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Weber conversion

louis a

Newbie
5
10
Joined Dec 24, 2013
I have looked at a couple of ideas on the internet before building my own smoker. I basically took a El Cheapo Weber knock-off as I knew it would not get heat so it should last, connected a basic aluminium pot via some aircon ducting. Works like a charm! I've smoked trout, olives and beef filet to make a smoked carpaccio with great success! The whole thing cost me about R500, that would be approx $45
 

mdboatbum

Master of the Pit
OTBS Member
4,068
349
Joined Apr 22, 2011
Sounds like a good idea! Are you saying you make the fire in the pot and run the tubing to the smoker?

Despite Timberjet's reply, we're usually a welcoming and friendly bunch here, so welcome aboard!

We do love our pictures though, so put some up of your smoker if you can.
 

louis a

Newbie
5
10
Joined Dec 24, 2013
Sounds like a good idea! Are you saying you make the fire in the pot and run the tubing to the smoker?
Despite Timberjet's reply, we're usually a welcoming and friendly bunch here, so welcome aboard!
We do love our pictures though, so put some up of your smoker if you can.
That's exactly how it works! Just did a filet of beef again yesterday, smoked it over ice for 2hrs(South Africa is hot this time of year 33 Celcius!) I will try and post some pics.

You will notice the fire is not actually in the pot though it sits ons a gas stove. The fuel could
be anything you can rest the pot on but gas is easiest to control. The
wood shavings are inside the pot(dry). I used oak shavings made from ground
wine barrels.
 
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louis a

Newbie
5
10
Joined Dec 24, 2013
The ice is inside the stainless steel bowl to keep
the meet cold.

I am serving the beef today with Camembert cheese,
glazed green fig and balsamic reduction!
 
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louis a

Newbie
5
10
Joined Dec 24, 2013
@ timberjet No offence taken!

About the spoons, they are actually intended for Chinese soup, but they work well
to stack all the toppings. The guests used small forks to pick off the snack. The picture
I posted was from the previous time when I used rocket, spring onion, balsamic and
parmesan cheese. Some of our guests said that they like it more than the camembert
and green fig I used yesterday. I also smoked the beef for three hours in stead of two.
 

tobycat

Meat Mopper
150
11
Joined Mar 20, 2013
In your defense Ribwizzard, those Chinese/Japanese soup spoons are a little awkward to use
  They do make a really nice presentation though, bet they'd work great for smoked oyster shooters.
 

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