Offset smoker build

[steve a pac]

After many years smoking with my trusty Weber Smokey Mountain iv’e always wanted to go all fire smoking Texas style in an offset smoker.
After trying food cooked this way in the States and attending a Master class at Prosmoke in Banbury with Wilson’s BBQ i knew i had to make my own smoker, being a welder by trade in the Oil & Gas industry it seemed stupid paying 5k for one when it’s really nothing i can’t do.
After doing much research on specs sizes material thickness i set about sourcing the material needed.
Pleased to say it’s all done and just needs seasoning

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the inside of the smoker tomorrow.

[steve a pac]

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[Cyprio]

Welcome back Steve
Impressive looks Great.
I do miss eating smoked meats cooked Yankee style.
Won’t be long before you give up the day job and build a bigger one on a trailer for the summer season and fish all winter.

(Drool excessively face)!

[steve a pac]

Thank you hope your well and enjoying the summer won’t be long and we will be thinking all things pike again.

[Cyprio]

All good Steve

Fire that smoker up you want want the summer to end.

Novel choice…..Resin patio not seen it in back garden before
Looks good.

[Will Smith]

Very tidy job, you are clearly very good at your chosen trade Steve .

Will.

[ChrisWales]

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[steve a pac]

First cook on my offset, she held temps really well at around 250-270f adding the odd 10” split every 30 mins.
Done a full rack of ribs from Smithfield USA and a whole chicken. Used Franklin BBQ sauce, lovely smoke profile on the meat can’t wait to do a whole brisket.

[Edward.P.A.C]

Looks spot on that Steve

[Cyprio]

Those ribs look Meaty and juicy

Must be very satisfying getting great results from your own made grill.
I know yours is a bit more hands on but there’s no better way to cook meat.
Looking forward to my first over night Brisket soon.

[steve a pac]

Hi Andy yeah very satisfying doing a cook on something you have built, brisket is another level in my experience i tend to do the brisket the day before then hold it at 150 f over night in an oven minimum 10 hrs, the rest for that long makes such a difference in the product. That’s my next cook on new smoker

[steve a pac]

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[Cyprio]

The above looks a great combination.
Did you cook elsewhere and put together for smoke? If not does low and slow work well for chicken.

I cooked this spatchcock hot and fast after 30 mins on 185F the boosted to 375F until it hit 165F. Super moist with good skin.

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Don’t know why but wifey told me to do one when I handed her plate.

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Going to have to start a “Anything BBQ” thread.
That could give Karl something todo collating these threads together.