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G'day from Singapore

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    #1

    G'day from Singapore

    G'day,
    Aussie based in Singapore.
    Long time griller. Just bought my first smoker, a PBC (it arrives tomorrow!).

    Congrats on the great site. Looking forward to sharing some good pics once I have this puppy up and running.

    Mike

    - Pit Barrel Cooker - WeberQ - Weber Thermometer -
    Tags: None
    #2
    Welcome Aboard Mike

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      #3
      Welcome mate . Nice to have a fellow Aussie here ... I don't own a PBC myself but there are quite a few very experienced pitmasters here who do and can offer advice if needed....

      Comment

        #4
        An Aussie in Singapore...you must have some interesting takes on grilling and seasoning from that part of the world...welcome!

        Comment

          #5
          Welcome to the Pit!! There are a ton of PBC folks here, so you'll be in fine company.

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            #6
            Welcome to The Pit! We're glad you're here.

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              #7
              Thanks for the warm welcome.
              The PBC arrived at 3:30, I made it home by 4 and had ribs on the table by 8. The first cook went pretty well. A few lessons learnt:
              - Get the briquettes really well lit first, chasing a full burn once the lid is on is tough.
              - Playing with vent settings with only half briquettes burning was a waste of time.
              - I also did a point of brisket, didn't let it rest long enough and the flat part was really chewy.

              The pork ribs were off the hook (literally) damn good. As you can see in the pic. Good smoke, juicy. Happy family.

              Question: does anyone know how humidity impacts briquette burn? There's guides for elevation (I.e over 2000 ft ASL) however nothing I've seen on humidity. Any guidance how it may impact vents etc? (VERY humid in Singapore, constantly).

              Thanks!
              Mike
              Hog rib
              1 Photo

              Comment

              • oldsteve
                #7.1
                oldsteve commented
                July 20, 2015, 06:01 PM
                Editing a comment
                I think the only thing you would have to make sure you do, is store the charcoal in a sealed container. What brand of charcoal do you have available in Singapore?
              #8
              Welcome to The Pit yowza / Mike. Glad you're with us over in Singapore!

              Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos.

              Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!

              Hope to hear & see more from you!

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              About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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