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Intro from 'Down Under'

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Hi All,


Just thought i'd introduce myself as a new member.  I'll be buying my first Kamado tonight and putting it together this weekend.  I'm not a big spender and I'll be getting the Char-Griller Akron Kamado.


Never cooked on charcoal before and to be honest, I'm surprised to took me this long to make the switch as i do love to cook.  I never really used my old BBQ that much as apart from extra cooking space, and cooking outdoors, i never really saw any benefit for using that over my stove/oven indoors a few metres away.


Now that I've discovered the concept of cooking on coals, i see the potential for actually offering an alternative taste and and cooking options especially using a Kamado.


Anyway, we don't have a dedicated Kamado forum here in Australia so i wanted to join up to this and have already used the site countless times in my research to buying the Akorn.


So thanks for the info so far, and look forward to this new BBQ'ing journey :)






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Welcome to a fellow Melbournian!


Whereabouts in Melbourne are you? I am out south east, and have a great local source for good quality charcoal.



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Thanks guys, and yes, there does seem to be a few Aussies on here, we so like to BBQ :)


Managed to get it set up fairly easily o. Saturday, good quality build and pretty straight forward.


Fired it up easily to season the grill.  I was worried about not having a chimney, but it was really easy to get going. A small pile/volcano with 1 natural firefighter in the middle and that's all that was needed.


Happy with how it all is going so far, so now just need to plan the next few cooks.



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Welcome AussiePhil, this is a great place to learn and share your cooks! Lots of great people on here. Also, jump on Facebook and look up "Kamado owners of Australia and New Zealand" it's a small group of around 1200 people who are also passionate about Kamado cooking.lots of Melbournites that may be able to point you in the right direction meat wise etc. 

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Thanks for the welcome everyone.  Will be putting the Kamado to a the test this weekend (only got a chance to season it last weekend)


I'll be doing Pizza on Saturday night and a slow cooked brisket on Sunday.  That's the plan anyway.

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