My name is Ross and I live in the outer eastern suburbs of Melbourne. I'm just about finished building my first UDS and am hoping to inaugurate it this Saturday (grand final day) with 6 nice fat pork hocks that I've had in a brine for the last 8 days.
I've been brewing beer for about 10 years, making salami / cappocollo / pancetta for the last 2 years and got into wine making last summer. I love making things for myself, my family and my mates and the idea of serving up real bbq (as opposed to what my folks would consider bbq) is something I've been keen to get into for a while now.
I've loved the info I've read on this forum so far, it's great to see so many passionate people willing to share their knowledge
Cheers, Ross