Hi everyone!
From looking around this forum it looks like the place to be. A little about myself, I am a 28 year old married man who loves to cook and grill. I love everything from making home made pastas to creating new spice blend and and testing them out on one of my two grills.
For everyday cooking I have a standard Weber 2 burner propane. Its excellent and does what I need it to do for a quick steak or chicken. Then I have my baby. It is a Uruguayan style outdoor grill built onto the side of my house. I bought the house just over a year ago and was fortunate enough that this was already here. I have attached pictures.
I hope to learn much more about smoking and obtain some advice about modifying my outdoor grill to be able to smoke as well.
My biggest question is looking for advice and help on being able to use my grill as a smoker WHEN i wish too. My goal is to be able to use it for indirect heat cooking, smoking, and pizza oven. I would like to do something that would allow me either full access to do normal open air grilling without anything in the way, and use it for smoking etc... with no or minimal work when I want to use it. Like a removable door. I picture it being removable because I haven't figured out a way to do the door otherwise. I have the screened in porch to the left and the wheel crank that adjusts the grill grate above. The chimney is directly above the wood holder. I know that once i get a door on I will have to create some airflow for the fire by drilling some holes near the fire. Also, I have an idea to place a meta plate on a rod inside the chimney as to have greater control over the smoke, as well as some sort of thermometer installed onto the door to monitor.
I have been brainstorming this for a while and am looking for the front to be air tight (smoke tight), heat resistant and safe around food, and out of the way for regular open air grilling.
Looking for any and all help and ideas. Also, you all being the experts on smoking, i know that this would all be in the same "chamber" and i've seen that much of smoking is done in multiple chambers, will my existing design with these modifications allow me to do what I want to do?
Thanks to you all! I can't wait to become more knowledgeable about smoking.
From looking around this forum it looks like the place to be. A little about myself, I am a 28 year old married man who loves to cook and grill. I love everything from making home made pastas to creating new spice blend and and testing them out on one of my two grills.
For everyday cooking I have a standard Weber 2 burner propane. Its excellent and does what I need it to do for a quick steak or chicken. Then I have my baby. It is a Uruguayan style outdoor grill built onto the side of my house. I bought the house just over a year ago and was fortunate enough that this was already here. I have attached pictures.
I hope to learn much more about smoking and obtain some advice about modifying my outdoor grill to be able to smoke as well.
My biggest question is looking for advice and help on being able to use my grill as a smoker WHEN i wish too. My goal is to be able to use it for indirect heat cooking, smoking, and pizza oven. I would like to do something that would allow me either full access to do normal open air grilling without anything in the way, and use it for smoking etc... with no or minimal work when I want to use it. Like a removable door. I picture it being removable because I haven't figured out a way to do the door otherwise. I have the screened in porch to the left and the wheel crank that adjusts the grill grate above. The chimney is directly above the wood holder. I know that once i get a door on I will have to create some airflow for the fire by drilling some holes near the fire. Also, I have an idea to place a meta plate on a rod inside the chimney as to have greater control over the smoke, as well as some sort of thermometer installed onto the door to monitor.
I have been brainstorming this for a while and am looking for the front to be air tight (smoke tight), heat resistant and safe around food, and out of the way for regular open air grilling.
Looking for any and all help and ideas. Also, you all being the experts on smoking, i know that this would all be in the same "chamber" and i've seen that much of smoking is done in multiple chambers, will my existing design with these modifications allow me to do what I want to do?
Thanks to you all! I can't wait to become more knowledgeable about smoking.
