Hi all!
After having read through these forums for the past few weeks, I decided it was time to join and share my own (limited) experience.
I'm from the Old World, living in a cold flat piece of land commonly known as Holland, officially known as the Netherlands, and known abroad simply as 'Amsterdam'. Sadly, this is a place where BBQ usually means a tiny gas grill used to thoroughly char the outside of a chicken leg while keeping the inside raw... Meanwhile, the hungry guests eat bread and salad.
But, there is hope for us Dutchies yet... Recently, the Webers and BGEs have gained a lot in popularity, a proper low 'n slow BBQ cookbook has won the judges and public's prize and the words "2-zone setup" don't raise as many eyebrows as they once did.
I have always enjoyed home cooking, have a bit of feel for it (or so I think) and have been a bit ahead of the local BBQ curve for a while... I currently own a Weber Performer, which I really like, but I don't find it overly suitable for low 'n slow cooks, mainly due to the grate size.
While the logical and low(er) cost solution would be to get a WSM, I find its design has a few drawbacks. Being an Aviation Design Engineer by profession and a tinkerer by passion, I quickly formed the plan to design and build a UDS.
I scoured these amazing forums for info on them, one thing led to another, and now the design is underway on an 80 gallon reverse flow offset smoker :D
Thank you all for reading, and for sharing your experience on this great website :)
After having read through these forums for the past few weeks, I decided it was time to join and share my own (limited) experience.
I'm from the Old World, living in a cold flat piece of land commonly known as Holland, officially known as the Netherlands, and known abroad simply as 'Amsterdam'. Sadly, this is a place where BBQ usually means a tiny gas grill used to thoroughly char the outside of a chicken leg while keeping the inside raw... Meanwhile, the hungry guests eat bread and salad.
But, there is hope for us Dutchies yet... Recently, the Webers and BGEs have gained a lot in popularity, a proper low 'n slow BBQ cookbook has won the judges and public's prize and the words "2-zone setup" don't raise as many eyebrows as they once did.
I have always enjoyed home cooking, have a bit of feel for it (or so I think) and have been a bit ahead of the local BBQ curve for a while... I currently own a Weber Performer, which I really like, but I don't find it overly suitable for low 'n slow cooks, mainly due to the grate size.
While the logical and low(er) cost solution would be to get a WSM, I find its design has a few drawbacks. Being an Aviation Design Engineer by profession and a tinkerer by passion, I quickly formed the plan to design and build a UDS.
I scoured these amazing forums for info on them, one thing led to another, and now the design is underway on an 80 gallon reverse flow offset smoker :D
Thank you all for reading, and for sharing your experience on this great website :)