Looks awesome, we have a whiskey barrel and I’d love to turn it in to a smoker. I have a few rookie questions . How would you add wood for long some runs. Did I miss an access door? Would it be helpful to have a separate fire box that attaches to the barrel? Thanks for any advice or tips. Again it’s a great looking smoker.
sand at the bottom!! why didnt i think of that. heck of a lot less cost then fire bricks. im building mine at the moment and just been worried as to not set the inside of barrel on fire when i use it. i bought a used 22" weber jumbo joe for 20$ on FB. shortened the legs to 4" inch so it stand apart form the bottom. anyway great video
I know this is a year old, but the issue with putting sand in the bottom is it traps water. (makes sense) As long as you have a way of changing it out easily then it's ok. I personally don't have fire bricks or sand in mine. Been running mine for a year with no burning issues
I wanted to have as few cuts as possible and so far I haven't had to add more wood or fuel in a long cook as it holds temp very well. Ive done a 10 hour pork butt and never had to add any more fuel.
@@smokinwitha-aron581 it worked great after we modified it. I built a steel platform with an ash box beneath it. You can load the charcoal via the access door without fear of dropping coals or ashes into the bottom of the barrel. We made the air intake pipe extend into the ash box so that the air comes in right beneath coals. We smoked an 8 lb. Brisket last Saturday in 40 degree windy weather. It turned out better than the local bbq joints. Wish I could upload pics of the charcoal platform and ash box. It made all the difference. I didn't like having a small Weber grill in there with the coals on it.
Avid BBQ'er here. There's just no way that a wooden barrel is ever going to work properly as a smoker. It just simply won't hold temperature like metal will.
@@detroyt232323 you’re absolutely right lol. I gave up on mine and now it’s a conversation piece lol. The heat escapes from in between the staves so it won’t hold heat at all. I’ve even added foil insulation to the inside and it still will not hold heat for long.
So far they have dried out a bit, I tried to cut that down by using poly on the outside so that helps, I also used a fire calk that expands with hear and remains flexible so that also helps. So far by keeping it outside the rain and weather keeps it tight. I also use a water pan when I cook to add steam to the inside. The true test will be this summer in 100* heat. I'll keep you posted.
Have you had any stability issues with the hinge? It would seem that the barrel top is a lot heavier than a Weber top. I’m in the process of building one of these and Ike not decided on my hinge choice yet. Anyone else have some other options?
I made mine like this a year ago (not watching this lol) That hinge is very heavy duty! The only other way around it, is to put chains on each side (on the inside) and put a "regular" hinge on it. The chains will stop it BUT the hinge can't be straight. It needs to be curved (to match the curve of the barrel) and that's why I went with this hinge myself
У меня аж давление поднялось просматривая.Очень емоционално рассказывает человек.Господи за чем столько ненависти 🙈 Probably should of turned off the sound and read the captions 😂
i'm curious... is this technically a smoker when you have flame like that? I thought a smoker is like 210-225 degrees and no flame, accomplished with hot, smoldering wood and / or pellets that use electric energy for getting the smoke?
Looks awesome, we have a whiskey barrel and I’d love to turn it in to a smoker. I have a few rookie questions . How would you add wood for long some runs. Did I miss an access door? Would it be helpful to have a separate fire box that attaches to the barrel? Thanks for any advice or tips. Again it’s a great looking smoker.
Hi there, do you have a link where to buy this heavy duty hinge? Thanks
Very nice smoker! You mention in the description that you also build & sell them. Can I get more info on that? Thanks!
Yeah I build them for 900
sand at the bottom!! why didnt i think of that. heck of a lot less cost then fire bricks. im building mine at the moment and just been worried as to not set the inside of barrel on fire when i use it.
i bought a used 22" weber jumbo joe for 20$ on FB. shortened the legs to 4" inch so it stand apart form the bottom. anyway great video
I know this is a year old, but the issue with putting sand in the bottom is it traps water. (makes sense) As long as you have a way of changing it out easily then it's ok. I personally don't have fire bricks or sand in mine. Been running mine for a year with no burning issues
Did you use, the nuts and bolts or did you use the self tapping screws? For the casters.
self tappers
where did you get the hardware?
Nice, did normal poly work or did you need special polyurethane?
Just the normal one. Anything to seal up the outside.
Where did you source your circular wire racks from mate?
Amazon
any reasoning behind no door? how do you add more wood mid smoke?
I wanted to have as few cuts as possible and so far I haven't had to add more wood or fuel in a long cook as it holds temp very well. Ive done a 10 hour pork butt and never had to add any more fuel.
Check out the wine barrel smoker I built. Will be firing it up this week.
How did it work?
@@smokinwitha-aron581 it worked great after we modified it. I built a steel platform with an ash box beneath it. You can load the charcoal via the access door without fear of dropping coals or ashes into the bottom of the barrel. We made the air intake pipe extend into the ash box so that the air comes in right beneath coals. We smoked an 8 lb. Brisket last Saturday in 40 degree windy weather. It turned out better than the local bbq joints. Wish I could upload pics of the charcoal platform and ash box. It made all the difference. I didn't like having a small Weber grill in there with the coals on it.
I’ve got one having issue keeping temp and getting it up to temp. Have you done something with yours to keep the temp up?
Avid BBQ'er here. There's just no way that a wooden barrel is ever going to work properly as a smoker. It just simply won't hold temperature like metal will.
@@detroyt232323 you’re absolutely right lol. I gave up on mine and now it’s a conversation piece lol. The heat escapes from in between the staves so it won’t hold heat at all. I’ve even added foil insulation to the inside and it still will not hold heat for long.
@mikeharrison6570 cold smoking is pretty much all that setup is good for. Cheese anyone! 😆
@@detroyt232323 😂🤣
Is there any issue with the staves drying out over time?
So far they have dried out a bit, I tried to cut that down by using poly on the outside so that helps, I also used a fire calk that expands with hear and remains flexible so that also helps. So far by keeping it outside the rain and weather keeps it tight. I also use a water pan when I cook to add steam to the inside. The true test will be this summer in 100* heat. I'll keep you posted.
What size hinge did you use for your barrel?
It is the one I have listed in the description
Have you had any stability issues with the hinge? It would seem that the barrel top is a lot heavier than a Weber top. I’m in the process of building one of these and Ike not decided on my hinge choice yet.
Anyone else have some other options?
I made mine like this a year ago (not watching this lol) That hinge is very heavy duty! The only other way around it, is to put chains on each side (on the inside) and put a "regular" hinge on it. The chains will stop it BUT the hinge can't be straight. It needs to be curved (to match the curve of the barrel) and that's why I went with this hinge myself
У меня аж давление поднялось просматривая.Очень емоционално рассказывает человек.Господи за чем столько ненависти 🙈
Probably should of turned off the sound and read the captions 😂
i'm curious... is this technically a smoker when you have flame like that? I thought a smoker is like 210-225 degrees and no flame, accomplished with hot, smoldering wood and / or pellets that use electric energy for getting the smoke?
smoker is normally wood you burn. and yes I keep it under 250 90% of the time.
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Woodglut is full of amazing tips. It helped me a lot.