Spring maintenance of the offset smoker

Offset smokers rust, that's the sad truth. You can sandblast and paint with high temp paint but usually at leats the hottest part, the fire box, will rust. That can be dealt with in different ways. After a tip, I last year used cooking oil and coated the firebox and main chamber. With good result. But after a Norwegian winter, even under canvas, it needed some attention again. I used cooking oil again but coated the whole thing this time. So this year I fired up in all three compartments to dry the oil.

This how I did last year: http://grillpjokken.blogspot.no/2017/07/oiling-offset-smoker.html

Before

Before

Before

Before

Prepared for three fires.

This got over 260 degC, so I took off the thermometer as it went to peak.

Not so hot in the tower, actually a bit too low to dry the oil as good as the other sections.

After

After

After

After. Nice and shiny!

Beef Jerky in the offset smoker

Wanted to try to make beef jerky in the offset smoker. As it has a smoking tower in addition to the regular main chamber, it should be good to make while smoking some ribs in the main chamber.

The temp in the smoke tower was between 60 and 80°C, while 120-130°C in the main chamber. (Using the thermometers on the smoker). 

I used the below recipe for the marinade. I marinated in a zip-lock bag in the fridge overnight. I will use half the amount or less chili flakes and black pepper next time. Hot!

I dried/smoked the meat for 4 hours and 15 minutes. Probably a bit too long time, as some got a bit crispy rather than chewy. And some got a bit burnt too. Could have moved it a bit around during the cook to avoid that. I used oak wood for the smoke and it got smoky in taste but not too much. But a bit less smoky flavour would not hurt so might reduce the time next time.


My recipe this time:

500g topside beef, thinly sliced (Norsk: Flatbiff).

1 tbsp red chili flakes

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp paprika

1 tbsp ground black pepper

1/2 cup soy sauce

1/2 cup teriaki sauce

1/4 cup Worchestershire sauce

1/4 cup Brown sugar

1/4 cup maple sirup

Ready cut meat makes it very easy.

Marinated overnight.

Oak fired.

Smoke tower temp.

Meat is on.

Smoke tower temp.

After two hours.

After 4 hours and 15 minutes. A bit too much.

Salsiccia type sausages grilled in the fire box.

Ribs and sausages.

Store bought and home cooked.

Not bad with a cold beer :-)