Hi to all

Discussion in 'Roll Call' started by big jimmy, Jan 3, 2007.

  1. Hi all,

    I am from New Zealand and have been smoking meat for approx 12 months. Learning a lot, trying different stuff with some excellent results. I use a Weber Smokey Mountain Cooker at this point but may invest in something bigger one day as I never seem to cook enough ribs!
     
  2. cheech

    cheech Master of the Pit OTBS Member

    There you go learning again, we all learn that our smokers are never large enough. You just learned it earlier than most
     
  3. Hi Cheech,

    I am interested in the type of fuel you guys use in USA. I can buy both lump and briquettes down here but it seems that lump burns to hot and fast and briquettes are the better option however I seem to get a chemical taste sometimes when using briquettes. Also, I dont seem to be able to get the temp over 200 even with all vents open. Maybe I should import a quantity of good fuel from USA!
     
  4. cheech

    cheech Master of the Pit OTBS Member

    Well what I use is an electric model and my charcoal unit is a larger unit I really do not have an issue with temperature.

    Maybe one of the others that uses your model can give some input here.
     
  5. msmith

    msmith Master of the Pit OTBS Member

    Welcome Big Jimmy.
     
  6. mohntr

    mohntr Smoke Blower OTBS Member

    Hey Big Jimmy - Welcome to the gathering place.

    MoHntr
     
  7. Welcome to SMF.
    Check the "charcoal smoker" section for mods. If there's a problem with a smoker, it's been addressed here.
    BTW. My smoker is plenty big. :)
     
  8. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Welcome Big Jimmy to the SMF.
     
  9. ultramag

    ultramag SMF Events Planning Committee

    Welcome to SMF Big Jimmy!!! Out of curiousity, how big of chore was it to get a WSM in New Zealand?
     
  10. Hi Ultramag,

    Not too difficult but pretty expensive. Worth it though, very well made.
     

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