Just thought I would share my smoker design with you.
I managed to get hold of a steel drum of 120 cm high with a diameter of 51 cm (it is the inside of a coil of plated steel)
We went welding and cutting.
The smoker got 2 baffles inside for a better smoke distribution and this also enables me to use it as a cold smoker (with the proQ) and hot smoker (small fire inside, haven't done that yet though).
This is what we ended up with:
Inside the smoker are some chicken breast
And as you can see: I got a bit lazy when I got to the smoker lid, so I am just using the top of a webber (cheap imitation).
my smoker
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my smoker
life is too short to drink bad wine (anonymus)
- Chuckwagon
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Thanks ChuckW
Yes, I got sodium nitrite in a 8% formulation.
I have tried my hands on
Salt
Boiled eggs
Half chicken
Pork chops
Chicken breasts
All of them cold smoked.
I think the salt is better hot smoked as the flsvour is just to subtle.
Smoked eggs are awesome and I got myself addicted th smoked chicken.
Yes, I got sodium nitrite in a 8% formulation.
I have tried my hands on
Salt
Boiled eggs
Half chicken
Pork chops
Chicken breasts
All of them cold smoked.
I think the salt is better hot smoked as the flsvour is just to subtle.
Smoked eggs are awesome and I got myself addicted th smoked chicken.
life is too short to drink bad wine (anonymus)
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
-
- Frequent User
- Posts: 173
- Joined: Thu Jul 18, 2013 15:41
- Location: In the hot Zambezi Valley
- Contact: