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Awesome design @seenred That looks like an absolute pleasure to cook on. Amazing.

What a considerate tree :emoji_sunglasses:

Yikes :emoji_dizzy_face: any damage?

I'm always on the lookout for fallen limbs after windy days. Scored this today, found it fallen across a public bike/walking track. The way I see it I was doing the general public a solid by removing it from the path.

Pork fillets and rump steak. Wood of choice, ironbark.

I never used the calculators (didn't know they existed) when I build my reverse flow. A mate of mine built one years ago and started with the baffle at 1/3 of the smoke chamber and he said it wasn't ideal. He then modified it to be 1/4 and it works great now. I took that on board and did the...

As stated in above posts the air inlet is too small and I agree needs to be under the grate (or at least below the level of the fire grate.

Sound theory in my opinion. And worth a go for sure, especially since you have some spare time. I'm a fitter and turner by trade and my welding skills are suspect also, but give it a crack. My only suggestion is to make the baffle at least 1/3 of the smoke chamber area. My offset firebox has...

Nice work!

Still been really digging the offset smoker cooking and today tried something a bit left field. Soak some Marathon Dim Sims in honey soy and BBQ sauce for an hour or 2 and then cooked them for 1.5-2hrs at around 125°C. Came out quite well. Will definitely be cooking these this way again...

Pork fillet and Chicken breast on the reverse flow for mother's day. Sweet soy, BBQ and a little bit of oyster sauce with rosemary, thyme and parsley as a marinade on both.

It was delicious!

Thanks all, it was very tasty. I will definitely try the orange or pineapple next time for sure.

Smoked this pork scotch fillet today. Marinated it in a zip lock bag with some soysauce, sweet soysauce, teryaki marinade with some dill, parsley flakes, and rosemary.

Cheers. The only plan I had for the smoker was to get the baffle to smoke chamber ratio as right as I could. The rest of it just evolved as I went along.

Thanks mate, it's been a fun build and now really enjoying the cooking.

Finished the offset smoker build on Thursday (finally). Stainless steel, work bench out front and wood rack out back. Brakes routed to the handlebar. Tonight smoked bambi backstrap. Just under 3 hrs around 110 degrees. Rested for 30mins in foil. Dry rub consisted of Italian herb mix...

Awesome thanks. I found on my first cook with some well seasoned plum wood that I was getting black smoke when adding the pre-heated plum wood. I put it down to the bark (though I wasn't sure). The last 2-3 cooks have been with de-barked plum wood and haven't had any black smoke that I've...

OK, thanks. Using it in an offset smoker.

Just been pruning an ornamental plum in my yard. Is there a minimum diameter people recommend for smoking wood? I assume once de-barked as long as there is solid wood then it would be OK. Im working of minimum, 1inch diameter. Am I over-thinking it?