Hi there,
I have been searching offset smoker information over the internet the last month and ended up here so often that I realized it's time to register. Seems to be a place with lots of good answers.
I live on the Swedish west coast and am in my late sixties. Been smoking and cooking outdoors for many years. Started with a Bradley electric and then a pellet smoker that gave up on me this spring. I am also a happy owner of a Kamado grill that is exercised regularly.
I am now waiting for an offset smoker that is built by a guy in south of Sweden. I had a lot of smoked meat in my childhood, but not by the "BBQ way" of smoking. My grandfather and father had smoke houses where they smoked meat from elk mostly. When my pellet smoker gave up I considered to build a smoke house but ended up buying an offset instead.
I am now planning for the arrival of the beast, some 200 kg of unpainted steel. Have been reading threads on preparing a new smoker and will go with boiled linseed oil on the raw steel. Looking for wood supplies in my vicinity, there seems to be some at least. And then the big question is what will be the premiere dinner from the new smoker. I am a big fan of ribs and hot smoked bacon. I guess something like ribs is a good way to learn how to manage fire in the smoker before graduating to bacon and brisket.
I have been searching offset smoker information over the internet the last month and ended up here so often that I realized it's time to register. Seems to be a place with lots of good answers.
I live on the Swedish west coast and am in my late sixties. Been smoking and cooking outdoors for many years. Started with a Bradley electric and then a pellet smoker that gave up on me this spring. I am also a happy owner of a Kamado grill that is exercised regularly.
I am now waiting for an offset smoker that is built by a guy in south of Sweden. I had a lot of smoked meat in my childhood, but not by the "BBQ way" of smoking. My grandfather and father had smoke houses where they smoked meat from elk mostly. When my pellet smoker gave up I considered to build a smoke house but ended up buying an offset instead.
I am now planning for the arrival of the beast, some 200 kg of unpainted steel. Have been reading threads on preparing a new smoker and will go with boiled linseed oil on the raw steel. Looking for wood supplies in my vicinity, there seems to be some at least. And then the big question is what will be the premiere dinner from the new smoker. I am a big fan of ribs and hot smoked bacon. I guess something like ribs is a good way to learn how to manage fire in the smoker before graduating to bacon and brisket.
