This looks interesting. Thoughts?

I don't know anything about it. I just stumbled across the picture. But it is an interesting concept.
 
Looks like it would be a chore keeping certain temps, but I guess that's where beer and wood come in.
 
You wouldn't have to worry about the drippings causing flare ups...
 
It looks interesting but I can think of s dozen other ways to cook ribs that are easier and will probably taste better.

I get the concept that they're going for which is indirect heat (almost reflective by design). But the issue is all the smoke will travel straight up and very little will get into the meat.

And controlling the temp would be a pain in the ass. An indirect smoker will cook better without flare ups and with the amount of metal and welding he has in that set up he could have built one.
 
I watched a show called "The Chefs Table" and there was a guy from Patagonia (I think) cooking pork sides like that. Apparently it does well.
 
I watched a show called "The Chefs Table" and there was a guy from Patagonia (I think) cooking pork sides like that. Apparently it does well.
Yeah-- a buddy of mine went to Argentina on business and they were treated to a couple of feasts. This looks like a stateside version of the one where they spread-eagled skinned lamb carcases on upright sticks in front of a trench fire.

I'd try it!
 
Reminds me of the racks of lamb at the gyro places - meat beside of the flame, not over it.

Depending on how tender it gets, I'd be concerned that the weight would rip it awapt and the ribs would wind up on the ground
 
At first glance I thought you were drying a tee shirto_O that's an awfully thin piece of meat.
 
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