Americans, give me your BBQ secrets.

[Harry Gypsna]

Just found some 45 gallon(UK gallon--this is 55 US gallon) drums, used to hold fruit juice.....
I'm getting excited now.

Thank you for for the sauce G.O. Joe.

 

[resinryder]

^^Not plastic is it? lmao

 

[Harry Gypsna]

^^Not plastic is it? lmao

LOL, no. It does have the coating on the inside though so I will have to burn it out and put the wire brush attachment on the angle grinder to work.

I have been looking at getting a weber lid so I have extra space in the smoker, 85 pounds for the 57 cm lid.....not gonna happen.
Does anyone have an opinion on using a large can like used in the catering industry, holding things like 5 litres of pineapple chunks to make a smoke basket.....

 

[Papulz]

i use a 20 some ounce can for burning my smoking pellets/chips.

 

[Harry Gypsna]

i use a 20 some ounce can for burning my smoking pellets/chips.

Thank you, I made a mistake in my post though, I meant charcoal basket.... I can't see why it won't work though.....

Now I'm wondering if I should bother with pipe nipples and ball valves, or just use flexible magnets to act as adjustment over my intake holes.

 

[resinryder]

http://www.squidoo.com/howto-build-a-grill-out-of-a-55-gallon-drum

Honestly Harry, this type of barrel conversion will give you more options. You can do indirect cooking with a water pan under the grill grate for brisket, shoulders, butts, ribs, etc. As wll as direct grilling for burgers, chicken, etc. Just make a 3/4 grate so you can add coals to one side of the drum instead of figuring out how to life the grate, without knocking off the meat, put in the coals, replacing the grate, while retaining your heat.

 

[Harry Gypsna]

http://www.squidoo.com/howto-build-a-grill-out-of-a-55-gallon-drum

Honestly Harry, this type of barrel conversion will give you more options. You can do indirect cooking with a water pan under the grill grate for brisket, shoulders, butts, ribs, etc. As wll as direct grilling for burgers, chicken, etc. Just make a 3/4 grate so you can add coals to one side of the drum instead of figuring out how to life the grate, without knocking off the meat, put in the coals, replacing the grate, while retaining your heat.

Thank you resinryder.
For now I am going to make the upright version as a beginners project which doesn't involve welding. However, I have it in my mind to build an "Offset" horizontal smoker with the separate firebox on the end. I am going to be doing a welding course at the local college soon so plan to do the offset as one of my projects in the course.

I'm so going to piss my uncle off with real smokey ribs and chicken compared to his smokeless gas grilled stuff. He wanted to buy a proQ offset but the wife said nay.

 

[rives]

From what I've been gathering from the news, the first thing that you need to do is find a nice cut of horse meat.......

 

[resinryder]

Off sets are a wonderful grill but they do take a lot of fuel to run. I have one and fucking hate to use it. Just A LOT more space to keep heated unless you have a good wood/coal supply
Hope you piss your uncle off real good too, lol Fly me over and I'll show ya how to do the damn thing proper!! Will knock a few years off your learning curve. haha

 

[Harry Gypsna]

From what I've been gathering from the news, the first thing that you need to do is find a nice cut of horse meat.......

Please see the joke thread for my extensive collection of horsemeat puns.
Personally, I have no objection to eating horsemeat, I'd try it, same as dog(and I love my dog/dogs in general) It is purely a cultural thing, my gran ate horsemeat in WW2. The hoohah about the horsemeat is that it was in processed meals labelled as beef which is not right, also veterinary drugs which cause Aplastic Anaemia entering the foodchain. The sad thing is, even knowing it is processed crap, Findus Lasagne is major yummage.

Anyway, I've gotta gallop off to the toilet, as that Findus Lasagne has given me the trots and I can't hold it in furlong.

 

[Papulz]

the rigs ive seen use a few different systems for vents.

1, hinged flat exhaust cover
2, pipe cap mounted on chain a throw over cover
3, a handle that manipulates a slide to open or close vents on the outside of the smoker.

keep in mind that you can use the exhaust from your smoker to create smoked salt or your own concentrated liquid smoke if your so inclined.

 

[Harry Gypsna]

the rigs ive seen use a few different systems for vents.

1, hinged flat exhaust cover
2, pipe cap mounted on chain a throw over cover
3, a handle that manipulates a slide to open or close vents on the outside of the smoker.

keep in mind that you can use the exhaust from your smoker to create smoked salt or your own concentrated liquid smoke if your so inclined.

I've just seen one using a small fan connected to a PID controller to regulate the airflow and temperature....
I love these UDS smokers, they can be as simple or as complicated as you like it seems.

 

[Papulz]

lol, i just use my cold air intake and a box fan. good call man

 

[axxess]

2 cups ketchup
1/2 medium onion, minced
2 garlic cloves, minced
1/2 cup Worcestershire sauce
1/3 cup fresh lemon juice
1 tablespoon unsulphered molasses
1 tablespoon malt vinegar
2 teaspoons kosher salt
2 teaspoons mustard, preferably Creole
1 teaspoon crushed red pepper
1 teaspoon Tabasco
1/2 teaspoon thyme

Combine all of the ingredients in a medium nonreactive saucepan and simmer over low heat for 10 - 15 ish minutes to blend the flavors. Remove from the heat and let cool. ive even mix 10gs of keff and some lactin for 30 mins at a lil above low.

 

[Harry Gypsna]

2 cups ketchup
1/2 medium onion, minced
2 garlic cloves, minced
1/2 cup Worcestershire sauce
1/3 cup fresh lemon juice
1 tablespoon unsulphered molasses
1 tablespoon malt vinegar
2 teaspoons kosher salt
2 teaspoons mustard, preferably Creole
1 teaspoon crushed red pepper
1 teaspoon Tabasco
1/2 teaspoon thyme

Combine all of the ingredients in a medium nonreactive saucepan and simmer over low heat for 10 - 15 ish minutes to blend the flavors. Remove from the heat and let cool. ive even mix 10gs of keff and some lactin for 30 mins at a lil above low.

Thank you Axxess.

 

[Buddy Holly]

couple tips harry...

low & slow. smoke it for 12 hrs. 18 if you can. you will be rewarded.
wood only. no gas, no electric. i like oak.
salt & pepper. when done right you really don't need much more. i like to add some cayenne pepper.

 

[Harry Gypsna]

couple tips harry...

low & slow. smoke it for 12 hrs. 18 if you can. you will be rewarded.
wood only. no gas, no electric. i like oak.
salt & pepper. when done right you really don't need much more. i like to add some cayenne pepper.

Thank you Buddy Holly.

 

[diggdugg]

A couple of tasty sides on the pit. Use the biggest onion you can find. Core out the center at about 1" diameter but don't punch through the bottom. Put a whole stick of butter inside and wrap in foil.
You can also core out a large baking potato. Try and core out a hole 1/3 the diameter of the potato (all the way through )using an apple corer. Save the core. Stuff as much Bacon,onion,peppers,blue cheese, ham etc.. as you can in there but leave about a half inch from either end unstuffed. Use the cored out "plugs" to plug up each end and wrap in foil. Good stuff!

 

[hippie_lettuce]

One thing we tried today was putting an onion directly on the coals. The smell is amazing and I think it adds flavor to the meat.
Tonight we are making a variation of the 3-2-1 ribs in a barrel cooker. I'll be posting pics on the Food Porn thread.

 

[Harry Gypsna]

One thing we tried today was putting an onion directly on the coals. The smell is amazing and I think it adds flavor to the meat.
Tonight we are making a variation of the 3-2-1 ribs in a barrel cooker. I'll be posting pics on the Food Porn thread.

Sounds good, I hope the ribs turn out great.

At the moment I'm just making a list of parts for my drum, and finding them all. Right now I'm looking for some stainless steel expanded metal to make my coal basket.... I'm trying to find some that isn't a 20 foot roll..
I've already got my paint job planned out.... Won't be showing that though unfortunately.
I've started gathering bits of wood to use as fuel for burning the drum out to get the inner coating off.
I've found a nice chrome muffler trim to use as the chimney and Ill be using black steel pipe nipples with ball valves for the intakes. If I can find a dome lid to fit, then I'll have 2 grills inside, otherwise it will be 1 grill with the normal drum lid.