Hey all. Thanks to all for the nice compliments and such. I got in a bit of trouble by the mods for posting a link to the smoking site. I was wondering about that as I know some sites frown on posting links to other sites but I didn't think a smoking meat site would be a conflict of interest to a chicken site. Oh well, thems the rules.
Anyhow, some of you asked to see pics of my smoker. This first one is a homemade smoker that I built on a budget. Actually, it was a test to see just how cheap I could build one with parts/supplies that I has laying around or given to me. Total investment in this was around 40 bucks. I am not going to show the entire build as there are many many steps but will post a few pics so you get the gist of what I am doing.
The main cook chamber is a used hydraulic barrel off a large industrial truck that I got at the junk yard for I think 5 dollars.
Next I marked out the door with tape and cut it out.
This smoker is what is called a "reverse flow". Meaning, the firebox and chimney are on the same side. Many of the smokers you see are a straight flow, in one end, out the other. The RF use a heat plate, or convection plate on the bottom. The heat and smoke leave the firebox and travel under this plate and reverse direction and go out the chimney. This makes for a very even heat thru out the smoker.
This is the plate I welded up.
Installed in the smoker.
For the firebox I used two old split rims given to me by a buddy. I cut the flange off, welded the two together.
And for some reason or other, I can't find my other pics of this so here it is completed. Not the best pic but....
I used a stainless elbow from a dairy tank as the chimney.
Here is a shot of some goodies smokin up.
Another smoker I built is what is called a UDS, or ugly drum smoker. A very VERY efficient smoker based on many of the vertical smokers you see in the sporting goods stores or home improvement stores.
How this works is inside, there is a small metal basket to which you add charcoal, preferable lump charcoal. You dump a small amount of lit coals ontop of the charcoal in the basket. This is called the Minion Method. It slowly burns down instead of up, giving one burn times of up to 18 hours or so.
This is a drum I built for my neighbor.
Charcoal basket.
Inside the drum, a few holes are drilled and bolt put in to hold the cooking grates, which are just weber kettle replacement grates.
This is a pic of mine. I opted for a domed lid to give me more cooking area. I have 2 grates inside this one, plus I mounted it to a cart where I can prep stuff.
One of the first things I did was make a hanging rack for it and smoked up a brined turkey. This one I placed inside a ham net so the bird would hold its shape.
Another one of my favs. The double smoked holiday ham. Basically, you get yourself a cheap smoked ham from the store and smoked it again. A good rub down of some plain mustard to hold on the rub and score the ham and I tell ya, they are GREAT. I think I finished this one off with an Agave glaze.
And a couple other goodies, some pork shoulders for pulled pork and some bacon wrapped jalapenos aka, ABT's.
Well I think that is enough. I really love the hobby/art of smoking meat and meat curing/sausage making. It is a lost art for sure but one that is slowly making a comeback. If you have any questions at all about this, just pm me, I'll be happy to help ya out. If you want any of the recipes I used in any of the postings here, just ask or if you need help in coming up with your own recipe but not sure what would work best, give me a shout.......
