Spring

kc5tpy

Master of the Pit

Original poster

May 12, 2013

4,352

188

Newark on Trent, United Kingdom.

• Feb 20, 2016

• #1

Well folks; the weather is starting to change.  We had a horrible winter.  I had plans to finally finish a build I started a long time ago but who wanted to be in that rainy mess.  So who has what planned for the near future?  Pictures guys!  Inspire us all!  Keep Smokin!

Danny

 

bobbobbbq

Meat Mopper

May 12, 2014

165

16

• Feb 21, 2016

• #2

Morning Danny.

I'm planning on totally changing my garden smoking area this spring by converting an old brick built shed to a "smokehouse" of sorts. It will have an adjoining wood shed and prep area. I'm going big this year as I will finally own my house so can start making some big changes. Pictures to follow.

Rob.

 

• 

Reactions: markuk

smokin monkey

Master of the Pit

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Oct 27, 2013

2,357

278

Sutton In Ashfield, UK

• Feb 21, 2016

• #3

Spring is here and Danny has come out of hibernation [emoji]128077[/emoji][emoji]128512[/emoji]
Got plans myself for a permanent BBQ hut.

Wood gazebo arrived and erected yesterday, patio slabs on order should arrive this week. BBQ table made, waiting for Granite top to arrive for my two Kamando Ceramic ovens.

Full pictures to follow.

 

Last edited: Feb 21, 2016

euromir

Fire Starter

May 10, 2015

51

18

Kent UK

• Feb 21, 2016

• #4

Well as my garden looks like a wasteland of mud i need to get that sorted, and then the UDS needs some TLC and rebuild as per my other thread..

 

kc5tpy

Master of the Pit

Original poster

Thread starter

May 12, 2013

4,352

188

Newark on Trent, United Kingdom.

• Feb 23, 2016

• #5

Hello.  Sounds great guys.  Remember the pictures!  Keep Smokin!

Danny

 

smokewood

Smoking Fanatic

Sep 23, 2014

611

32

Peak District

• Feb 23, 2016

• #6

WOW, that sounds impressive, I can't wait for the photo's

 

smokin monkey

Master of the Pit

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Sutton In Ashfield, UK

• Feb 24, 2016

• #7

This is the cabinet for the Kamando Ovens. Small one on the left, large one on the right. Granite worktop ordered today, only just go over the shock of the cost of it.

image.jpeg

• smokin monkey
• Feb 24, 2016

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• smokin monkey
• Feb 24, 2016

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• smokin monkey
• Feb 24, 2016

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• smokin monkey
• Feb 24, 2016

Doors should be here tomorrow.

 

molove

Smoke Blower

Jul 9, 2014

138

15

London

• Feb 24, 2016

• #8

Smokin Monkey said:

This is the cabinet for the Kamando Ovens.

Click to expand...

Is a Kamando Oven a Green Egg for the SAS? 

 

 

smokin monkey

Master of the Pit

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Oct 27, 2013

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Sutton In Ashfield, UK

• Feb 24, 2016

• #9

Kamando!!! Kamado is a Green Egg on the Cheap!

 

smokewood

Smoking Fanatic

Sep 23, 2014

611

32

Peak District

• Feb 24, 2016

• #10

Impressive looking cabinets Steve, we just need a bit of decent weather and then we can all enjoy a bit of outdoor living.

 

countrywoodsmk

Newbie

Feb 3, 2015

7

10

• Feb 24, 2016

• #11

I'm replacing my old and well used original barrel smoker with an argentine brick built parilla grill...

Looking forward to grilling up some big old chunks of beef gaucho style

Cheers

Marcus

 

smokin monkey

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Oct 27, 2013

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Sutton In Ashfield, UK

• Feb 24, 2016

• #12

countrywoodsmk said:

I'm replacing my old and well used original barrel smoker with an argentine brick built parilla grill...
Looking forward to grilling up some big old chunks of beef gaucho style
Cheers
Marcus

Click to expand...

Hi Marcus, they look like a big hot grill! I've got a Portuguese Piri Piri spit oven that would be good for that.

image.jpeg

• smokin monkey
• Feb 24, 2016

 

bobbobbbq

Meat Mopper

May 12, 2014

165

16

• Feb 25, 2016

• #13

Looks like I need to up my game somewhat. [emoji]128559[/emoji]

 

kc5tpy

Master of the Pit

Original poster

Thread starter

May 12, 2013

4,352

188

Newark on Trent, United Kingdom.

• Feb 27, 2016

• #14

Hi guys!  WOW!  Lookin GREAT!  Sounds like I just need to get a PLAN.  This cold wet winter stuff just takes it out of me.  I'll get moving soon.  Keep posting guys!  Keep Smokin!

Danny

 

ewanm77

Smoke Blower

Feb 11, 2014

143

13

• Feb 27, 2016

• #15

this weather is great had the smoker on a lot recently and looking forward to the offset arriving any time soon

 

kc5tpy

Master of the Pit

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Thread starter

May 12, 2013

4,352

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Newark on Trent, United Kingdom.

• Feb 27, 2016

• #16

EWAN!  Hey buddy!  An offset coming?  They are not the easiest to control but I have faith in ya.  I used one for YEARS!  If I can help you let me know.  PM me or give me a call.  Keep Smokin!

Danny

 

ewanm77

Smoke Blower

Feb 11, 2014

143

13

• Feb 27, 2016

• #17

I'm running the weber mostle up wood now so I thought a stick burner might be the way to go its a oklahoma joe ive ordered

 danny I pm'd you

 

Last edited: Feb 27, 2016

bobbobbbq

Meat Mopper

May 12, 2014

165

16

• Feb 27, 2016

• #18

I'm opting for an offset smoker this year as my UDS fell victim to the weather over winter so I had to retire it [emoji]128546[/emoji].

 

kc5tpy

Master of the Pit

Original poster

Thread starter

May 12, 2013

4,352

188

Newark on Trent, United Kingdom.

• Feb 28, 2016

• #19

Hi guys.  Just sayin,  offsets are a new  "kettle of fish".  They are GREAT and once you get 'em sorted you will be fine. I used one for about 20 years so if you find you are having trouble; shoot me a PM.  Keep Smokin!

Danny

 

wade

Master of the Pit

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Apr 12, 2013

3,863

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Kent, UK

• Feb 29, 2016

• #20

Hi Ewan - Which one are you getting?

As Danny has mentioned the technique you use with in an offset is different to that of a kettle. The bigger the offset (as a general rule) the easier it is to use - as the walls are thicker and the temperatures are generally more stable and controllable. With most offsets you will see a temperature gradient along the cooking chamber - with the hottest end being the nearest to the firebox. Reverse flow smokers have less of a gradient. Once you have got to grips with this in your particular offset then you will be well away. When smoking for any length of time you may need to turn the meat round once or twice to ensure that it cooks evenly.