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Need some tips n a miracle

post #1 of 3
Thread Starter 
Hi everyone, am so excited to be a part of this forum and you can call me mimi. I stay in Uganda, Africa.
I love smoked meat but i dont kno how to go about it. I've spent most of this year researchin about it and that's how i stumbled into this platform but funds limit me. I hav no smoker yet and i was hopin to get some tips from here on how to get smoking when one has limited resources.
What's worse is that there is no smoking culture here so my search for all the best or any suggested woods for smoking meats has been in vain.
My plan is to try it our at home then go commercial when i raise some money. I really enjoy smoked meat whenever i can get it that's why am confident that am on the right path with this project.
I have about USD$ 40 that am hoping can give me a kick start with all your help. Am not really sure where to start with that amount of money but being here somewhat tells me all will be ok. Am counting on all of you for some tips.
post #2 of 3

Mimi, maybe I can help a little bit.   Just get started.  You can make your own super simple smoker.  


When you put meat in an atmosphere about 240 F (116 C) for several hours it will cook and be real good.  Smoking is a way to hold this temperature for several hours and to make a little smoke at the same time.  The smoke flavors the meat.  


To start from nothing:  See the diagram.  A smoker can be any enclosed space with


1.   A way to control air inlet, 

2.   A grill or basket to hold burning charcoal or wood (charcoal is better) with air supply, 

3.   A grill for the meat over the charcoal, and

4.   A smoke stack to vent the smoke.  


Look around for a 5 to 10 gallon metal can or metal box.  Get a top if it does not have one.  Be sure to clean it out REAL WELL l if it has had anything like chemicals, paint, or something else inside.  Put some wood or charcoal inside and burn it thoroughly.  


Look around junk yards to find something for a charcoal grill and meat grill that will fit in the can or box.  It should be at least 11 or 12 inches in diameter or anything bigger.  You figure a way to hold the charcoal grate above the air hole, a way to hold the meat 3 inches or so over charcoal, a  top or side you can remove, and a stack.  


Smoking is 80 percent technique and 20 percent equipment.  Make something and get started.  Keep a record of your work.  Simple homemade smokers can turn out great meat.  They just take more attention and adjustments.  Learning about rubs, sauces, and meat prep are from experience.  


See my simple diagram.  Ask me questions if you want.  I've been to Nigeria, mountains of Venezuela, Taiwan, and other places where grilling is done.  You can sure do it too.  


Good Luck,



post #3 of 3

texas.gif  Good morning and welcome to the forum, from a warm, cloudy and rainy day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.




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