Hello from Cape Town - South Africa
Posted: Tue Oct 06, 2020 1:27 am
Hi folks,
Please permit me to introduce myself.
My name is Martin from Cape Town in South Africa and I am a big BBQ enthusiast. I fell in love with your Texas style BBQ when I was spending a lot of time in Houston for my work. (I worked offshore oil and gas) and my wife and I started a community and Facebook page here in SA to spread the word and get more folks involved in Texas style BBQ here. The traditional way of outdoor cooking here in SA is what we call braai which is basically an Afrikaans word for cooking meat on a grid over open coals. Unlike BBQ it is quick and fast.
My Facebook page has grown over the last few years and more have sprung up as the community has grown and I must say it is spreading well here at the moment. I have been cooking for a few years now with my WSM and recently somebody built me a reverse flow smoker. So with my knowledge of the WSM I quickly found out that it means absolutely nothing when it comes to the Reverse Flow.
My biggest challenge is fire management. Unfortunately we do not get such good wood as you folks do there. Our wood is mostly still a bit wet if it is fruit wood. (About 15% moisture content on the wood and about 30% on the bark) and we do not have suppliers that kiln dry the wood or anything because it is not viable as a business here due to the low demand. You see when doing a braai the wood is basically chucked in to a roaring fire and burnt down to coals to cook on.
So I am going to be posting some pics here and dimensions of my smoker on a separate thread and I hope you expert folks can guide me a bit in either what I need to do for a good fire management or what mods you would recommend.
Thanks
Martin
Please permit me to introduce myself.
My name is Martin from Cape Town in South Africa and I am a big BBQ enthusiast. I fell in love with your Texas style BBQ when I was spending a lot of time in Houston for my work. (I worked offshore oil and gas) and my wife and I started a community and Facebook page here in SA to spread the word and get more folks involved in Texas style BBQ here. The traditional way of outdoor cooking here in SA is what we call braai which is basically an Afrikaans word for cooking meat on a grid over open coals. Unlike BBQ it is quick and fast.
My Facebook page has grown over the last few years and more have sprung up as the community has grown and I must say it is spreading well here at the moment. I have been cooking for a few years now with my WSM and recently somebody built me a reverse flow smoker. So with my knowledge of the WSM I quickly found out that it means absolutely nothing when it comes to the Reverse Flow.
My biggest challenge is fire management. Unfortunately we do not get such good wood as you folks do there. Our wood is mostly still a bit wet if it is fruit wood. (About 15% moisture content on the wood and about 30% on the bark) and we do not have suppliers that kiln dry the wood or anything because it is not viable as a business here due to the low demand. You see when doing a braai the wood is basically chucked in to a roaring fire and burnt down to coals to cook on.
So I am going to be posting some pics here and dimensions of my smoker on a separate thread and I hope you expert folks can guide me a bit in either what I need to do for a good fire management or what mods you would recommend.
Thanks
Martin
