inkjunkie
Well-Known Member
Going to be building one here shortly...hopefully....
View attachment barrels.jpg
anyone interested in watching??
View attachment barrels.jpg
anyone interested in watching??
Hell yeah,
But what was in the barrels?
can't YOU cook bacon!!????? I can tell ya how..... LOL
I only use wood chunks....but it will also be able to burn charcoal....Will the smoker do charcoal or wood, or is it to be designed for charcoal only?
Some use a kit, but I am going to piece it together. Was in a store a few months back and seen a trash can smoker kit....don't see any reason why a 30 gallon drum would not work....quick internet search turned up this....Doug, so is this going to be built from a kit? I've seen the kits before, wondered if a guy could use 30 gallon barrels instead of a 55 gallon?
I am greedy....not going to smoke for anybody but us :glasses7:Sounds cool to me. I built a mini wsm using the Walmart steamer pot. It works for our family of 4. It would be cool to be able to feed the whole block hahahaha.
Doug, so is this going to be built from a kit? I've seen the kits before, wondered if a guy could use 30 gallon barrels instead of a 55 gallon?
don't see any reason why a 30 gallon drum would not work....
....quick internet search turned up this....
http://www.cruftbox.com/cruft/docs/elecsmoker.html
lolBoy, Id hate to live in a town with a name like that.lol
Be careful what you read on the internet. I recommend that everybody interested in good BBQing join The Smoke Ring forum. Lots of good helpful people there (kinda like here) who love to talk about BBQ and help others.
Some people like the guy who wrote that article above don't know their *** from a hole in the wall and then write an internet article and are somehow BBQ experts?!?! He lives in California but his neighbor used to be from Kansas and showed him how to BBQ?!? He says BBQing involves cooking meat directly over the fire at temperatures of 400 degrees. Stick a $50 brisket on a grill at 400 degrees and you'll have burnt shoe leather before it reaches anything worth eating. Low and slow is the answer to great BBQ. If you don't have time to wait, you don't deserve it!
Do you still use it? Funny you mention cheese, that's what I have to do today.Yeah, I went through that phase a couple of years ago also. I bought a used Oklahoma Joe's offset BBQ and spent a whole summer smoking everything from brisket and pork butts to eggs and cheese. It's an art and a science that's lots of fun and tastes good too!