Nick Sellick 2 Posted October 9 Hi Everyone, New to the group, first post, etc, etc. I have a bit of experience of outdoor cooking and bbqing. I have a home made rocket stove bbq and a paving slab pizza oven which I use on a regular basis. I'd like to have a go at smoking, but having read quite a bit, I'm more confused than ever! Ideally I would like to hot smoke using wood as my heat source as well as the source of the flavour, rather than using loads of charcoal that I can't really afford. Is this possible? If it is what sort of smoker should I be looking at? I was on the cusp of getting the Azuma BBQ smoker, and then I read about reverse flow offset smokers and about how much better they are than normal offset smokers. I'm still not sure why they are better, but I am very impressionable and easily swayed! I don't have the sort of money the reverse flow cost. If I got the Azuma, or similar, could I add an extra plate as per the reverse flow ones? Any advice, suggestions, links, etc, gratefully received. I am in the UK if that makes a difference. Cheers Nick Quote Share this post Link to post Share on other sites
Smokin Monkey 1,057 Posted October 9 Once again, welcome to the Forum Nick. Looking at a picture of the Azuma Smoker, I would say it’s not possible to add extra plate, to make a reverse flow smoker. The reason why, the chimney will be at the same end as the end of the turning plate. You would have to move the Chimney from the right hand side to the left hand side, so the Heat travels under the turning plate left to right, the travels over the food right to left exiting via the chimney on the left. These type of smokers are hard work as well, to regulate the temperature. Quote Share this post Link to post Share on other sites
Nick Sellick 2 Posted October 9 See this is exactly why I need to be part of a forum like this. Are you saying the Azuma would be difficult to regulate? What is the alternative without blowing the bank balance and the marriage? 1 Quote Share this post Link to post Share on other sites
Nick Sellick 2 Posted October 9 Mind you, I'm reasonable handy and I don't think moving the chimney would be difficult, it's just bolted on! What do you reckon? Quote Share this post Link to post Share on other sites
Smokin Monkey 1,057 Posted October 9 4 minutes ago, Nick Sellick said: Mind you, I'm reasonable handy and I don't think moving the chimney would be difficult, it's just bolted on! What do you reckon? Do not know this make of smoker inside out, but could be done, or how about fitting the lid the opposite way round and re-drill the handle holes and hinge pivot holes at the back? Quote Share this post Link to post Share on other sites
Phlashster 339 Posted October 9 Welcome Nick, Looks like you already have an idea of where you want to be headed. Half the battle. I am sure these guys will help guide you to a destination. Have fun, Phil. Quote Share this post Link to post Share on other sites
Nick Sellick 2 Posted October 9 Yes, that would save drilling a large hole. Am I ok to keep chatting? I don't want to hog your time. Do you know why this type is harder to control? What do you use? Quote Share this post Link to post Share on other sites
Smokin Monkey 1,057 Posted October 9 Yes it’s ok to chat. It all depends on how Air tight the fire box is. Fire needs oxygen to burn, the more leaks more oxygen more heat. Most people use a heat sealant and stove rope around the door to make good seals. Have a look at this thread Quote Share this post Link to post Share on other sites
Nick Sellick 2 Posted October 9 Yes, I'd read that. High temperature silicon is what I was thinking. Is there somewhere on the forum where I can see what other members use for their smoking? Also, my first point, about using wood rather than charcoal as the heat source. Is that doable? Quote Share this post Link to post Share on other sites
Smokin Monkey 1,057 Posted October 9 It is doable, that’s what true Low & Slow BBQ use. If you have a good supply of clean dry wood? And what type of wood? Quote Share this post Link to post Share on other sites
Nick Sellick 2 Posted October 9 I have a supply of untreated off cuts from rafters for the heat source and some apple wood available for the taste source. I just looked at the link. The smoker looks very similar to the Azuma, but I have found what appears to be a very similar thing for quite a lot less. https://www.fire-mountain.co.uk/fire-mountain-smoker-bbq.html Working on the principle that if I'm going to mess with something, I'd rather ruin £70.00 than £170.00. Is the link highlighting the variation in temperature? I could have done with some words of explanation!! Quote Share this post Link to post Share on other sites
Smokin Monkey 1,057 Posted October 9 Are the rafter off cuts, soft wood? These will burn quickly and smell and taste like a bonfire even if you add some Apple Wood. Quote Share this post Link to post Share on other sites
Nick Sellick 2 Posted October 9 ah ok. So I need hardwoods? Quote Share this post Link to post Share on other sites
Smokin Monkey 1,057 Posted October 9 Yes, soft resin laden woods are not good. Quote Share this post Link to post Share on other sites
Nick Sellick 2 Posted October 9 OK, great. So whatever I end up with I will beef up all the seals and try and find something I can add an extra plate to. Do most of the members have reverse flow smokers/ Quote Share this post Link to post Share on other sites
Smokin Monkey 1,057 Posted October 9 Just now, Nick Sellick said: Do most of the members have reverse flow smokers/ No, most use Webers, ProQ type (Bullet Smoker) or UDS (easy to build if you are handy) UDS Build Quote Share this post Link to post Share on other sites
Nick Sellick 2 Posted October 9 Ooh, that's what I like most about all this outdoor stuff, building it myself. I'll have a read. Thanks so much for your help Steve. Really appreciated. Speak again soon. Cheers nick Quote Share this post Link to post Share on other sites
