Hello from Roma, Italia


 
Enrico Brandizzi

Enrico Brandizzi

TVWBB Honor Circle
Hello everybody!
I have followed this forum for some time, exactly since a friend of mine give me a 18 WSM for my birthday in last november. I immediately changed the smaller 18" with the bigger 22" wich I got for christmas. It was the 2013 model!
At that time a "revolution" started. I was bbqing with 2 26 OTG and snake Minion Method and water pan and I was really satisfied, but when I started bbqing with the 22 WSM I UNDERSTOOD all the love for this smoker in the BBQ world.
Fortunately I found this forum and I'm studing a lot and therefore getting via via much more confidence in using the WSM.
I started bbqing almost 1 year ago and despite all I was able to get some black angus briskets ( I didn' understand wich grade I got) and some Aussie angus briskets too. Really not the same price/lb You have. The same for spare ribs (no baby back ribs available at all). No boston butt and no picnic only pork shoulder is available. It's enough for me!
Some equipment from ebay.com, some from Amazon.com and I was ready to start.
I got spices from Penderey.com and maybe next time I'll tell you the story of some powders at the italian custom. Quite hard to get some chunks: they are heavy and shipping cost are heavier!
Here in Rome I had some BBQ classes, but my dream is USA pit Master's ones!
As we say in Italy "chi si accontenta.. Gode!"
I did some photo reports of my cooks available on my youtube channel because I really believe that images speak much better than words.
Let me say thanks to all of You for the help you will give to me and last but not least, sorry for my written english: spoken is worst!
Ciao
Enrico
 
Welcome, Enrico, and just so you know, your English is tons better than our Italian, as lots of us only speak our native language! Glad to see you excited about smoking and grilling -- most of us feel the same way, too! Can't wait to see photos of some of your cooks. This is a great board and no matter how long one has been BBQing, you still learn something every day!

Ciao (the extent of my Italian)!
--Michelle
 
Hello mate...Nice to have you here. All the needed info about bbq is on this site. Nice to se more european ppl joining up!
Best regards from Sweden
 
Hello Enrico. Like you, I'm venturing out from smoking on a kettle (you are ahead of me on equipment). This is a great site to learn from others!
 
Welcome Enrico
I have many found memories from Italy and its people and food, looking forward to seeing some of your BBQ adventures.
 
Welcome to the group Enrico. The butt is the upper portion of the shoulder and the picnic is the lower part. I like doing whole shoulders myself.
 
Welcome Enrico! I was stationed 3 yrs in Aviano which is just north of Pordenone in Friuli. I love your country and your food. Many can be cooked on the WSM! I look forward to your techniques!
 
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