Oak Barrel Smoker (charcoal/propane).


This oak barrel was bought about 10 years ago and has been sitting

in the backyard since then serving as a table and occasional bird feeder.


Hubby decided he needed a smoker that can work with charcoal and propane

(and sometimes be used as a charcoal B.B.Q.).


The first step was banging the hoops back into position.


Working on a trolley made it easier to move the barrel around.


Doing a hydro test for leaks.


Sanding the hoops and buffing them.

Screwing the staves to the hoops to prevent the barrel from falling apart,
when cutting the lid.

Used # 8 one inch self tapping screws and an impact drill.


Marking the cutting line with masking tape, between the second and third hoop,

to prevent splintering when ripping with a rip saw. He used a portable electric saw.


He was out by an 1/8 “….

(but he is using the “step” as a hard-stop to align the lid to the original position – his story and he is sticking to it).


Adding handles to the barrel and the lid.

The handles were bought from a local hardware store, the original purpose of these 4 ” brackets, are for fence building.


Scrubbing the barrel with dish-washing liquid and water using a copper wire brush like a B.B.Q. grill cleaner.

Leave to dry outside.


Stained the barrel with Watco Danish Oil Black Walnut finish and oiled with Gaudreault antiques Tung Oil.


Drilled holes and attached the intake oxygen/air fittings.


The intake oxygen/air fitting with cap fastened.


The intake oxygen/air fitting with cap removed.


Drilled a hole for digital thermometer.


Fitted a Ball valve to better regulate oxygen/air  intake (to adjust internal temperature of barrel)


Smoker heat source can be propane or charcoal/wood.

The charcoal pan was assembled using a Cast Iron wok on a potted plant stand.


Warning/information: oak ignites at 500 degrees Fahrenheit so do not let coals touch the  barrel staves.

Add water to the bottom of the barrel,  about an inch, for moisture/humidity (and also safety).


Bolted hangers for the grill.


A 22 1/2  ” Circular Weber grill.


The one side of the grill opens.


The charcoal pan with wire basket and cast iron smoking brick. Ten charcoal briquettes lasted six hours.


Added a 2″ copper pipe as a chimney, don’t you think that it is it starting to look a lot like a steam-punk smoker?


Meat prepped. First load. Lid hangs on the other handle for easy handling.


We’re smokin !

The copper chimney works well to keep the smoke out of your eyes and to create the up-draft.


The digital thermometer makes it much easier to monitor.


First peek. Getting there!


Almost there!


Done. Dinner is ready!!

Smoker 1

To feed the propane hoses to the burners inside the barrel, drill a 1″ hole into the bottom of the barrel at the back.
When charcoal smoking close the  hole with a bung.

Smoker 3

Prepping charcoal.

Smoker 4

Further mods.


Charcoal B.B.Q. in action.

Wine Barrel Smoker, Part 1

Wine Barrel Smoker, Part 2

an old rye whiskey barrel smoker

UDS Ugly Drum Smoker Ribs Hook & Cook Style


  1. Wow what an excellent job Charles! So lovely to look at but multifunctional at the same time. Can’t wait to be invited for supper. 😜

    Liked by 1 person

  2. This thing is awesome… and you nailed it. Two of my favorite things in life “Steam Punk Art” and “Smokers” Oh, just so you know, and don’t get sued — You left out a pretty important word here:

    Warning/information: oak ignites at 500 degrees Fahrenheit so DO let coals touch the barrel staves.

    Hehe… just so you know.

    Liked by 1 person

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