This is one of the better ugly drum smoker and cooker videos I have come acrossed. Saved planning on trying something like this build this summer.. thanks for sharing and taking the time to post it!
There are people who try too hard to be funny, and then there are people who are naturally funny. This dude is naturally funny with his commentary 😂 Preciate the video! Going to build this exact grill! 👍🏽
Nice grill smoker I did some similar using old Webber grill that leg broke off. Got a barrel for 10 bucks and burned and spray painted the barrel and put the Webber grill in side fits perfectly along the rim of barrel. Happy grilling
I was looking for a Weber lid for weeks and never could find one thrown out with trash but I did buy the weber cooking grid plus I have been using with outer paint and still haven't gotten hot enough to burn paint off so If you want to dive right In you can just clean Inside out. I like the draft door and the charcoal basket. I have a drum lid with a Weber handle and gas grill temp gauge, all and all about a $100.00.
This is almost exactly what I am about to make, minus the Weber lid. Was going to add a chimney at the top and feed the racks from the side. Your video has given me some great tips, thankyou.
Just subbed!! Great 👍 way to take out the ash, after a BIG BBQ 👏!! Heat 🥵 resistant paint was a great idea as well. For your safety, after your BBQ, NEVER store your BBQ barrel inside for at least two days, if it needs to be stored indoors. Even when the fire 🔥 is out, the coals still can be giving off carbon monoxide, which is VERY DANGEROUS!! This should be the new revolution in 55 gallon barrels. Your friend, Jeff.
Thank you very much! I've been using it regularly as my sole smoker/grill for over a year now. I love the thing! Made some wings on it for dinner tonight :) Let me know if you have any questions!
For the lid, I used a piece of 1/8 x 3/4 aluminum bar strip and formed it around the inner circumference of the barrel lip and drilled holes to attach it to the drum lip with screws and nuts with about 1/4” sticking up, the Weber lid fit perfect on it …
Outstanding video, I purchased a new drum for this exact reason. But I have been lagging, I clicked on your video and my want has been rekindled, I intend on doing some minor changes,,,but only to make it my own. I really liked watching your video and appreciate it. I hope to do a pork shoulder and possibly share. Thanks again
Thank you very much! Making it your own is the best part. I've even made some changes since I built it. I did make pork shoulder! I was able to fit 6 on there! Here's the video :) th-cam.com/video/mocdFvsLMqk/w-d-xo.htmlsi=OmRcaMvs9M277Sgw
Thanks for checking it out!! It's my favorite grill/smoker I've ever used for sure. The capacity is crazy too! I did 6 pork shoulders on it! Here's the video for that one too 😂 th-cam.com/video/mocdFvsLMqk/w-d-xo.html
@@localherobbq yours is 9 by 5 mine is ten by three. Did you have plenty air flow. I'm kind of doing something different I'm getting 2 55 gallon drums and making an offset smoker. Gonna put this vent on the firebox. Connect fire box to smoker drum with three inch duct. Then vent outside. It's gonna be a heater and smoker. So do I need a vent on bottom of smoker and on duct going out my chimney? Thanks for any advice. I'm in the jungle of Hawaii. Plenty guava and ohia to smoke with. Wild boar, chickens, goats and got a boat so hope fully tuna a stuff come Feb. If u evah in Hawaii hit me up.
Hmmm is the air flow pretty well sealed up everywhere else? You've just got that vent below and a Weber kettle lid up top? Are you doing a minion method of sorts with the charcoal? I typically load up the basket and then dump like half a chimney (probably like 15 briquettes) of lit charcoal on top of the unlit charcoal. Starting out that way I'd probably open the sliding vent about an inch and the top vent about half way (assuming you're using a Weber lid) If you do that it should get to 250°f before long. If it's getting much hotter than that you can close the vents a bit further. As long as both vents are slightly open the fire shouldn't go out. If you're mostly having trouble with the temps getting too high you might have some luck with a diffuser of sorts. I use a big 16 inch concrete paver as a heat diffuser (not sure if that's considered safe, but it is what I do). I don't always do it but adding thermal mass like that can definitely help with temperature regulation. I use the paver in this video th-cam.com/video/mocdFvsLMqk/w-d-xo.html
@@localherobbq this has been the best advice. I cannot thank you enough. I will try these tips! I’m trying to make it a set it and forget it type of smoker
@@OnetimeLogan it's definitely doable! last time I used mine for a long smoke I got it going around 1:00 AM. I went to sleep and the temperature stayed right where I wanted it. It was still going strong when I woke up around 7:00 AM :) Definitely takes some trial and error but totally doable. What'd you end up doing for a charcoal basket?
@@OnetimeLogan sort of... That time I just had a cast iron griddle on the lower rack below the meat. I was using it as a water pan + drip tray. Seemed to work well as a diffuser but I'm not sure how I feel about water pans. They always produce smokey, sticky drips down the outside of the barrel. Hard to clean those off.
This may have already been addressed but you don’t need high temp paint. Most water based regular grade paint is rated up to 500 degrees. Not necessary to remove the original paint since you didn’t do any welding on the barrel.
Hey Logan! You mean for the fire door I added in a later video? th-cam.com/users/shortsw7_t1AESBks?feature=share3 * Hinges amzn.to/3nIsLpK * Latches amzn.to/41kzRyy
If you run the grinder only on the top lip until you remove enough metal (only a small amount) it will cause the main body of the barrel to separate from the lip and you can then knock the rim off by striking it from the underside. It is like rubbing a can of food on concrete until it cuts the rim off.
@@localherobbq l doubt if you will find that. I only found out by accident. The 22.5 inch Weber kettle lid fit perfectly after l removed the outside of the rim.
@@localherobbq Yes. Grind on the top of the lip and you will expose where the material is folded and crimped much like a tin can seam. If you look closely after you have ground shallowly around the whole rim you will see a tiny crack or line when you have removed enough metal. Then you can knock up from the bottom of the lip and it will separate from the barrel leaving a smooth surface to set your lid on.
Make sure when you cut the top off the barrel with a grinder or a torch it's full of water. I've seen personally where a guy at work got killed when the contents of the barrel or fumes left ignited a blew up and killed him.
Excellent workmanship and fantastic presentation.: straight to the point! Thanks a lot. You will be keeping me busy. Cheers! One question, if I may. How does it stand up to the heat and retaining it? I am considering earthing (clay-lining ) mine on the inside of necessary.
Thank you so much! I absolutely love this BBQ. It seems super efficient to me. One of those charcoal baskets will go for 20 hours no problem. Temperature tends to stay pretty stable. Using a big brick diffuser like I did here definitely makes temperature control even easier th-cam.com/video/mocdFvsLMqk/w-d-xo.html I think a clay lining is a great idea. It'd make it even more efficient. Temperature stability would be really really good with all that extra thermal mass. Clay lining it would probably make it quite a bit less portable... But that may not be important to everyone. I've always thought it'd be cool to make one out of fire bricks instead of a barrel.
@@localherobbq Thanks a lot for your prompt and informative response there. Greatly appreciated. Also I forgot to mention that I love the way you painted yours. Perhaps many don't know this: most barrels are designed not to rust from the inside out; however, they are prone to do so (rust, that is) on the outside. Thanks again and hope your are thoroughly enjoying the other projects that you my have on hand.
I don't typically use a water pan. I'll sometimes use a big concrete paver as a heat diffuser. I haven't had any grease fires in this smoker :) I think most of the grease just burns up gradually as it falls into the hot coals.
@@localherobbq I had to ask , because all the barrel smokers I’ve seen in stores don’t have a water pan . The way you built your drum is by far the best I’ve seen . I think I’m going to copy the way you built the drum smoker . Especially putting 2 racks on it .
@@superb9151 thank you very much! This is still the main grill/smoker I use. It's been great and versatile. I'd recommend placing some clay bricks or fire bricks between the bottom of the barrel and the fire basket. The bottom of the barrel can get hot enough to burn a wood deck if the charcoal basket is placed directly on the bottom.
Also I ended up adding a fire door. th-cam.com/users/shortsw7_t1AESBks?si=Ue6078qY3e55kKnl It's been a pretty big improvement for the way I like to cook. With the fire door I've since switched to this charcoal basket amzn.to/3S5cCaj which I've found easier to manage than the huge one I built in this video.
I put them a bit too high and they seem to get a bit smoked... I don't think the wood itself burns so much :) Very helpful to have those for sure .. I would just put them 2 or 3 inches lower next time. I'd definitely do a darker color as well to hide the stains of various types. A more serious clear coat would be helpful as well.
1. You should add a decent thermometer 2. Maybe a few hooks to hang sausages? Maybe? 3. Maybe add some casters/wheels. Or make a cart to make moving it easier. All in all, looks good.
@@localherobbq I’m going to try something similar soon. I like the standard grill lid and racks. The hardest step looks like making the charcoal basket. We’ll see.
@@timtyndall4025 I've seen that too... I actually did 3 long bolts at first for the top one.. the problem I had with it was that you could put weight on certain spots and make the whole grate lift... That's why I switched to 4.
@@timtyndall4025 go for it! It was super fun. Really satisfying to cook on something you built. I totally built it for the way I cook, so for me it's been the most functional smoker/grill that I've owned.
@@localherobbq i keep forgetting America cant measure properly they are 205 liter drums every where else in the world or 44 gallon there only 55 gallons in the US as a US gallon is smaller thats why petrol is so cheap there
I purposely got one without paint on the inside. From what I've seen it can be a pain to get rid of that paint on the inside. It's not just regular paint it's usually some crazy thick food grade stuff...
Thanks for watching! I usually use my 2 probe remote thermometer, 1 in the meat and one for the grill temp. I've got a thermometer I plan to add though :) I usually use bricks on the lower grate as a diffuser 😂 would like to add something right above the basket though. More space on the ash catcher would definitely be nice!
@@localherobbq I have 3 racks in both of mine.. The bottom rack is used for a water pan which also acts as a diffuser.. I only use the digital thermometer to check the meat temps, but use a regular temp gauge to see it from the outside...
Okay so I gotta ask. That thing has flammable liquid stickers all over it. But you didn't show that you did anything to clean the inside of the barrel?
@@localherobbq thanks for acknowledging this. I think a note added to this might be good? I think most of us know to do this but there are a few newbies (newer than me?) out there. 👍
The label said Isopropyl Alcohol. That evaporates in seconds when opened to ambient atmosphere. No danger of a flash fire/explosion. You people are correct to be carful and I admire that but just check the labels first.
Home Depot :) Though if you're doing a fire door you might consider going this route (Amazon Affiliate links) amzn.to/3JTV8Jy Or maybe this cheaper one amzn.to/44qlv1S I haven't tried them yet, but I think I want to get something like one of those. The fire basket I built in this video worked out pretty well. The aluminum pizza pan tends to wear out over time from the heat. It's also a bit large and cumbersome. There should probably also be more space between the charcoal grate and the pizza pan for better air flow. Good luck Logan!
@@localherobbq thank you so much for the Info! I am thinking about making my own basket out of a 5 gallon steel bucket! Will require lots of hole drilling but may be worth it!
@@OnetimeLogan I've actually wondered the same thing. Seems like it could work out great! Might be hard to get in and out of the barrel but if you could get passed that problem seems like it could be great. I've also seen people cut the top and bottom off a 55gal barrel and use it as an extension ring for a Weber kettle. People come up with some great stuff
Gorgeous looking smoker/Grill I think over time you will find that it was probably better to create a rear access door for your coals (with or without the basket) Also if you put some feet on it it won't rust out as quickly on the bottom when it rains. How much was the build?
Did you add a thermometer? Didn’t see it in the video so I wondered if you went back and added it in later. I really appreciate the humor, BBQ videos can be really boring sometimes!
Tanks for watching! I did end up adding one! I use my wireless thermometer pretty often with one probe in the meat and the other to know what temp I'm cooking at :) After a couple months I decided to add one for the convenience when cooking smaller stuff like wings, chicken thighs, fish or whatever else :)
This video shows how much meat this thing can cook at once! th-cam.com/video/mocdFvsLMqk/w-d-xo.html I've been really happy with it. Favorite smoker/grill I've owned!
Hmmm to be honest I didn't really keep track... I got a Weber kettle off FB for $50.. a lot of parts came from that. From what I remember... - barrel $10 - Weber kettle for parts $50 - 2 of the nice Weber cooking grates $30 each - draft door $30 - Hardware.. like $20ish - Expanded sheet metal $30 - Shelves..... $15ish So like $215ish... You could skip the lower Weber grate.. I just added that so I could use it like a charcoal grill at times (which I do a lot actually). I could have used the cooking grate from the Weber I got.. I just like the hinged ones better. The shelves are nice, but not totally necessary. So I could have shaved the cost down lower than $150ish if I skipped a few luxuries like that.
You could have just built a fire in it and it would have removed the paint much easier and faster than your wire brush. Should have cut the lid off from the outside. Then the lid would have fit perfect. Could have just not had the lid on when painting it as well.
I have seen someone use the bottom of the drum where the lip is smaller than the top so you don’t have to grind it down for a perfect fit ... try it next time maybe not all drums are the same
Why put the lid on when painting the drum, paint will get burned off any way. It was a waste of Saran wrap. All those brackets will burn off any coating that will be on them.
Part 2 is ready to watch! I added a fire door!
th-cam.com/video/Oxb6kt4-eys/w-d-xo.htmlsi=Vt4xJpw_LC8FeDXu
Enjoy!
This is one of the better ugly drum smoker and cooker videos I have come acrossed. Saved planning on trying something like this build this summer.. thanks for sharing and taking the time to post it!
Thank you!! It was a fun build :)
There are people who try too hard to be funny, and then there are people who are naturally funny. This dude is naturally funny with his commentary 😂 Preciate the video! Going to build this exact grill! 👍🏽
Yeees!
Nice build. Looks like a piece of art work. The added vents are a great idea. Thanks for sharing.
This is the best video I have seen on drum smokers! Bravo!
Thanks!!
Yes, I agree same info in this 7 min. video as in the forever videos.
Thanks for being detailed on what materials you were using. Great build!
You've made the ugly smoker a thing of beauty. Wonderful
i have no father
Great build details, I did a similar build using an unlined 85gal drum, and the grates and cover of a 26.75 Weber One Touch.
Finally a bbq drum that doesnt need welding! God bless
Thanks Adam!
Nice grill smoker I did some similar using old Webber grill that leg broke off. Got a barrel for 10 bucks and burned and spray painted the barrel and put the Webber grill in side fits perfectly along the rim of barrel. Happy grilling
I was looking for a Weber lid for weeks and never could find one thrown out with trash but I did buy the weber cooking grid plus I have been using with outer paint and still haven't gotten hot enough to burn paint off so If you want to dive right In you can just clean Inside out. I like the draft door and the charcoal basket. I have a drum lid with a Weber handle and gas grill temp gauge, all and all about a $100.00.
Mine is real similar to yours and i love it brother good job
This is almost exactly what I am about to make, minus the Weber lid. Was going to add a chimney at the top and feed the racks from the side.
Your video has given me some great tips, thankyou.
Just subbed!! Great 👍 way to take out the ash, after a BIG BBQ 👏!! Heat 🥵 resistant paint was a great idea as well. For your safety, after your BBQ, NEVER store your BBQ barrel inside for at least two days, if it needs to be stored indoors. Even when the fire 🔥 is out, the coals still can be giving off carbon monoxide, which is VERY DANGEROUS!! This should be the new revolution in 55 gallon barrels. Your friend, Jeff.
Thanks for sharing. Looking to make a UD for my camp. Really like this..
Great video I like how you mounted the side tables what are there dimensions? Thank You
I’m not gonna make one of these, but you’re hilarious! Great vid man!!
God bless you mjtremaine
Hey man, I like the cut of your jib. I'm also thinking of making something like this to add to my existing drum bbq. Great job.
Thank you! I hope yours turns out great!
Love the lid idea.
This has to probably be one of the best home made drum smokers ive seen… i very well may copy this
Thank you very much! I've been using it regularly as my sole smoker/grill for over a year now. I love the thing! Made some wings on it for dinner tonight :)
Let me know if you have any questions!
Did you already have the lid or did you buy that too?
I bought a Weber kettle of Facebook marketplace for $50. If you go that route you can use the lid, cooking grate, and charcoal grate
@@localherobbq sounds good
Love the shelves on it. Great job 👍
Thank you for this! You are funny as well, I will subscribe just for your sarcasm. Awesomeness
Thank you!!
I did for the same reasons!!!
For the lid, I used a piece of 1/8 x 3/4 aluminum bar strip and formed it around the inner circumference of the barrel lip and drilled holes to attach it to the drum lip with screws and nuts with about 1/4” sticking up, the Weber lid fit perfect on it …
Sounds awesome!
Thanks. Good thinking.
Great job, I have wanted to do this for years
It was a super fun project! I want to make another one but I don't know what I'd do with it 🤣
Outstanding video, I purchased a new drum for this exact reason. But I have been lagging, I clicked on your video and my want has been rekindled, I intend on doing some minor changes,,,but only to make it my own. I really liked watching your video and appreciate it. I hope to do a pork shoulder and possibly share. Thanks again
Thank you very much!
Making it your own is the best part. I've even made some changes since I built it.
I did make pork shoulder! I was able to fit 6 on there! Here's the video :) th-cam.com/video/mocdFvsLMqk/w-d-xo.htmlsi=OmRcaMvs9M277Sgw
Dont ever stop. You're funny bud! Great looking grill! Subbed
I so appreciate it!
I'm looking forward to posting more :)
I’m beyond impressed!
Thank you!!
Good job
Any videos using the smoker?
Dude. I love that draft door. I’m about to make my first barrel. And yes I’ll clamp it. So I feel clamped! Lmao your awesome thanks for the video bro!
I love the draft door!
Here's the one I used
www.amazon.com/dp/B08GFR9YH8/ref=cm_sw_r_apanp_Kck2fVgP8MksT
great design,was thinking of building an offset but now not so sure
Thank you John! It has been my favorite grill/smoker that I've ever used.
I've been particularly impressed by the capacity of this thing. 6 pork shoulders! th-cam.com/video/mocdFvsLMqk/w-d-xo.html
@@localherobbq i have no father
Very helpful, and hilarious commentary!
Thank you sir!
That turned out really nice, and they are so simple to use.👍👍
Thanks for checking it out!! It's my favorite grill/smoker I've ever used for sure.
The capacity is crazy too! I did 6 pork shoulders on it! Here's the video for that one too 😂 th-cam.com/video/mocdFvsLMqk/w-d-xo.html
Excellent video and excellent job!
Thank you very much!
Great job!!😮
@@antonioarchuleta8244 thank you!
I just posted a part 2 :) th-cam.com/video/Oxb6kt4-eys/w-d-xo.htmlsi=Vt4xJpw_LC8FeDXu
I got a kamado vent. 10 by three so a little smaller it seems. you think it will work?
I got this one! Looks like its the same(ish) size as yours :) www.amazon.com/gp/product/B08F1W9TJ2
@@localherobbq yours is 9 by 5 mine is ten by three. Did you have plenty air flow. I'm kind of doing something different I'm getting 2 55 gallon drums and making an offset smoker. Gonna put this vent on the firebox. Connect fire box to smoker drum with three inch duct. Then vent outside. It's gonna be a heater and smoker. So do I need a vent on bottom of smoker and on duct going out my chimney? Thanks for any advice. I'm in the jungle of Hawaii. Plenty guava and ohia to smoke with. Wild boar, chickens, goats and got a boat so hope fully tuna a stuff come Feb. If u evah in Hawaii hit me up.
The final vent/ chimney is gonna be on the smoking chamber. Like off set smoker.
Nice job!
Thank you!!
Great job 👏 👍 👌 🙌
Thank you!
That is AWSOME!
Do you have any tips or tricks on how to maintain a temp with that sliding vent? It seems like my temps either go up too much or down too much
Hmmm is the air flow pretty well sealed up everywhere else? You've just got that vent below and a Weber kettle lid up top?
Are you doing a minion method of sorts with the charcoal? I typically load up the basket and then dump like half a chimney (probably like 15 briquettes) of lit charcoal on top of the unlit charcoal.
Starting out that way I'd probably open the sliding vent about an inch and the top vent about half way (assuming you're using a Weber lid)
If you do that it should get to 250°f before long. If it's getting much hotter than that you can close the vents a bit further. As long as both vents are slightly open the fire shouldn't go out.
If you're mostly having trouble with the temps getting too high you might have some luck with a diffuser of sorts. I use a big 16 inch concrete paver as a heat diffuser (not sure if that's considered safe, but it is what I do). I don't always do it but adding thermal mass like that can definitely help with temperature regulation.
I use the paver in this video
th-cam.com/video/mocdFvsLMqk/w-d-xo.html
@@localherobbq this has been the best advice. I cannot thank you enough. I will try these tips! I’m trying to make it a set it and forget it type of smoker
@@OnetimeLogan it's definitely doable!
last time I used mine for a long smoke I got it going around 1:00 AM. I went to sleep and the temperature stayed right where I wanted it. It was still going strong when I woke up around 7:00 AM :)
Definitely takes some trial and error but totally doable.
What'd you end up doing for a charcoal basket?
@@localherobbq did you use the heat shield on that long cook?
@@OnetimeLogan sort of... That time I just had a cast iron griddle on the lower rack below the meat.
I was using it as a water pan + drip tray.
Seemed to work well as a diffuser but I'm not sure how I feel about water pans. They always produce smokey, sticky drips down the outside of the barrel. Hard to clean those off.
This may have already been addressed but you don’t need high temp paint. Most water based regular grade paint is rated up to 500 degrees. Not necessary to remove the original paint since you didn’t do any welding on the barrel.
Good chance it would have been fine 👍 I have definitely exceeded 500° when making pizza though.
@@localherobbq be careful the bottom of those drums are paper thin and won’t handle that high heat for long.
Nice!!
Nice smoker!
Thank you Robert!
Do you have a link to the the vent door on the bottom?
VANKEY Stainless Draft Door Replacement Parts Fits Kamado Joe Classic Series Used to Adjust Grill Bottom Vent Replacement a.co/d/hngrF2L
Nice
Is it effective?
Does it behave accordingly?
Interesting
I love it! Works great.
Just finished adding a fire door last night. I'll post the video for that soon :)
Here's me using it to cook 6 pork shoulders :) th-cam.com/video/mocdFvsLMqk/w-d-xo.html
@@localherobbqwhere did you get your fire latch’s?
Hey Logan!
You mean for the fire door I added in a later video?
th-cam.com/users/shortsw7_t1AESBks?feature=share3
* Hinges amzn.to/3nIsLpK
* Latches amzn.to/41kzRyy
@@localherobbq you are my hero!
Very nice
Could you give me the link on Amazon for these special parts. And could you get these items in Home Depot and Aces?
Cant you weld?
I probably can! but I have never tried :)
Can you? What's your favorite thing you've welded?
Does weber sell lid as an accessory?
I wish!
Haha, btw bud what size is the pizza tray you used?cheers
19" :)
How long did it take you to remove the paunt bud using the wire wheel and drill?
@@ninoechavez1402 way too long 😂 couple hours.
I'll probably try a chemical paint stripper next time :)
If you run the grinder only on the top lip until you remove enough metal (only a small amount) it will cause the main body of the barrel to separate from the lip and you can then knock the rim off by striking it from the underside. It is like rubbing a can of food on concrete until it cuts the rim off.
Very good to know! I'll need to watch a video of someone doing that.
@@localherobbq l doubt if you will find that. I only found out by accident. The 22.5 inch Weber kettle lid fit perfectly after l removed the outside of the rim.
@@adnacraigo6590 I'll have to try that next time I build one. So you grind the very top of the lip?
@@localherobbq Yes. Grind on the top of the lip and you will expose where the material is folded and crimped much like a tin can seam. If you look closely after you have ground shallowly around the whole rim you will see a tiny crack or line when you have removed enough metal. Then you can knock up from the bottom of the lip and it will separate from the barrel leaving a smooth surface to set your lid on.
@@adnacraigo6590 genius!!
Make sure when you cut the top off the barrel with a grinder or a torch it's full of water. I've seen personally where a guy at work got killed when the contents of the barrel or fumes left ignited a blew up and killed him.
Nice
Excellent workmanship and fantastic presentation.: straight to the point! Thanks a lot. You will be keeping me busy. Cheers!
One question, if I may. How does it stand up to the heat and retaining it? I am considering earthing (clay-lining ) mine on the inside of necessary.
Thank you so much!
I absolutely love this BBQ.
It seems super efficient to me. One of those charcoal baskets will go for 20 hours no problem.
Temperature tends to stay pretty stable. Using a big brick diffuser like I did here definitely makes temperature control even easier th-cam.com/video/mocdFvsLMqk/w-d-xo.html
I think a clay lining is a great idea. It'd make it even more efficient. Temperature stability would be really really good with all that extra thermal mass.
Clay lining it would probably make it quite a bit less portable... But that may not be important to everyone.
I've always thought it'd be cool to make one out of fire bricks instead of a barrel.
@@localherobbq Thanks a lot for your prompt and informative response there. Greatly appreciated. Also I forgot to mention that I love the way you painted yours. Perhaps many don't know this: most barrels are designed not to rust from the inside out; however, they are prone to do so (rust, that is) on the outside. Thanks again and hope your are thoroughly enjoying the other projects that you my have on hand.
Do you need a water pan ?. And do you get any grease fires while not using a water pan ?.
I don't typically use a water pan.
I'll sometimes use a big concrete paver as a heat diffuser.
I haven't had any grease fires in this smoker :)
I think most of the grease just burns up gradually as it falls into the hot coals.
@@localherobbq I had to ask , because all the barrel smokers I’ve seen in stores don’t have a water pan . The way you built your drum is by far the best I’ve seen . I think I’m going to copy the way you built the drum smoker . Especially putting 2 racks on it .
@@superb9151 thank you very much! This is still the main grill/smoker I use. It's been great and versatile.
I'd recommend placing some clay bricks or fire bricks between the bottom of the barrel and the fire basket. The bottom of the barrel can get hot enough to burn a wood deck if the charcoal basket is placed directly on the bottom.
Also I ended up adding a fire door. th-cam.com/users/shortsw7_t1AESBks?si=Ue6078qY3e55kKnl
It's been a pretty big improvement for the way I like to cook.
With the fire door I've since switched to this charcoal basket amzn.to/3S5cCaj which I've found easier to manage than the huge one I built in this video.
@@localherobbq oh , ok , thanks for the recommendation. I’ll definitely do that.
really like the shelf/tyablet on the side. Do they get burn by the heat ?
I put them a bit too high and they seem to get a bit smoked... I don't think the wood itself burns so much :)
Very helpful to have those for sure .. I would just put them 2 or 3 inches lower next time.
I'd definitely do a darker color as well to hide the stains of various types. A more serious clear coat would be helpful as well.
What kind of paint did you use for your build? I’m looking to start one myself but really want a glossy black like yours.
I think it might have been this one.... But honestly I'm not 100% sure
amzn.to/3KTn5Br (Amazon affiliate link)
1. You should add a decent thermometer
2. Maybe a few hooks to hang sausages? Maybe?
3. Maybe add some casters/wheels. Or make a cart to make moving it easier.
All in all, looks good.
Also, one thing I see a lot is 4 or more brackets. Just use three. It won’t wobble if not level. Plus costs less.
Those are some solid ideas. 👍
@@localherobbq I’m going to try something similar soon. I like the standard grill lid and racks. The hardest step looks like making the charcoal basket. We’ll see.
@@timtyndall4025 I've seen that too... I actually did 3 long bolts at first for the top one.. the problem I had with it was that you could put weight on certain spots and make the whole grate lift... That's why I switched to 4.
@@timtyndall4025 go for it! It was super fun. Really satisfying to cook on something you built. I totally built it for the way I cook, so for me it's been the most functional smoker/grill that I've owned.
What size 90° angle brackets did you use
I used these!
www.amazon.com/dp/B07N1KJBSW/ref=cm_sw_r_apan_glt_i_JE07E9HW7AJCTDTQWTFD?_encoding=UTF8&psc=1
Which weber lid are you using?
@@redhogan1 just the classic 22 inch :)
where can we get a 55 gallon drum i have only ever seen and heard of 44gallon or 205 liter drums and i have traveled over half way around the world
I got mine from Facebook marketplace. They are pretty common in the US.
@@localherobbq i keep forgetting America cant measure properly they are 205 liter drums every where else in the world or 44 gallon there only 55 gallons in the US as a US gallon is smaller thats why petrol is so cheap there
great work mate. What size pizza pan?
I haven't made a pizza on it yet.... But the grates are 22"... I imagine a Weber pizza stone would work great :)
Was there paint on the inside of the drum? If so, did you leave it or grid it out?
I purposely got one without paint on the inside. From what I've seen it can be a pain to get rid of that paint on the inside. It's not just regular paint it's usually some crazy thick food grade stuff...
How did you clean the inside of the barrel ?
Mine was uncoated and only contained isopropyl alcohol so I saw no need to clean it :)
No temp gauge.. The fire basket needs to have more space under it for ash to fall, like 3 to 4 inches.. No diffuser in it either... But it looks good.
Thanks for watching!
I usually use my 2 probe remote thermometer, 1 in the meat and one for the grill temp. I've got a thermometer I plan to add though :)
I usually use bricks on the lower grate as a diffuser 😂 would like to add something right above the basket though.
More space on the ash catcher would definitely be nice!
@@localherobbq I have 3 racks in both of mine.. The bottom rack is used for a water pan which also acts as a diffuser.. I only use the digital thermometer to check the meat temps, but use a regular temp gauge to see it from the outside...
Are you using a water pan? Is it necessary?
Is there links to the items bought on Amazon?
Good point! I'll try to add those soon!
Okay so I gotta ask. That thing has flammable liquid stickers all over it. But you didn't show that you did anything to clean the inside of the barrel?
You are totally right Mike! I should have shown that. Maybe TH-cam will let me add an overlaying note or something :)
@@localherobbq thanks for acknowledging this. I think a note added to this might be good? I think most of us know to do this but there are a few newbies (newer than me?) out there. 👍
The label said Isopropyl Alcohol. That evaporates in seconds when opened to ambient atmosphere. No danger of a flash fire/explosion. You people are correct to be carful and I admire that but just check the labels first.
Thats bad ass
Where did you purchase the expanded sheet metal?
Home Depot :)
Though if you're doing a fire door you might consider going this route
(Amazon Affiliate links)
amzn.to/3JTV8Jy
Or maybe this cheaper one amzn.to/44qlv1S
I haven't tried them yet, but I think I want to get something like one of those.
The fire basket I built in this video worked out pretty well. The aluminum pizza pan tends to wear out over time from the heat. It's also a bit large and cumbersome. There should probably also be more space between the charcoal grate and the pizza pan for better air flow.
Good luck Logan!
@@localherobbq thank you so much for the Info! I am thinking about making my own basket out of a 5 gallon steel bucket! Will require lots of hole drilling but may be worth it!
@@OnetimeLogan that sounds pretty cool!!
@@localherobbq what if you converted the other section of the Weber Into a charcoal basket?
@@OnetimeLogan I've actually wondered the same thing.
Seems like it could work out great! Might be hard to get in and out of the barrel but if you could get passed that problem seems like it could be great.
I've also seen people cut the top and bottom off a 55gal barrel and use it as an extension ring for a Weber kettle. People come up with some great stuff
Gorgeous looking smoker/Grill I think over time you will find that it was probably better to create a rear access door for your coals (with or without the basket)
Also if you put some feet on it it won't rust out as quickly on the bottom when it rains.
How much was the build?
Excellent ideas. I've been ok without the access door, but it sure would be nice.
Adding some feet seems like a great idea to me.
I didn't really keep track but probably around $100-$150
Very nice! Give it some 3 inch legs to get it off the ground. NICE!!
Definitely!
Brooooo !!! Why not just paint, without the lid ?
TOTALLY Loved the idea, great work brother. Specially when a Big Green Egg, cost a few thousand $$$
thanks! I just didn't want paint getting on the inside of the drum :)
Did you add a thermometer? Didn’t see it in the video so I wondered if you went back and added it in later. I really appreciate the humor, BBQ videos can be really boring sometimes!
Tanks for watching!
I did end up adding one!
I use my wireless thermometer pretty often with one probe in the meat and the other to know what temp I'm cooking at :)
After a couple months I decided to add one for the convenience when cooking smaller stuff like wings, chicken thighs, fish or whatever else :)
This video shows how much meat this thing can cook at once! th-cam.com/video/mocdFvsLMqk/w-d-xo.html
I've been really happy with it. Favorite smoker/grill I've owned!
I know, I'm a lazy POS, but can you provide the links to where you bought all the grates, lid, etc.?? :)
Lol! I need to do that! I'll try and add it to the description soon!
I would buy a food safe barrel
Bueniiiiisiiiimooooo😊😊😊😊
All in cost?
Hmmm to be honest I didn't really keep track... I got a Weber kettle off FB for $50.. a lot of parts came from that.
From what I remember...
- barrel $10
- Weber kettle for parts $50
- 2 of the nice Weber cooking grates $30 each
- draft door $30
- Hardware.. like $20ish
- Expanded sheet metal $30
- Shelves..... $15ish
So like $215ish...
You could skip the lower Weber grate.. I just added that so I could use it like a charcoal grill at times (which I do a lot actually).
I could have used the cooking grate from the Weber I got.. I just like the hinged ones better.
The shelves are nice, but not totally necessary.
So I could have shaved the cost down lower than $150ish if I skipped a few luxuries like that.
you should mention to the public that if you don't know
what was in the drum you should fill it with water to purge
any flammable liquids or fumes
It's got a label right on the drum that it's flammable
You could have just built a fire in it and it would have removed the paint much easier and faster than your wire brush. Should have cut the lid off from the outside. Then the lid would have fit perfect. Could have just not had the lid on when painting it as well.
Interesting ideas! 👍
I have seen someone use the bottom of the drum where the lip is smaller than the top so you don’t have to grind it down for a perfect fit ... try it next time maybe not all drums are the same
There's a thought! Thanks!
Just bend the Webber's lid a bit more open.
Not a bad idea :)
Odd you would buy a drum that you have to cut off the top rather than one with a removable top. That would save a lot of work
Haha sure but this one was only $5 (maybe $10) 😆
Removable top would have been great though 😄
Wouldn't paint stripper work faster than sanding that off of a flammable liquid 50 gal drum?
Almost certainly! 😄
An Amazon Advert
You are funny
Cool, uh er uh hot I mean!
MEATS?!?!?! ALL KINDS OF MEATS!!!!!! not bad but you should write a script....
😂
Huh
Why put the lid on when painting the drum, paint will get burned off any way. It was a waste of Saran wrap. All those brackets will burn off any coating that will be on them.
Maybe! Personally I'd rather not introduce anything that needs to be burned off. Burn off requires fuel, and fuel is more expensive than saran wrap 😂
The barrel will not burn off the paint during smoking it doesn't get nearly hot enough
Жир капает на угли?
Trying to be funny?
Definitely trying 🤣
Nice.