PDA

View Full Version : Danish BBQ Project


Repscallion
02-08-2021, 07:00 AM
Time to introduce my new project!

Im a chef in Denmark, Scandinavia and the brewery that I work for wants to expand with some BBQ - what is better than smoked meats and beer right??!
But my experience with BBQ is limited to eating it, so there is alot I have to learn - hence why im joining this party! Im looking for all the help I can get.

We bought an old american offset smoker thats been sitting in a barn for 10 years, pretty rusty, but alot cheaper than the oyler that we where looking at!
https://i.imgur.com/U754kL8m.jpg

We had it sandblasted and gave the outside a nice heat resistant coating. On the inside I wiped it with cooking oil and fired it up to season it - I used a bed of hot coals and filled the firebox kiln dried beech wood (it has proven more difficult than expected to find the right firewood). It took a while to heat up. I have removed the isolation gaskets on the door as it was all worn out and the one door is alittle bend - so I think alot of the heat escaped this way. I also worry alittle about the grease drain whole, if that sucks up too much cold air straight to the chimney!? I made get a plug made.

So I used our gas burner that we can attach to give the extra heat - but that looks like it blew off the oil on the bottom grates as they where a bit rusty close to the flame as oppose to the rest of the grates that had a nice black coating.

https://i.imgur.com/qjD1K0um.jpghttps://i.imgur.com/dB9xGcQm.jpg

My next step, before I start playing around with meat is getting a good thermometer. There is a hole between the doors for an analog, but I think I need a digital one so that I can measure a more precise temp different places in the cooking chamber.

Ive been looking at the thermoworks smoke x4, but it is currently sold out. So onless they come back in stock soon I need an alternative. Do you guys have any recommendations?

I have also looked at the enzoo (https://www.amazon.com/Wireless-Thermometer-Grilling-Upgraded-Accurate/dp/B07Y385YR3).

I know you get what you pay for, and being in denmark I dont want something that breaks right away and leave me hanging without a thermometer for weeks.

/Cheers

SweetHeatBBQnSC
02-08-2021, 08:22 AM
Welcome to the Brethren! This is an awesome project you are working on. I can't give any advice because I have never ran nor restored a stick burner, but it looks like you have done an awesome job!

Big George's BBQ
02-08-2021, 09:02 AM
Very nice. Looking forward to your cooks. You can cook biscuits in different areas of your smoker and that will give you an idea where the various hot spots are
Welcome. Hope you post often

Greygoose
02-08-2021, 09:25 AM
Looks like a sweet project to get going,,,
Check out hankstruebbq.com
This gentleman ,Henrik ,is located in Sweden
He is the master of smoke and an endless source of information. He is the real deal.
Produces his own line of rubs and manufactures offset smokers

Titch
02-08-2021, 02:16 PM
Nice looking refurb mate,

legendaryhog
02-08-2021, 03:34 PM
Looks good. Best of luck with your business. Don't plug that grease hole. You will need it or your going to have a lot of grease build up in the bottom which is a pain to clean, and may roll back into your fire box and start a grease fire.

Get some heat insulation tape for the doors to make them more air-tight.

Missed bbq so much when I lived in the EU. DM Phubar (Netherlands). He might be able to help you source parts and supplies that are closer to you to avoid high shipping costs.

Repscallion
02-09-2021, 02:08 AM
Looks good. Best of luck with your business. Don't plug that grease hole. You will need it or your going to have a lot of grease build up in the bottom which is a pain to clean, and may roll back into your fire box and start a grease fire.

Get some heat insulation tape for the doors to make them more air-tight.

Missed bbq so much when I lived in the EU. DM Phubar (Netherlands). He might be able to help you source parts and supplies that are closer to you to avoid high shipping costs.

Thanks! I was thinking of making the plug removable, so to avoid grease build up. But you dont think the size of the hole is a problem with outside air?

What about drip trays/pan? Or should I just leave that to the bottom of the pit?

TC Smoke & Que
02-09-2021, 04:56 AM
Casper, Welcome to the Site!!
I have never been a "stick burner" but the Brethren here will be of great assistance in your project. I would use that sticky back insulation tape on the doors so you can hold heat and keep cook temps steady.
Post some pics of your cooks and let us know how the smoked meats are received by the patrons.

LordRiffenstein
02-09-2021, 06:11 AM
Casper, welcome to the forum my fellow European :-)

That´s a great project you are working on. Can´t wait to see the cooks you are going to do on it.
For thermometer, check out the Fireboard, they are really good, been using one for years with no issues. Not cheap but you will be set for a long time
Let me know if you need any pointers for BBQ shops in Europe.

BTW, I LOVE beer, what brewery are you working at?

Cheers,

Yoeri

Repscallion
02-09-2021, 07:04 AM
Thanks for the welcome guys! I will keep you posted on the project for sure.

Firing up the smoker for the first time to season it was amazing - followed by a oh **** moment, so much more I need to learn and do before I can even dream of achieving the level of barbeque I want. Stay motivated and stay humble, lol.

Casper, welcome to the forum my fellow European :-)

That´s a great project you are working on. Can´t wait to see the cooks you are going to do on it.
For thermometer, check out the Fireboard, they are really good, been using one for years with no issues. Not cheap but you will be set for a long time
Let me know if you need any pointers for BBQ shops in Europe.

BTW, I LOVE beer, what brewery are you working at?

Cheers,

Yoeri

I work for To Øl, we just build a new brewery in an old ketchup factory - so there is a lot of space and possibilities. But also scary starting a project like cooking food and serving beer when that is not even allowed in Denmark atm.

EU bbq shops, Yes! What have you got?

For thermometer, I have been looking at Thermoworks, fireboard and inkbird. And I´m thinking of going with the Inkbird IBBQ-4T, it is cheaper and seems to do what I need.

LordRiffenstein
02-10-2021, 06:12 AM
Thanks for the welcome guys! I will keep you posted on the project for sure.

Firing up the smoker for the first time to season it was amazing - followed by a oh **** moment, so much more I need to learn and do before I can even dream of achieving the level of barbeque I want. Stay motivated and stay humble, lol.

I work for To Øl, we just build a new brewery in an old ketchup factory - so there is a lot of space and possibilities. But also scary starting a project like cooking food and serving beer when that is not even allowed in Denmark atm.

EU bbq shops, Yes! What have you got?

For thermometer, I have been looking at Thermoworks, fireboard and inkbird. And I´m thinking of going with the Inkbird IBBQ-4T, it is cheaper and seems to do what I need.

Oh, you´re at To Øl? Wow, I´ve had some of their amazing stouts.
I would say it´s the right time to start, it will let you do some experimenting before having to start serving customers. And I´m sure the guys in the brewery will not mind you feeding some smoked food.

Here are some of my favorite Euro shops:

https://elkedag-bbq.be/

https://www.vuurenrook.nl/en/

https://www.green-forest.nl/

https://www.santosgrills.de/

jzadski
02-10-2021, 08:25 AM
Welcome Casper, very cool undertaking. I am not a stick burner yet but, for the grease drain I would put in a ball valve for ease of use. Looking forward to seeing your progress