Hola from Buenos Aires (The real South)

[ahumadora]

Hi there,

I have been building smokers for a few years now as a hobby and that fact I love Texas style BBQ.

To date I have built about 13 and each one is different in some way.

It is starting to turn into more of a business now though.

Locals are more into the Parillas and asados than American style BBQ, but I will work to change that.

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• ahumadora
• Aug 28, 2015

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• ahumadora
• Aug 28, 2015

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• ahumadora
• Aug 28, 2015

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• ahumadora
• Aug 28, 2015

 

[noboundaries]

Welcome to SMF Ahumadora!  Because of your post I just learned that an ahumador is a smoker, a parrilla is a grill, and asado is grilled meat!  Keep spreading the word Amigo!

Glad you are here.

 

[bluewhisper]

Welcome to the board, that's elegant work!

 

[mike5051]

Nice builds!  Welcome to the forum!

Mike

 

[ahumadora]

2015-08-29 12.27.45.jpg

• ahumadora
• Aug 29, 2015

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• ahumadora
• Aug 29, 2015

Muchas gracias!  I found a fabricator here who actually knows how to use a tape measure and square, so I have him fabricating them for me now as I do not have time with my work.

He is just finishing up  a hybrid for myself as I am sick of not having good BBQ or anything to cook on. I will post some pics later this week when it is painted and hopefully knock out a brisket next weekend. 

 

[gary s]

  Good morning and welcome to the forum, from a pretty nice day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

Gary

 

[okie362]

Very nice!  Can't wait to see the "action" pics.

 

[ahumadora]

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• ahumadora
• Sep 8, 2015

No BBQ sauce needed, just mop up the juice  

 

[mike5051]

Nice bark and smoke ring!  Did all that juice come naturally or did you add liquid and wrap?  It looks mighty tasty!  Great job.

Mike

 

[ahumadora]

I used Pecan, but the problem was it was all small branches and I was also working during the cook so the temp varied a lot between 225 - 300F .

No I did not wrap it, but finished it off at 195F internal temp in the oven.  No liquid added.

Tasted as good as it looks ;)