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#1 |
Senior Member
Join Date: Dec 2012
Posts: 516
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It's coming along
Lunch is at about 3pm
![]() ![]() ![]() I built the smoker, the inner walls are pine, the outer, cedar. Insulated, and aluminum diamond plate on lower two feet and floor. Turkey fryer burner for heat, cast iron pan with wood for smoke. |
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#2 |
Tail Chaser!
Join Date: Dec 2013
Location: Murrieta
Posts: 627
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How much did that little project cost?
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__________________
I hate seals!!! |
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#3 |
Senior Member
Join Date: Feb 2009
Location: chula vista
Posts: 907
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I use to make smokers out of refrigerators way back then and just use an electric burner with a small pan for chips. Cost hardly anything to make.
I have competed in bbq competitions and like the Weber Smoky Mountain Smoker. I also love my homemade 55 gallon drum vertical smoker even more. You can make a 55 gallon drum smoker for about 100-150 and it will use a 22" weber cooking grate. The Weber Smoky Mountain comes in two sizes 18 and 22 inches. They go for 299 and 399 respectively. Smoked fish is best with heavily oily fish. I like yellowtail but not smoked usually but some like it so your taste may vary. If anyone wants plans I will try to dig up a post to make the 55 gal. drum smoker. |
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#4 |
Senior Member
Join Date: Dec 2012
Posts: 516
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Don't ruin my fun!!!
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#5 |
Here fishy fishy fishy...
Join Date: May 2011
Location: San Diego, CA
Posts: 774
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As long as you're increasing the "Earned Value" of your Project, it's OK.
![]() I'm sure this DIY project pays for itself very quickly. |
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#6 | |||
Member
Join Date: Sep 2013
Location: OC
Posts: 62
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#7 | ||||
Senior Member
Join Date: Jun 2006
Location: El Toro, CA
Posts: 244
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Quote:
http://www.popularmechanics.com/home...n-drum#slide-1 Not as nice as Liprippers, but I like it's portability and commercial look. I made some changes to the lid for better air flow control, welded the air intake pipes, and made short removable legs. This makes a killer smoked pork butt and ribs, and pulls duty as a smoker when needed. It creates a wet smoke even though the fire is directly underneath - go figure. Also after 12 - 14 hours of slow cooking only about 60% of the Cowboy lump charcoal is used up. I have never seen something use so little fuel for so long. |
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#8 |
Senior Member
Join Date: Feb 2009
Location: chula vista
Posts: 907
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Here is the thread where I got the ideas to build an UDS (Ugly Drum Smoker)
http://www.bbq-brethren.com/forum/sh...ad.php?t=43943 I did not put any valves on it. All I did was drill three holes on the bottom for vents and used three magnets to cover up the holes and control heat. I had an old weber kettle top cover which I had to bend and open up the edges for it to fit on my drum. It works great and is super low tech which is the way I like it. This was the first cook that I did on this smoker years ago. https://www.youtube.com/watch?v=Y8oWEOJ8UA0 |
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#9 | |
Senior Member
Join Date: Feb 2009
Location: chula vista
Posts: 907
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Quote:
I used to do the low and slow at 225 degree like everyone else but saw the light and now cook my briskets at 300-350 degrees and they come out a lot more juicy and overall better. I do pork butts the same heat also and comes out just as good as the slow method if not better. I do ribs at 275 though for babys and spares. I don't bbq chicken anymore all my chickens cook at 450+ deg and that is grilling! |
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