Made in Phnom Penh I now have now have for sale Australian tradesman built BBQs and American
Smokers/Cookers ready for sale. I am also happy to quote on different sizes if required.
My standard BBQs are 800mm x 500mm, made from 6mm mild steel plate and weigh approximately
64kgs. Oil is collected in a removable reservoir in the centre of the BBQ plate. Gas bottle and regulator
not included. Price is $300.
My in stock Smoker/Cooker is very similar to the following Lang brand Smoker/Cooker in both
dimensions and quality. My price is $3450. Can be made to be towed behind a car, motorcycle or
remain stationary.
https://www.langbbqsmokers.com/lang60/l ... ginal.html
For further information please contact Murray on 012 948 529 or email [email protected]
Aussie Barbeques and American Smoker/Cookers for sale.
Jesus Christ.
I have to say that idea of simply using a gas stove top as a slide in heat source with the steel BBQ simply being a housing unit is fucking BRILLIANT ! Super easy to clean and move etc.
Could i recommend a hole cut into the shelf just behind the cooking unit for the gas pipe to be fed through and then another shelf below between the wheels for the bottle ?
I have to say that idea of simply using a gas stove top as a slide in heat source with the steel BBQ simply being a housing unit is fucking BRILLIANT ! Super easy to clean and move etc.
Could i recommend a hole cut into the shelf just behind the cooking unit for the gas pipe to be fed through and then another shelf below between the wheels for the bottle ?
Rated R for Ricecakes
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actually i couldnt see why not use a frying pan instead and save a bundlericecakes wrote:Jesus Christ.
I have to say that idea of simply using a gas stove top as a slide in heat source with the steel BBQ simply being a housing unit is fucking BRILLIANT ! Super easy to clean and move etc.
Could i recommend a hole cut into the shelf just behind the cooking unit for the gas pipe to be fed through and then another shelf below between the wheels for the bottle ?
no replying to those who misinterpret/misread what i write. this aint kindergarten
It's nice to have a griddle, but without an actual bbq... We have both on ours, the griddle is great for frying veggies, but meat goes on the other proper bbq side.
TheGrimReaper wrote: ↑Mon Sep 02, 2019 1:45 pmSlavedog, you do not belong on this forum as you talk too much sense.
Because that would void Australian citizenship.sociopath wrote:actually i couldnt see why not use a frying pan instead and save a bundlericecakes wrote:Jesus Christ.
I have to say that idea of simply using a gas stove top as a slide in heat source with the steel BBQ simply being a housing unit is fucking BRILLIANT ! [emoji106] Super easy to clean and move etc.
Could i recommend a hole cut into the shelf just behind the cooking unit for the gas pipe to be fed through and then another shelf below between the wheels for the bottle ?
The barbies look good, but I'd be concerned about heat distribution. Does a 2 burner have enough spread to heat the plate consistently?
hey i would be the first to admit that i am totally unable to grasp the basic concepts of life on earth that are so completely obvious to everyone elseepidemiks wrote:Because that would void Australian citizenship.sociopath wrote:actually i couldnt see why not use a frying pan instead and save a bundlericecakes wrote:Jesus Christ.
I have to say that idea of simply using a gas stove top as a slide in heat source with the steel BBQ simply being a housing unit is fucking BRILLIANT ! [emoji106] Super easy to clean and move etc.
Could i recommend a hole cut into the shelf just behind the cooking unit for the gas pipe to be fed through and then another shelf below between the wheels for the bottle ?
The barbies look good, but I'd be concerned about heat distribution. Does a 2 burner have enough spread to heat the plate consistently?
no replying to those who misinterpret/misread what i write. this aint kindergarten
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having built a few smokers, both off set and vertical.... i would suggest moving the stack to the other end of the barrel. this will pull the smoke across the grill getting better smoke distribution. this design take the smoke and heat directly up and out. not what you want, especially if you use exotic and expensive woods like i do.
Why, oh why, didn't I take the Blue pill?
I would assume that the smoker is an offset design.long in the tooth wrote:having built a few smokers, both off set and vertical.... i would suggest moving the stack to the other end of the barrel. this will pull the smoke across the grill getting better smoke distribution. this design take the smoke and heat directly up and out. not what you want, especially if you use exotic and expensive woods like i do.
Like this one: The “Tennessee” Smoker
My smoker design is reverse flow to give you the best results. Heat from the fire box is channelled under steel plates along the bottom of the cooking chamber to the far end where it is then released to pass across the food and out of the smokestack.
This reverse flow design gives a more even distribution of heat and smoke throughout the cooking chamber. Heat is radiated through the steel plates in a controlled manner and juices from the meats drip onto the plates, vaporise and so add to the flavour. https://www.barbecue-smoker-recipes.com ... rs-uk.html
Mèo Đen you assumed correctly, the smoker is as you called it, an offset design.
Cheers Murray.
Cheers Murray.
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