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Post by jazzyjones786 on Aug 3, 2012 5:01:59 GMT
really nice demonstration please show me parts of the china box which is used for hog roast
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Post by greensheepuk on Aug 3, 2012 7:53:38 GMT
China box?
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Post by greensheepuk on Aug 3, 2012 11:00:28 GMT
Ok so the smoker's running! Got a constant 250F from charcoal with occasional chunks of apple wood. I'm cooking a 2kg pork shoulder with a dry rub, the drip pan under the meat is half water, half apple juice. Gonna give it 8 or 9 hours up to about 190F internally. JK
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Post by greensheepuk on Aug 3, 2012 20:45:27 GMT
Wow wow wow wow wow! lol Just short of ten hours in total. I was maintaining about 250F for the first 7 hours but realised it wasn't going to cook in time (it's 21:40 now and its only just been left to rest! lol) so i upped the temp to 300-350F and took it out when the internal temp hit 185F. It was mopped with apple juice, apple cider vinegar, pepper and chilli flakes and had a chunk of apple wood thrown in every hour. To maintain heat I threw in extra bricks as required (maybe 10 at a time) as long as the oven was at or over 250F they didnt have any problem lighting up from cold. For the final 2 hour temperature increase I lit 3/4 of a chimney full of bricks with some kindling and threw them all in at once. I've wrapped it in a couple of layers of foil and added 200ml or so of pressed apple juice and left it in a warmed microwave oven to rest for an hour or so before I shred it and add the sauce. I'm going to stick with memphis style here and use a vinegar based sauce, with just water, pepper, chilli sauce and maybe some sugar, no tomatos in sight! Then its onto some bread rolls with homemade 'slaw' lol. I couldn't resist a quick taste and it was amazing, the smoke flavor was perfect and it was unbeliveably tender. The spice from the rub and mop was also beautiful. A real success for a first attempt! P.s. For any BBQ newbies, don't confuse bark with burnt, lol. JK
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Post by greensheepuk on Aug 3, 2012 22:31:36 GMT
My word! lol. Reast for about an hour, shread and transfer to a pre-heated iron pan, dress lightly with cider vinegar, little water, sugar, salt, pepper and paprika. then onto a shitty morissions 'crusty' (chewy) roll and top with some simple homemade coleslaw. The best sandwich I've had for as long as I can remember. Gonna draw a line under this one. JK
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Post by cannyfradock on Aug 4, 2012 6:55:01 GMT
JK.......Sheer brilliance.
Your designs......and cooking skills are quite incredible.
Terry
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Post by greensheepuk on Aug 4, 2012 19:26:16 GMT
Thanks Terry, I really appreciate the compliments. I think all that's needed now is a removable ash tray under the BBQ, with the smoker now installed, any ash from the bbq would fall over it and onto the concrete shelf at the bottom, so i think i'll install a removable tray in between the BBQ drum and the smoker to catch the ash from the vents without restricting air flow, then I think I'll be done!
JK
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Post by greensheepuk on Aug 24, 2012 21:46:21 GMT
Thought I owed a little update so here goes! I've learnt as much as I can about this project now. The wood oven side will heat in 35-45 minutes from cold on a starter fire of softwood and hardwood, then a few more bits of hardwood once i have some good coals. The base of the oven easily overheats (circa 550c), so once it hits about 500, I move the coals to the sides to keep heat in the dome whilst giving the base time to cool a little. Once it's at temperature and with a small fire ticking over on one side, I can cook approx 5 x 12" pizzas in a row starting at 2mins each and dropping to about 5 mins before I then need to bulk up the fire and re-heat the base and dome. Once the fire is out, the oven retains heat well enough to roast a chicken or a medium/small joint at high heat, but the drop off in temp is too steep to attempt anything like an overnight pork/lamb shoulder/leg, just not enough thermal mass. The BBQ works really well. As an open/high heat BBQ its near perfect, plenty of air flow, heavy duty stainless grill that almost maintains itself. As as oven with coals within the drum its also great, it has no problems maintaining 220C+ for hard roasting and can reliably drop to around 170c with good consistancy. For lower temperatures and the introduction of smoke the bread bin/bog brush tube smoker does the trick, It works consistantly as low as 200F (apologies for mixing temperature units, lots of american low and slow BBQ videos and lots of teaching myself sunday roasts in a centigrade oven!). Ive done a 10 hour pork shoulder in there which was posted previously and tomorrow I'm having some friends round so will be smoking a 2KG rolled brisket, 2kg pork shoulder and half chicken (left overs) staggered over 12 hours: Onto the negatives! Every project has its downsides!: - No direct access to the BBQ coals/fire grate without lifting up the cooking grill, meant to install a hatch on the side but never got around to it.
- The gaps around the front door and the ash dump of the stainless smoker are too big (1-2mm, width of a cutting disk). They dont allow me to limit the air intake enough, they need trimming so they make a better seal.
- No insulation around the smoker, with very low temp cooking where air flow is restricted, there's far too much heat being wasted around the walls of the smoker (to be rectified on version 2!)
- The gaps around the top BBQ vents are too big (similar to above), they dont seal well enough and dont allow me to limit the 'flue' enough to manage temperatures as well as I'd like.
- The brick oven flue encroaches too much into the oven itself (like 30% of the ovens depth), large fires flame straight out of the top of the flue. If i were to re-design, i'd find a way of bringing the flue out of the top/front of the oven (around the top of the front face above the door) in an effort to prevent flame (and hence plenty of heat) from flying right out the top.
- More thermal mass and more insulation would me nice, but thinking practically, it has as much of both as it really can have whilst maintaining it's size/mobility (both of which are big benefits in a small garden).
Other than that it's all good! More pics to come after tomorrows feast!
JK
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Post by cannyfradock on Aug 25, 2012 19:02:18 GMT
JK
I love the food that you create using the oven and grill and the mention of slow cooked brisket has me watering at the mouth. Its great to post what can be done with smokin....or bakin....but it's a bonus to mention the negatives......I think many of us would change our plans second time round.......
Terry
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Post by greensheepuk on Feb 2, 2013 23:22:30 GMT
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Post by faz on Feb 3, 2013 7:48:37 GMT
Love the picture with the sparks coming out of your oven! Like the look of your pizzas too yum yum
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Post by turkey on Feb 5, 2013 13:06:07 GMT
Love the picture with the sparks coming out of your oven! Like the look of your pizzas too yum yum indeed, what on earth are you firing it on, flares/thermite? lovely looking food results and the build quality is top notch, cant wait to see work start on build 0002, and you thought numbering the builds was mad.... luckily for use you seem to have the tinkering bug.
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Post by greensheepuk on Feb 5, 2013 21:47:20 GMT
Definitely! lol
I love the chimney picture too, for anyone into photography also its a tripod pic at F5 ISO400 with auto exposure. But it also shows probably the single biggest problem with this oven in that the chimney is mated directly to the top of the oven so a hell of a lot of heat is wasted. Tinker No. 1 Mate the chimney to the front of the oven, not the top! lol.
Realistically the next oven is likely to be 100% fabricated. Most of the restrictions this oven has are due to the fact that its based around an oil drum which was the perfect structural element to work around for mark 1, but it would be a big negative for mark 2.
I'll probably start on the designs for mark 2 come spring time.
Anyone fancy a parallel fabrication once the designs are done? lol.
JK
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lmac
member
Posts: 5
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Post by lmac on Mar 19, 2013 17:15:22 GMT
Love this design. Looking at a barrel in my garden I was going to use as an incinerator and licking lips! Though pretty sure I'm lacking all skill to make anything as good looking as yours so an incinerator it will most likely stay.
Do you think a chimney is a necessity?
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Post by cannyfradock on Mar 19, 2013 19:59:40 GMT
Hello Imac......welcome aboard
I have no idea on how to make one of these wonderful wood-fired oven beasts from an oil drum, but "greensheepUK"'s thread is very informative. He has detailed his work from the first page of his thread and I'm sure that if you "go for it"...you will receive a lot of help along the way also from members who have used this method.
Terry
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