OT smoke oven

Got a mate who owned East Kew Continental Butcher and Deli. He and his dad had it for 20+ years. He's just got back into it again.

His dad did his trade in Switzerland I think.

They smoked, Every, Single, Day,

Will ask him tomorrow

THIS BLOKE KNOWS.

Cya iMusty

My grandmother used to hang meat up the great big chimney of the open fire. And that's all! I never saw it... before I was born, but she reckoned it was okay!

G'day Blue

What size unit are you after ?? Plenty around, oversized shoe box size for about $40-$50, or $60-$70 if you want the same unit in stainless.

No big deal, merely a sllide on lid with a built in bottom about 1/2 way up, on which rests a couple of mesh shelves.

Sawdust goes on 1/2 height floor under mesh shelves, metho burner on ground under same and hey presto, when the full burner goes out the tucker's ready.

Or if you want something bigger, when I was a wee lad I went to Fraser Is with my old Dad. Try a 44 gal drum for size...knock out both ends, punch holes at various levels to insert steel rods to support chook wire shelves, fill with fish fillets, place over fire upon which you've heaped a pile of banksia cones and cover the top with a wet corn sack ... enough to feed the multitude.

PS. ... Don't tell anyone ... but that was in 1960 ... care to imagine what Fraser was like them ..... you betcha.

Cheers

G'day Blue,
Try this site where there are heaps of suggestions.
http://www.google.com/search?sourceid=navclient&ie=UTF-8&rls=GGLD,GGLD:2004-32,GGLD:en&q=build+a+smoker

There are 2 types of smoking and the quickest is the "hot" smoking.

I made a smoker out of a 44 gal drum with the lid cut off and hinged at top so it could be lifted and reclosed. When smoking i would place wet bags on top to retain the smoke.
I later had the drum modified to have an old weber lid with temperature guage to fit on top for easy access and to control heat in need.
Racks were placed on bars across drum (4 in total) and the fire was per a 3 ring gas burner which was placed at bottom of smoker on ground.
On top of that i put an old frypan which i used for the sawdust.
Coat chicken legs, or fish in a combination of salt and brown sugar about 2 parts salt to one of sugar and after about 15 minutes it will be very moist. Either put on rack as is or wipe off bulk .
Chicken legs about half and hour and fish about 15 minutes.
Trial and error will give you the right time.
Enjoy
Pedro

On one of the welding forums I'm on someone posted his version in America. Have a look at http://hobartwelders.com/mboard/showthread.php?t=6685&highlight=bbq
Also see the thread at http://www.hobartwelders.com/mboard/showthread.php?t=11195
Regards Andrew.