Hello everyone.
I'm Tom and I live in Western NY where our summers are comfortable, and our winters can be quite, well, not happy, down right cold-n-snow filled. I am not new to BBQ, but I am a first timer with smokers. I just built my first smoker which I is a sideways barrel smoker similar to the ones you see everywhere. I will post a pic of it later. 55g drum on its side and for the burn box I think it's a 5g which might not be big enough. I just did chicken quarters, which came out under-done, but the skin was so over powered with smoke it was uneditable. I used hard wood which I think was oak, and soaked some cherry wood chunks that I put on a grate above the fire. This might have been all wrong for chicken. After talking to a couple friends, they suggested to use charcoal and closer to being done then put on the chips for smoke.
I'm Tom and I live in Western NY where our summers are comfortable, and our winters can be quite, well, not happy, down right cold-n-snow filled. I am not new to BBQ, but I am a first timer with smokers. I just built my first smoker which I is a sideways barrel smoker similar to the ones you see everywhere. I will post a pic of it later. 55g drum on its side and for the burn box I think it's a 5g which might not be big enough. I just did chicken quarters, which came out under-done, but the skin was so over powered with smoke it was uneditable. I used hard wood which I think was oak, and soaked some cherry wood chunks that I put on a grate above the fire. This might have been all wrong for chicken. After talking to a couple friends, they suggested to use charcoal and closer to being done then put on the chips for smoke.
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