Offset smoker

Recently purchased a second hand offset smoker. American style but made in Germany. The name offset is due to the design with the fire box lower (offset) than the main cooking chamber. It may be fired with charcoal briquettes, lump charcoal or wood. Can even use gas if you have the proper burner.

There are different brands of offset smokers on the market, mostly American. This one, as mentioned, is made in Germany. Joe's Barbeque Smoker made by RUMO BBQ GmbH. This is the 16" CHUCKWAGON® (16 inch diameter of the chambers). Steel thickness is 5 mm. Weight 260 kg.  All main parts are welded together, not bolted, so really solid and should last a lifetime.

So today was time to clean and season it inside before cooking on it. The outside is not too bad, some rust though. I just washed the inside using high pressure water. Then dried out the fire box with a blow torch before brushing it with vegetable oil. Then lit some coals to dry out the rest of the smoker. When dry, all interior was brushed with vegetable oil. Then closed all lids and just burnt the coals and some wood to season the interior. (Season = oil and smoke the interior to make a protective layer).

Looking forward to learn to smoke on this one. First time using an offset, so will probably be some trial and errors... I let the photos show the rest of the seasoning precess.

Old grease in main cooking chamber

Fire box. Can also be used for grilling.

There is also a smoke tower that can be used for smoking on lower temps.

Fire box oiled and firing up briquettes for drying out.

Washed main cooking chamber.

Main cooking chamber oiled.

Main cooking chamber temp.

Smoke tower temp.

Brazilian style BBQ in Norway

Well this a a bit like the last post many months ago but this time in Norway and the picanha was from Denmark. Same method. The meat covered as good as possible in sea salt and grilled on a Brazilian BBQ skewer over high heat. Using charcoal. The salt locks in the moisture and makes it a real juicy meat. Picanha is called rump cover, rump cap or coulotte in English.

65cm long skewers from Brazil. Perfect size for use on a 47cm Weber kettle (18")

A bit thin fat cap on this one.

Today's setup. The Weber Q for the "appetizers"

Appetizers, ribeye skewers.

Appetizers, ribeye skewers.

Cutting with the meat grains, give an even more tender experience of the end product.

The salt is knocked off before resting a bit.

Some of the juices that the salt locked in is sweating out.

Cut for serving.

The last bit, the tip :-)