Hi everyone, I’m Venezuelan currently living in Spain. I started grilling 6 years ago when I began my business Los Parrilleros. I moved here 2 years ago and at this time my interest about barbecue grew up, I began reading books and now I have a propane tank to convert it in an offset smoker.
I’m trying to go to the U.S. for learn in a good barbecue joint.
I opened my business here for catering at the moment but I’m working for make it a restaurant. I really appreciate if anyone wants to follow me in "losparrilleros.es"
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Welcome to the Pit from Huntsville, Alabama, US. Glad to have you onboard!
I cannot give much advice about converting a propane tank into a smoker, but there are several folks here that have done that. As an engineer I understand the steps involved, but have not personally done it, as I am using a small offset smoker my father (also an engineer) had one of the guys in his shop weld up back around 1985. I love everything about BBQ and outdoor (and indoor) cooking in general, and look forward to seeing what you are cooking up across the pond in Spain. I imagine the folks there will appreciate the Venzualean flair you add to your BBQ as well.
One of our very active members Ahumadora builds smokers. He might have some advice.
Thanks for your recommendation! One of the things that I love about BBQ is all the history about it. An offset smoker from 1985...wow I was born in 86 and the smoker is the same.
Welcome to The Pit. Your English is better than some native speakers, so don't worry about it. We have one member who has done exactly what you want to do. His handle is PaulstheRibList , and there is a long post where he details his journey to opening a successful restaurant:
Journey's are fun! Sometimes hard, sometimes exhilarating, usually involving a lot of work, and often blessed by the generosity and wisdom of others, as in Meathead
Welcome to the group. I have a good buddy from Venezuela who currently lives in Amstetdam. Not sure if this place in Caracas is still open but had the best steak of my life there Lee Hamiltons.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
We have one member who has done exactly what you want to do. His handle is 
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