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Other than Brewing => All Things Food => Topic started by: beerocd on February 21, 2010, 04:11:06 PM

Title: Smokers
Post by: beerocd on February 21, 2010, 04:11:06 PM
I'm probably late to the party with this - but check out this thread
http://www.bbq-brethren.com/forum/showthread.php?t=23436 (http://www.bbq-brethren.com/forum/showthread.php?t=23436)
Gonna build one - cheap,  easy, 16 hour unattended burns. Scouring craigslist for a weber kettle now...(need the lid),
Title: Re: Smokers
Post by: euge on February 22, 2010, 07:02:09 PM
I don't have the patience to wallow through that thread.

Are there any pics?

Title: Re: Smokers
Post by: beerocd on February 22, 2010, 07:38:31 PM
Pics it is...
(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/100_2676.jpg)
There's bling-y modified ones too throughout the thread.
Title: Re: Smokers
Post by: euge on February 22, 2010, 07:41:08 PM
Wow! Thanks.

That's a lot of smokin going on!

I'll hit that thread again.
Title: Re: Smokers
Post by: capozzoli on February 22, 2010, 11:33:13 PM
Oh yeah. Man those are awesome. I was at a party in Texas once and that is how the caterer BBQ'd.

There were all of these hooks in there and and they hanged the meat. Then hot coals with wet wood on top. Very strong smoke flavor though.

Im more of a cold wisps of smoke kind a guy. The smoking I have done recently was done in a cardboard box over a hot plate and pie tin of wood. Works great for ribs, then finish on the grill. Or just cold smoke some fish. 
Title: Re: Smokers
Post by: beerocd on February 23, 2010, 01:22:43 AM
What really has me interested in this is a guy on there is throwing a 20lb shank in there overnight, and swears it tastes just like whole hog spit roasted. The fat vaporizes on the coals below and seasons the meat some more. And two round grates to hold the meat seems to be the more popular method vs hanging it. They have been adapted by some for cold smoke too. Those guys with bbq are just as nuts as us with beer; Valves, stainless, fans, wheels, carts, exhaust stacks etc.
Title: Re: Smokers
Post by: nicneufeld on February 23, 2010, 02:31:43 AM
I'm a cold smoke and hot smoke sort of cook now.  Love them both!  Cap and others convinced me over to the cold side.

Cold smoking and grilling ribs, however, is just short of heresy (heresy would be boiling them first).
Title: Re: Smokers
Post by: euge on February 23, 2010, 06:28:35 AM
What?!

You've never rolled up a rack of ribs, popped them in the pressure-cooker for 5 minutes then threw them on the grill?

BTW works great.
Title: Re: Smokers
Post by: capozzoli on March 17, 2010, 01:21:36 AM
What do you guys think of this. Im building a giant smoker grill. It is for the building where my shop is. Its gonna go in an open courtyard of the commercial complex.

I am going to make it out of found objects. In the court yard just laying there is an old 250 gallon oil tank and a 54 Chevy four door. I want to make it out of the Chevy, making the grill under the hood and the smoking chamber in the passenger compartment but I dont think I can get the owner of the car to go along. He claims he is going to fix it up.

So, no doubt it will be the oil tank. I am thinking that I can cut it open and build a fire in it for a few days to burn it to bare metal, removing all of the paint and residual oil. Thats my question, will I be able to remove the toxicity by burning? The tank seems pretty new and the word is that it was only used to store a water soluble machine oil used on horse hair packaging machines. (The very machines that pack horse hair that will be used to make the brushes for "curling" that weird Olimpic game.) Still dont want to take any chances.

Anybody ever convert a used oil tank?

The paln is to make the oil tank on legs for a grill/smoking chamber and use a small air compressor tank as the off set fire box.
In fact the air compressor tank would be attached via a 5" schedule 40 pipe.  The pipe would go up and down and up again to create some surface area for heat diffusion. 

It will be on its own concrete slab and will have a roof of corrugated galvanized steel.

So far have all the stuff but the concrete, all found objects.

.
Title: Re: Smokers
Post by: bluesman on March 17, 2010, 01:51:41 AM
Sounds like alot of work but you asked for it.

http://www.ehow.com/how_4669396_diesel-fuel-oil-storage-tank.html
Title: Re: Smokers
Post by: capozzoli on March 17, 2010, 02:42:23 AM
Thats interesting, dont think Ill have to go that far. It is already filled with water and Im just going to cut it up with the torch.

I didnt get much in a search yet except for the forum that beerocd posted above and this discussion. http://www.bbqsource-forums.com/invboard/lofiversion/index.php/t5691.html.

Im thinking a huge fire will get rid of everything.
Title: Re: Smokers
Post by: nicneufeld on March 17, 2010, 03:23:22 AM
There are plenty of food grade barrels around, at least I gather...I don't know.  Whatever you do, get that fire very hot, if you do decide to use the oil drum.  I can't vouch for its safety but I can't declare it unsafe either!
Title: Re: Smokers
Post by: euge on August 29, 2010, 03:07:50 AM
I've been looking for stainless steel drums on Craig's list and haven't found anything. New they're like $150?

Anyway I was at Lowes and Home Depot looking at the inexpensive Brinkman smokers and wasn't very happy with what I saw.

So I bought a 31 gallon galvanized can with a tight-fitting lid, a grate and some machine screws. Haven't put anything together yet because I have some concerns. For example, how big to drill the air inlet holes and how much charcoal to use so I don't have to lift anything out till it's done. Maybe My money back and a Weber Smoky Mountain would be better. Just balking at the $300.

Another concern/desire is I want to load it up and walk away for at least three hours. My current fabbed up smoker can have some wild swings and I have to tend to it frequently.  :P

This formed the basis for my current smoker. Riveted flashing to help seal up the bottom and surgical towels to seal the lid. Tonight I redid the gaps with foil snakes and it's pretty tight now. Hmmm we'll see...

(http://lh3.ggpht.com/_BGa2L64KQdY/S8gEumGAMRI/AAAAAAAAAEE/FwkwcPDpg-I/s640/img_0185.jpg)
Title: Re: Smokers
Post by: bluesman on August 29, 2010, 03:34:21 AM
I wouldn't use galvanized steel for grilling...the coating will generate toxic fumes when heated.

Check out the MSDS!

http://www.atlassupplycorp.com/Content/Links/msds/galvanized.pdf
Title: Re: Smokers
Post by: beerocd on August 29, 2010, 03:58:13 AM
Thats my question, will I be able to remove the toxicity by burning? The tank seems pretty new and the word is that it was only used to store a water soluble machine oil used on horse hair packaging machines. (
Anybody ever convert a used oil tank?
The paln is to make the oil tank on legs for a grill/smoking chamber and use a small air compressor tank as the off set fire box.
In fact the air compressor tank would be attached via a 5" schedule 40 pipe.  The pipe would go up and down and up again to create some surface area for heat diffusion. 

I know you don't like computers but - a simple 10 dollar fan could probably replace your compressor. Yeah, you probably want to get all Rube Goldberg and 5H!T, but just sayin.....
And well, water soluble - power wash it, then burn the snot out of it, get a spray bottle of oil and spray the whole thing while it's hot and you're good to go. Lotta guys don't even paint theirs, just keep it coated with oil. black is black.
Title: Re: Smokers
Post by: beerocd on August 29, 2010, 04:10:22 AM
I've been looking for stainless steel drums on Craig's list and haven't found anything. New they're like $150?

Another concern/desire is I want to load it up and walk away for at least three hours. My current fabbed up smoker can have some wild swings and I have to tend to it frequently.  :P

Man, a buck fitty for stainless - that's a steal! Six hundred new for a 55 gal. Back to the UDS thread for you, overnight smokes not a problem with steady temps. I have a partial barrel out of stainless (custom made with perf bottom) that cost me six hundred, and then the final hundred on the weber kettle which happens to be a perfect fit. I use an aluminum foil snake as a gasket to fit them together. So I have basically a pseudo WSM. I stopped using the water pan cuz it's a PITA to clean after a smoke.
I did ribs today - starting temp was 260 and over 4 hours it dropped to around 250.
Title: Re: Smokers
Post by: euge on August 29, 2010, 07:19:47 AM
I wouldn't use galvanized steel for grilling...the coating will generate toxic fumes when heated.

Check out the MSDS!

http://www.atlassupplycorp.com/Content/Links/msds/galvanized.pdf

Thanks! I'll return it.

I'm just hitting 4 hours on some baby-backs. The temp has held steady on one charge of lump and the ribs look fabulous. :) I'll try the 123 method next batch.

Title: Re: Smokers
Post by: euge on September 07, 2010, 04:45:48 PM
I got a new smoker last week thanks to Jeff's Backyard which I highly recommend!

The BGE is like picking up a Stradivarius after what I've been using!

(http://lh5.ggpht.com/_BGa2L64KQdY/TIZrHRtB0RI/AAAAAAAAAP8/DpRjdoOeLuQ/s512/2010-09-03%2014.23.51.jpg)

Dialing in the temp was no problem!

(http://lh4.ggpht.com/_BGa2L64KQdY/TIZqc5_q12I/AAAAAAAAAPk/wlE8lxaGebM/s640/2010-09-04%2014.38.47.jpg)

Title: Re: Smokers
Post by: deepsouth on September 07, 2010, 04:56:23 PM
I got a new smoker last week thanks to Jeff's Backyard which I highly recommend!

The BGE is like picking up a Stradivarius after what I've been using!

(http://lh5.ggpht.com/_BGa2L64KQdY/TIZrHRtB0RI/AAAAAAAAAP8/DpRjdoOeLuQ/s512/2010-09-03%2014.23.51.jpg)

Dialing in the temp was no problem!

(http://lh4.ggpht.com/_BGa2L64KQdY/TIZqc5_q12I/AAAAAAAAAPk/wlE8lxaGebM/s640/2010-09-04%2014.38.47.jpg)




you're going to love that.  welcome to the eggdiction.  let me know when you pick up your NEXT one!
Title: Re: Smokers
Post by: euge on September 07, 2010, 05:05:54 PM
I'm going to use it alot. So easy to bring up top temp it's almost like turning on the oven! Bread, pizza, steaks, roasts... turkey, fish you name it!
Title: Re: Smokers
Post by: deepsouth on September 07, 2010, 05:08:55 PM
I'm going to use it alot. So easy to bring up top temp it's almost like turning on the oven! Bread, pizza, steaks, roasts... turkey, fish you name it!

i use mine at least three times per week and sometimes more.


www.eggheadforum.com

where we egghead's meet.

another good one...  www.bbqbrethren.com

Title: Re: Smokers
Post by: bluesman on September 07, 2010, 07:15:11 PM
I use the bbqbrethren site quite a bit.  Knowledgeable folks.
Title: Re: Smokers
Post by: capozzoli on September 07, 2010, 07:53:24 PM
I love the dimples on those eggs, which look like they are hand done. Those dimples will make a thinner piece of metal much more rigid and structural.
Title: Re: Smokers
Post by: deepsouth on September 07, 2010, 08:10:47 PM
I love the dimples on those eggs, which look like they are hand done. Those dimples will make a thinner piece of metal much more rigid and structural.


the original kamodo's must have had dimples....  i'm guessing that based on the fact that Ed (BGE owner) has them on the eggs and he got the idea from his father who lived in japan in the 60's and cooked on kamodo's....   just guessing......
Title: Re: Smokers
Post by: nicneufeld on September 07, 2010, 10:36:46 PM
That's not metal though, that's ceramic right?
Title: Re: Smokers
Post by: capozzoli on September 07, 2010, 11:13:29 PM
Interesting. I thought that it was metal lined with clay.
Title: Re: Smokers
Post by: nicneufeld on September 08, 2010, 12:04:50 AM
Beats me, don't take my word for it, I'm a Weber kettle partisan!

Though someday (when I live in Flagstaff and the outdoor temperatures are generally always pleasant) I could totally see myself adding a BGE to the stable of live fire cooking devices in the outdoor kitchen.
Title: Re: Smokers
Post by: euge on September 08, 2010, 12:28:14 AM
100 percent ceramic and heavy as hell- over 200 pounds.
Title: Re: Smokers
Post by: phillamb168 on September 08, 2010, 09:07:35 AM
When I moved to Europe I only moved two things: my bed and my BGE. Ain't nothin' like it around here.
Title: Re: Smokers
Post by: nicneufeld on September 08, 2010, 01:10:04 PM
There's a gentleman in Germany who guys by the username "Don Marco" on a lot of BBQ boards...he does European "Eggfests" a lot and I have to say, if you are in Europe, go to an event this guy is cooking for, if you can.  He has a ton of BGEs and his photo posts are well nigh epic, if not dialup friendly.  http://www.barbecuebible.com/board  Search for post author Don Marco.... 
Title: Re: Smokers
Post by: phillamb168 on September 08, 2010, 03:14:37 PM
There's a gentleman in Germany who guys by the username "Don Marco" on a lot of BBQ boards...he does European "Eggfests" a lot and I have to say, if you are in Europe, go to an event this guy is cooking for, if you can.  He has a ton of BGEs and his photo posts are well nigh epic, if not dialup friendly.  http://www.barbecuebible.com/board  Search for post author Don Marco.... 

Hey, cool! Thanks for the tip!!!
Title: Re: Smokers
Post by: tschmidlin on September 08, 2010, 03:57:27 PM
There's a gentleman in Germany who guys by the username "Don Marco" on a lot of BBQ boards...he does European "Eggfests" a lot and I have to say, if you are in Europe, go to an event this guy is cooking for, if you can.  He has a ton of BGEs and his photo posts are well nigh epic, if not dialup friendly.  http://www.barbecuebible.com/board  Search for post author Don Marco.... 
Here's a direct link to the BGE festival pics:
http://www.barbecuebible.com/board/viewtopic.php?t=20039&highlight=
Title: Re: Smokers
Post by: bluesman on September 08, 2010, 04:24:59 PM
There's a gentleman in Germany who guys by the username "Don Marco" on a lot of BBQ boards...he does European "Eggfests" a lot and I have to say, if you are in Europe, go to an event this guy is cooking for, if you can.  He has a ton of BGEs and his photo posts are well nigh epic, if not dialup friendly.  http://www.barbecuebible.com/board  Search for post author Don Marco.... 
Here's a direct link to the BGE festival pics:
http://www.barbecuebible.com/board/viewtopic.php?t=20039&highlight=

That is a great forum.  Very knowledgable folks over there.  Alot of great recipes too.  I highly recommend.
Title: Re: Smokers
Post by: euge on September 29, 2010, 07:12:53 AM
I wouldn't use galvanized steel for grilling...the coating will generate toxic fumes when heated.

Check out the MSDS!

http://www.atlassupplycorp.com/Content/Links/msds/galvanized.pdf

Thanks! I'll return it.

I'm just hitting 4 hours on some baby-backs. The temp has held steady on one charge of lump and the ribs look fabulous. :) I'll try the 123 method next batch.



Actually I decided to use the can as a charcoal-bin. Holds a great deal I filled it to the top. But a quick question: tonight I saw on Foodography the "trashcan smoker take down" use them as smokers. The smokers were fired by electric hot plates and pans of wood chips. Looks like it got pretty hot inside those cans too. Nice seasoning on the sides and lids. The cans looked extremely versatile.

After rereading the MSDS on it I'm not sure about the "fumes" aspect of it. At what point does galvanized steel fume? At pit temps (185-400F) or at much higher temps?
Title: Re: Smokers
Post by: tschmidlin on September 29, 2010, 07:41:50 AM
After rereading the MSDS on it I'm not sure about the "fumes" aspect of it. At what point does galvanized steel fume? At pit temps (185-400F) or at much higher temps?


According to wikipedia (http://en.wikipedia.org/wiki/Hot-dip_galvanizing):
Quote
Galvanized steel is suitable for high-temperature applications of up to 392 °F (200 °C). The use of galvanized steel at temperatures above this will result in peeling of the zinc at the intermetallic layer.
Title: Re: Smokers
Post by: euge on September 29, 2010, 08:01:14 AM
Hmmmm...

Title: Re: Smokers
Post by: bluesman on September 29, 2010, 10:20:19 AM
Hmmmm...



I'm not really sure.

But better safe than sorry.  8)

http://en.wikipedia.org/wiki/Metal_fume_fever
Title: Re: Smokers
Post by: tschmidlin on September 29, 2010, 03:56:36 PM
Hmmmm...



I'm not really sure.

But better safe than sorry.  8)

http://en.wikipedia.org/wiki/Metal_fume_fever
I wouldn't risk my life or health on anything found solely in wikipedia :)

I'd find another source for the safe temps for galvanized.
Title: Re: Smokers
Post by: bluesman on September 29, 2010, 04:36:13 PM
Hmmmm...



I'm not really sure.

But better safe than sorry.  8)

http://en.wikipedia.org/wiki/Metal_fume_fever
I wouldn't risk my life or health on anything found solely in wikipedia :)

I'd find another source for the safe temps for galvanized.

I certainly wouldn't either. I think it's safe to say that cooking food in or on a galvanized steel smoker is probably not a good idea.

Here's an MSDS for galvanized steel.

http://www.atlassupplycorp.com/Content/Links/msds/galvanized.pdf
Title: Re: Smokers
Post by: euge on September 29, 2010, 05:58:48 PM
I'm certainly not going to risk it. Maybe some more light will be shed on it in the future but if there is a chance toxic exposure I won't support it. Hopefully this guy isn't poisoning people through ignorance.
Title: Re: Smokers
Post by: beerocd on September 30, 2010, 12:40:24 AM
Why don't you just hit craigslist for a nice 55 gal drum? Pimp it out and you're still under 100 for a killer smoker.