@@61st-highland-anti-tank That's the general consensus. Even new, store purchased smokers will tell you to get them hot for several hours before putting food them. It helps to burn off anything in them. In this case, I would use oak, cherry or hickory. Not pine for sure!
I made and assembled mine in parking lot of Ace true value hardware store, even had the yard kid cut the bottom for me then I reattached that piece on wire hinge,, but when I came up with this idea I originally thought I would use a empty beer keg , I couldn't find one right away so I settled on metal trash can and I must say I've been thrilled for three or four yrs now that I wasn't able to find a beer keg that day because my can smoker has been so unequivocally phenomenal and I not exaggerate when I say it's better then any the store bought ones
This is a really good idea. I'm planning to do the same thing too, but I recently made a uds, I'm going to take that concept and this concept and out it together. But for this can I would burn it twice with a weed burn and wood in the can just to get the zinc coating off then in going to paint it with high heat paint in side and out. Then after the paint drys I'll oil the can with ovocado oil re burrn it to season the in side of the can. Thanks for the idea
I used one of the trash can smokers for about 15 yrs or so until the bottom finally rusted out . it worked exelent I made it out of scrap metal I had on hand I used a new metal trash can . I used a 3/4 - 1 ton ford hub cap for the charcoal . about 10 inches above the bottom of the can I had a baffle to keep the temp lower in the top so it would smoke longer at a lower heat . I am currently up grading to a 55gal drum same type setup just a bigger scale .
@@phillipsimon I made a new ugly barell smoker this time I got a used bbq propane bottle and cut it just below the weld . that sucker is pretty heavy duty and doing real good for a charcoal pan .
He basically just grilled a chicken the most complicated way possible. Great ingenuity but the wood chips need to be burning to smoke. You can't just set them beside the charcoal unless your coals are extremely hot which is the opposite of low and slow smoking.
I made a awesome one out if can like that too but I built a five shelve rack out if stainless BBQ grills and can still remove rack and hang a large item if want to, I'll post a video of mine soon I am smoking salmon and yellow fin in it as we speak I made it few yrs ago use it all the time it's better then the ten if so store bought ones I've owned in my life smokes in forty percent less time holds more meat and is wayyyy better then the smokers I bought in my life that were 150$-500$ and I made this one for seventy bucks and it holds more and outperforms every other smoker I've ever used in the last thirty yrs of smoking,,, my only criticism is and not just for safety but also flavor, I cured my can smoker by running it heavily smoking for twenty four hrs before I ever used meat or fish in it that way the heat already released any bad juju the galvanized metal woulda released and it coats entire inside with a heavy glaze coating as opposed to new bare exposed metal, so not just for safety but flavor wise a used cured coated smoker is much better, so my humble opinion I woulda cured it first but other then that cool beans, I had same idea on my own yrs ago and it's been best smoker I've ever owned
@@phillipsimon I guess that's not too bad. If you burn some yard clippings or branches in it first, get real hot to burn off the zinc, maybe there won't be a problem. I'm not criticizing by any means. I've known a couple people who made them and they didn't have any problems.
The gas referred to here is zinc oxide formed by welding galvanized metal. Too much exposure and you can feel flu-like symptoms. If you grill outside, and you happen to get your grill up to welding temperatures, then the ventilation alone should be enough. The food will not be harmed.
Phillip Simon all I know is Ive been welding and torchin for almost 40 yrs and have gotten sick a few times from demolishing dairy milking barns with a torch and it sucks
Toxicity from breathing zinc oxide fumes is a known phenomenon. Here is a good description: www.bakersgas.com/weldmyworld/2011/12/03/side-effects-welding-galvanized-steel/ The solid form of zinc oxide is what is used for sun protection, is a minimal problem, and can "cause a mild laxative effect": illinoispoisoncenter.org/my-child-ate-diaper-rash-cream. So the bottom line is if you BBQ with a galvanized container, and get the metal to 1,652 F, avoid the smoke. ("Zinc volatilizes at about 900°C": www.gaa.com.au/index.php?page=welding) If zinc oxide powder happens to collect on the food, I wouldn't worry about it. Even if the food touches galvanized surfaces, you are alright. And if your food touches anything that is at the zinc oxidation threshold of 1,652 F, it's going to burn up in a blaze of glory.
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Best design I’ve seen on TH-cam!!
Well done Sir! Love your design.
great design, nice and simply. I want to make one. Cheaper than buying one by a lot.
This is awesome my friend and love it my friend!!! Nicely done!!
Love it!!!! Can't say it enough!!!
That seems like it would work but it would be best to burn off all of the galvanized paint first before putting food in it.
I was thinking the same thing.
@@61st-highland-anti-tank That's the general consensus. Even new, store purchased smokers will tell you to get them hot for several hours before putting food them. It helps to burn off anything in them. In this case, I would use oak, cherry or hickory. Not pine for sure!
I made and assembled mine in parking lot of Ace true value hardware store, even had the yard kid cut the bottom for me then I reattached that piece on wire hinge,, but when I came up with this idea I originally thought I would use a empty beer keg , I couldn't find one right away so I settled on metal trash can and I must say I've been thrilled for three or four yrs now that I wasn't able to find a beer keg that day because my can smoker has been so unequivocally phenomenal and I not exaggerate when I say it's better then any the store bought ones
Great job!
great video.
This is a really good idea. I'm planning to do the same thing too, but I recently made a uds, I'm going to take that concept and this concept and out it together. But for this can I would burn it twice with a weed burn and wood in the can just to get the zinc coating off then in going to paint it with high heat paint in side and out. Then after the paint drys I'll oil the can with ovocado oil re burrn it to season the in side of the can. Thanks for the idea
i love your idea
What a great video!!!!!
Scary did you use to glue the chimney duct in there that is heat resistant?
All the fittings are held in place by friction fits or bolts. No glue or adhesive was used.
I used one of the trash can smokers for about 15 yrs or so until the bottom finally rusted out . it worked exelent I made it out of scrap metal I had on hand I used a new metal trash can . I used a 3/4 - 1 ton ford hub cap for the charcoal . about 10 inches above the bottom of the can I had a baffle to keep the temp lower in the top so it would smoke longer at a lower heat .
I am currently up grading to a 55gal drum same type setup just a bigger scale .
I love the use of the hubcap for the charcoal.
@@phillipsimon I made a new ugly barell smoker this time I got a used bbq propane bottle and cut it just below the weld . that sucker is pretty heavy duty and doing real good for a charcoal pan .
Does galvanized metal give off toxic crap when heated?
I don't worry about any toxicity. This has come up before. Read the comment thread in this list started by "Vincent2wice"
Ray Thompson yes
Is that a galvanized trash can? If it is you could be poisoning the meat,poultry, etc.
Dumpest smoke video ever no bloody smoke 😁🍻
He basically just grilled a chicken the most complicated way possible. Great ingenuity but the wood chips need to be burning to smoke. You can't just set them beside the charcoal unless your coals are extremely hot which is the opposite of low and slow smoking.
That's great. But I didn't see any smoke.
I made a awesome one out if can like that too but I built a five shelve rack out if stainless BBQ grills and can still remove rack and hang a large item if want to, I'll post a video of mine soon I am smoking salmon and yellow fin in it as we speak I made it few yrs ago use it all the time it's better then the ten if so store bought ones I've owned in my life smokes in forty percent less time holds more meat and is wayyyy better then the smokers I bought in my life that were 150$-500$ and I made this one for seventy bucks and it holds more and outperforms every other smoker I've ever used in the last thirty yrs of smoking,,, my only criticism is and not just for safety but also flavor, I cured my can smoker by running it heavily smoking for twenty four hrs before I ever used meat or fish in it that way the heat already released any bad juju the galvanized metal woulda released and it coats entire inside with a heavy glaze coating as opposed to new bare exposed metal, so not just for safety but flavor wise a used cured coated smoker is much better, so my humble opinion I woulda cured it first but other then that cool beans, I had same idea on my own yrs ago and it's been best smoker I've ever owned
Way early in the comments is a lot of discussion about using galvanized metal for cooking. It's alright.
Well, by the time you buy all the materials, you could have bought a smoker to do the same thing.
The materials were about $40.00.
@@phillipsimon I guess that's not too bad. If you burn some yard clippings or branches in it first, get real hot to burn off the zinc, maybe there won't be a problem. I'm not criticizing by any means. I've known a couple people who made them and they didn't have any problems.
All these people who are afraid of toxic fumes are not too bright. Are they planning on smoking and grilling at 1500 degrees?
just know that you can get galvanize poison from using a galvanized vessel ..
The gas referred to here is zinc oxide formed by welding galvanized metal. Too much exposure and you can feel flu-like symptoms. If you grill outside, and you happen to get your grill up to welding temperatures, then the ventilation alone should be enough. The food will not be harmed.
Phillip Simon all I know is Ive been welding and torchin for almost 40 yrs and have gotten sick a few times from demolishing dairy milking barns with a torch and it sucks
Toxicity from breathing zinc oxide fumes is a known phenomenon. Here is a good description: www.bakersgas.com/weldmyworld/2011/12/03/side-effects-welding-galvanized-steel/
The solid form of zinc oxide is what is used for sun protection, is a minimal problem, and can "cause a mild laxative effect": illinoispoisoncenter.org/my-child-ate-diaper-rash-cream. So the bottom line is if you BBQ with a galvanized container, and get the metal to 1,652 F, avoid the smoke. ("Zinc volatilizes at about 900°C": www.gaa.com.au/index.php?page=welding) If zinc oxide powder happens to collect on the food, I wouldn't worry about it. Even if the food touches galvanized surfaces, you are alright. And if your food touches anything that is at the zinc oxidation threshold of 1,652 F, it's going to burn up in a blaze of glory.