Smoker

[Branxhunter]

My mouth is watering just looking at all that smoked goodness.

Marcus

[Camel]

My mouth is watering just looking at all that smoked goodness.

Marcus

Mine also Marcus, trouble is I can smell it as well, so I am in agony waiting for them to finish

[Rabbitz]

Looks good.

No smoker action here this weekend. It's been raining for a couple of days and the patio has become a reasonable facsimile of a chinese laundry.

I reckon if I moved the smoker under cover and lit it, it might well be the last time I lit anything....

[Camel]

The awesomeness is just impossible to describe



Smokey, prawny garlicky scrumptiousness, lucky there are some left for tomorrow

[MISSED]

piss off

[220]

Fired up the beast this morning, lamb shoulder going on in a few minutes, ribs at some stage.

[trevort]

piss off

Hear hear


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[Camel]

piss off

Fired up the beast this morning, lamb shoulder going on in a few minutes, ribs at some stage.

Tash and I had the left overs for dinner last night, they were just as awesome as the night before.

[Rabbitz]

Pork Ribs and Bratwurst in the smoker this morning.

A question for those in the know. My smoker is of fairly lightweight construction, which means temperature fluctuates fairly rapidly.

Would placing a couple of steel plates in the box, to act as heat stores/sinks even out the temperature spikes and dips?

[Camel]

Pork Ribs and Bratwurst in the smoker this morning.

A question for those in the know. My smoker is of fairly lightweight construction, which means temperature fluctuates fairly rapidly.

Would placing a couple of steel plates in the box, to act as heat stores/sinks even out the temperature spikes and dips?

From what I read during my trip of discovery building Black Betty, the baffle plates are in there for two jobs, one to channel the heat and smoke along under what you are smoking, and 2, to act as a heat sink to keep the temperature reasonably even, so I guess that should answer your question, in true RAF fashion.

[Rabbitz]

Ta Mark.

Looks like an experiment is in the offing.

What a pity it means I'll need to smoke more things

Now, to find some odd and sods of steel and a gas axe to shape them (In keeping with RAF traditions).

[Camel]

Old cast iron bbq plates and a 4 inch cutting wheel in the grinder do the job neatly.

[Rabbitz]

Hmmm, we must almost be due for a council hard rubbish collection.

There's always BBQ's in that lot.

[Camel]

You can also use the griddle slotted plates for that as well, if you are only looking for mass and heat retention.

[Brad Y]

Bit late to this one...

Nice bit of kit you made there mate!

Yes to regulate heat you can use tuning plates of different widths to sort your heat flow. A really wide one near the heat entry to push the heat across into the cooking chamber more, then maybe a 10mm gap until the next one that isn’t as wide, then maybe a 20mm gap to the next one etc. That’s how my offset is set up.

One thing to add into the equation is a water pan to keep humidity up in the chamber, helps meat not dry out too much.

I feed mine jarrah for beef, lump charcoal and any of the fruit woods for pork. After meat hits a certain temp you won’t get anymore smoke flavour in so you can finish on normal wood if your doing pork. Often wrapping in foil produces a more successful final product, it locks in moisture.

Lastly there’s no such thing as too much bbq food! I’ve just got into making my own streaky bacon at home and I’ve never eaten anything so good!

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