D you have any issues with the smell?
I have used a couple of those before to make wood burners out of and the stench when you were cutting them was a bit strong! until it was all burnt off.
Building a Smoker
- Thread starter .270 Kudu
- Start date
I have used a couple of those before to make wood burners out of and the stench when you were cutting them was a bit strong! until it was all burnt off.
Morkai
Well-Known Member
This is what I wanted, thick metal, but the chamber wasnt big enough for what I needed.
dropmdead
Well-Known Member
If you separate the two bottles with a 6 foot steel pipe, so that you are giving the smoke and air a chance to cool down, you end up being able to get closer to cold smoking.
NoIDeer
Well-Known Member
Paid the money and bought a kamado for hot smoking and low and slow cooking, I went through loads of junk to get there homemade and commercial. You need to be able to protect the meat from direct heat and keep the heat in the oven.
Cold smoking I use cold weather, a tin cabinet and a Pro-Q smoke generator.
Cold smoking I use cold weather, a tin cabinet and a Pro-Q smoke generator.
I have one of these (not from the same website) Its excellant
www.tackleuk.co.uk
DAM Deluxe Smoke Oven - £47.99
A generous sized smoking oven with enough space to smoke two full sized trout at once. Featuring a rock solid stainless steel construction, two grill plat
www.tackleuk.co.uk
Morkai
Well-Known Member
You can, especially if its has multiple burners.
Put your meat in the opposite end to the burner and every now and then put suitable smoking wood chunks or chips in a metal tray above the gas burner so they burn and smoke.
kieran222
Well-Known Member
Yes, that's what I was thinking.
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