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         Not me, I make it a point to smoke nothing.

@mugteck

You have not lived until you've had real Texas style beef brisket. Melt in your mouth juiciness!

         I remember the Alamo,  but I try to forget the Dallas Cowboys and most other Texas references.

             I remember the Alamo,  but I try to forget the Dallas Cowboys and most other Texas references.
   

    -@mugteck

I LOVE the Cowgirls! Especially when the 9ers beat them 42-10!

Larry, I could have written your post! Well I have been looking for a smoker, hard to find. I wanted a pellet one but they dont exist here. I'm now looking for a charcoal one I guess the only kind available, offset smoker. Note that I have never smoked meats, always wanted to but left the US before I could get to it.

I would think hardwood very easy to find, but the right size chunks probably not.

Meats (beef): Echo that, meat market is awful, non-refrigerated. Grocery stores are refrozen meat from Australia. I have had decent tenderloin non frozen from S&R and I'm thinking that's the best Im gonna get. I will just have to splurge when back in US. Also, I brought back a ton of beef jerky LOL

@Filamretire

Are you in Cebu? My offset smoker is a month old and I want a bigger one. It just fits a whole brisket if I use a "deflection" tray of water near the firebox. If you're in Cebu, I'll sell it too you at original price and you save 2-3k on shipping (or whatever it was). I might even be able to deliver if you don't have a car.

BarrelPro is the maker, in Manila. They make a good product. Mine is the Beginner size Lite. I want to upgrade to the Max Classic size. Will require more wood. But I'm working on getting an endless supply line going.

I have found meat. But it's so often someone trying to reach retirement on their next sale. And when I ask specifics about the meat quality, origination, etc, they give a blank stare. I've smoked two briskets here. Both were CLAIMED to be USDA choice American beef. But on either cut was I able to find a USDA Choice stamp, nor on the wrapping. Only "USDA inspected" on the wrapping. Really? Sounds like select grade (or worse) to me. And while they were good, they were not nearly as juicy as I like. But that could be my skills or lack of too. I am suspicious that it wasn't choice grade as claimed.

I do know where and who actually imports US meat. But they only sell commercial and I ain't buying that kind of quantity.

im in Luzon. Yes it's hard to find the best meat, I'll settle for decent. I'm wondering if the US importer sells just to high end restaurants

@Filamretire

BarrelPro is in Manila and will deliver you a smoker. They make them there. They can also put you in touch with resellers for good US meat.

Hey, I retired to Lapu Lapu in August.  Ran a couple of genuine smoker restaurants in the USA.  Best (and cheapest) way to get a good offset smoker is to build your own in the PH....I am too damn old, but I would be happy to advise you (for free).   Find a good welder first for your pit.  Pellets can be ordered frm Amazon. I'd start with butt pork or chickens or pork ribs to get the hang of smoking and less cost.  Make your own rub and bbq sauce....plenty of good mixes and recipes on Google (you won't find any in the supermarkets or malls that I know of).  Decent beef brisket is very hard to find and I am told is expensive.....great majority of natives do not buy beef........Ozzie

@Ozzie43

I am here in Cebu. My brother is a welder.  He is here too. Can you tell me how to build a smoker. We had previously discussed constructing a grill.A smoker would be awesome!