Wood burning stove style reverse flow smoker.

[ajfoxy]

This whole thing is just so slick... well done!

[SouthamptonSmoker]

Thanks guys.

I am just so pleased it actually works. I think it might be in this temp form for a few years, before I can build the bottom half.

Been working back on it today. I decided not to make the side table, as I am trying to get this done for the 19th of April, and would have added quite a bit of time.

Instead I am doing something, which means I could have interchangeable bits on the right hand side, and I can make those later.

Going to put tie rods in there, like the rest of the frame. Plan to have them dull polished stainless, so it links in with the rest, but these will be a bit beefier to take all the weight.

I mocked the frame up today, then drill the holes to support the tie bars. To check the alignment, I bolted the frames together to the firebox - looks like it will all fit together well.

Few pictures below:

[towtruck]

Nice!

[SouthamptonSmoker]

Got the tie bars made up today, so finally got the firebox in the frame. Gave her another burn off and plan to put the top box in the frame tomorrow.

So far, really pleased with how it is turning out.

[towtruck]

Sweet!

[SouthamptonSmoker]

So for now, except a snagging list as long as my arm. I have her finished for this season. She fit together with very little persuasion, almost like a glove.

Considering one side was laser cut, the other hand cut and drilled, I am pleased it went together so well. Not saying putting a thing like this together is ever easy, but I didn't have to cut metal or fettle anything. Just an odd push in the right direction.

This works well, I have some time before I can proceed with the original design, but this drives me more. As it would so complete, stainless top and bottom.

I smoked a tenderloin to test whilst doing pizza on my first. Both was a success.

Few pics below.

[SouthamptonSmoker]

Rest of the pics ...

[Big T]

[towtruck]

Very nice!

[Pete Mazz]

[ajfoxy]

Looks good. you are up and running...

[Chromeski]

Looks great. Well done. This build was a lot of fun to follow, thanks for sharing

[SouthamptonSmoker]

Thanks guys. Been great build for sure.

Going to christen here tomorrow, with an untrimmed packer. Got myself an oil burning lamp to gently light proceedings as I will be getting up 2am, to get this on the road.

Few pictures below, and Q-View when she is done.

[towtruck]

Well......here you go! Looks like your all ready.

[ajfoxy]

Nothing if not organised. 2 a.m. start is a bit of a bugger, but you gotta do what you gotta do to get it done.

[SouthamptonSmoker]

Yes,wanted to be set to pretty much just light the coals. Got the brisket in by 2.45AM. As is looking to be a 12 hour cook. I started at 225, but now closer to 250. Finding little things out about it now, keeping the coal bed, is easier at 250, but I just realised locking the baffle down a lot actually helps balance the temps almost perfect and keeps the a coal bed lasting.

Shooting for 203F I am at 192F now.

Few pictures below. I have not opened the door since she went in, so now pictures of the meat yet.

[towtruck]

Looking good!

[SouthamptonSmoker]

The packer turned out a bit drier on the flat than I had hoped. I wanted to be purist, we just smoke - wood fired the whole way. Perhaps it may have been less dry if I crutched.

I actually felt the flat was drier because it was less done - is this possible? Even though my gauges read consistent, I do think it is not showing the full story. I intend to get a cheaper probe set and rig 6 probes in to map the cook chamber.

By design, I am thinking it has a cold spot when you look at it, on the left hand side - closest to the door. The area opposite the riser.

None the less, it worked and I am really happy with it, I feel now I just have to learn how to use it and tune the temps if I see the need. Or just appreciate even though for England this is a massive smoker, it is actually quite small for a packer - so may need to rotate the cut to get even cooking.

I got a few pictures of the meat - certainly achieved the smokiness - nice deep red smoke ring.

I like to try new things, so I put salmon fillets in yesterday and also beets. Which today we will use as pizza toppings.

Wanted some corn, but cant seem to get corn with husks on in the UK freely this time of year. Also being Easter is essentially 3 days of Sunday trading hours.

Looks like it is going to be a great tool, a lot of learning and a fun year ahead. I am very pleased I know have this to play with, as whilst the first one was fun. It was basically a tiny vertical with water bowl. Meaning small fire - coals only and constant tending. This one is great - stick a log in every 30 minutes and play with the intake for fine adjustment as required.

I was able to keep her down at 200 stable and up at 275. Just where she is insulated on the top takes some time going back down if you have been up at say 275. Literally leaving the door open on the cook chamber to let it cool. The insulation holds heat really well. Restarting is easy because of this. One she has some temp in her she will climb back up with little more than opening the baffle and a fresh log.

It is 9AM here, in Southampton England, and the sun is beaming - with have been blessed with a beautiful Easter.

Thanks for all you guys help and input. I hope the thread has been a positive input to the forum too. Something a bit different.

I got a few pictures below. Happy Easter!!!!

[Big T]

[inkslinger]

Amazing work. Good lookin food too. I am very glad to see it running. Well done friend.


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[ajfoxy]

Looking good. Nice tucker.

[towtruck]

Looks great. I think a crutch would have been what I would have done to seal that lost moisture in a little longer. Now that it's up and running you can play with different methods to see which you like better.

[SouthamptonSmoker]

Thanks.

I have had a really great weekend playing with this. It is a blessing not a burden so much leftover meat.

We ground up the burnt end, and it made the most wonderful bbq crumb. Intense flavour. Used as topping on pizza and smoked mac and cheese we done.

Have an order for assorted woods coming this weekend to play some more. I have been using solely oak so far as is cheap to get a lot of.

Any big hunks of meat will need to be oak.

But I have these to try:

Hickory
Maple
Pecan
Cherry
Maple
Apple
Chestnut
Beech (used this before and really like the flavour - found it great on chicken)

I plan to do baby back ribs using the hickory and maple. The rest I am not sure what I will do - but needs to be short smokes to test the flavours. Some sort of poultry breast, or pork chops maybe.

Not sure I will bother with the gauges and mapping the smoker just yet, is too much fun just using it.

Few pictures of below:

[SouthamptonSmoker]

I have a quick question on cleanliness.

I am of the opinion scrape the big stuff off, and when I pre heating the smoker it is steralising it each time. What’s your thoughts. Seems a lot of effort if you need to take it back to shiny metal.

What’s you guys opinions on this?

[inkslinger]

I feel like a smoker is just like a cast iron pan. You want to scrape it back down to metal... but no need to scour and shine. The cooking grates need to be scrubbed a little ... but also no need to shine and polish. In my opinion.


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