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Weber conversion

post #1 of 12
Thread Starter 
I have looked at a couple of ideas on the internet before building my own smoker. I basically took a El Cheapo Weber knock-off as I knew it would not get heat so it should last, connected a basic aluminium pot via some aircon ducting. Works like a charm! I've smoked trout, olives and beef filet to make a smoked carpaccio with great success! The whole thing cost me about R500, that would be approx $45
post #2 of 12

worthless.gif

post #3 of 12

Sounds like a good idea! Are you saying you make the fire in the pot and run the tubing to the smoker?

Despite Timberjet's reply, we're usually a welcoming and friendly bunch here, so welcome aboard!

We do love our pictures though, so put some up of your smoker if you can.

post #4 of 12
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post

Sounds like a good idea! Are you saying you make the fire in the pot and run the tubing to the smoker?
Despite Timberjet's reply, we're usually a welcoming and friendly bunch here, so welcome aboard!
We do love our pictures though, so put some up of your smoker if you can.

That's exactly how it works! Just did a filet of beef again yesterday, smoked it over ice for 2hrs(South Africa is hot this time of year 33 Celcius!) I will try and post some pics.

You will notice the fire is not actually in the pot though it sits ons a gas stove. The fuel could
be anything you can rest the pot on but gas is easiest to control. The
wood shavings are inside the pot(dry). I used oak shavings made from ground
wine barrels.
Edited by Louis A - 1/3/14 at 11:58pm
post #5 of 12
Thread Starter 

Puff the magic dragon!
post #6 of 12
Thread Starter 


The ice is inside the stainless steel bowl to keep
the meet cold.

I am serving the beef today with Camembert cheese,
glazed green fig and balsamic reduction!
post #7 of 12
Quote:
Originally Posted by Louis A View Post



The ice is inside the stainless steel bowl to keep
the meet cold.

I am serving the beef today with Camembert cheese,
glazed green fig and balsamic reduction!

Hey I wasn't being mean I really did want to see the picture. lol

post #8 of 12
Quote:
Originally Posted by timberjet View Post
 

Hey I wasn't being mean I really did want to see the picture. lol


I hadn't intended my reply to sound so snarky, I was just jerkin' your chain. No offense intended!!

post #9 of 12
Those spoons look a bit big to fit in your mouth?
post #10 of 12
Thread Starter 
@ timberjet No offence taken!

About the spoons, they are actually intended for Chinese soup, but they work well
to stack all the toppings. The guests used small forks to pick off the snack. The picture
I posted was from the previous time when I used rocket, spring onion, balsamic and
parmesan cheese. Some of our guests said that they like it more than the camembert
and green fig I used yesterday. I also smoked the beef for three hours in stead of two.
post #11 of 12
No, honestly, that's a great presentation, I was just having fun.
post #12 of 12

In your defense Ribwizzard, those Chinese/Japanese soup spoons are a little awkward to use:biggrin:  They do make a really nice presentation though, bet they'd work great for smoked oyster shooters.

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