southeast asia novice smoker

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bayaniroca

Fire Starter
Original poster
Jan 30, 2017
32
27
Hi all!! after a month of construction and adjustment to my smoker, i finally finished my own. Thanks to all the support here in this forum i possibly made my own pit.

please do give your opinion and suggestion for it.

im using a reverse flow offset smoker with a baffle plate

 

34 X 22 in chamber with 18x18x18 firebox and a 4 in radius exhaust


(i know it isnt the same as the ones bought or made in the USA)

I have tried 7 different kinds of wood (mahogany, tamarind, cacao, starfruit, guyabano, pomelo and "santol" fruit trees)


im also thinking of mixing in coconut husk since it is abundant in our area. 

i followed some recipe that are posted here in this forum and here are the result




Once again, please do give your opinion and suggestion to further improve my skills in smoking meat.

questions:

1.is my wood seasoned or green?

  ( I freshly cut the wood then let it dry for a week. We have an avgr temp of 34 C)

2. how to maintain heat?

  ( I use coconut charcoal and husk to maintain heat)

3. What can i use to seal holes in my smoker?

4. Where can i improve?

5. Where am i lacking?

These are my priority question hopefully be answered. 
 
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Reactions: brent b
Thanks. im still not satisfied with the result. I know there are still need to improve. :D
 
Meat looks good 

 Wood needs more seasoning

You could make a charcoal basket,raised up off the floor.

Just my 2 cents,I am not a builder

Richie

What part of Asia are you in
 
Nice. 
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Your smoker looks a lot like the ones my Dad and Uncle made in the 70's. They work great once you're comfortable with their operation.

The wood you should let season at least a year, IMO.

The meat you smoked looks great. How did you and yours like it?

Looks-Great.gif
 
im from the philippines. no one do smoke meat here in my place. 
 
 
Nice. 
icon14.gif


Your smoker looks a lot like the ones my Dad and Uncle made in the 70's. They work great once you're comfortable with their operation.

The wood you should let season at least a year, IMO.

The meat you smoked looks great. How did you and yours like it?

Looks-Great.gif
the meat taste kinda average. Im after that juicy, tender smoked ribs that you keep craving for more :D
 
 
Then you're a trend setter! 
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Seriously, you're off to a great start, my friend. 
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hoping for it. my dilemma is that i never once tasted a real smoked bbq ribs nor do i have the experience to do so. I solely rely to this forum and my intuition. luckily, i have a little knowledge in culinary 

good luck to me :D
yahoo.gif
 
  • Like
Reactions: geezer
 
the meat taste kinda average. Im after that juicy, tender smoked ribs that you keep craving for more :D
I see you are using a thermometer, so you're not guessing on temps, that's good, Do you have access to aluminum foil? You could rap them a few hours into the cook for a couple of hours, that will help with the juiciness factor.

There is a lot of variations of the 321 methods here if you look. Al's method works great too. here is a link to his. http://www.smokingmeatforums.com/t/240916/perfect-ribs-every-time-this-really-works
 
Try to source hardwood if you can.

Otherwise if you need to season the wood fill the cooking chamber with wood and cook it for a few hours.  

Scrape the bark off  and split it will help it dry faster.

looks good!
 
Hey guys!! wanted to update you all on my progress on smoking!!



im having problems getting a good source of meat. instead i improvised with my spare ribs. I included the belly part of the ribs instead of removing it.

I wanted to know if belly would achieve pink smoke ring??

my finished ribs is at 175* F internal. just like what in these forum says. 

just wanted to confirm if it is true or not??

your reply would be greatly appreciated.
 
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