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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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09-26-2012, 08:46 PM | #16 |
On the road to being a farker
Join Date: 09-03-12
Location: Sacramento, CA
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Yes any barrel will work, I happen to live near wine country so hence the wine barrel.
To cut use a jig saw. I recommend screwing each stave in each ring before you cut it up. The bung hole will have a 2"ish coper pipe that 90's down on the inside then 90's again on the floor. Haven't found a good control for the pipe yet but prolly a circle sheet metal plate or something with a screw in the top and rotates off set. Since it's going to be electric with AMPS; air control is not nearly as important when using briquettes. Still have that to do, and add the grates. |
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09-30-2012, 12:03 AM | #17 |
On the road to being a farker
Join Date: 09-03-12
Location: Sacramento, CA
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Added the 22" racks in today with the ubolts.
Went with two racks in case I want to get crazy and do LOTS of meat :) Added a handle to the door and a nice decorative lock to keep it closed now Painted the other side of the ubolts to match the bands on the paint And now doing a full 3lbs of beef jerky and smoking away. Still need to work on the pipe for the bung hole And still need to add electric coils to cook with..... Little bit each week :) |
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09-30-2012, 12:15 AM | #18 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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I must say......an awsome looking cooker!
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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09-30-2012, 01:08 AM | #19 |
On the road to being a farker
Join Date: 09-03-12
Location: Sacramento, CA
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Thanks :)
I just hope it smokes as good as it looks... |
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09-30-2012, 08:24 AM | #20 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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That's cool. I'd be proud to build and own that.
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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09-30-2012, 10:24 AM | #21 |
Full Fledged Farker
Join Date: 09-28-10
Location: Richfield,oh
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That's one COOL looking smoker.......................
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Homemade bbq wagon,weber performer, Homemade off set patio smoker,UDS,gaser |
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09-30-2012, 03:19 PM | #22 |
On the road to being a farker
Join Date: 09-03-12
Location: Sacramento, CA
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3lbs of beef, cut, sliced, marinated, and towel dried; ready for smokin
Glad I did 2 racks cause I just filled them both! |
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09-30-2012, 04:30 PM | #23 |
Full Fledged Farker
Join Date: 10-20-11
Location: Omaha
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Killer looking smoker man.
__________________
Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit Weber Performer Weber Go-Anywhere Weber Jumbo Joe |
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09-30-2012, 11:15 PM | #24 |
Full Fledged Farker
Join Date: 07-13-12
Location: eureka,ca
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wow nice work on the smoker thats a great idea!
__________________
Weber 22" performer & old school 22" Weber kettle Remember to check our monthly free bottle giveaway in the Brethern sales forum under Ted & Barney's. |
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09-30-2012, 11:20 PM | #25 |
On the road to being a farker
Join Date: 08-20-12
Location: Gardena, CA
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You know its great when it's a clssic from the day it's built - simply beautiful
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Modified Treager 07E, A-Maze-N tube, Maverick, Frogmats, etc. |
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10-01-2012, 08:21 AM | #26 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Very well said.
__________________
Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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10-01-2012, 08:48 PM | #27 |
On the road to being a farker
Join Date: 09-03-12
Location: Sacramento, CA
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awe thanks guys :)
I will keep this updated as I add to it. |
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10-04-2012, 11:02 PM | #28 |
On the road to being a farker
Join Date: 09-03-12
Location: Sacramento, CA
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It's cold enough right now outside, so I ran to the store really quick and got a bunch of the good stuff.
Just put 4 cheeses on the smoker right now. (8:45PM PST) Using AMNPS with apple dust Munster (Top right) Extra Sharp Cheddar (Top Middle) White Cheddar Aged 9 mo (Center Middle) and Gouda (all the slices) Plan to smoke for 45 mins then vac seal to the fridge for a week or more. |
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10-04-2012, 11:35 PM | #29 |
On the road to being a farker
Join Date: 09-03-12
Location: Sacramento, CA
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Well hmmm. Just looked and it does not look very smoky at all.
So lit the other side of the AMNPS for double the smoke, and going another round of 30-45 mins. |
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