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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

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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

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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 by YOT
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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.021.gif

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

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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. :)

 

IMG_0475_zps5aaa0624.jpg

Edited by YOT
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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.

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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

 

 

 

 

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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.

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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 by {ROS}_me
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{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.haha.gif

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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

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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.,,

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