Season's Greetings From Brisbane, Australia

Discussion in 'Roll Call' started by fumo, Dec 22, 2014.

  1. Greetings one and all.

    I'm new to Smoking, tried it in the BBQ a few times, liked and wanted more. Bought myself an Aldi Special made by Hark about a month ago. It's a Gas Smoker with 3 Shelves. On the first day, tried Turkey Drumsticks, Chicken Thigh Fillets and Lamb Shanks.  I brined the Drumsticks and a couple of the Chicken Thighs, marinated the rest of the Chicken and herb rubbed the Lamb Shanks. General consensus from the consumers was, TOO MUCH SMOKE ( I thought the Drumsticks were great), Shanks need longer. So now I'm here to learn some more.


  2. [​IMG]   Good evening and welcome to the forum, from a windy and cool day here in East Texas. Lots of great people with tons of information on just about  everything.  

  3. Welcome from Louisiana. You will find a wealth of knowledge here from members who are happy to share it. Don't hesitate to ask questions and take advantage of the search bar.
  4. 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.
  5. wolfman1955

    wolfman1955 Master of the Pit

    Welcome, from southern Ohio, 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.

    What type of wood did you use for your smoke? Poultry IMHO requires a mild wood like apple or oak. Also was the smoke thin and blue not heavy and white, white smoke is not good and will leave a strong over smoked taste.

    Always remember the only dumb question is the one you don’t ask!!
    Keep Smokin!!!
  6. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Welcome to the Forum. You will learn plenty on here. Their is a couple of Aussie Guys on here already. Do a search for Any Aussies and you can get in touch with them. You never know, you might get your own group like our UK Group.

    Smokin Monkey �

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