Backwoodsok

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 17

3 members and 14 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Page 1 of 4 1 2 3 ... LastLast
Results 1 to 10 of 40
  1. #1
    Join Date
    Feb 2009
    Location
    Billings, MT
    Posts
    120

    Default Need some drum input

    I found a source for 55-gallon steel drums (no liner) that have had honey or corn syrup in them. The catch is that they are not the open-top style. My thought was that I could have the top cut off (I don't have the equipment to do so myself) by a professional and then create a drum smoker with a kettle grill lid. I assume that since these had edible materials in them that I wouldn't have to do a burn out? If y'all were me would you go with this option or wait and try to find a source for open tops?

    Thanks for the input. I'll certainly be looking for more pointers as I begin to build . . .

    http://facebook.com/yvBBQa

    85 Gallon Black UDS - "Dokie"
    55 Gallon Black UDS - "Meat Dawg"
    30" Black MES
    Weber Gensis E-320
    Weber Smokey Joe

    I like pig butts and I cannot lie . . .

  2. #2
    Join Date
    Nov 2008
    Location
    Jenison, Michigan, United States
    Posts
    769

    Default Cut the Top out!

    I have cut the top out of many barrels with a cold chisel and a hammer. Just run the chisel around the top leaving the folded over steel ring attached to the barrel. I bet you could cut the top out with a 4 1/2" grinder as well.

    A weber 22 1/2" dome will fit right on top!

    I dont know, but I would bet that there is a liner that you can grind out with a wire brush on the 4 1/2" grinder. Just have to get inside to see.

    Give it a try! I bet you can do it yourself!
    Jerry.Hickory Grove BBQ
    20" x 72" Gravity Feed by Wasson
    Member GLBBQA http://www.glbbqa.com/
    Member KCBS and Certified Judge

  3. #3
    Join Date
    Jan 2009
    Location
    Rogers, Ar.
    Posts
    1,172

    Default

    I've done it both ways. It's actually easier and faster with a cold chisel and hammer. It will take less than ten minutes.
    Oscar

    3 UDS, Treager pellet pooper

  4. #4
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    IMO...
    If its got honey or syrup in it, it's got a liner.
    If you have a kettle lid, then go for it, but they rarely fit without modifications.
    Otherwise keep looking.
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  5. #5
    Join Date
    Feb 2009
    Location
    Billings, MT
    Posts
    120

    Default

    Thanks for the input. I never would have thought to try it with a chisel.

    http://facebook.com/yvBBQa

    85 Gallon Black UDS - "Dokie"
    55 Gallon Black UDS - "Meat Dawg"
    30" Black MES
    Weber Gensis E-320
    Weber Smokey Joe

    I like pig butts and I cannot lie . . .

  6. #6
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Those are "food grade" drums and all food grade drums have a sprayed on lining that has to be burned off before building your smoker.
    I would keep looking for "open top" drums with removable lids. And they do not have to be "food grade", just do a good hot burn in them before building your smoker to remove any residue of whatever.
    And take pics. We LIKE pics.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  7. #7
    Join Date
    Feb 2009
    Location
    Billings, MT
    Posts
    120

    Default

    That's interesting. I didn't know that food-grade drums all had liners. I've really only been looking for food-grade drums, thinking that I wouldn't have to do a burnout. So where exactly should I be looking, i.e., what material suppliers should I be sniffing around? Thanks for your input.

    http://facebook.com/yvBBQa

    85 Gallon Black UDS - "Dokie"
    55 Gallon Black UDS - "Meat Dawg"
    30" Black MES
    Weber Gensis E-320
    Weber Smokey Joe

    I like pig butts and I cannot lie . . .

  8. #8
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Most people WANT foodgrade drums, that way they know whats been in them, problem is that damn liner is a PIA to get out.
    Your best bet is finding a remanufactured drum, nice and clean ready to go for around 50 bucks!
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  9. #9
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    IMO you can do the closed top drum situation......

    http://www.theqjoint.com/forum/showthread.php?t=1658

    Also, count on burning it out, pigcicles has some threads on here describing how he does it. I took a weedburner and scortched the c_ _ _ outta mine 20min, done. Closed tops require a bit of fab, but for 25bucks in supples and a 12pack for the guys doing the cuttin and welding it was well worth it!
    MEMBER: BERGIE BBQ team 2011, 2012.




  10. #10
    Join Date
    Dec 2008
    Location
    Cheektowaga, New York, United States
    Posts
    187

    Default Closed Head Drum

    I started with a closed head drum because i can easily get them from work. All i did was cut the top out with basically a big can opener.

    Then i made a cover with some scrap metal from work. Its a piece of 1/4" steel i used a 2" whole saw to cut a hole in it and welded a 2"x6" threaded pipe so i can put a cap on it to help shut down the smoker.

    Being that its quite heavy, i put 2 handles on it. Also, i was able to scrounge up a cover band w/bolt to get the just about air tight seal when cooking. Got a cap to put on exhaust to prevent rain from getting smoker during foul weather smoking.

    I also put shoulder bolts with the heads cut off around inside edge to prevent cover from sliding off.

    This is what i got so far.

    Gotta still burn it out and install bottom vents. Then install SS bolts to hold cooking grate.

Page 1 of 4 1 2 3 ... LastLast

Similar Threads

  1. We are asking for your input
    By Fatboy in forum The Pickle Barrel
    Replies: 8
    Last Post: 11-09-2008, 08:23 PM
  2. Need some input - just toasted 3 chickens
    By flying illini in forum Poultry
    Replies: 9
    Last Post: 05-12-2008, 10:04 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1