G'Day from Down Under!

MattyM

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Hi All,

The SmokeFire is soon to be launched in Australia (apparently a brand 'new' model with all mods 'and then some' since initial USA release) so considering getting the EX6 to replace our current 5 burner gas bbq. Thought Id become a member here so can ask some questions pre-purchase, then ask a ton more post-purchase :)

We mostly BBQ over Summer, and more hot n fast than low and slow - although hoping the EX6 is a true all rounder and will change that.

Looking forward to slow cooking some ribs, and even my first brisket!

Cheers!
 
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MattyM

MattyM

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Oh you are all so Persuasive in leaning me towards this baby!

I do have a few concerns that I’ve posted over in the Purchasing threads, feel free to chime In!


Cheers!
 

7un47im3s

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Hiya Matty M,

Welcome to the forum, I'm not sure I've seen any posts from your neck of the wood here but I can tell you one thing that I've seen mentioned but no pics, description or reviews of the finish product. A few months ago someone mentioned they were going to grill up some 'Roo. I don't remember if it was steaked or tail, or ground meat. What's your experience with 'Roo on the barby? Isn't that something best enjoyed on a walkabout? I'm not looking to throw a joey on the SF even under the best of conditions but I'd certainly appreciate getting a locals perspective.

Cheers!
 

bbqking

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Roux is the base for gumbo, as well as other things. 😁😁 As for the smokfire, I got one and at first did not like it as I was used to kettle grilling and gas grilling. After several months, with no issues at all, I highly recommend one. I have an EX6. I’ve done just about all the major meat cooks. Ribs, pulled pork, brisket, and some other funky stuff. I use it at a minimum once a week and often more than that. Keeps the house cooler here in Phoenix, Az. Good luck, and welcome to the Forum.
 
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MattyM

MattyM

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Hiya Matty M,

Welcome to the forum, I'm not sure I've seen any posts from your neck of the wood here but I can tell you one thing that I've seen mentioned but no pics, description or reviews of the finish product. A few months ago someone mentioned they were going to grill up some 'Roo. I don't remember if it was steaked or tail, or ground meat. What's your experience with 'Roo on the barby? Isn't that something best enjoyed on a walkabout? I'm not looking to throw a joey on the SF even under the best of conditions but I'd certainly appreciate getting a locals perspective.

Cheers!
Howdy! You might see some more of jump on board now the WSF is in Australia! We love our BBQ too!

re Kangaroo, it is a very gamey, lean meat....I have only had it myself once or twice and didn’t really care for it. First time I don’t think I cooked it right and shoe leather would’ve been more appealing!



Roux is the base for gumbo, as well as other things. 😁😁 As for the smokfire, I got one and at first did not like it as I was used to kettle grilling and gas grilling. After several months, with no issues at all, I highly recommend one. I have an EX6. I’ve done just about all the major meat cooks. Ribs, pulled pork, brisket, and some other funky stuff. I use it at a minimum once a week and often more than that. Keeps the house cooler here in Phoenix, Az. Good luck, and welcome to the Forum.
Now there’s a much more appetising and tasty roo (ux) right there!! 😂😂

great to hear how happy your are with your WSF and how versatile it is. I was hoping though it’s claimed ability to reach hi temps would also allow it to take over and replace our existing gas griller ... but seems it may not be so practical for hot and fast cooks as I had First thought. 🤔
 

bbqking

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Howdy! You might see some more of jump on board now the WSF is in Australia! We love our BBQ too!

re Kangaroo, it is a very gamey, lean meat....I have only had it myself once or twice and didn’t really care for it. First time I don’t think I cooked it right and shoe leather would’ve been more appealing!





Now there’s a much more appetising and tasty roo (ux) right there!! 😂😂

great to hear how happy your are with your WSF and how versatile it is. I was hoping though it’s claimed ability to reach hi temps would also allow it to take over and replace our existing gas griller ... but seems it may not be so practical for hot and fast cooks as I had First thought. 🤔
Mine will get too 600 no problem. I’m thinking the searing factor would work there, but as stated it seems to run better with the lid closed. I’m thinking the EX4 might be the better for the searing thing. Easier to open lid up and down.
 
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MattyM

MattyM

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What's your experience with 'Roo on the barby? Isn't that something best enjoyed on a walkabout? I'm not looking to throw a joey on the SF even under the best of conditions but I'd certainly appreciate getting a locals perspective.
i was at our local supermarket today and was surprised to see such an extensive array of ‘Roo’ meat available. 🦘Mince, 🦘steak, 🦘sausages and 🦘burgers. It was once more common to see only in the pet food aisle 😲

heres a photo for you, fancy anything? 🦘🦘🦘
 

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AHoneyman

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If you look at various food science reports on the purity of hamburger, you find roo in a lot of samples in some areas of the Pacific.
 

bbqking

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Pacific...as in west coast? Ew...I used to hear the urban legend that McDonald’s had roo in the burger meat.
 

AHoneyman

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South Pacific, Indonesia, Malaysia, New Zealand, Australia, etc.
 

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