March 1, 2012 - 2:07pm
I've been working on a new home made Gas Regeneration BBQ /Smoker
that I hope to eventually use to make pizza. It's like a mini wood fired oven. It's built out of huge hominy can and a 40-56 oz can of beans. It's the best BBQ and smoker I have ever owned and it was nearly free! I'm pretty sure I could get a small 12" stone for it and turn it into a pizza oven fairly easily. It works on a small pile of 1/4" twigs and 4 charcoal briquettes. Amazing heat from that beast. Throw some wood chips on top you have a smoker that makes the best meat you have ever had. I can see a Pizza oven too .......
MAde a very nice apple smoked chicken breast for dinner. Just yummy, especially with the YW orange turmeric bread!
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I probably spend more time smoking meats than making bread so I am very interested in the project. Would you be willing to share the specs a little more? What is that surface between the larger and smaller can... is it simply the lid, cut up with tin snips? And for serious smoking, do you have a plan for adding new fuel without letting all the smoke get out? And lastly, what do you plan to do for a permanent lid... I expect it will be something more elegant than the top of your old smoker, right?
If this is just too off topic for a bread board, please email me directly: chef at burntmyfingers dot com.
Thanks, Otiss
to grill / smoke or both a couple of chicken breasts, or 2 country ribs or a couple of hamburgers on a picnic or camping while using as little fuel as possible to make it as portable as possible. It's not meant to be reloaded for longer firing times. The lid would have been aluminum foil, not my old Brinkman smoker lid. I use the lid for convenience at home. For long time smoking I have a 30" electric smoker for my meat low and slow smoking. I also have made one for backpacking for 1 person that is made from 2 square tea tins and holds 2 briquetts.
I also made a gas wick for the larger one to turn it into a stove. I took some better pictures with my new camera and hopefully you can see how the holes are arranged on the inside can. the bottom is full of a s many 1/8" holes as you can squeeze in. Then there are some 1/4" holes around the sides at the top and bottom of the inside can too. You cut the hole in the top of the large can with tin snips that is 1/2 " smaller than the inside can diameter. Then you cut from the large hole to the actual small can diameter making tabs that can be slightly folded down and will hold the small can in place as it is pressed into the large can. The large can only has holes on the sides as shown and they are 1/2". I will make some kind of top when I figure out how to make this into a pizza oven.
Here are photos of the gas wick and the smaller stove. I hope my new camera works better.
I am really impressed by your backpacking tea tin smoker in particular. Do you use it to smoke fish? Maybe cover with a little aluminum foil to keep the smoke in or is it just for heat?
I use a Weber bullet myself and tend to go big, smoking 3 or 4 things at a time. The idea of going small like this is very elegant and appealing. Thanks.
Otis (misspelled my own name above)
we used to have a single one, that was supposed to run on charcole, but we always used regular wood in it and cooked on that, made a lot of stuff Not much smoked, but sure could manage.
a hibachi too. Loved it. Can't make authentic yakatori otherwise. This little beast is fun though and quite a small footprint with 4 charcoal briquettes and some twigs. Can't wait to figure out how to make pizzas with it.
That is cool, but if you have more foods to BBQ, it should be great. And if you have smokers like propane, electric or charcoal, they can help you much.
Ribs, brisket, sausages, pork shoulder and lots of Chicken thighs. This one is cute though and perfect for 1 person. The free price is pretty nice too plus it makes great smoked meats. Still haven't made a pizza with it though......
Nice to know. These are good with recipe. I think you love it too.