thanks again. i don't know if my first comment/question was posted. and that was mostly in regard to the firebox and the pipe. how long is the pipe, and can it enter from the bottom rather than from the side?
what are the dimensions of the firebox? and do you shape the sawdust a certain way when you load it? do you keep the sawdust pretty dry or wet it down?
The flue on Mk VI is about 6 meters, but on Mk V was only about 1.5m.
You could have it come in at the bottom, but then you would have to prop the barrel up quite a long way and mine is VERY heavy.
The fire box is now a galvanised dustbin, so about 70cm high and 40cm across. It has 6x8mm holes drilled right at the bottom for draw, and the saw dust is stacked to one side. I go for as dry as possible, but a little bit of dampness helps prevent flare..
@mattgregory1 nice setup, looks like you've got a great little helper there, too! I imagine the old barrel adds a little of its own flavor to the end mix as well. Did you catch those trout yourself? Nothing in the world like fresh trout!
@mattgregory1 Oops. Just came across something in reference to your using the old galvanized dustbin at The National Barbercue News website. Check out the General Barbecue information forum under "Is galvanized metal for cooking dangerous?" (Can't get the link to post.) Please check it out! Don't want to risk good helpers like you've got there! ;-)
That's a nice set-up. Is it low maintainence? I hot smoke salmon (120-160 deg. F) and would like to have a more efficient way. I use a steel barrel resting ontop of concrete blocks and have the fire smolder at the rim of the base of the barrel. I cannot step away from the barrel for too long because I will quickly be grilling the fish instead (the fish are resting on a grill which is covered by flat cardboard). 50% of the smoke escapes and does not go inside the barrel. So it takes 5 hours
Mk IV will run for about 4 or 5 hours on its own, I tend to stoke it up last thing at night after a day of it running, it then gets a few hours smoking overnight, and is cool in the morning.
Even if your neighbours are really close it should not represent a problem, if it does then you are producing too much smoke in any case. I find that most people are pretty easily appeased by a little cold smoked morsel.
Yes, there is quite a bit of trial and error, hence Mk. IV! Any problems, email me. Matt.
Interesting video, can I ask does the fact you have the tube system where condensation goes back and not into barrel mean there is less intensity in the smoked taste? (I think may be important as trout needs to be lightly smoked due to its delicate flavour)
The condensating smoke means that it is both cooler and drier by the time it gets into the barrel, it therefore sinks before it rises, producing smokier fish at the bottom, and a lighter smoke for those hung higher up. Trout are quite robust but the longer you smoke for, the greater the intensity, and the greater the moisture loss. As the process is purely culinary, not for preservation, you can smoke for as short or as long a time as you like within reason. 12 to 16 hours is about right for me.
Yeah the plastic ducting is not perhaps ideal, but it does work, not melt, and there is no taste/fume from it. The smoke chamber does not go over 25c (77f), which is just about perfect. Fish mostly go through, but also cheese on occasion (not bad), and pork bellies for bacon in the autumn (totally ace).
Comment removed
edicatdigit 8 months ago
Oh my that looks great good job.
Elva89 10 months ago
Ay, quick question, mate.
Do you have a hole cut in the bottom of tha trashcan for which your burner fits inside of it?
Because I dont see how you are smoking inside of the trash can without actually having the burner IN the trash can.
How are you doing it?
LivingSymbiote 2 years ago
Hello,
1- 6x8mm holes drilled at the bottom on the side of the bin, otherwise there would be no draw of smoke.
2- Burner underneath the bin to ignite sawdust, not to raise the temperature.
3- Not smoking in the bin, only used to generate the smoke, hence all the ducting to the barrel.
Read the other comments, and if you are still confused, ask again.
mattgregory1 2 years ago
ah, and what i forgot to ask is also the elevation of the chamber. is there air getting into the bottom? any reason for elevation? same with firebox?
dalid717 2 years ago
Hi Fella,
The only way air gets into the smoking chamber is through the gaps around where the vent enters the barrel, plenty enough to breathe.
The fire box and smoking chamber are at the same elevation in this instance, but smoke does like to go up...
Smoke makes it's way out of the smoking chamber, but at a fairly leisurely pace.
mattgregory1 2 years ago
thanks again. i don't know if my first comment/question was posted. and that was mostly in regard to the firebox and the pipe. how long is the pipe, and can it enter from the bottom rather than from the side?
what are the dimensions of the firebox? and do you shape the sawdust a certain way when you load it? do you keep the sawdust pretty dry or wet it down?
dalid717 2 years ago
Got them both, replies should be showing...
The flue on Mk VI is about 6 meters, but on Mk V was only about 1.5m.
You could have it come in at the bottom, but then you would have to prop the barrel up quite a long way and mine is VERY heavy.
The fire box is now a galvanised dustbin, so about 70cm high and 40cm across. It has 6x8mm holes drilled right at the bottom for draw, and the saw dust is stacked to one side. I go for as dry as possible, but a little bit of dampness helps prevent flare..
mattgregory1 2 years ago
awesome. so once you start the fire using the gas flame it keeps smoldering by itself?
dalid717 2 years ago
Exactly. Have a look at my other vids, I am on Mk. VI now...
mattgregory1 2 years ago
thx for all the info. happy new year!
dalid717 2 years ago
@mattgregory1 nice setup, looks like you've got a great little helper there, too! I imagine the old barrel adds a little of its own flavor to the end mix as well. Did you catch those trout yourself? Nothing in the world like fresh trout!
edicatdigit 8 months ago
This has been flagged as spam show
@mattgregory1 Oops. Just came across something in reference to your using the old galvanized dustbin at The National Barbercue News website. Check out the General Barbecue information forum under "Is galvanized metal for cooking dangerous?" (Can't get the link to post.) Please check it out! Don't want to risk good helpers like you've got there! ;-)
edicatdigit 8 months ago
some more questions.
The Smoke. Does it exit the chamber after coming in?
Last question, Do you ever hot smoke anything? cuz that chamber looks awesome.
thx, great vid
dalid717 2 years ago
I hot smoke stuff in modified bbq's after a period of cold smoking in the barrel: totally ace.
Anything else?
Happy New Year and Good Smoking.
mattgregory1 2 years ago
That is absolutely beautiful.
hdtwentyn8 2 years ago
thats cool very nice
vexedrex555 2 years ago
That's a nice set-up. Is it low maintainence? I hot smoke salmon (120-160 deg. F) and would like to have a more efficient way. I use a steel barrel resting ontop of concrete blocks and have the fire smolder at the rim of the base of the barrel. I cannot step away from the barrel for too long because I will quickly be grilling the fish instead (the fish are resting on a grill which is covered by flat cardboard). 50% of the smoke escapes and does not go inside the barrel. So it takes 5 hours
juufa72 2 years ago
Mk IV will run for about 4 or 5 hours on its own, I tend to stoke it up last thing at night after a day of it running, it then gets a few hours smoking overnight, and is cool in the morning.
mattgregory1 2 years ago
Even if your neighbours are really close it should not represent a problem, if it does then you are producing too much smoke in any case. I find that most people are pretty easily appeased by a little cold smoked morsel.
Yes, there is quite a bit of trial and error, hence Mk. IV! Any problems, email me. Matt.
mattgregory1 3 years ago
Interesting video, can I ask does the fact you have the tube system where condensation goes back and not into barrel mean there is less intensity in the smoked taste? (I think may be important as trout needs to be lightly smoked due to its delicate flavour)
p1113 3 years ago
The condensating smoke means that it is both cooler and drier by the time it gets into the barrel, it therefore sinks before it rises, producing smokier fish at the bottom, and a lighter smoke for those hung higher up. Trout are quite robust but the longer you smoke for, the greater the intensity, and the greater the moisture loss. As the process is purely culinary, not for preservation, you can smoke for as short or as long a time as you like within reason. 12 to 16 hours is about right for me.
mattgregory1 3 years ago
Thanks for that. Let me know if you ever try smoking Almonds. Think they would turn out quite well on that Unit.
p1113 3 years ago
5 stars, great idea.
tomliordos 3 years ago
Great 1st shot.
I would rid the entire system of any plastic tubing. What is the temperature in the smoking chamber? What other foods have you smoked?
AL, USA
hokiebird6007 3 years ago
Thanks Al.
Yeah the plastic ducting is not perhaps ideal, but it does work, not melt, and there is no taste/fume from it. The smoke chamber does not go over 25c (77f), which is just about perfect. Fish mostly go through, but also cheese on occasion (not bad), and pork bellies for bacon in the autumn (totally ace).
Matt.
mattgregory1 3 years ago
Wow, pork belly! How long does it take to smoke that?
zakbusner 2 years ago
About 4 to 5 days with the smoke running 12 to 18 hours a day.
mattgregory1 2 years ago