Fire & BBQ – Page 4 – Farcyde's Stuff

Smoker Platform

April 18, 2020 farcyde

I don’t have a reasonable place for grilling and barbecue in the northern germany refuge yet. In order not to have to improvise very time I want to use my UDS, I made a rollable platform where the smoker can sit on.

It’s an easy construction made from pallet wood and some concrete for the firebox bottom. Today was the premiere and it worked fine. I’m still pondering if I should lay the bricks in mortar finally or leave it as it is and just stack them for easier transport.

My BBQ Glaze

The 3.645.237’th BBQ-Glaze recipe on the internet. My personal favourite, because it’s easy to make, requires only common ingredients (yes, I DO NOT use vinegar) and it’s fu**ing delicious. Use it for spareribs and red meat roasted in the oven or in the smoker.

Tips on Cold Smoking

January 23, 2020 farcyde

I plan on smoking some meat again shortly, so I find it’s a good idea to gather and sum up my experiences on cold smoking a little. I will not describe the actual processes and mechanisms of smoking foods here, but if you’re interested, read on on wikipedia. It’s worth the time.

There are three types of smoking:

Hot smoking (60 – 110 °C / 140 – 230 °F):
This is what you do in a BBQ smoker. More delicious cooking than actual smoking.

Warm smoking (25 – 60 °C / 77 – 140 °F):
The intermediate thing. Some Proteins begin to denaturate at these temperatures.

Cold smoking (10 – 25 °C / 50 – 77 °F):
The “original” way of smoking, used for centuries to conserve goods. The only method discussed here.

Birthday Barbecue

August 15, 2019 farcyde

We celebrated my wife’s birthday yesterday (all the best for you, my love!) and also used the new smoker. A whole chicken, a barbecue fattie and some spareribs – it was yummy and fun. Some Impressions from a beautiful day with friends, food and beer:

Northern Germany Ugly Drum Smoker

August 15, 2019 farcyde

I finally finished the smoker for the northern germany refuge that I was longing for for so long! It’s design is loosely based on the “munich smoker” at home (see series parts 1, 2, 3, 4, 5 and in action), but with a few modifications, adjustments and additions. But first, some images:

Balcony Fire Bowl

December 16, 2018 farcyde

I decided to try to only smoke on the balcony from now on, simply because you smoke much less when you have to go out every time. Since it’s winter here and temperatures easily drop below zero, I dug out the old fire bowl that I made from a cheap dollar store Wok and some scrap metal two years ago. Still works fine and makes a comfy, cozy feeling on the balcony.

Six Hours Rib Smoking Session

July 15, 2018 farcyde

I tried smoking pork short ribs using the “professional” 3-2-1 Hours Method yesterday and they really came out outstandingly great! So what does that mean? It means you have three stages of cooking:

May 26, 2018 farcyde

A friend made me a steel divider sheet for the barrel grill (if you like: See here, here, here and here) so I can use it as a simple smoker. Basically it works like those Weber-fireboxes you can buy at the hardware store: The idea is to put the coals into the left half of the firepit, setting the divider and thus having a zone of indirect heat and smoke on the right side. Simple, effective and it works (somehow) 🙂

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Farcyde's Stuff

Category: Fire & BBQ

Smoker Platform

My BBQ Glaze

Tips on Cold Smoking

There are three types of smoking:

Birthday Barbecue

Northern Germany Ugly Drum Smoker

Balcony Fire Bowl

Six Hours Rib Smoking Session

Makeshift Smoker-Addon for the Barrel Grill

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