saltydecimator 482 Posted October 22, 2014 Report Share Posted October 22, 2014 i ddont wanna join bbq bretheren and sort throough literalllyy 800+ pages of thread jackin, so wass hopinn some of yous guys had made one or three. so if im undeerstanding it right ya just need charcoal bbasket and fill that sucker up and use the "minion" method and thinng will cook all daayy or night? pics and key points wouldd be appreciated. im rawkin a weber 22" grill now and thats all well n good but i wanna fiire and foorget Quote Link to post Share on other sites
montec 164 Posted October 22, 2014 Report Share Posted October 22, 2014 I've been thinking of building a 55gal drum smoker in the future. But for now I'm happy with my commercial series gas. All you charcoal cookers can suck my steak. Quote Link to post Share on other sites
yakdung 2,926 Posted October 22, 2014 Report Share Posted October 22, 2014 I have designed and made one. It is not worth the time and effort IMHO if the drum you plan to use (food grade only) has a phenolic liner. I no longer use mine, and moved on to a Weber 22" smokey mountain driven by a BBQ Guru. Yak Quote Link to post Share on other sites
YOT 3,743 Posted October 22, 2014 Report Share Posted October 22, 2014 (edited) I'll snap a shot of my ugly smoker tomorrow. It's a "cold smoker", meaning it infuses smoke flavor at a very low temp. You can do cheese in it without melting the block of cheese. No charcoal, just smoldering cobs. Edited October 22, 2014 by YOT Quote Link to post Share on other sites
Sim_Player 1,939 Posted October 22, 2014 Report Share Posted October 22, 2014 Folks mostly smoke Salmon up here. Haven't tried it yet. Good luck. Quote Link to post Share on other sites
saltydecimator 482 Posted October 22, 2014 Author Report Share Posted October 22, 2014 I've been thinking of building a 55gal drum smoker in the future. But for now I'm happy with my commercial series gas. All you charcoal cookers can suck my steak. theres 817 pages of pants creamin here tho... http://www.bbq-brethren.com/forum/showthread.php?t=23436 heres the minion method http://www.virtualweberbullet.com/fireup2.html Quote Link to post Share on other sites
YOT 3,743 Posted October 22, 2014 Report Share Posted October 22, 2014 (edited) Ok, here is the cold smoker. It's simply a small antique coal stove vented into a 55 gallon drum on a pedestal of concrete blocks. The meat or baskets are hung on rebar rods across the top. then a heavy pad of damp burlap is draped across the top of the barrel. The rod also provide a way to vent the smoke and keep the burlap suspended. Pretty ugly, eh? ETA: The coal stove actually came out of a train caboose. Prolly worth a bit. Edited October 23, 2014 by YOT 2 Quote Link to post Share on other sites
yakdung 2,926 Posted October 22, 2014 Report Share Posted October 22, 2014 https://www.google.com/search?q=ugly+drum+smokers&biw=1800&bih=906&source=lnms&tbm=isch&sa=X&ei=fRlIVJadBJKKyATfn4CICA&ved=0CAcQ_AUoAg Quote Link to post Share on other sites
XD45 7,124 Posted October 22, 2014 Report Share Posted October 22, 2014 4 Quote Link to post Share on other sites
{ROS}_me 32 Posted October 23, 2014 Report Share Posted October 23, 2014 Been using this style for quite some time , It can be used as a smoker/oven or a really large "grill" 2 Quote Link to post Share on other sites
Long Shot 1,287 Posted October 24, 2014 Report Share Posted October 24, 2014 Been using this style for quite some time , It can be used as a smoker/oven or a really large "grill" At the price this type of set-up is available for, building one yourself seems kind of like building a homemade flashlight. Quote Link to post Share on other sites
saltydecimator 482 Posted October 24, 2014 Author Report Share Posted October 24, 2014 sso what would keeep ross me grill from bein a cold smokkerr?? and ive never understtoood cold ssmoking. thhe temp stays outta thhe "daaanger zone"? thanks for the link dung, i wwnted to see oness from folks on here... Quote Link to post Share on other sites
Long Shot 1,287 Posted October 24, 2014 Report Share Posted October 24, 2014 http://tipsforbbq.com/Definition/Cold-Smoking Quote Link to post Share on other sites
yakdung 2,926 Posted October 24, 2014 Report Share Posted October 24, 2014 There are two areas of difficulty, removing the liner and the charcoal basket. Keep in mind this is not a BBQ pit, it's a smoker. If built correctly, it will smoke unattended for 24-36 hours. Stick burners can't do that unless that are regulated by a PID controller. The 1st video below was the inspiration for my UDS build. The second video is a Texas gentleman that is running a BBQ Guru DigiQ II and has won numerous awards using a drum. Yak Quote Link to post Share on other sites
YOT 3,743 Posted October 24, 2014 Report Share Posted October 24, 2014 sso what would keeep ross me grill from bein a cold smokkerr?? and ive never understtoood cold ssmoking. thhe temp stays outta thhe "daaanger zone"?thanks for the link dung, i wwnted to see oness from folks on here... Temperature. Cold smokers don't cook. They cure by smoking. The smoke permeates the meat, cheese or whatever completely without cooking. Quote Link to post Share on other sites
G O B 3,516 Posted October 24, 2014 Report Share Posted October 24, 2014 Last time I was in Texas, i saw a guy making a smoker out of a school bus! Salt Lick BBQ has a 25' smoker trailer made of 1/4" plate -Texas takes their smokers SERIOUSLY! 2 Quote Link to post Share on other sites
{ROS}_me 32 Posted October 24, 2014 Report Share Posted October 24, 2014 (edited) sso what would keeep ross me grill from bein a cold smokkerr?? and ive never understtoood cold ssmoking. thhe temp stays outta thhe "daaanger zone"? thanks for the link dung, i wwnted to see oness from folks on here... My secret when smoking , is to use a steel tray ,in the firebox in front of the opening going to the "smoker" side of the grill filled with 1/2 red wine and water. I replenish this every time I reload the firebox with coal ,about once every 3 - 6 hours depending on outside temperatures and grill temp. Try to keep the smoker side temperature around 200 deg. Also add hickory chunks to the firebox , wrapped in alum. foil ,soak the "chunks" over night in water first. Edited October 24, 2014 by {ROS}_me Quote Link to post Share on other sites
YOT 3,743 Posted October 24, 2014 Report Share Posted October 24, 2014 {ROS}, try dried corn cobs. It's the time of year to ask a farmer if you can get some before he chops the cattle corn. They have a VERY high flash point. That, and the flavor are reasons they are used to make smoking pipes. A bushel or so will last the whole year unless you smoke enough to cause cancer. 2 Quote Link to post Share on other sites
Capt Nemo 882 Posted October 24, 2014 Report Share Posted October 24, 2014 Here's my ugly drum smoker! Quote Link to post Share on other sites
{ROS}_me 32 Posted October 25, 2014 Report Share Posted October 25, 2014 (edited) The cob idea ,will try , The picture is for Capt. Nemo me Edited October 25, 2014 by {ROS}_me Quote Link to post Share on other sites
{ROS}_me 32 Posted October 25, 2014 Report Share Posted October 25, 2014 Been using this style for quite some time , It can be used as a smoker/oven or a really large "grill" At the price this type of set-up is available for, building one yourself seems kind of like building a homemade flashlight. I would love to build a similar one out of stainless steel ,an old keg for the firebox and a used co2 "tank" for the smoker area . Maybe if I can find a used co2 tank on the cheap it will happen . me Quote Link to post Share on other sites
saltydecimator 482 Posted October 27, 2014 Author Report Share Posted October 27, 2014 https://wichita.craigslist.org/grd/4701236500.html i was gonna try this, but he says not to use wiht food... iassume burning it a few times would fix it. guys in co who make a 30 gal UDS claim that the 30 is the perfect ratio of air to fuel to meat,or someting (half man, half bear, half pig...).. which is why those stainless paint buckets look good.,, Quote Link to post Share on other sites
yakdung 2,926 Posted October 27, 2014 Report Share Posted October 27, 2014 Salt, Those look really sweet! Personally, I would snag 4, stack and then TIG weld a couple together. Mash pots for the other two? Quote Link to post Share on other sites
gunman1 1,753 Posted October 27, 2014 Report Share Posted October 27, 2014 Salt, Those look really sweet! Personally, I would snag 4, stack and then TIG weld a couple together. Mash pots for the other two? That sure would be a lot of mashed potatos Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.