Northern California Cook Looking for some help!

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GoGiantsBeatLA

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Hey guys! I'm new and VERY happy to be here! I've been BBQ'ing for a long time, and smokin' for about as long. I've always been a fan of a vertical 55 gallon drum smoker. Over the years I've gone from straight barrel to modified versions and I'm currently on my latest and greatest version, and I'm in need of some help and/or ideas for modifications.

Here's what I have so far:

  1. 55 gallon barrel (duh)
  2. bottom door in said barrel for move ash around
  3. a farming disc modified with vents and fabricated to be removable and elevated from the bottom of the barrel for the coals (because it's iron, it's a great heat synch too guys)
  4. 2/3rds up the barrel welded ledge for grill grate
  5. 2/3rds up the barrel a BBQ thermometer
  6. at the top, three U cut notches to hold re-bar rods for either hanging meat on hooks or to hold a top grill grate
  7. Flat Barrel lid that fits securely for optimum cooking control
Here's what I need help with

  1. VENTING! I'd like to put at least two vents at the bottom. In the past I've just used ball vales, which work fine, but I'd to use something that looks a little "cleaner". What I'd really like is either stainless steel or iron sliding vents, but the trick is, the barrel is round, cylindrical, and I can't find ANYTHING that will vent a curved surface! Ideas?
  2. I also want to modify the flat top lid with a vent as well, I think a basic vent would work fine, round, flat vent...but open to other ideas or thoughts here as well
  3. Domed Lid Modification! For those of you who are also a fan of the 55 gallon drum vertical smoker, you will know that a standard weber domed lid ALMOST covers the top to make a tight fit, but it doesn't. I've read a bunch of places that if I install an iron, metal or stainless ring just inside the 23 inch inside diameter of my barrel that it will create a lip that will be perfect for my domed lid. I LOVE this idea, but I CANNOT FIND WHERE TO BUY THIS SIZE RING ANYWHERE! Thoughts? Location? I can get a wine barrel ring that might work, but I really want this to look more slick that ramshackle. thoughts? Advice? Help!
  4. Lastly, a new Weber lid...does anyone have a source for these? I guess it doesn't' have to be weber, but I can't find a source for any domed BLACK lids anywhere help?!?!?!?!
I'm happy to pay for services, or buy what I'm looking for, but my biggest problem is I can't FIND what I'm looking for to buy nor can I find anyone to help me fabricate it if that's what I need to do!



I hope some of you guys can help me here...entering my first local competition next month, and really want to look like I have a professionally done smoking rig, not just some old burnt out barrel I'm cooking food in!
 
Welocme to the Brethren, and beat LA indeed!

As Ron pointed out, there is a ton of folks ready to help you in Q-talk
 
Welcome to the forum GoGiantsBeatLA, glad to have you join us and hopefully take part in the other forums. We have a great UDS Building thread here http://www.bbq-brethren.com/forum/showthread.php?t=23436

We don't have a lot of rules here other than spam and advertising are not permitted, the rest is just common sense, courtesy, and mutual respect for one another.

You'll find a great group of people here with a willingness to help and guide you, regardless of of how simple or how complicated you think your question may be. You'll also find that there are many ways to achieve great food, there is no single "cookie cutter" method as some have been conditioned to think. You'll just have to try a few different methods and soon you'll master the way that works best for you.

We'll be here to guide you and answer your questions as you begin your journey into smoking and BBQ. Pretty soon you'll go from asking questions to posting pictures of your progress, and we will all share in your experience as true Brethren.


We have many different forums here.... Below are just a few of them.

For discussion on BBQ/Smoking related topics, we have the "Q-Talk" Forum. This is a good starting point for all new Brethren.

For those who are interested in competing, We have a "Competition BBQ" forum.

We also have a "Catering, Food Handling and Awareness" and "Catering, Vending and Cooking For The Masses".

We also have a trading forum where members can trade sauces and rubs available from different areas around our country.

For general non BBQ related talk we also have "The Wood Pile" forum.


I hope to see you in the "Q-Talk" forum soon. You'll find help on almost every topic from cooking your first Pork Butt to curing and smoking your own ham and bacon.

If you can't find the topic you need help with, or have questions about a specific topic, just start a new thread in the related forum.

There are many members with years of experience that are willing to answer your questions and share their knowledge to guide you in the right direction. Collectively there is a wealth of experience and knowledge among the membership, including you. Don't be afraid to jump in there and share your knowledge and your experiences as well.




.
 
Welcome to the Brethren!! There is a wealth of knowledge and experience amung the members. If you have a BBQ or cooking related obsession or hobby this is the place to be. Sit back, soak up the knowledge and jump in there and be sure to share yours as well. If you can't find or get an answer to the question here then there is probably not an answer available.
 
Welcome, come on in, take your shoes off and sit a spell.
 
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