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HI from NZ

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    HI from NZ

    HI all I'm based in New Zealand run a WSM and in the process of building a offset smoker. Fantastic website. Just watched Harry soo''s video on the WSM learnt a lot and a few new things to try 😆

    #2
    Welcome to The Pit, Daznz !

    I'm glad you're here; we all have a lot to both learn, and teach.

    Turns out, Ol' Dogs can learn New Tricks!

    Best regards!

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      #3
      Welcome to the Pit Daznz 👍 How's the trout fishing over there. My son is planning a fishing trip there next year.
      Last edited by Breadhead; October 12, 2016, 08:56 PM.

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        #4
        Welcome to The Pit Daznz! It's great to have you here. We would love to see some pictures of the build.

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          #5
          Cheers guy's will post up some photos of the build forsure Breadhead is your son fly fishing? My father's a fishing guide hahaha look up silver hilton trout fishing 😆

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          • Breadhead
            Breadhead commented
            Editing a comment
            Yes he prefers fly fishing. Send me a link to your dad's guide service and I'll send it to my son. Is your dad into BBQ too?

          #6
          Welcome to the pit. I'm interested in the type of wood you will be using in your new offset.

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            #7
            Welcome to the Pit. We are happy to have you. I am also curious to hear king of wood you are using to cook.

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              #8
              Pohutukawa is one I enjoy Google Image that. Sometimes use Manuka but that is a very strong flavor and I use your every day fruit woods.

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                #9
                Welcome to the Pit!

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                  #10
                  Welcome to The Pit DAZNZ !! Get ready, you are now entering A smoke zone and your gonna really enjoy it.

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                    #11
                    Welcome Daznz

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                      #12
                      Welcome aboard Daznz! When you started with pohutukawa l first thought WOW, this is going to be some kind of fish story. And, here it's only wood.
                      WOW, what kind of wood is that, and the other thing you mentioned, that's a little hard to pronounce. Glad to have you with us & enjoy the ride!

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                        #13
                        New Zealand!! I love this forum! Global BBQ! Go Meathead!

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                          #14
                          Originally posted by Daznz View Post
                          Pohutukawa is one I enjoy Google Image that. Sometimes use Manuka but that is a very strong flavor and I use your every day fruit woods.
                          After the question was first asked, I googled, and those two were the most prevalent.

                          What you might enjoy experimenting with, as I constantly do, is blending your fave, the Pohutukawa, and the Manuka...

                          The woods, and the ratio depends on the food being cooked, I always start out about 3/4 fave, 1/4 very strong wood, see what kind of flavors I get.

                          I mainly use hickory, or oak when I smoke...

                          For many cooks I use 50/50-60/40 hickory/mesquite, although many folks find either one too strong.

                          Sometimes, apple/peach... depends on the cook, and my inspiration levels.

                          Mesquite/apple is a great mix.

                          Mix and match all you can get your hands on, there's a whole world of YUM!!! out there!

                          Play around, make your own unique signature flavors...

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                            #15
                            Welcome to The Pit Daznz! Greetings from MI, USA. Thanks for joining up with us and supporting us, we're happy to have you.

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                            Hope to hear & see more from you!

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