British BBQ Society Forums

Have been having a nosey around here for a little while and decided to join up.

Originally from Scotland, grew up in Australia, moved back to Scotland for 6 years, now back in Australia.

Started on gas bbqs cooking steaks and sausages, have now branched out to brisket, pulled pork, etc and pretty much exclusively cook on charcoal.

Looking forward to seeing what everyone is up to.

Ken

Welcome to The Forum

G'day Ken.

I spent 5 months in Aus, travelling around on a greyhound bus, they do love a flat metal plate gas bbq

I didnt see much charcoal cooking when I was there but this was 15 years ago, is the smoking scene big there?

Yeah, the solid plate and gas 'barbie' are still very prevalent but the solid fuel grilling, and low n slow is really taking off.

Water smokers (like the WSM and ProQ), offsets, and even pellet smokers are really taking off (with Traeger, Yoder, and even GMG now available) now. A national BBQ comp is getting off the ground too.

Along with that more and more butchers are starting to make cuts like brisket, Boston butt, and even tri-tip available.

Thanks for the welcome.

Ken

Welcome Ken. I spent 7 mths driving right round Oz in an old landrover, fabulous country. Where are you? I see you mentioned GMG's. i have a Jim Bowie on the way. Have fun. Keep in touch

Adam

Thanks Adam. I'm in Sydney. I have been reading up on the GMG as they have only just become available here. They seem to have some interesting features (remote, low pellet sensor, etc.) and are a decent price.

I will look out for your thoughts on the Jim Bowie. Hope you enjoy it!

Ken

Welcom to the forum fella

Eddie

Welcome, jump in and enjoy.
Cheers
Si

kendoll wrote:Yeah, the solid plate and gas 'barbie' are still very prevalent but the solid fuel grilling, and low n slow is really taking off.

Water smokers (like the WSM and ProQ), offsets, and even pellet smokers are really taking off (with Traeger, Yoder, and even GMG now available) now. A national BBQ comp is getting off the ground too.

Along with that more and more butchers are starting to make cuts like brisket, Boston butt, and even tri-tip available.

Thanks for the welcome.

Ken

Ha ha ha, somehow I knew the gas barbie would still be floating around

Great news everyones coming around to solid fuel. A good time to get into it

Welcome to the forum. There is a lot we all can learn form the people on here.

Gav