Rodwrap Posted July 26, 2011 Report Share Posted July 26, 2011 A cheap & easy smoker you can build...from a NEW, or used FOOD grade drum. If used, burn a VERY HOT wood fire inside to burn out any liner. Pressure wash ( car wash) it out. Drill three 3/4" holes close to the bottom 1/3 arond bottom circumfrence ( not critical). Drill four 1/4" hole every 22 inches around circumfrence along the top 'ring' of the drum. Put four 1/4" bolts,X 1 1/2" long onto hole & put nuts on them ( these hold the food rack). I use a charcoal rack from any old charcoal BBQ , supported off the bottom by 3 or 4 half red bricks. Oh, you'll need another 3/16" hole just below the food rack to insert a thermometer. I made a 'basket' ring from expanded metal 12" tall & about 16" in diameter. U CAN used the flat lid that came on the drum, or, buy a 22" weber charcoal grill, ( our "Save-a-Lot" stores carry an off brand for about $20) Then you get the small grate for the bottom, the 22" cooking grate, plus the dome top that may fit the drum as is , or you may need to tweak the lip a little. Here's a peek... inside..charcoal basket setting on a grate supported by bricks.. My prefered charcoal is HARDWOOD LUMP...you have to experiment with different brands, but some inferior brands ( mostly briquets) have all kinds of 'junk' in them. We have a great one here in PA.. ok..so using a charcoal "chimney' ...LOOSLY, crumple some newspaper in the bottom...fill with charcoal, then light the paper from the bottom...Obviously, set it on a metal surface.. when it's burning good...just dump it in the basket inside the drum, fill the basket,put lid on the drum Let it burn a half hour while you prep the ribs. Target temp is 225`--275` ..you 'adjust' temp by closing off the air supply at the bottom 3 holes. I simply stuff a plug made from aluminum foil into 1 or 2 of the holes if temps get too high. You can also use 'refridgerator magnets'. Ok..while you're waiting for the drum to settle in temp. wise..prep the ribs. I use a 3-pack from Sam's Club. I peel the membrane ( gut liner) off the inside of the ribs by getting under it with a spoon, or a knife, then grab it with a paper towel & pull steady... peel the membrane.. then trim racks to "St. Louis" style.. now, rub the ribs with whatever spices you like. I like a 'wild game rub" and Mrs. Dash combo.. rubbed & ready... Ok...load the rack, then set it in the drum on the four bolt supports ( careful here, it's easy to tip & dump meat into the bottom) about 2 hrs later, you can spray the racks with apple juice. Another option is to remove the ribs, & wrap in foil with an apple juice bath for an hour or so. When the meat has pulled back from the bones, you can slather them with bbq sauce..or (I) do a light slather, & serve sauce on the side at the table. About 20-30 min later...pull & cut up....(( total time on these was 4hrs. 20 min)) another treat is baked taters in the smoker...great in hot weather to keep from heating the kitchen up. I scrub the taters ( I eat the skins too),poke 'em with a fork, put on foil, then I use a 'garlic dipping oil' slather & sprinkle with course grin sea-salt...wrap up in fiol & toss 'em in the smoker. It takes 60-90 min. Check to get them 'fork tender' This is a cheap way to get into smoking, (the worst part is finding a NEW, or a FOOD GRADE drum with a removeable top). Hope this give you a incentive to get into a great, tasty hobby!!! Here's a couple mor pics... chicken.. chicken, turkey breast ,& squash stuffed sausage rolls ( in my horizontal smoker, not a drum) inside a sausage roll..onions,peppers, cheese, whatever you like .. turkey.. ok..you ought to be hungry enough now to get started.. Link to comment Share on other sites More sharing options...
lew Posted July 26, 2011 Report Share Posted July 26, 2011 Sounds & looks DEE-lishious Link to comment Share on other sites More sharing options...
Spiel Posted July 26, 2011 Report Share Posted July 26, 2011 You're killing me Rodwrap. Link to comment Share on other sites More sharing options...
Grimace Posted July 26, 2011 Report Share Posted July 26, 2011 I love this kind of thing, thanks. Link to comment Share on other sites More sharing options...
Pikeslayer8 Posted July 26, 2011 Report Share Posted July 26, 2011 I use a Big Green Egg and bullit smoker alongside. You are SO right on with your setup:good: I'd be doin a pork shoulder on that bad boy 18 hrs @ 240. Link to comment Share on other sites More sharing options...
LefroyFisherman Posted July 26, 2011 Report Share Posted July 26, 2011 That looks great!! Link to comment Share on other sites More sharing options...
spincast Posted July 27, 2011 Report Share Posted July 27, 2011 hmmm - may have to fire up some ribs on the smoker this weekend - if it isnt full of salmon or trout Link to comment Share on other sites More sharing options...
asdve23rveavwa Posted July 27, 2011 Report Share Posted July 27, 2011 Holy cow, thank God I had supper a little while ago!!!!!!! Excellent Link to comment Share on other sites More sharing options...
pikehunter Posted July 28, 2011 Report Share Posted July 28, 2011 Amazing! Everything looks fantastic, what a reward for the work and wait. Next time I'm in N.W PA I'm dropping in for a couple of ribs...You'll be easy to find, just follow the aroma of you're smokey BBQ. Link to comment Share on other sites More sharing options...
fishnsled Posted July 28, 2011 Report Share Posted July 28, 2011 Looks great but I'm sure it tastes better. Thanks for the tutorial. Link to comment Share on other sites More sharing options...
floatingjointed Posted July 29, 2011 Report Share Posted July 29, 2011 looks so good, but its hard to do this at home.... Link to comment Share on other sites More sharing options...
corvette1 Posted July 29, 2011 Report Share Posted July 29, 2011 what time is dinner awesome Link to comment Share on other sites More sharing options...
eman Posted July 29, 2011 Report Share Posted July 29, 2011 nice idea for the sausage rolls, I might have to try that. do you take the sauge out of the casings or do you mix the ground meat from scratch? cheers Link to comment Share on other sites More sharing options...
jimmer Posted July 29, 2011 Report Share Posted July 29, 2011 Man, those look awesome! Link to comment Share on other sites More sharing options...
Jds63 Posted July 29, 2011 Report Share Posted July 29, 2011 I am following Ribfest around the GTA for that same reason ... can't get enough o them Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now