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Have run it a few times now, here's an update.
With a single burner barrel it has been great for cold smoking and for lower temp beef cooking (med-rare ribeyes are great), but it needs a second burner if I'm gonna do any roast cooking. I'm honestly pretty happy with the way it works now.
Nah, we aren't that fancy around here. Even if it was, that's not what we will be cooking with. Will be using a heavier fresh steel drum for the firebox, just waiting on some of the parts to come in now.
I threw a metal garbage can in and did an open burn just to see what it did. I knocked it down to coals and smothered it and it seems to be doing ok at holding temp in the upper 100s for a few hours now. I ordered a 55gal drum firebox kit and I'm gonna duct that in the side and see how well it...
I'd be interested in knowing more about how that works. Is this just a cold smoke setup or is he able to heat with that pan too? Does he have an inlet for fresh air somewhere? My building seems to seal up pretty tight at the bottom with no inlets and it is vented at the top like you'd expect...
That's what I'm trying to figure out. It's a sealed building, so it wasn't built for a separate burner, but there isn't anything in it to show me how they fired it in the past. I'm trying to figure out how to setup a safe firebox inside that will still allow me to maintain the right temp and...
I am new to this, I bought a house that has an old smokehouse out back. The interior space is 6'x10' and 7 or 8' up to the hanging rack. It hasn't been used in quite some time and didn't have any of the "smoke pit" stuff when I bought it. I am looking to clean it out and use it as a smoke house...
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