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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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11-02-2009, 11:46 PM
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#16 |
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is one Smokin' Farker
Join Date: 02-16-05
Location: Sebring, Florida
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I think it will make a good smoker, use an electric heat source
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11-02-2009, 11:58 PM
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#17 |
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Babbling Farker
  Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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I like your thinking! But like others, I think a WBDS is prolly out of the question... and coating the inside would kind of defeat the purpose... hot concrete is gonna stink. Warm smoky wine however...
But... Lay it on it's side, Cut an access hole in one end shaped like a "D", put hinges on the flat edge to make a door (leave enough material around the access hole so that the end remains tight in the bands) Attach a side fire box to one end with some sort of insulation barrier between them or a short piece of ducting, put a heat shield baffle in the lower 1/4 of it to redirect the smoke/heat, use the bung hole for a grease drip hole and call up swamprb to send you a few staves of his barrel so that you can make a mini chimney (even if you have to use pipe inside and just use the staves to give it the finishing touch). Lastly call this guy to have him make a Rib-O-Lator that will fit it. With a hole drilled in the fire box end you should be able to attach a rotisserie bracket for the motor and pass the other end of the rod thru a small hole in the door Now the problem you will have is keeping the wood from drying out and allowing the staves to loosen, you might be able to use a heat gun and some parafin wax to melt wax into the outside to give it a sealant that isn't going to affect flavor. Heck, the wax will probably darken up that color a bit and give you a nice polished shine too! If all else fails and the thing just isn't going to come together, you can always use it for smoke (unless you wax it, then your Q will prolly end up tasting like Tony Roma's or some crap, but hey! What else is all that sauce for??) Hmm, now I need to find a barrel... my wife is gonna kill me. Now smoke if you got em'!
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[B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B] |
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11-03-2009, 12:39 AM
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#18 |
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Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Alright, well that got me thinkerin' and I decided to build one real quick. Didn't take long, you can see it's still kinda rough but it looks like it should work! =)
 Waddaya think?? Purdy nifty huh?
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[B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B] |
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11-03-2009, 12:45 AM
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#19 |
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Found some matches.
Join Date: 10-11-09
Location: Reedley, CA
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Ha Ha, thats pretty funny. But honestly that looks like a good idea. Someone needs to try it out and see what happens-an oak barrel smoker trial run.
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11-03-2009, 12:45 AM
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#20 |
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somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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I think it's a fire waiting to happen...
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11-03-2009, 01:16 AM
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#21 |
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somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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I had seen one that is layed horizontal on top of a vertical drum that had a door cut into it of tending fire. woyld be cool to make one like that with another oak barrel as a faux shell on bottom. I will see if I can find pic.
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11-03-2009, 01:31 AM
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#22 |
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somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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11-03-2009, 02:03 AM
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#23 |
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somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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11-03-2009, 05:32 AM
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#24 |
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somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Like I said-
Lotsa pics, but no food pron!
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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11-03-2009, 06:23 AM
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#25 |
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Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Here's one. I'll keep searching but I know he has pics of food also.
http://www.thesmokering.com/forum/vi...hlight=whiskey |
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11-03-2009, 06:27 AM
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#26 |
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Got rid of the matchlight.
Join Date: 07-05-09
Location: pawleys island, sc
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I believe I would turn into a "vintner" real quick and make a chardonay to go with the ribs on my good ole steel UDS!!
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11-03-2009, 06:29 AM
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#27 |
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Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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11-03-2009, 06:57 AM
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#28 |
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Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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just off the top of the noggin... how about using it as a the upper smoking chamber only... above a firepit... in the Double Barrel Smoker configuration.
That way... the fire is contained seperately... the only hard part... is to contour and seal the stove pipe flanges .
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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11-03-2009, 07:55 AM
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#29 |
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On the road to being a farker
Join Date: 10-29-09
Location: Arlington, VA
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First, this isn't a wine board, so who cares if it is French oak? You aren't gonna get any flavor from the oak unless you burn it, so my first inclination is to chop it up and use it for a special occassion, maybe that Thanksgiving turkey? Think of the shocked look on your wine-snob friends' faces when you tell them how you smoked that bird!
If you must keep it, how about creating a fire box and piping in the heat/smoke from the side? |
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11-03-2009, 09:30 AM
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#30 |
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is one Smokin' Farker
Join Date: 08-18-08
Location: Corte Madera, CA
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Found these somewhere...I think it's a good idea to build a smoker but just need to be real careful about having the lid off when you have a fire in the barrel. If it stirs up a fire as fast as my UDS then you'll have a nice fire on your hands in no time flat.
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2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL |
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