pineapple and smoked in hickory.



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