homemade smoker, cooker, griller, BBQ, prototype (NZ)

I made this with some stuff lying around,a plasma cutter,arc welder and a couple of spare hours,I have since smoked fish,turkey,eel,chicken,cheese,salami,prosciutto and mutton,It seems very multi functional due to being able to constantly adjust the temp or smoke output without taking the cookbox lid off, high temp paint should be the next addition.
I have cooked six roasts at once just had to keep the bead supply constant, my webber is now redundant at bigger get togethers at our place

Category:

Howto & Style

Tags:

• smoker
• grill
• barbeque
• bacon
• speck
• fish
• pork
• prototype
• weber
• griller
• broiler
• homemade
• spudgun
• pancetta
• prosciutto
• capicola

[piccanninni]

Good job Rich, your bacon looks lovely - and Im English, we know good bacon, not that frazzled American crap. What temp does that run at when its smoking? I love to BBQ ribs, brisket, chikens and stuff at around 130 degrees C, so would yours work like that if the smokebox was taller? Be good to know and if you do then post another vid mate.

[richardwadd]

@piccanninni About 50 degrees when smoking the bacon, I can increase the temp with more beads and roast meats.

I have a different mesh set up with multi levels for roasting

[pyroman675]

add a small latch to the door and maybe grind the door and frame smooth with a ruff grinding wheel and my be add a small air vent

[richardwadd]

holes in the bottom are the vents.

[jimbob73514]

Much too inefficient fire as it smokes far too much you need to sort the air flow out... Remember a smokey fire is a bad fire for the unrelenting tree huggers and i've seen those crazy fools kill for less than that!! forget my lesson at your peril, Beril...

[richardwadd]

I am smokeing the meat

[amerikaiscommunist]

YOu have those cookouts to get girls there and get them drunk and bang them you bastard.

[TheVittleVlog]

Nice work, looks great!!

[motudave]

well the days of cooking under ground have gone.



[xelpmok]

if you have a lot of meat to smoke (like a whole heap of polish sausage) you can also use a steel barrel with the bottom cut off and place it over a tunnel dug in the ground which goes to a pit fire half a metre away. then all you do is fire it all up, hang the meat off sticks and put a heavy sheet over the top of your barrel...

[twingoschulz]

I have look your video and i have replika your idea. Verry nice. The 1st 4 fishes smokes are beautyfull.

[doc503]

As an American BBQer, I applaud your efforts at the homemade smoker. The Carolina-style end fire box smoker is hard to beat though. I built mine out of an old air compressor tank for the cooker and a 1/2 inch thick big tire wheel hub for the fire box. The thicker the metal, the more heat is held in; hence, the smaller the fire and the less heat lost when checking meat. My optimum cooking temp is 180. Hickory wood (which I understand might be scarce in NZ) is used. Good Luck

[TDHFilms97]

back in the day we used to use a bucket with a few holes in and a rack from the oven :)

[willycullen1]

Top job Richard.