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.
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!
Done. Dinner is ready!!
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.
Charcoal B.B.Q. in action.