G'Day All
My name is Phil aka Captain Cook, forgive me but I am an Australian and reside in Melbourne (Australia) Barbecuing in Australia is in your terms grilling generally on a gasser. I demonstrate cooking on BBQs for Weber Australia every Saturday from September until the end of December. I am slowly converting people over to grill on charcoal and doing low and slow. The choice of BBQs/Smokers is very limited here the main two being a Weber Smokey Mountain and the BGE. The smoke taste is not that well known or accepted, one of the reasons for this is people generally use too much smoke and make the food taste bitter. Australians also love a very savory taste whereas in the US you food tends to be sweeter.
A group of us are attempting to get an Australian BBQ Association of the ground which will cover all types of outdoor cooking including camp ovens and wood fired pizza ovens.
I have 5 BBQs all Weber’s (naturally) Genesis E320, Q220, Performer, and 2 kettles. I also have a home made toolbox smoker for hot smoking fish and the like. I have several methods that I have refined for cooking indirect on gassers. My next phase is to spend more time developing my skills in low and slow with a WSM so you will probably find me lurking and trolling through your forum if you don’t mind. I am also a member of the TVWBB forum where I post regularly in the grilling, gassers and recipe discussion groups.