Great video. Thank you for sharing . 1. How did you get the lid off the drum? I just purchased one for $20 and looking to do this no weld method. 2. How has it held up overtime? 3. Do you recommend burning the smoker first before the first cook and what about using high temp spray paint.
1. It was originally secured to the drum with a collar that you can remove by loosening a nut then we just pulled it off. 2. It has held up very well, we’ve used it about 20 times so far with no issues. We also made one in the past that held up for years, the only reason I got rid of it was because I moved. 3. Most folks do burn some wood or charcoal in the smoker before you cook with it, so we would recommend it. We’ve never tried high temp spray paint but I’ve seen other folks use it with good results.
Great video I really enjoyed watching it. One question, I've never seen a drum smoker with the grates that low. Did you have problems with the bottom of meat overcooking.
See below for a brief list off the top of my head. 1) 55 gallon drum 2) Metal mesh for charcoal basket 3) Rebar ties 4) (2) grill grates 5) (4) Carriage bolts for charcoal basket "feet" 6) (4) Bolts to hold grill grate in place 7) (1) 90 degree elbow for vertical pipe 8) (4) Straight pieces of pipe 9) (1) Conduit hanger to hold long piece of pipe 10) (1) Pipe valve 11) (1) Handle for lid with (2) bolts to mount
We've been using the smoker for about a year now almost every weekend and we haven't seen any negative side effects yet. I think it depends more on the barrel and the type of liner that comes in whatever drum you purchase.
@@barryshutt4337 I honestly don't know about the red, I've never seen it. I would recommend burning some wood in the barrel as a dry run prior to actually cooking food. Get the temp up and see how the liner reacts if at all.
Liners should be removed. Also you want to know what the barrel contents were. Was it a good grade barrel? Did it have chemicals in it? Barrels should always be burned out prior to using to make food. And you should season the barrel as well. Learning how to use the smoker and get it to hold temp and get clean blue smoke. The smoke coming out of the barrel in this video was thick white smoke. Not what you want. Sure it will smoke meat that way but it doesn’t give the flavor you’re looking to get. But to each their own.
If its brown its cooking. If its black its done.
First strip the painted inner liner to expose the bare mild steel to avoid any toxins from mixing with the food.
Great video. Thank you for sharing . 1. How did you get the lid off the drum? I just purchased one for $20 and looking to do this no weld method. 2. How has it held up overtime? 3. Do you recommend burning the smoker first before the first cook and what about using high temp spray paint.
1. It was originally secured to the drum with a collar that you can remove by loosening a nut then we just pulled it off.
2. It has held up very well, we’ve used it about 20 times so far with no issues. We also made one in the past that held up for years, the only reason I got rid of it was because I moved.
3. Most folks do burn some wood or charcoal in the smoker before you cook with it, so we would recommend it. We’ve never tried high temp spray paint but I’ve seen other folks use it with good results.
Appreciate the quick feedback. Thank you very much. Looking forward to trying to build one in my own, maybe have a side hustle off of it.
I think your water pan idea is quite clever actually, well done.
Wrapping it would have shaved a few hours off the cook. Nice video
Great video I really enjoyed watching it. One question, I've never seen a drum smoker with the grates that low. Did you have problems with the bottom of meat overcooking.
No but we normally hang a water pan under the grates which may act as a bit of a shield.
Automotive anti-seize would last a long time on those threads.
How well did your build work after a few cooks?
Still going strong after a year. We use it 2-3 times a month on average.
Do you have a list of materials
See below for a brief list off the top of my head.
1) 55 gallon drum
2) Metal mesh for charcoal basket
3) Rebar ties
4) (2) grill grates
5) (4) Carriage bolts for charcoal basket "feet"
6) (4) Bolts to hold grill grate in place
7) (1) 90 degree elbow for vertical pipe
8) (4) Straight pieces of pipe
9) (1) Conduit hanger to hold long piece of pipe
10) (1) Pipe valve
11) (1) Handle for lid with (2) bolts to mount
I noticed you left the liner in. Do you think that is a good thing or bad. I've heard so many different opinions..
We've been using the smoker for about a year now almost every weekend and we haven't seen any negative side effects yet. I think it depends more on the barrel and the type of liner that comes in whatever drum you purchase.
@@themiddleagedgoodtimers4768 would both the red and tan liners be ok?. So many varied opinions on this that it's mind boggling.
@@barryshutt4337 I honestly don't know about the red, I've never seen it. I would recommend burning some wood in the barrel as a dry run prior to actually cooking food. Get the temp up and see how the liner reacts if at all.
Liners should be removed. Also you want to know what the barrel contents were. Was it a good grade barrel? Did it have chemicals in it? Barrels should always be burned out prior to using to make food. And you should season the barrel as well. Learning how to use the smoker and get it to hold temp and get clean blue smoke. The smoke coming out of the barrel in this video was thick white smoke. Not what you want. Sure it will smoke meat that way but it doesn’t give the flavor you’re looking to get. But to each their own.
Dies from cancer in a few years can't understand why
How do you keep an eye on your temperature
We use a remote wireless setup. Check out ThermoPro, they have a few good options.