RUST IS THE NEW BLACK
Make a Statement. The ultimate low and slow cooker and the ultimate backyard feature.
Stunning
We wanted a smoker that was true to the original Texas style, round fire chamber, chuck wagon wheels, angled for drainage etc, but wanted something that stood out from the crowd, something with “the wow factor”.
Inspired by the red soil that gives the Redlands its name and the famous Red Dirt BBQ & Music Festival held every May in Tyler Texas, home to one of Texas’ most famous BBQ joints, Stanleys. We think the result is stunning and we think you will too. And unlike ordinary smokers, this aesthetic will only improve with age. Red Dirt, is synonymous with great Texas-style barbecue!
Functional
Not only are Red Dirt Smokers stunning to look at, but they’re also functional as well. We’ve taken the best features from all the smokers on the market and added a few of our own.
The large circular damper/intake positioned in the centre of the fire-chamber side door, and large internal apertures, create a clean burn and allow a strong draw of hot air into the cook chamber. This circular central design gives you precise control, you can get it screaming hot, or slow it right down, very quickly and easily, making for a fuel-efficient clean cook.
Our Story
Established In 2016
A passion for the Texas low and slow style of barbecue was developed while living in the USA and travelling through Texas and the south several times.
Returning to Australia, this passion turned into a fast-food outlet on Sydney’s northern beaches, The Rib Runner. We served about 900 kilos of ribs per week cooked in an electric smoker designed for smoking hams. We opened a total of 5 stores around Sydney before selling the business and moving to Queensland.
The passion continued using various Webers and then a cheap imported Chinese smoker but they were not up to the task for serious low and slow barbecue.
We started doing some research, and some more research, and then a little more research, until we had a checklist of what makes the perfect smoker, and set about sourcing one. There was nothing available that ticked all the boxes.
“Why don’t we build our own” – Red Dirt Smokers, born out of passion
The Cook
It’s all about the fire and regulating the temperature. Cheaper 2 mm walled smokers lose heat and fluctuate temperature, chew through fuel and are generally much harder work. The 6.4 mm Australia steel of the Red Dirt Smoker retains core temperature longer, saving on fuel.
The internal fire chamber to cook chamber aperture and larger damper on the fire chamber door allows the smoker to “breath”, producing a clean burn, wispy barely visible blue smoke, and longer stoke intervals.
Create Great Barbecue
As well as producing great traditional Texan low and slow barbecue staples such as brisket, pork collar butt and hot links, we have designed Red Dirt Smokers with Australian barbecue in mind as well. Perfect for Anzac Day low and slow lamb shoulder, Christmas baked ham or cedar-plank salmon, pastrami, beer-can chicken etc. The optional grill grate is perfect for reverse-seared steaks, snags or garlic prawns. The possibilities are endless.
Be the Pitmaster!