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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 09-08-2012, 02:27 PM   #1
On the road to being a farker
funman1's Avatar
Join Date: 09-03-12
Location: Sacramento, CA
Default Intro and Wine Barrel Smoker Project Build Thread

A little bit about me... I do IT as my day job and am a Professional Pyro at my night job. :)
Here are some pics and videos if interested...

Now onto Smoker business....

I wanted to build a smoker, and I was going to go UDS but then fell in love with the idea of making it beautiful and functional.

So hence the Wine Barrel Smoker.

Info about its design.
Brand new wine barrel fresh from a local winery.
Still in progess
Planning to use the Amaz-N-Smoker (LOVE IT!) to create smoke.
Plan to use an electric hot plate burner just for heat (as needed) so I will be able to cold smoke or hot smoke.
Hot plate will be controlled via electronic thermostat.
Stained the wood with a nice finish I liked
Plan on having two grates for cooking
Plan to add a stack to the top
Plan to finish the door at the bottom
Used a special paint for the bands (7214 Gray) called Hammered. That give the metal a hammered look AND TEXTURE I loved.

Onto pics...

What do you guys think???
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Thanks from: --->

Old 09-08-2012, 04:29 PM   #2
Full Fledged Farker
Join Date: 06-18-12
Location: Down the Shore!!!

That looks pretty neat!!!!

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Old 09-08-2012, 04:32 PM   #3
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Join Date: 06-05-11
Location: San Francisco, CA

That looks gorgeous.
22.5" WSM (x2) / Orange & Black Mini-WSM / Lion gas grill / Green Weber Performer / Red & Gold Mini-WSM / XL Big Green Egg
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Old 09-08-2012, 04:37 PM   #4
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Join Date: 04-28-12
Location: Wis-con-sin

Wow that's a pretty cool rig! Thanks for sharing and welcome to the club! You can check out any time you like, but you can never leave!

Kettleheads Anonymous Charter Member
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Old 09-08-2012, 04:38 PM   #5
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA

Very cool

Sent from my SGH-i917 using Board Express
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
[B]Original Noobian Warlord
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Old 09-08-2012, 04:53 PM   #6
is One Chatty Farker
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Join Date: 08-15-12
Location: Irish Hills, MI

I really like the idea, and nice job on the fit and finish details! I'm interested to see how well it holds temp, I'm betting it does well being made of wood. Don't forget to post updates and more photos!
Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.
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Old 09-08-2012, 05:01 PM   #7
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Join Date: 01-05-12
Location: Sonora, CA


I too built a WBS. They are a great conversation piece and look great on the patio. Unfortunatley, mine is currently down but not out. My error was not accounting for the central California heat. As hard as I tried, I could not keep the moisture in the wood which eventually led to air leaks and uncontrollable temperatures. I have plans to revive mine but am waiting to see the results of some improvement ideas when I made one friend. He's doing the finishing touches this week.

Here is a link to my thread if you are interested.
2 x UDS
Weber Kettle 22.5 w/rotisserie
Wine Barrel Smoker
Traeger 075
Mystery Metal Egg
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Old 09-08-2012, 05:04 PM   #8
is one Smokin' Farker
Join Date: 10-17-10
Location: Livermore, CA

Outstanding start to what I'm sure will be a work of wine barrel art once complete .

CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ.
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Old 09-11-2012, 10:49 PM   #9
is one Smokin' Farker
Join Date: 09-09-12
Location: Crystal Lake IL

I see overspray in locations. A good 1/16" maybe more. Looks horrible, give it to me so nobody else sees it and try again. I'm trying to help you save face.
I'm only serious, I'll take it!

Very unique, I dig it!
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Old 09-11-2012, 11:26 PM   #10
On the road to being a farker
Join Date: 08-07-12
Location: Oakland, CA.

Originally Posted by funman1 View Post
What do you guys think???
I think she's beautiful!
Slow & Low that is the tempo. UDS , Weber Performer, 2X Weber 22.5" OTG, 2X Weber SJS
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Old 09-25-2012, 10:48 PM   #11
On the road to being a farker
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Join Date: 09-03-12
Location: Sacramento, CA

Added the door and the smoke stack today.
Need to add a latch on the door for sure.
As for the temp issues there should be no issues because it's going to be run by an AMPS for smoke and heater coil with controller for exact temps.

Yes I can now see light between all the staves, but so far it's not effecting performance.
Todays test in the shade, Ambient temp 81: with AMPS running single end ignition 30 mins into running it, stabilized perfectly at 105 for 3 hours.
Yes not high enough for cooking, and too high for cold smoking BUT, it proved with a stable heat source the temp was stable.
Smoke was even coming out of the staves during the smoke because of the gaps.
So when the CA weather starts to get colder I want to cold smoke.
And want to cook when i get the heater installed :)

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Old 09-26-2012, 12:17 PM   #12
is Blowin Smoke!
Join Date: 12-08-09
Location: Turlock, California

Nicely done. I've got a wine barrel that I'm going to start on soon (hopefully). What did you do about the bung hole? How did you cut the lid?

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Old 09-26-2012, 12:40 PM   #13
Is lookin for wood to cook with.
Join Date: 05-23-08
Location: Fort Worth, TX

Sometimes you can get barrels like that except they held bourbon or whiskey.

Now I'm hungry.
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Old 09-26-2012, 01:08 PM   #14
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Join Date: 05-08-09
Location: St. Louis

I so want one of these!
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Old 09-26-2012, 03:19 PM   #15
Bob in St. Louis
Babbling Farker
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Join Date: 07-31-12
Location: St. Louis Missouri

That's nothing short of awesome. I *need* one of those.
Would a nice coating of mineral spirits on the inside and outside help keep the wood moist?
"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
In the early part of the third millennium, a modern-day bbq samurai named Robert will emerge from a holy city to usher in a new era of succulent food, camaraderie, and good cheer.
- Notorious Q.U.E.
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