Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Hi from Indonesia!

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Hi from Indonesia!

    Hi fellow BBQ'ers!

    Where to start..... Well, I am a fiend for smoked meat but up until a week ago had never attempted cooking it myself.

    I am originally from England but have made my home in Jakarta, Indonesia. A vast majority of the population here have no idea about smoking meat and the divine results it produces so I have took it upon myself to start a catering business and (fingers crossed) a chain of restaurants across the archipelago.

    For the past 2/3 months me and a band of fellow meat lovers (no pun intended) have been researching every dark corner of the web to start us on the long road to becoming Pitmasters. What we have found, as I'm sure everyone is aware, is that there is a lot of conflicting information readily available online and I believe this is down to the fact that, for the most part, there is no right or wrong way of doing things, all depends on personal preference. I can honestly say with confidence that amazingribs is my 'go-to' source of information for the past few months and generally the only site I use now so it was only natural to join the community and help make this a bigger and better place for all.

    Soooo..... The first issue I faced was the lack of smokers available in this country, apart from Komodo Kamado which is owned by a great guy down in Bali named Dennis, we were out of options. By pure luck one of my 2 business partners was a GM of a large steel company here so we took the logical step of fabricating our own Reverse Flow Smoker (pictures below). This was just a small test that we could use for on-site catering to start while we got our bearing but it is working great, thermometers, drop tables and storage being added tomorrow.

    The second and current issue we were then faced with was woods. The generic used for conventional BBQ'in here is Rambutan so we used some of that to initially season and then test the smoker until we get our head around how this particular smoker functions. I've been given a Jamaican Cherry tree to use but isnt ready to cut for another month and have two Duku fruit trees being delivered to me now. This is all just random trees and cuts from friends of friends that we are managing to source and obviously will not work to replicate on a large scale! We do have an abundance of Orange trees here so I'm currently sourcing a supplier to give that a go.

    That will do for now did not mean to make the intro so long but look forward to getting involved here playing with different flavors that may not neccesarily be readily available outside of asia.

    Happy Smoking!
    Indo_Smoker

    #2
    Nice work Indo_Smoker ! Enjoyed reading your post. Yes, there are many ways to do things. The great thing about AmazingRibs.com is Meathead has listed many facts of cooking and the science & physics behind it, with a lot of help from Dr. Blonder to help weed through myths and legends. Some things you read out there on the interwebs about BBQ are almost comical.

    Orange wood I've heard is great. You will likely have great experiences with that. I haven't even heard of the others you mention since I live in the US, but surely you'll find what works with what. I would toss a few different pieces of meat on each cook each time you use a different wood, so as to get a solid taste of how each wood works with each meat. For instance, in my taste preferences oak is awesome on beef but I don't like it as well on chicken. Ash is awesome on pork & chicken but I don't care for it on beef. I like apple on everything I've ever tried it on, etc. You'll learn all that and have fun doing it. Best of luck in your endeavors!

    Comment


      #3
      Thanks for the reply Huskee and solid advice!

      I have downloaded Meathead's cooking log to do just that also I fully agree with your comments about this site. Anyone can take a random recipe and cook time from the internet and have results but unless you know the science behind WHY the meat behaves how it does you will never advance!

      For me this country is perfect as I see this not only as an education for me but to have a viable business here is largely down to educating the population on smoked meats also.

      In regards to the 2 fruit trees, links below:

      Rambutan
      Duku
      Last edited by Indo_Smoker; March 18, 2015, 03:51 AM.

      Comment


        #4
        Welcome IS! We're glad you're here. I have found the cooking log to be a HUGE help. I often go back to prior cooks to remind myself of what has and hasn't worked for me in the past. Just starting out it's practically a necessity for success. You've got an interesting story here. Please keep us posted!

        Comment


          #5
          Welcome, Indo! There's a butcher shop near me that sets up a pit on weekends. They use a variety of woods, and I was surprised to learn orange was one of them. They're turning out good stuff, so here's hoping it works out for you. Good luck!

          Comment


            #6
            Nice rig you all put together! WTG! Welcome.

            Comment

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            Rubs Promo

            Spotlight

            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


            This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

            Click here to read our detailed review

             

            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.


            Finally, A Great Portable Pellet Smoker

            Green Mountain Grills Trek smoker

            Green Mountain Grills Trek smoker

            Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

            Click here to read our detailed review and to order


            Is This Superb Charcoal Grill A Kamado Killer?


            The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

            Click here to read our detailed review of the PK 360

            Click here to order directly and get an exclusive AmazingRibs.com deal


            GrillGrates Take Gas Grills To The Infrared†Zone


            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

            Click here for more about what makes these grates so special


            Grilla Pellet Smoker proves good things come in small packages

            We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
            Click here for our review on this unique smoker


            Groundbreaking Hybrid Thermometer!

            Thermapen One Instant Read Thermometer

            The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

            Click here to read our comprehensive Platinum Medal review