Wine Barrel Smoker - 1st Cook w/ Food Pron

JiveTurkey · 12-20-2009, 03:56 PM

First, The Barrel

Coals with Pecan wood

Picnic rubbed with Pappy's ready for the party

Meat goes on at 12:30am

Let the smoke begin. I tried to get some sleep but I was worried about the whole "fire in a wood barrel" thang so I pretty much stayed up all night and watched movies (and drank beer ;).

7am, beautiful morning in California, yawwwwn...

8:30am: Decided to add chicken and a fatty. Checked temp of picnic to see if it was close... 210 degrees! Pulled that sucker and rested in foil.

Chicken smokin'

Finished

What I learned from my first cook...

1. This giant barrel uses fuel like my grandpas old Buick! It's approx 130 gallons so it will take more fuel to heat that large of a space. 10 pounds of K in 10 hours.

2. My temps were reading between 230 and 250 but that was not at grate level. I'm waiting for my Spicewine thermo to get here so I can get it right under the grate. I think temps were higher at the grate making for a quick 8 hour cook on the pork. Finished product was a little bit dry but I made a Carolina style sauce which helped. Good stuff!

3. Pecan wood smells GOOOOOD coming out of that barrel! Pork drippings hitting the fire and smoking up smells even better.

Thanks to everybody who contributed to my Wine Barrel Project thread. It was a fun project to work on and think about. There's not a whole lot of 130 gallon wine barrel smokers out there to steal ideas from! The UDS thread was a big help as well. I couldn't have done it, nor would I have probably even tried, without the great help from the Brethren collective!

Have a good day everybody.

cowgirl · 12-20-2009, 04:00 PM

Great looking smoker.. just love it.

The food looks tasty too, thanks for the post.

deguerre · 12-20-2009, 04:05 PM

Whoa! Cool!

capri man · 12-20-2009, 04:12 PM

that is beautiful, both the barrel and the food!!

Solidkick · 12-20-2009, 04:20 PM

That cooker sure would draw an "ahhhh" or two at a competition!

Nice cook and cooker!

And 10 lbs of charcoal isn't bad....wanna borrow my old Bandera? LOL

landarc · 12-20-2009, 04:20 PM

OK, that is it, I am calling my winery buddies for a free barrel.

River City Smokehouse · 12-20-2009, 04:21 PM

I think that is the neatest looking smoker. Where does one get a barrel like that?? Hermann?? How much will they cost??

Solidkick · 12-20-2009, 04:26 PM

Quote:

Originally Posted by River City Smokehouse

I think that is the neatest looking smoker. Where does one get a barrel like that?? Hermann?? How much will they cost??

Maybe Rocheport? (MoFos talking out loud)

Rich Parker · 12-20-2009, 04:29 PM

Nice barrel and grub!

River City Smokehouse · 12-20-2009, 04:33 PM

Quote:

Originally Posted by Solidkick

Maybe Rocheport? (MoFos talking out loud)

Good idea Gary. That might make a neat winter project.

Solidkick · 12-20-2009, 04:34 PM

Quote:

Originally Posted by River City Smokehouse

Good idea Gary. That might make a neat winter project.

Let me know what price you find, if at all....

tubadude · 12-20-2009, 04:41 PM

VERY nice indeed!!!!

JiveTurkey · 12-20-2009, 04:43 PM

Quote:

Originally Posted by River City Smokehouse

I think that is the neatest looking smoker. Where does one get a barrel like that?? Hermann?? How much will they cost??

This is a puncheon wine barrel from Sebastiani Winery in Sonoma, Ca. You could use a whiskey barrel as well.

I scavenged parts from an old grill in the yard to make my air intakes (one on each side)

swamprb · 12-20-2009, 04:47 PM

Nice job!

landarc · 12-20-2009, 04:48 PM

You Kentucky Brethren got a source now. I would check in with local wineries and see what they have. Out here, barrels can run from free to $100 depending on age and maker. Most wineries use their barrels for no more than three years.

12-20-2009, 03:56 PM	#1
JiveTurkey is one Smokin' Farker Join Date: 09-21-09 Location: MambyPambyLand, Ca Ya Jackwagon Downloads: 0 Uploads: 0	Wine Barrel Smoker - 1st Cook w/ Food Pron First, The Barrel Coals with Pecan wood Picnic rubbed with Pappy's ready for the party Meat goes on at 12:30am Let the smoke begin. I tried to get some sleep but I was worried about the whole "fire in a wood barrel" thang so I pretty much stayed up all night and watched movies (and drank beer ;). 7am, beautiful morning in California, yawwwwn... 8:30am: Decided to add chicken and a fatty. Checked temp of picnic to see if it was close... 210 degrees! Pulled that sucker and rested in foil. Chicken smokin' Finished What I learned from my first cook... 1. This giant barrel uses fuel like my grandpas old Buick! It's approx 130 gallons so it will take more fuel to heat that large of a space. 10 pounds of K in 10 hours. 2. My temps were reading between 230 and 250 but that was not at grate level. I'm waiting for my Spicewine thermo to get here so I can get it right under the grate. I think temps were higher at the grate making for a quick 8 hour cook on the pork. Finished product was a little bit dry but I made a Carolina style sauce which helped. Good stuff! 3. Pecan wood smells GOOOOOD coming out of that barrel! Pork drippings hitting the fire and smoking up smells even better. Thanks to everybody who contributed to my Wine Barrel Project thread. It was a fun project to work on and think about. There's not a whole lot of 130 gallon wine barrel smokers out there to steal ideas from! The UDS thread was a big help as well. I couldn't have done it, nor would I have probably even tried, without the great help from the Brethren collective! Have a good day everybody. __________________ JT

12-20-2009, 04:00 PM	#2
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Great looking smoker.. just love it. The food looks tasty too, thanks for the post. __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

12-20-2009, 04:05 PM	#3
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Whoa! Cool! __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

12-20-2009, 04:12 PM	#4
capri man is One Chatty Farker Join Date: 10-20-07 Location: doerun, ga Downloads: 0 Uploads: 0	that is beautiful, both the barrel and the food!! __________________ weber kettle brinkman gourmet smoker smokey joe brinkman smoker big azz upright smoker really ugly UDS kingsford kettle grill weber smokey joe platnium big gas grill (sorry!)

12-20-2009, 04:20 PM	#5
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri Downloads: 0 Uploads: 0	That cooker sure would draw an "ahhhh" or two at a competition! Nice cook and cooker! And 10 lbs of charcoal isn't bad....wanna borrow my old Bandera? LOL __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

12-20-2009, 04:20 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	OK, that is it, I am calling my winery buddies for a free barrel. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-20-2009, 04:21 PM	#7
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri Downloads: 0 Uploads: 0	I think that is the neatest looking smoker. Where does one get a barrel like that?? Hermann?? How much will they cost?? __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

12-20-2009, 04:29 PM	#9
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	Nice barrel and grub! __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

12-20-2009, 04:41 PM	#12
tubadude is one Smokin' Farker Join Date: 08-06-09 Location: greensboro, nc Downloads: 0 Uploads: 0	VERY nice indeed!!!!

12-20-2009, 04:47 PM	#14
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA Downloads: 0 Uploads: 0	Nice job! __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/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

12-20-2009, 04:48 PM	#15
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	You Kentucky Brethren got a source now. I would check in with local wineries and see what they have. Out here, barrels can run from free to $100 depending on age and maker. Most wineries use their barrels for no more than three years. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

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