Campfire smoker? - Page 3

Marwendholt · 03-12-2013, 12:38 PM

Quote:

Originally Posted by Mdboatbum

This was my solution a few years ago. It worked out ok. Inside the "smoker" we had a charcoal fire on one side of the pirepit, and the ribs on the grate on the other side.
http://youtu.be/EHQDmFlj_uQ

Awesome, i knew there had to be a few people on here with an inventive mind.

Bludawg · 03-12-2013, 12:55 PM

Quote:

Originally Posted by Marwendholt

Ive done butts over the fire in a dutch oven, they taste like they came from a crock pot. The smoke can't get to them.

Re-read this I never said anything about a Dutch Oven! Hang the meat from the chain on a hook! BBQ= heat+ meat+ fire & smoke.

Quote:

Originally Posted by Bludawg
Since you have a Tripod ( that's what the wimen call me) I would dig a shallow fire pit maybe a foot deep and build a fire in it keep feeding it until it is full to the top with coals set your tripod over the pit your gonna need a hook (PBC Style) hang the brisket over the coals and wrap a cheap blue tarp around the tri pod leave about 6" clearance between the ground and the tarp for drafting and you can add wood chunks under the tarp.
This style of cooking is an ancient one used by Indigenous peoples all over the word. I have cooked venison & antelope this way on several occasions.

Marwendholt · 03-12-2013, 01:09 PM

Quote:

Originally Posted by Bludawg

Re-read this I never said anything about a Dutch Oven! Hang the meat from the chain on a hook! BBQ= heat+ meat+ fire & smoke.

Reread my quote I responded to a person below you who suggested the dutch ovens.

Bludawg · 03-12-2013, 01:13 PM

I reckon I'm the one who got confused I need a Beer!

JandJbuidasmoker · 03-12-2013, 01:15 PM

I'll join ya! I was cornfused just trying to decipher it all! lol

Marwendholt · 03-12-2013, 01:16 PM

Can a moderator please just delete this thread?

HogFan · 03-12-2013, 02:00 PM

I would use the tripod and grate just as you planned directly over the fire (adjust temp by height of grate over the fire). Then just use your pan turned upside down over the meat on top of the grate. The smoke can enter inside the pan through the grate. The pan creates a smoke chamber (like the inside of a UDS) and helps hold a consistent temp on all sides of the meat. Worse case drill a hole in the pan and use an adjustable magnet to control the air outlet (and possibly help regulate the temp inside the "smoke chamber"). Easy and simple. Why do you need a bottom to the pan?

J-Rod · 03-12-2013, 03:32 PM

Just take some Ball Parks along and call it a tuesday.

Mo-Dave · 03-12-2013, 03:42 PM

Brisket would not be something I would do over an open campfire, not saying it can't be done. I have always wanted to try steaks placed directly on wood embers. How about a chicken hung from a string off to one side of the fire and give it a twist every so often so it rotates, this is how it was done way back when. Just make sure to pack some tube steaks.
Dave

Mo-Dave · 03-12-2013, 04:00 PM

http://www.bbq-brethren.com/forum/sh...d.php?t=155948

Go to second page look for Phubars post, I think it is post # 23, anyway that is what I am talking about, just scaled down a bit.
Dave

popeye · 03-12-2013, 05:37 PM

Quote:

Originally Posted by Marwendholt

Reread my quote I responded to a person below you who suggested the dutch ovens.

i was that person .. and i do it that way.

mrboy · 03-12-2013, 07:35 PM

Ok, I've had my beer and have enough courage to enter the fray.

I'm combining Mdboatbum and Bludawgs ideas.

You've got the tripod set over the burned down embers of oak, hickory or cherry, meat on the grill grate. Wrap the tripod in aluminum foil (maybe double wrap), from just below the meat, up to the top, leaving a hole in the middle of the tee-pee for exhaust.

I think you've got a smoker.

Brizz · 03-13-2013, 08:14 PM

Well now I'm inspired. I want to try out both these ideas. I've been building a camping smoker for this season but maybe I won't even need it...

Matt Potter · 03-13-2013, 10:03 PM

Don't know if you have access to one or not but a smoke jumpers burn over blanket would work perfect for wrapping the tripod with and you could reuse it.

Matt

K-JUN · 03-14-2013, 06:30 AM

I see lots of good ideas here. I think my favorite is the wrapped tripod method. I saw this online it's a disposable mylar thermal blanket. The cost works out to a little over a buck a piece.

03-12-2013, 01:13 PM	#34
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I reckon I'm the one who got confused I need a Beer! __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

03-12-2013, 01:15 PM	#35
JandJbuidasmoker Full Fledged Farker Join Date: 02-18-13 Location: Terre Haute, Indiana Downloads: 0 Uploads: 0	I'll join ya! I was cornfused just trying to decipher it all! lol __________________ Doc- 550gl offset trailer build

03-12-2013, 01:16 PM	#36
Marwendholt Knows what a fatty is. Join Date: 06-14-12 Location: St. Anthony, Indiana Downloads: 0 Uploads: 0	Can a moderator please just delete this thread? __________________ Masterbuilt Pro Dual Fuel, New Holland gasser, and the Team 30 Pack custom built rig

03-12-2013, 02:00 PM	#37
HogFan Take a breath! Join Date: 03-21-12 Location: Arkansas Downloads: 0 Uploads: 0	I would use the tripod and grate just as you planned directly over the fire (adjust temp by height of grate over the fire). Then just use your pan turned upside down over the meat on top of the grate. The smoke can enter inside the pan through the grate. The pan creates a smoke chamber (like the inside of a UDS) and helps hold a consistent temp on all sides of the meat. Worse case drill a hole in the pan and use an adjustable magnet to control the air outlet (and possibly help regulate the temp inside the "smoke chamber"). Easy and simple. Why do you need a bottom to the pan? __________________ OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle

03-12-2013, 03:32 PM	#38
J-Rod is one Smokin' Farker Join Date: 08-15-12 Location: Detroit Downloads: 0 Uploads: 0	Just take some Ball Parks along and call it a tuesday. __________________ "Hey careful man there's a beverage here!!!"

03-12-2013, 03:42 PM	#39
Mo-Dave Babbling Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri Downloads: 0 Uploads: 0	Brisket would not be something I would do over an open campfire, not saying it can't be done. I have always wanted to try steaks placed directly on wood embers. How about a chicken hung from a string off to one side of the fire and give it a twist every so often so it rotates, this is how it was done way back when. Just make sure to pack some tube steaks. Dave __________________ Lg Spicewine on trailer Weber charcoal grill 2 ugly drums, semi retired Bbq toolbox, formerly Chargrill smoker My wife has gas, its a Brinkman.

03-12-2013, 04:00 PM	#40
Mo-Dave Babbling Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri Downloads: 0 Uploads: 0	http://www.bbq-brethren.com/forum/sh...d.php?t=155948 Go to second page look for Phubars post, I think it is post # 23, anyway that is what I am talking about, just scaled down a bit. Dave __________________ Lg Spicewine on trailer Weber charcoal grill 2 ugly drums, semi retired Bbq toolbox, formerly Chargrill smoker My wife has gas, its a Brinkman.

03-12-2013, 07:35 PM	#42
mrboy Knows what a fatty is. Join Date: 03-10-12 Location: Champaign, Il Downloads: 0 Uploads: 0	Tripod Smoker Ok, I've had my beer and have enough courage to enter the fray. I'm combining Mdboatbum and Bludawgs ideas. You've got the tripod set over the burned down embers of oak, hickory or cherry, meat on the grill grate. Wrap the tripod in aluminum foil (maybe double wrap), from just below the meat, up to the top, leaving a hole in the middle of the tee-pee for exhaust. I think you've got a smoker.

03-13-2013, 08:14 PM	#43
Brizz On the road to being a farker Join Date: 05-24-11 Location: Westwood, KS Downloads: 0 Uploads: 0	Well now I'm inspired. I want to try out both these ideas. I've been building a camping smoker for this season but maybe I won't even need it...

03-13-2013, 10:03 PM	#44
Matt Potter Found some matches. Join Date: 02-09-13 Location: Missoula, Montana Downloads: 0 Uploads: 0	Campfire smoker? Don't know if you have access to one or not but a smoke jumpers burn over blanket would work perfect for wrapping the tripod with and you could reuse it. Matt

03-14-2013, 06:30 AM	#45
K-JUN Full Fledged Farker Join Date: 02-10-13 Location: Lafayette, LA Downloads: 0 Uploads: 0	I see lots of good ideas here. I think my favorite is the wrapped tripod method. I saw this online it's a disposable mylar thermal blanket. The cost works out to a little over a buck a piece. __________________ Brady Check out the Throwdown fun here. Cajun Grill Charcoal Pit; WSM 22.5"; Homemade UDS; Modified Brinkmann Smoker; Sausage Maker Smokehouse; Crown Verity Gas Grill.