Wow those look great!
Announcement
Collapse
No announcement yet.
These are my offset smokers from China
Collapse
X
-
Club Member
- Nov 2016
- 533
- Jersey City NJ
-
Fast Eddy's Cook Shack PG 1000
Humphrey's Pint with Fireboard + Pit Viper
Hasty-Bake 256 Gourmet Dual Finish
Camp Chef DLX pellet pooper/sear burner/jerky rack
Broil King Keg Kamado
Charbroil Kamander
Original Pit Barrel Cooker
Barrel House Cooker
Akorn Kamado with cart
WSM 22 with Flame Boss
WSM 18.5 with Flame Boss
Weber Kettle Performer (with Slow n Sear/Drip n Griddle)
Weber Jumbo Joe
Weber Smokey Joe
Weber Q gasser with stand
Blackstone Griddle 22 with stand and lid
Blackstone Griddle 36
Akorn Kamado jr
-
Club Member
- Jul 2016
- 815
- Brownsburg, Indiana
-
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
-
Fantastic nice solid looking cooker and love the colours.
Is there a market for offsets in China?
I am familiar with 1 "offset smoker" imported from China that is sold and marketed under a local brand name. Obviously mass produced there and made cheaply using paper thin material. Will be a handful to manage a cook on.
Can't quiet make out the machinery in the far background but one of them resembles a press brake (not sure).
What do you generally manufacture in your workshop?
Comment
-
My first offset was "Oklahoma Joe" that was supposed to be exported and that manufacturer had last one sold online, paper thin. I learnt to cook on that one until I felt it cannot meet my cooking anymore.
So these new ones that I had another local manufacturer made only with about 1000+ USD (no more than 1500). The factory owner is a friend, they never made these before, but when he looked at pictures and videos he thought it was not too difficult.
- 5 likes
-
-
Club Member
- Nov 2021
- 4559
- Alexandria, VA
-
Pit Boss Copperhead 5 vertical pellet smoker
Weber Spirit 3-burner LPG grill w/GrillGrates
SnS Deluxe Kettle
Joule sous vide wand & tub
SnS-500 4-probe w/RF remote monitor (w/extra probes)
Fireboard 2 w/extra probes
Meater+ Wifi/Bluetooth T probe
ThermoPro instant read
Fluke 62Max IR gun thermometer
Full set Mercer knives
WorkSharp Ken Onion sharpener
Weber toolset (tongs, spatula, etc)
Meat Your Maker 11" vac sealer
Cookbooks: Meathead; Food Lab (Alt-Lopez); Salt Fat Acid Heat (Nosrat)
...and a partridge in a pear treeeeeeeeeee...
-
those are nice looking smokers! Are you going to market them in the States?
Where in China are you? My daughter was teaching in Shenzhen for a bit,came home Feb. 8 2020!Last edited by bardsleyque; January 3, 2022, 10:47 PM.
Comment
Announcement
Collapse
No announcement yet.
Comment