- Apr 9, 2017
- 6
- 18
My name is Neill and have been a Nissan owner for too many years, hence the nickname.
I am semi retired and have always looked and made my own equipment, my latest exercise, building a smoker.
I visited the US 3 years ago, purchased and picked up my Harley and rode 6000 miles around Lake Erie and then along Route 66 to LA, up to San Francisco, Yosemite and back to LA where I shipped the bike home. I enjoyed the smoked food whilst there and want to make my own for a special dinner party to be held here on June 18. Time is running out and I need to ensure that all is working and successful before the event, including the main course meats.
I built a 1metre wood fired oven over 5 years ago and an LPG coffee bean roaster a couple of years ago and enjoy all builds and use them regularly.
So, I called a mate and picked up a 80litre used vehicle LPG tank and part way through converting it for use as an oven and smoker on day 1.
View media item 524040 finishing it in a couple of days as I have alot on my plate at present. A thermometer to be inserted into the door, the large double burner in the base and a chimney with baffle include to control the smoke and heat flow. It is planned as a slow cooker, a smoker and a general oven to be incorporated in my outdoor kitchen, (rather than light and maintain the wood fire pizza oven).
Not being an avid cook, I am about to experiment with the build and it's use, hopefully with a little help and encouragement from this forum (as my quick glance has a host of detailed information on using it but not so much the actual build).
Thee are 3 shelves, room above the burner for the chip/wood for smoking (which could also be enhanced with a small quantity of fire lighter if needed) and a hanging ring at the top for suspending whole fish). It is around 950mm h x 340mm diameter so can handle a reasonable amount of foods.
Pleas feel free to discuss this and I would value your input as we are not big smoke food people here in Australia.
Cheers.
Neill
I am semi retired and have always looked and made my own equipment, my latest exercise, building a smoker.
I visited the US 3 years ago, purchased and picked up my Harley and rode 6000 miles around Lake Erie and then along Route 66 to LA, up to San Francisco, Yosemite and back to LA where I shipped the bike home. I enjoyed the smoked food whilst there and want to make my own for a special dinner party to be held here on June 18. Time is running out and I need to ensure that all is working and successful before the event, including the main course meats.
I built a 1metre wood fired oven over 5 years ago and an LPG coffee bean roaster a couple of years ago and enjoy all builds and use them regularly.
So, I called a mate and picked up a 80litre used vehicle LPG tank and part way through converting it for use as an oven and smoker on day 1.
View media item 524040 finishing it in a couple of days as I have alot on my plate at present. A thermometer to be inserted into the door, the large double burner in the base and a chimney with baffle include to control the smoke and heat flow. It is planned as a slow cooker, a smoker and a general oven to be incorporated in my outdoor kitchen, (rather than light and maintain the wood fire pizza oven).
Not being an avid cook, I am about to experiment with the build and it's use, hopefully with a little help and encouragement from this forum (as my quick glance has a host of detailed information on using it but not so much the actual build).
Thee are 3 shelves, room above the burner for the chip/wood for smoking (which could also be enhanced with a small quantity of fire lighter if needed) and a hanging ring at the top for suspending whole fish). It is around 950mm h x 340mm diameter so can handle a reasonable amount of foods.
Pleas feel free to discuss this and I would value your input as we are not big smoke food people here in Australia.
Cheers.
Neill
