Luxor4u

For a few years now I have been experimenting with smoking various meats.
Started by putting a wire shelf in the top of my chimney, interesting!
Proceeding to a soldering iron, timeless and tasty.
Ultimate success. A handy pot boiler element. This is it, 'smokey tasty comestibles and meats.

I add fresh & dried herbs and salts to the wood shavings from my wood chopping time.

And as I am a dab-hand at water + heating elements combined, having once set my plunge pool on fire one winter!
Design number two, after 12 hrs the water temp is at a handy 100oF and rising, 'shwia,shwia

'Terry the tortoise now seems happily ensconced running round the garden, and Aida's dead chuffed with her Xmas prezzie the washing machine..
So all is well with my World, 'el higha helwa ! 'frenetically speakin....

Try adding some tea Who..dried tea leaves often add a great flavour.

Just jumped in the plunge pool reading 46oC, Stella, incense, meditational 'toones on the system ect,
great the top 2 ft, the rest below was bloody freezing.
Back the the drawing board and a log fire... tomorrow is another day...

I always enjoy your projects, Dr. I love your enthusiasm, your desire not to do the same old, your creative solutions and your insistence on quality.

You need a circulating pump or impeller to stir the water. Just remember if you use an impeller to turn it off before jumping in or the water might turn RED!

Do you use a filter in your roll ups of meat, when smoking it. maybe a bacon roll up would be nice....

Lots of smoking happens here. We use old refrigerators OLD fridges that have the metal shelving. Gut out the bottom so you can make fire down there. We use different woods to make different smoke flavours.

BBLUX wrote:You need a circulating pump or impeller to stir the water. Just remember if you use an impeller to turn it off before jumping in or the water might turn RED!

Knowing Who2's brain waves he would probably be content to sit in the pool with a smoothie whisk in one hand and a beer in the other.