- Jul 1, 2017
- 1
- 10
Greetings from Vanuatu in the tropical southwest Pacific Ocean. I've never smoked anything in my life before but am keen to give it a go. My wife & I run an island resort where we send our food scraps to another island to feed pigs, buy the pigs and butcher them on the island. We also have a joinery shop which uses mainly Natora hardwood (similar to Kwila). The guys currently burn all the chips, shavings and dust so I figured why not burn them in a confined space with a pig on top so we can make our own bacon. We also want to smoke meat and chicken for lunch time salads for our guests.
We're building a smoker at the moment which comprises a fire box 2 foot x 2 foot at the bottom which we will put a propane ring in. On top of the fire box an aluminium plate which the shavings will go on (and water if needed) then the smoke box itself is around 4 foot high with removable racks and hanging bars. Anybody see any problem with this design?
We're building a smoker at the moment which comprises a fire box 2 foot x 2 foot at the bottom which we will put a propane ring in. On top of the fire box an aluminium plate which the shavings will go on (and water if needed) then the smoke box itself is around 4 foot high with removable racks and hanging bars. Anybody see any problem with this design?
