Need some ideas for my set up - with pictures

[manchild]

I have to admit that i am blown away with what i have seen on this forum. The set ups and info here is amazing. Hopefully some of you can you assist me.

I have a 4 foot wide steel firepit in my backyard that i want to be able to convert into a smoker as well as be able to use my rotesserrie system on. I still need the ability to use it as my 'recycling bin' plus the kids love when they can cook hotdogs and marshmellows on it.

I have a removeable grate and am totally open to any ideas. In a perfect world something that would come apart and i could take down when not in use. Any ideas?

Here is my xmas bird cooking - took a little longer that normal as the tempeture outsode was just above freezing - afterall this is Canada.

[ATTACHMENT=3101]20161225_160955.jpg (5,678k. jpg file)[/ATTACHMENT]

Really looking forward to ideas and feedback.

Thanks

setup.jpg

• pops6927
• Jan 18, 2017

 

[noboundaries]

One of my daughter's in-laws have friends who turned a 22" Weber grill into a barrel smoker.  They welded a barrel out of rolled steel that fits just inside the lip of the bottom of the grill.  The lid fits on top.  With that steel fire pit you have you could do something similar. 

They have it set up for hanging meat.  They drilled opposing holes in the barrel through which they pass rebar to hang ribs from hooks they formed.  He can hang more than ten racks of ribs in it.  I don't remember how many exactly.  It basically functions like a UDS. 

I've only seen him use it once for a family and friends rib contest for about 150 people.  He loaded it with charcoal and wood, dumped in some hot charcoal, then loaded the meat when ready.  He could care less about chamber temps but he checked on the meat regularly.  They were some pretty dang good ribs.