Hola from Buenos Aires (The real South)

Discussion in 'Roll Call' started by ahumadora, Aug 28, 2015.

  1. ahumadora

    ahumadora Smoking Fanatic

    Hi there,

    I have been building smokers for a few years now as a hobby and that fact I love Texas style BBQ.

    To date I have built about 13 and each one is different in some way.

    It is starting to turn into more of a business now though.

    Locals are more into the Parillas and asados than American style BBQ, but I will work to change that.

    noboundaries likes this.
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Welcome to SMF Ahumadora!  Because of your post I just learned that an ahumador is a smoker, a parrilla is a grill, and asado is grilled meat!  Keep spreading the word Amigo!

    Glad you are here.
  3. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board, that's elegant work!
  4. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Nice builds!  Welcome to the forum!

  5. ahumadora

    ahumadora Smoking Fanatic

    Muchas gracias!  I found a fabricator here who actually knows how to use a tape measure and square, so I have him fabricating them for me now as I do not have time with my work.

    He is just finishing up  a hybrid for myself as I am sick of not having good BBQ or anything to cook on. I will post some pics later this week when it is painted and hopefully knock out a brisket next weekend. 
  6. [​IMG]   Good morning and welcome to the forum, from a pretty nice day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

  7. okie362

    okie362 Smoking Fanatic

    Very nice!  Can't wait to see the "action" pics.
  8. ahumadora

    ahumadora Smoking Fanatic

    No BBQ sauce needed, just mop up the juice  
  9. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Nice bark and smoke ring!  Did all that juice come naturally or did you add liquid and wrap?  It looks mighty tasty!  Great job.

  10. ahumadora

    ahumadora Smoking Fanatic

    I used Pecan, but the problem was it was all small branches and I was also working during the cook so the temp varied a lot between 225 - 300F .

    No I did not wrap it, but finished it off at 195F internal temp in the oven.  No liquid added.

    Tasted as good as it looks ;)

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