The Texas BBQ Forum

I have a Croatian friend that has a smoker 5 metres+ high. He loads up the fire on the ground then climbs a ladder 5 metre high. At the top is a big square enclosed stainless steel box and he hangs his meat. It is that big you can climb inside and have a party.

Can anyone please explain this process? I asked him but only replies its the only way to smoke. He has done this for 65years and hasn't done it any other way.

Cheers
Ant

He must not drink as much beer as I do, I usually don't belong on a ladder of any height at the end of a good cook!

ucsteve wrote:He must not drink as much beer as I do, I usually don't belong on a ladder of any height at the end of a good cook!

I hear ya!

I found out the answer. In the old days in winter (Coatians etc.) they hung their meat in their chimneys. It's a very old style of cold smoking with the farmers.