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275 gallon oil tank pig smoker

post #1 of 30
Thread Starter 
I finally found enough pictures to show the 275 gallon oil tank smoker my son built:

Cutting tank open:

Sandblasting everything, inside & out:

Making one of the 2' X 2' dual smoking boxes (1/4" steel plate):

Cleaning up after welding hinges on:

Finished (front view):

Finished (angle view):

Giving "Old Smokey" a spritz:

Closeup of "Old Smokey":

Ready to pull pork:

"Them bones":

Turkey looks small in big smoker:

Old Smokey sun bathing:

Thanks for lookin',
post #2 of 30
Thats a best smoker for sure. I bet that thing is fun to have for a whole hog party.
post #3 of 30
Thread Starter 
Whole pig parties are great (mostly for show), but I think we get better pulled pork by doing smaller smokes in the MES. A lot less "junk" to deal with than when you do a whole pig.

post #4 of 30


Now that's a good size smoker, all ready for a party. He might want to put some more air in the tires. points.gif
post #5 of 30
Thread Starter 
Thanks greenhorn,
LOL---It doesn't do any good to put air in those wimpy little tires. That smoker is really heavy, especially with those big fireboxes on it! Those wheels are the only screw-up on the whole smoker. He says he's going to put bigger wheels on it, but he is a champion procrastinator. For the time being, if he has to move it, he uses his forklift.

post #6 of 30
Ok thats one nice smoker for sure. Why does it have twin fire boxes ??? It doesn't look that big that it shold require 2 fire boxes?? But he did a great job on it too. It looks like it puts out some really good Q too.
post #7 of 30
that is sick!!!!!!!!!!!!! nice job!
post #8 of 30
What a great Qview!
Nice work, on the smoker AND the pig.
post #9 of 30
Great Job on the smoker it looks great...PDT_Armataz_01_37.gif
post #10 of 30
Thread Starter 
Thanks mballi,
No cold spots with two fireboxes. Depending on what he makes in it, he might only use one firebox, but if he wants to use them (like for a whole pig), they're there. It has three chimneys too, with regulators on each one. It also has a big adjustable baffle inside the smoking chamber, just inside the entry holes from each firebox. The main handle is an aluminum pipe floating on a steel bar, so it never gets hot, and it pivots on the steel bar, instead of tearing skin off your hands.

post #11 of 30
+1 That is why I built my UDS. I started off with a hog roaster, but after getting advice here it seems that Pork Butts are the better way to go for PP. I'm considering getting rid of my hog-roaster/smoker.
post #12 of 30
Thats really cool
post #13 of 30
Nice, very nice. Should be able ta do some fine cookin on that rig.
post #14 of 30
Way Cool!

What did you guys for a counterbalance on the cover to keep it open, or does it just go overcenter?


No Creosote! A-Maze-N Smokers

post #15 of 30

I know the thread is a few days old but I guess I missed it somehow.


Hey bear, tell the son he did a fine job there. Looks great, and at least he has the forklift for moving it around.


post #16 of 30

thats a big rig there Bear, looks like he did a good job on the build

post #17 of 30

Wow! Nice build.

post #18 of 30

That is the "Big Bear!" rig! Nice build, and good looking Que!

post #19 of 30


Complete newbie to building a smoker.  I researched many sites and I love your design and build pics - Thank You for those.  


For my 1st smoker ever I am using the same tank as you - used heating oil 275 gallon.   I am going with a simple static setup for my backyard with a wood stove as the firebox (inspired by this commercial smoke - joint smoker in Vermont). 



The only things I am doing different than this pic:


- I am going upright like yours (saves space is main reason - no technical reason).

- Smoke in / Smoke out will be on opposite sides of the tank under the grate instead of center stacks like your pic for Smoke out.



Question:  How did you prep the tank for cutting with the saws-all?   I made my 1st cut using a very extensive method to eliminate the fire triangle, But want feedback on using a saws-all to do the remaining cuts.

post #20 of 30


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