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A new member from the UK.

post #1 of 15
Thread Starter 
First and foremost a huge hello to all the members here and all that follow this forum and threads from a distance.

Up until yesterday I was one of those individuals that simply browsed the topics and subjects soaking up all the invaluable information provided here and to help aid my own project. However and that said I've decided to become a member to thank everyone not only for the experience and help provided here but congratulations on such a friendly and informative site.

As for myself, what to say ! I'm ex UK military and now working the "circuit" as a Close Protection Officer in Afghanistan which is where I am at present and have spent the last five years. Having spent so much time away from home I've a huge passion for the things I miss the most, good company, great food, a good drink and my motorbikes.

So on the subject of food then, who doesn't like a great feed but the thing I also enjoy the most is the preparation and forethought that goes into planning such a meal or event. I personally feel there's nothing more rewarding than seeing the smile or smiles on your guests faces on providing great quality and tasty food.

When it comes to using a BBQ I'm certainly no expert and addition to that and smoking food I've no experience what so ever which is why I find myself here. I'm due to have my whole garden both front and back redeveloped and hoping to achieve that rustic look and feel at the same time whilst incorporating a brick built BBQ, rotisserie, off set smoker and a pizza oven.

The plans have been drawn up and my father who's a bricklayer by trade is going to start the project within the first week of June. I've also purchased the BBQ equipment, the doors for the rotisserie, the smoker and shortly purchasing the pizza oven. With this in mind I don't mind admitting I'm feeling very excited about the whole project and am now wishing the weeks away so I can get underway.

During the process I'll certainly take photos and post all accordingly to keep anyone that may pay an interest up to date with the progress as it unfolds. What can I offer so far, below you'll find a few images of the doors I've purchased and if you'd like a list of the BBQ equipment feel free to ask. Second to that ask anything you'd like and I'll endeavour to answer.

The door to the rotisserie.



The door to the smoking section.



And the four doors to access the smoked food itself.

post #2 of 15

First off welcome to the forum Lee-Warren! This forum is filled with nice and knowledgeable people so you should find no issues getting help/advice about cooking foods as well as the construction of your outdoor bbq!

 

I'm super jealous of the pit you'll be building, that door alone let's me know its going to be a thing of beauty when its complete. I can't wait to follow along with your backyard bbq build!

 

 

Stay safe there in Afghanistan! 

post #3 of 15
Thread Starter 
Thank you for the welcome dougmays and your well wishes, it's much appreciated.

Although I'm sure I'll have a few questions along the way I've a reasonable understanding of the basics from the build perspective and smoking in general. One thing that does puzzle me though and I can't seem to find the answer here to is for the application of sand into the drip tray, what does this achieve ? Am I also correct in thinking it's a thin layer of sand, a foil divide and the water sitting on top of the foil !?

Many thanks to all in advance.
post #4 of 15

Sand is generally used in the pan to achieve higher heat temps in smaller smokers that do not easily get up to higher temps. Alot of  For example i started smoking with a little electric brinkmann and i could not easily get temps above 250. So once time i wanted to smoke a turkey and fill the pan up with sand which allowed me to easily get temps between 275-300.

 

Essentially the sand heats up and stores the heat. Water is not needed with this application usually because it can counter-act the high temps your reaching for. IF you do need water, say if you are smoking a brisket or butt and want a moister crust you can put a aluminum tray with water in the smoker, but the pan would hold the sand, not both.

 

Hope this helps

post #5 of 15
Thread Starter 
Ah I see, that now makes perfect sense, thank you.

As odd as it may seem I'm actually looking forward to getting to know my smoker as much as I am for using it to smoke the food. I think there's going to be a lot of satisfaction in sealing, prepping, figuring out how she reacts and what I need to do to achieve the required temperatures to produce great results.

I have the bug before the smoker, great times ahead I feel.
post #6 of 15

Hello Lee and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  I've gotta agree with Doug, what GREAT looking cast iron doors!  Gonna be a GREAT lookin smoker.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

Danny

post #7 of 15

Hey Lee, welcome to the forum from East Texas, I really like those doors, can't wait to see your build  Be Safe !!

 

 

Gary S

post #8 of 15
Thread Starter 
Hi Gary.

Thank you for the welcome and your sentiments regarding the doors, I ideally like everything to tie in reasonably well so feel I was quite fortunate sourcing these from three different sellers.

Second to that the chap that owns the BBQ shop where I purchased my other items saw the doors and said it would be a shame to add stainless steel grills to the BBQ itself and suggested I ordered similar cast iron replacement ones from the Weber range. With this in mind I ordered two and a hot plate/griddle and they look fantastic, she's tying in nicely.

Thank you for your well wishes too, very considerate.
post #9 of 15

Lee, if you don't mind sharing, where did you get your doors ?

 

Gary S

post #10 of 15
Thread Starter 
Hi Gary.

No of course not mate, that's what I'm here for and this is where it all starts.

Now forgive me but I'm unsure if the rules prevent us from naming shops, suppliers or companies etc so I'll tread tactfully here however I'll send you the details in a private message. If however I'm incorrect please say and I'll post for all to see.

The doors themselves are actually pizza / bread oven doors and having searched the net I found the larger rotisserie door on the world renowned auction site. As for the smoker door and the four doors for accessing the smoked food I was lucky to source these from one seller and this being a reclamation company in the UK, I'll send you the link now pal.

Any more questions then ask away.
post #11 of 15

You can in a PM

 

 

gary

post #12 of 15
Thread Starter 
Hi Gary.

I've just replied via a PM but it doesn't seem to show in my sent box, can you confirm whether you've received it please and if not I'll send again !?

Lee.
post #13 of 15

You can post names just not links to non-paying vendors of this forum

post #14 of 15
Welcome, glad ya joined us !
post #15 of 15
Thread Starter 
Thanks for the heads up so to speak Doug.

On that note the large rotisserie door was purchased on eBay whilst the remaining others were purchased via a reclamation business in Wells (UK). In fact the doors are actually new plus they have various amounts of the same doors in stock which meant it kept my OCD for that tidy look in check at the same time.

'WHB' thank you for the warm welcome, it's nice to be here.
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