- 143 Posts. Joined 2/2014
- Points: 13
- Select All Posts By This User
Spring - Page 2
I have put a couple of mods in my offset, I have added a metal cooking tray at 45 degrees where the fire box connects to the main chamber, it helps to deflect the heat which stops the food cooking a bit too quickly. Depending on what I am cooking I also have a big water pan that sits on the bottom grate in front of the metal cooking tray. Some people but metal damping plates in to regulate the heat but I have never found this necessary. You can buy cheaper offset smokers for about £100 but the metal is quite thin and I think it could be quite hard to keep the temperatures stable. Like Danny mentions they can be difficult to master, but once you do they are fantastic bits of kit. Mine is in need of a face-lift and a repaint before the summer.
Offset's are fantastic for cooking pizza's because of the size, I have some left over marble tiles which I use and they make fantastic Pizza stones.
Also some picture of The Dog House as I have named it. When people ask now, she can say, He's in "The Dog House"
Kamado Ovens Running.
Mini WSM in the middle.
Pizza Oven outside
Thanks Danny, been working on it for the last three months. Still have some regular smokers other than the Kamado ovens. But Mss Jill says I can keep them down my workshop! Going to bring some unusual smokers to the Smokers Weekend!
Been thinking of getting everything under one roof for sometime. When I was in Costco, they had a small 1.5 meter square shelter, and the wife said, oh one of them would be good! Green Light for me to build a bigger one!!!!
Hours of practice ahead! It's called 'The Dog House' so she can tell people I'm in the dog house again!