Food Smokers and Smoking Tips/Tricks/Techniques

I like where this is going!

 

Perfect. We'll have to discuss this over a Melvin's burger soon.

 

Looks like we only need 3 barrels for two smokers? Side chamber would be half a barrel...correct?

 

If you're going the offset route, your best bet would be to find barrels with sealed tops. Adding a lid, welding it to the barrel, then cutting it in half seems like a lot of extra work, no?

This guy seems to be selling some with fixed lids:

https://charleston.craigslist.org/for/d/55-gallon-drum-steel/6267004783.html

 

Then you have a reason to go get some more charcoal also

It's a win-win.

 

When it comes to color just remember when all is said and done you're most likely going to repaint with high temp paint. Going to mess up the paint with all the cutting and welding and stuff.

 

I've spent a LOT of time scouring through CL for drums.

Of course, I need the ones with the removable lid .

 

Purdy is always a good thing.

 

Gonna be a good weekend. About 100lbs of it lol!

 

Lawdy. What pit you using?

 

Just a couple of GMG's for the briskets and pork butts and a homemade wood fired rotisserie grill for the two 15lbs of top sirloin. Mine looks similar to this.

 

Haha I still think it's a learning process everytime I cook. Always find something I could do different next time lol!

 

How do they come out on the roaster like that?

 

It comes out pretty good and juicy. If you ever been to a Brazilian BBQ restaurant that's what it reminds me of...

 

Damn! What's the occasion? How many are you cooking for?

Looking forward to at least a couple progress and results pictures. That's going to be one HELL of a feast.

 

For sure I'll post some pix. A couple of my friends and I decided to throw an end of summer BBQ this weekend and invited some our friends over. I believe at least 40+ people will be showing up lol!

 

You all won't be going hungry, that's for sure