Smoker...

[Thuppu]

Thanks for all nice comments.

Looks north of 100Kg, super-duty for sure

Yeah, 100kg at least, propably more like 150kg. Luckily I didn't snapped my back when I lifted it in the trunk.

I want one Thomas

How does the meat ? Only smoked? because the heat is far ,right?

By the way ,Have some thousands of nice rabbits for this

Tomas, look at this: https://www.youtube.com/watch?v=Er59tnrZvWg

It cooks the meat slow in low temp 80-140C, and the smoke gives it a nice flavor.

[docspeedtriple]

Great looking piece of kit nice workmanship

[Thuppu]

Almost finished. Need only to add the thermometers when thay arrive.

[Jamo]

Sonic has turned green with envy! seriously fine work

[Sonic]

That is absolutely ****ing awesome!!!

Interesting design, when i saw the initial sketch i thought you might be going for cold-smoking with the separate fuel unit. You might find without a heatsink with a water-bowl the temperatures fluctuate a lot although the indirect heating will go some way to counter that... it would only be a problem on a long smoke as well, typically i do a large pork shoulder for around 24hr to make the best pulled pork.

But you have all this to look forward to

[Ross]

EPIC build thread

Only thing you need to change.... stick that pork on for 16hrs not 10

Makes me feel a bit amateur now with my Weber smokey mountain

[Ross]

So when is the EU forum smoke-off?

[Sonic]

I really want to build a BBQ grill like the one audisport have that can be towed around to events

[rynaqui]

That is absolutely ****ing awesome!!!

Interesting design, when i saw the initial sketch i thought you might be going for cold-smoking with the separate fuel unit. You might find without a heatsink with a water-bowl the temperatures fluctuate a lot although the indirect heating will go some way to counter that... it would only be a problem on a long smoke as well, typically i do a large pork shoulder for around 24hr to make the best pulled pork.

But you have all this to look forward to

Gimme that rack of ribs over a BBQ any day..as long as I get my fill once a week

[Thuppu]

That is absolutely ****ing awesome!!!

Interesting design, when i saw the initial sketch i thought you might be going for cold-smoking with the separate fuel unit. You might find without a heatsink with a water-bowl the temperatures fluctuate a lot although the indirect heating will go some way to counter that... it would only be a problem on a long smoke as well, typically i do a large pork shoulder for around 24hr to make the best pulled pork.

Thanks! The plan was to make a low profile stainless water bowl, but I didn't have time to finish it before my holiday started. But I will make it when I get back to work.

[Thuppu]

First test made today with ribs. 4h in 90-150C degrees. The outcome was quite juicy and just right amount of smoke taste. As spices I used salt, chili and pepper mix and some BBQ glaze(marinad?). Wood I used was birch and alder. Tomorrow I will smoke a 2,5kg pork neck. Have to do at least 10h...

[Greg_S]

Im salivating at these pictures, looks very very tasty!

[Henkjan]

awesome bbq-porn

will you be bringing this to the next ACF track-day?

Hehe, and best of all, it got a 3" stainless exhaust!

forum standard

[Thuppu]

Second try...

[Thuppu]

will you be bringing this to the next ACF track-day?

I'll guess the day is over before I get the smoking finished.