We (well I) had agonised over wanting a device to create food, but not just any food.  The allure of the Barbecue, the original 'Low and Slow', where ribs come from, had been gaining force, mainly due to a bombardment of TV shows showing big rigs producing some lovely chunks of meats. 

I've cremated the odd chop on an old 'barby' and could only dream of Slow cooked Ribs and meat of every kind.  I know that the 'Toob' is full of American BBQ, but I would like to explore the Australian Cuts of meat and wonderful produce to then adapt that to the 'low and slow' BBQ - Oz Style !!

I suppose I have an overly romantic notion that promoting our cuts of meat will create a demand for more local and independent butchers. Anyway, that's a soap box for another time..

My wife and I thought the name was apt as it was a pig to put together.

so this is the Pig...

 

Hark Tri Fire Offset smoker.



Yep was a pig to assemble it is only an entry level smoker but eventually it was all seasoned and ready to rock - tho' in the beginning I was a little unsure where to actually start. So I gathered my accessories, shopped for ingredients, girded my loins , so to speak and got ready for battle.