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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-13-2007, 09:10 AM   #1
jgh1204
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Default Ugly Drum Smoker

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I recently scored a free food grade 55 gallon drum. I bought a weber replacement grill and some misc. hardware. I need to go buy a handle and some hardware to make an access door.

Any advice on air flow hole placement. Size of hole? I was thinkin about getting some roofing caps to use as closures for the holes in the lid.

With my minimal metal working skills, this is not going to be pretty, but hopefully it will be effective.
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Unread 01-13-2007, 09:15 AM   #2
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Talk to Big Mista You dont need the door The fire will last 16 hours if built right
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Unread 01-13-2007, 09:38 AM   #3
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Thanks , the simpler the better for me.
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Unread 01-13-2007, 09:41 AM   #4
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I'd really love to see you post pics through the process of building this bad boy. I'd love to do one someday and a photo primer would be a great help.

Where did you get the barrel? What makes it "food grade?"
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Unread 01-13-2007, 09:44 AM   #5
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There is a local food processor down the way from our office and we bought them to get rid of some contaminated dirt. Turns out the oil that was contaminating the dirt was biodegradeable and did not have to be removed.

The barrel has apple juice labels on it.

I dont think the barrel has to be food grade, you just got to make sure there was nothing hazardous to your health put in it. Therefore, it is safer to go with barrels that stored food products.
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Unread 01-13-2007, 10:49 AM   #6
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The door really isn't necessary. I found that out later. I only open it when I really need to crank up the heat quickly and most of the time Ihave to prop somethign against it to make sure it stays closed tight. I've learned a lot and my next one will be better.

I currently have six holes around the bottom and 4 holes around the top. I leave the holes at the top open during a cook and usually two holes at the bottom are open to give me steady 225-230 temps. I plug them with aluminum foil since the guy that made it just burned the holes in instead of drilling them and making them circular.
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Unread 01-13-2007, 10:51 AM   #7
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Mista, how large are the holes?
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Unread 01-13-2007, 10:53 AM   #8
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I could poke my index finge in to about the second knuckle. I'm guessing somewher between 1/2" to 3/4" in diameter.
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Unread 01-13-2007, 10:57 AM   #9
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1 more question, how high up from the bottom of the barrel?
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Unread 01-13-2007, 11:14 AM   #10
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About an inch or so. You can see the pics here:

Mod Note: Link removed to prevent a redirect. PM sent to BigMista so that he can look into what happened.


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Last edited by Jorge; 02-17-2010 at 11:53 AM..
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Unread 01-13-2007, 11:58 AM   #11
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Quote:
Originally Posted by jgh1204
I recently scored a free food grade 55 gallon drum. I bought a weber replacement grill and some misc. hardware. I need to go buy a handle and some hardware to make an access door.

Any advice on air flow hole placement. Size of hole? I was thinkin about getting some roofing caps to use as closures for the holes in the lid.

With my minimal metal working skills, this is not going to be pretty, but hopefully it will be effective.
Exactly! It can be the fugliest grill on earth but if you can cook good Que with it, she is pretty in my eyes.
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Unread 01-13-2007, 12:23 PM   #12
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Quote:
Originally Posted by Bigmista
I could poke my index finger in to about the second knuckle.
Now there's a morning visual we could do without.
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Unread 01-13-2007, 05:40 PM   #13
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Well, I think this going down as a failure. As I said, the drum was used to hold apple juice concentrate. Whatever they used to coat the inside of the drum is putting off a funky smell.

Not gonna que in that.
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Unread 01-13-2007, 06:04 PM   #14
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Quote:
Originally Posted by jgh1204
Well, I think this going down as a failure. As I said, the drum was used to hold apple juice concentrate. Whatever they used to coat the inside of the drum is putting off a funky smell.

Not gonna que in that.
Maybe a couple of good burn-ins will take care of that smell. It just needs to burn off.
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Unread 01-13-2007, 06:14 PM   #15
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a buddy of mine owns a scrap metal business, he is keeping his eyes out for a 55 gallon drum that has lids and is in decent shape, when i go pick it up, i will dig through his yard and see if there is a charcoal ring just laying around ready to be made
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