Hello from good ol' blighty

Discussion in 'Roll Call' started by artesanoahumado, Nov 7, 2014.

  1. Hi all, I'm a brit currently in southern uk who decided he should build himself a smoker....... last January.

    The learning curve hasn't eased any, even with this and the other forums out there and the smoker is still being developed.

    I chose probably the worst kind with reference to fuel efficiency and sustainability but asthetics told me to go for horizontal rather than vertical, and of course having the space to smoke more than a shoulder (butt) at a time. Also, I know no welders, and didn't want to hire a spot welder as I thought seam welding (or braising) would be the way to go but too much to take on given that the last and only metalwork I've done was forty years back....a tack hammer.

    So, found drums, begged bits of weld mesh, 4 inch Erw tubing, stainless nuts bolts and a piece of steel plate, commandeered an angle grinder and built what I call an over and under reverse flow (debatable) smoker.

    First smoke wasn't getting enough heat, so dropped the cook chamber by a couple of inches....and got it up to scratch. Discarded the bottom tubing, made a box to sit between them sealed up with ceramic rope and food safe hi temp silicone.

    and then I found the feldon calculator.......which still confuses me(where in the calculations does the volume under the rf plate belong?)

    Amended my firebox opening to what was asked for, to find that the fire box was churning out lots of smoke, but through the fire box door. There was still smoke coming from the chimney, and yes it was generally that thin blue line, and the Charcoal was burning blue....however whenever I've added wood (I've used bay (own tree) /oak/birch/mesquite) some was chips, others lumps, dry and pre-soaked, and....well.....they burst into flames, or when using the chips in aluminium, made Charcoal....and got good reports, though not perhaps as robust a flavour or bark/ring that I'd prefer.

    So progress is happening, smoked half shoulders, chickens, garlic and bell peppers so far, resetting the variables with each cook and next, I'm going to try to reduce the fire box size by attaching some more (begged) metal to the outerside of the grate in an attempt to create a shield , and using that as an internal firebox door, which hopefully will allow more smoke to bark the meat.

    Oh and if in any doubt - yes, it is rather 'heath Robinson' but that's just the way I roll.

    I won't post a pic of it yet, as feel it pointless until all the tweaks bare fruit, but thought I'd share the first half shoulder with you all....and for the other newbies thought I'd say, take your time, plan your twiddles for advancement after each smoke....and if in doubt, or emergency, turn on the oven, wrap the meat til the ovens hot, then stack it in!
    Good luck to you all!
    Last edited: Nov 7, 2014
  2. Hello and Welcome to our addiction.  Many good folks here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!


  3. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  4. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hi welcome to the group, people on here will help you with any problems you have (Smoking that is)

    Smokin Monkey
  5. one eyed jack

    one eyed jack Master of the Pit

    Welcome to the site Art.  Got any pictures of your smoker?
  6. Big Al is going through an evolutionary process right now (infact before every smoke) but I do intend to get some up over the next week weather permitting.
  7. Thanks mate!
  8. Thanks David
  9. wolfman1955

    wolfman1955 Master of the Pit

    Welcome, from southern Ohio USA, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to to something you put on a plate to eat then someone here has probably done it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.
    Always remember the only dumb question is the one you don’t ask!!
    Keep Smokin!!!
  10. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★


    Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

  11. [​IMG]   I'm back, had surgery last week so .........

    Good morning and welcome to the forum, from a sunny, windy and Cold day in East Texas. Lots of great people with tons of information on just about  everything.    

  12. Thanks wolf
  13. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum. Which part of the southern UK are you from?

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