Big baby build

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mfd1620

Newbie
Original poster
Jul 24, 2013
13
10
Trafalgar, In
I am planning on building a big baby smoker. I have some thoughts on how I want to do it but thought I better run my ideas through here first. You all are a lot smarter than me. I'm using 2 55 gallon drums and getting the double stove kit. I've read that these lose heat fast due to the thin metal.

1. Would it be beneficial to put a water heater blanket on the fb to help keep from losing heat?

2. I thought about putting a 1/4 steel plate in the bottom of the cc to help hold and distribute the heat evenly. Good idea or not?

3. I also considered only using one exhaust stack in the center to help draw the smoke around the meat.

I just got my drums yesterday and am working on getting some other supplies (hopefully cheap). I will definitely be posting pics of the build. It may take me a month or so but that's all right. I currently smoke on my 4 burner gas grill and it does ok but not great. I looked into buying a smoker at a big box store then I found this site while looking at reviews. What a blessing this site is! I'm one of those guys who says "yeah, I can fix that" without knowing what i'm doing, but I usually learn a lot along the way. It seemed to me that I could build a decent smoker for what I could buy one for, and then have to do quite a few mods to it to get it right.

Your thoughts and considerations on this will be a huge help to me.

Heres what I cooked last night. I finally got my hands on some pecan chips, that wood is great!


 
Finally got a chance to work on the smoker tonight. I got the dampers mounted on the lower barrel and the upper barrel mounted. I also managed to get the front opening cut fairly straight. Got an idea from looking on the site to use the cutout as a heat deflector and drill some holes. Excited about getting close to the burnout. I was fortunate, I found unlined barrels that had vegetable oil in them. Will post more pics as I move along.
 
Eric, afternoon..... Nice build....  If you find you need something to distribute the heat in the cook chamber, perforated pizza pans work fairly well...    you could hang them from the food grate ????   folks have used them in UDS with some success....    let us know how the thighs and wings turn out......     

Dave
 
Have fun with it. When I built mine, I found it needed a bit more air than the existing spinners provided. Just food for thought if you have troubles managing your fire. Did you line it w firebrick so you don't burn through the bottom?
 
Dave-Thanks for the pizza pan idea. I ended up using the original door cutout, drilled some holes in it and it seemed to so pretty well. Time will tell.

Doodle- yes it does need more air. With the door shut it would suffocate the fire. Ended up cracking the door 1/8" and it did great but it needs another inlet. Howd you fix yours?

Mule- thanks

Chicken turned out great. Doing a butt and some more wings this coming weekend. I'll be postin q view!
 
I built one of these things 3 years ago and love it.  I have burned a hole in the top of the firebox barrel, and have a question.  The bottom half is lined with curved, tongue and groove firebrick.  I am looking at a new barrel for the bottom and am considering lining it with thin stainless steel (i have access at little or no cost).  My question is should I use some kind of spacer between the stainless and barrel to create an air gap?  If so, what?
 
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