So, instead of cooking a lot I've been busy building things lately. Offset smokers, but also a new cooker. I did a one-off build just for myself, because I can, and because it's fun. I particularly enjoyed it because there were no business aspects influencing the build, I could just knock one out in my own time and design (or not design) it as I see fit. Good times!
Background
I've been fascinated for a long time with the "Hill Country" style smokers. One is used by the legendary Snow's BBQ, and I think Rodney Scott uses the same cookers. Basically they're built on the idea that you burn logs at high temps in a separate kiln, then shovel the newly produced coals over to the cooker, which basically looks like a very large shoe box. The benefit of this is that instead of wood smoked food you get fat smoked food. Huh? Well, when burning the logs at high temps all the volatile organic compounds (what adds wood flavor) is burnt in the kiln, so there's no wood smoke flavor left. On the other hand fat and meat juices drip into the charcoal bed and this then evaporates, and this is what I mean by "fat smoked". Just like in the PBC this adds a unique flavor.
Compare it to another cooker: the Parrilla. I built one a few years ago, used it a lot, then sold it. But I still miss it, and it too uses roughly the same principle. But: the "smoke" disappears since this type of cooker doesn't have any lid. The charcoal is still produced "on the fly" in the brasero.
Compromises
I wanted two cookers in one, or actually three:
1. Replace any kettle grill, with the Slow N Sear in the bottom, and with a Pit Viper fan and FireBoard automating the cook,
2. A Parrilla, minus the brasero.
3. A Hill Country cooker, minus the separate kiln.
I figure since this is a backyard cooker I wanted to keep it small, movable and run on store bought charcoal.
Design
I have built a box basically, with a removable lid. The front comprises two doors, as I wanted it to swing fully open. Not only for cleaning, but also easily sliding the grill grates in 'n out,. As you can see I have several levels where I can place it.
The build
I had the local steel shop cut everything out of 4 mm steel. The full list of materials etc can be found on my website. I've published everything so anyone who wants to can replicate the build.
I then welded things up, and long story short, this is what it looks like.
Size
The box measures 480 mm (deep) by 600 mm (wide). It is 600 mm tall. The grill grate is 400 mm from the fire at the top position. The legs are 300 mm tall, and then add the 5" swivel casters to that.
Next Steps
I haven't done a burn-in yet, will do that sometime this weekend. Oiled it up inside and out, so it's ready for some action soon.
Thinking of doing ribs first to test it out.
What do you think?
Background
I've been fascinated for a long time with the "Hill Country" style smokers. One is used by the legendary Snow's BBQ, and I think Rodney Scott uses the same cookers. Basically they're built on the idea that you burn logs at high temps in a separate kiln, then shovel the newly produced coals over to the cooker, which basically looks like a very large shoe box. The benefit of this is that instead of wood smoked food you get fat smoked food. Huh? Well, when burning the logs at high temps all the volatile organic compounds (what adds wood flavor) is burnt in the kiln, so there's no wood smoke flavor left. On the other hand fat and meat juices drip into the charcoal bed and this then evaporates, and this is what I mean by "fat smoked". Just like in the PBC this adds a unique flavor.
Compare it to another cooker: the Parrilla. I built one a few years ago, used it a lot, then sold it. But I still miss it, and it too uses roughly the same principle. But: the "smoke" disappears since this type of cooker doesn't have any lid. The charcoal is still produced "on the fly" in the brasero.
Compromises
I wanted two cookers in one, or actually three:
1. Replace any kettle grill, with the Slow N Sear in the bottom, and with a Pit Viper fan and FireBoard automating the cook,
2. A Parrilla, minus the brasero.
3. A Hill Country cooker, minus the separate kiln.
I figure since this is a backyard cooker I wanted to keep it small, movable and run on store bought charcoal.
Design
I have built a box basically, with a removable lid. The front comprises two doors, as I wanted it to swing fully open. Not only for cleaning, but also easily sliding the grill grates in 'n out,. As you can see I have several levels where I can place it.
- Kettle mode: In order to run it as a "kettle", all I have to do is adjust top vent and bottom vent (the bottom door), and load up the SnS inside it.
- Parrilla mode: Remove the lid (simply open it and slide to the right), open the two front doors, and get started cooking.
- Hill Country mode: Dump a lit chimney of charcoal in the bottom, set the bottom door to one or two "steps" open, adjust the top vent and let it do its thing.
The build
I had the local steel shop cut everything out of 4 mm steel. The full list of materials etc can be found on my website. I've published everything so anyone who wants to can replicate the build.
I then welded things up, and long story short, this is what it looks like.
Size
The box measures 480 mm (deep) by 600 mm (wide). It is 600 mm tall. The grill grate is 400 mm from the fire at the top position. The legs are 300 mm tall, and then add the 5" swivel casters to that.
Next Steps
I haven't done a burn-in yet, will do that sometime this weekend. Oiled it up inside and out, so it's ready for some action soon.
Thinking of doing ribs first to test it out.
What do you think?
Comment