A square chim­ney

The Shed - - Build An Offset Smoker Barbecue -

Dry rubs are favoured for ribs. They can be mostly salt and pep­per with some spices but brown sugar is also com­monly added. Make sure you re­move the mem­brane — see we­ber. com/US/en/grill-skills/mas­ter­ing­pork/ribs/re­mov­ing-the-mem­brane­from-baby-back-ribs/we­ber-34589.html.

A wet rub can be the same as just men­tioned but with the ad­di­tion of oil, or it can start out as a sauce. They can be mus­tard based, with added vine­gar, or tomato and mo­lasses based. The tomato can be slathered on to cre­ate a glaze, or thinned with more vine­gar, which pen­e­trates the meat.

Or you can make a nice mari­nade, such as finely chopped rose­mary, gar­lic, olive oil, and red wine vine­gar. Baste the meat with it and steep it overnight. Stick­ing with Ro­man’s plan, his chim­ney is 1400mm of 150mm pipe. He welded that to a tri­an­gu­lar box (with the point cut off and welded shut) that he made out of tread plate. It is about 10mm from each side of the tank where it is welded to the smoker and 100mm deep.

The chim­ney is cut off at an an­gle in­side it. Some smok­ers’ chim­neys are welded straight onto the side of the smoker. Ro­man went to the ef­fort of build­ing this square fun­nel to make sure the chim­ney drew the smoke evenly across the width of the smoker, and it adds a bit of bal­ance to the de­sign.

The lid

He welded a length of 15mm bore pipe, just short of the same width he wanted for the lid, along the top of the cylin­der to pro­vide a mount for the hinge. Then he took two lengths of 12mm rod, bent 50mm of them at right an­gles, and in­serted the short sec­tions into the pipe. Next he heated the rods with a gas torch, bent them down to fol­low the curve of the cylin­der, and welded them in place. Ro­man says that no mat­ter what kind of hinge you in­tend to fit, it’s best to fas­ten them in place be­fore you cut out the lid.

“You know it’s go­ing to work and it’s just much eas­ier than try­ing to hold loose parts in place while you fas­ten them up,” he says.

Then he cut out the lid with a plasma cut­ter. That left a gap all around the lid. The so­lu­tion is to weld 20x2mm flat bar around the edge of the lid, which provides an over­lap and closes the gap.

To cre­ate a han­dle he slipped a length of the same 15mm bore pipe over some more 12mm rod and welded this in be­tween the two 60mm lengths of 40x5mm flat bar. Then he welded the flat bar onto the front of the lid. This gave enough room to get his hand on the han­dle with a de­cent clear­ance to the lid. Ro­man says that the loose fit of the tube over the han­dle keeps it cool enough, and it ro­tates nicely, main­tain­ing a com­fort­able grip when you lift the lid.

The fire­box

This is sim­ply a 480mm length of thick­walled (12mm) pipe — the thick­est he could find to avoid los­ing heat. It’s also 

1tsp fen­nel seeds2½tsp flaky salt6tsp brown sugar2tsp sweet pa­prika2tsp smoked pa­prika2tsp ground chilli2tsp gar­lic pow­der1tsp ground cumin½tsp ground nut­megToast the fen­nel seeds in a dry fry­ing pan un­til fra­grant, then grind to a pow­der us­ing a mor­tar and pes­tle. Add the flaky salt to the mor­tar and give a light bash to break down some of the larger crys­tals.Trans­fer the fen­nel and salt to a mix­ing bowl and add the re­main­ing in­gre­di­ents. Mix well, en­sur­ing that there are no lumps of sugar.Store your rub in an air­tight jar away from di­rect sun­light.This rub works well with pork ribs, beef short ribs, and chicken.Rub a gen­er­ous amount onto your cho­sen meat 12–24 hours prior to cook­ing, if time al­lows, but it will also work well as a last-minute sea­son­ing. 2tbsp Span­ish smoked sweet pa­prika 2tbsp or­di­nary pa­prika2tbsp salt2tsp freshly ground black pep­per 2tsp cayenne pep­perA lit­tle sweet, a lit­tle spicy and a lit­tle heat.Mix all the in­gre­di­ents to­gether in a bowl and store in an air­tight con­tainer. Great for brisket.Our thanks to by Al Brown, pub­lished by Ran­dom House New Zealand, RRP$70 Pho­to­graph: Kieran Scott

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