>>783073I'm in Western Australia, so it's pretty small here. It's a little bigger over East, but even then it's nothing like the US. We're one of a couple of restaurants who have sprouted up over the past 2-3 years. I'd like to say we do it best, but it's a hard call to make.
Because of our space, and how hard it can be to get proper smoking setups licensed here, we only have 1 big indoor smoker. Electric, running off a mixture of coals, beech wood chips and hickory chunks. It might not be classic, but it's really good for maintaining a steady, precise temperature over a long period of time. It also means that we can control humidity in the chamber really well. We run a menu of 9 essentials meats, and then throw in specials here and there, like beef cheek or lamb shoulder when we can.
Here's some of our food.
