Food Smokers and Smoking Tips/Tricks/Techniques

Exactly! Weber Smokey Joe lids and grates look like they were made for going in/on the keg. They fit really nicely. The most custom bit is building the firebasket. The rest is adding the plumbing for intake and a whole lot of grinding on the top. You cut off most of the upper most part of the keg, leaving just the handles behind. They are a little too narrow for the lid to fit, so they have to be bent outwards ever so slightly (2-3 degrees, I'd guess). Then you have to cut out the top piece where the tap goes. Just don't get too aggressive or you'll leave a gap between the lid and the smoker - we had to correct this mistake once with a gasket.

Ours are sandblasted and powdercoated, but a good wash/burn, then some high-temp paint would do the trick, too.

Mine in action:



Beef plate ribs on:



One we gave to a lucky winner of a raffle that we donated to:






Donated this one to my alma mater:





Inside when the racks/diffuser are in place:

 

Wings

 

I’m also curious!

 

Oh wow that’s sweet

 

I'm going to go shopping for parts for the kegs here pretty soon, I hope. When I do, I'll document the parts list exactly, then post it up and tag you and @Captdan762 .

Whenever I get around to building it, I'll try to document that process and record some measurements.

 

Just slathered with cherry BBQ and wrapped it, back on the smoker till 185.

 

Awesome, I am watching Craigslist for Kegs listed for sale.

 

Sweet. Thank you

 

I had some jalapeno pepper jack cream cheese mix so I put some ATBs together. At the end I'll throw these 1.5" ribeyes on for some smoke prior to a quick sear.

 

Nothing special here, just a pooper full of leg qtrs.

 

Poppers looking on point

 

What do you all think about this?

https://youtu.be/QNekukj_8IU

 

Wonder how the food tastes.

And, what is the heat source, and how does it keep burning?

 

apply your favorite rub (PF) then tight seal foil pack for a couple hours in the oven at about 250-300 degrees, remove from foil and apply your favorite bbq sauce and finish/caramelize on the grill for about 10min or until desired stickyness.

 

the poppers look great!

 

Made beef and chicken fajita and went to my uncle’s farm.
He has about 23 Brangus over there. All I can think of was free brisket brisket brisket

Also, a picture of my $15 1990 red kettle that I upgraded with a full ash catcher and high temp black legs

 

Cooked and served my ass off all day Saturday. Did some really long overdue lawn work today. So what to do for dinner? Why, fire up the Weber of course .

T-Bones, corn, and some garlic bread all on the 26". The cuts of meat weren't that great, so I took the drastic step of marinating them .



Two good signs, here. 1. Plenty of juice from the steaks for dipping the garlic bread. 2. A steak so big that the sides need their own plate . Corn sprinkled with some Pitfaced BBQ Meat Massage per the recommendation from this site .



Edged closer to medium, but still probably in the medium-rare range.

 

I'm now in a food coma

 

Marinated T-bone?? And then you put ketchup onnit, dint ya?