A friend and his Dad built a big smoker out of an Heating Oil Drum(oval),went reverse flow and nice fire box,per my discussions with him. Two weeks ago he called me over to se the handy work.
They did a classy job with th welding,and the Balast platewas good,the only thing was(and don't laugh as they are newbies),the smoke had no way into the cooking chamber(they though it would get hot enough and the smoke wouldn't over power the meat,.I had them close the top of the firebox and put a chimney and open the box to the cooking chamber.
Doing that they were getting a good draw to the exhaust and planning the first cook began hadthem oil her up and they did Chickens the next day.Really good they said and ask how to get less smoke,which went into wood types and the tinfoil thing.Yesterday he brought over some Turkey done in Cherry,really good,and moist. I had him Brine and lay bacon over the Breast to keep it moist and the last 30min.,heat it up high to crisp the skin.
Now he's on a roll.Wants to build one for smaller cooks.I'll be advising him on that and posting pics for you all.
anyhow he came to JR.'s party and tasted the brisket and PP we had and wants to do some Thanksgiving. I'll get him on heretoo,as they (and I being a Friend)want to get into sausage and cheese,so we'll be bothering the experts on that.
Have fun and,
They did a classy job with th welding,and the Balast platewas good,the only thing was(and don't laugh as they are newbies),the smoke had no way into the cooking chamber(they though it would get hot enough and the smoke wouldn't over power the meat,.I had them close the top of the firebox and put a chimney and open the box to the cooking chamber.
Doing that they were getting a good draw to the exhaust and planning the first cook began hadthem oil her up and they did Chickens the next day.Really good they said and ask how to get less smoke,which went into wood types and the tinfoil thing.Yesterday he brought over some Turkey done in Cherry,really good,and moist. I had him Brine and lay bacon over the Breast to keep it moist and the last 30min.,heat it up high to crisp the skin.
Now he's on a roll.Wants to build one for smaller cooks.I'll be advising him on that and posting pics for you all.
anyhow he came to JR.'s party and tasted the brisket and PP we had and wants to do some Thanksgiving. I'll get him on heretoo,as they (and I being a Friend)want to get into sausage and cheese,so we'll be bothering the experts on that.
Have fun and,
