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Old 03-18-2016, 10:42 PM   #21
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My next project is to build a wood fired smoker, Ive been collecting oil tanks and water heaters to use for the steel...
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Old 03-18-2016, 10:45 PM   #22
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Tried uploading it, but didn't come up. Instead of racks like some smokers, I have 2 pieces of rebar that go across the drum and I hang the meat like an old sausage house . Before building it I did a lot of research on what works best. With a drum and hanging it, it acts like a convection oven. Cooks it the same on the top of the meat, as it does the meat hanging closer to the coals.. I can hang up to 8-9 racks or ribs at a time. I have done 3 racks of ribs, a whole 10lbs pork shoulder and a whole chicken at one time.
I also have a really cool thermometer with multiple probes, and brodcasts through wifi, and trough the company's website, right to my iPhone.

Like said before, it can be an expensive hobby.. Especially the more you get into it.. But nothing more relaxing then sitting out back, watching the smoke roll out and drink a beer.

Like this?

http://www.pitbarrelcooker.com/


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Old 03-19-2016, 09:22 AM   #23
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My next project is to build a wood fired smoker, Ive been collecting oil tanks and water heaters to use for the steel...
I was thinking the same thing, I have my old 1000L oil tank in the back yard ready to go. You could put a lot of flesh on that thing. The only thing from stopping me is the idea that I would be cooking food, which I would be ingesting, on a BBQ which used to store heating oil.
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Old 03-19-2016, 09:28 AM   #24
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I was thinking the same thing, I have my old 1000L oil tank in the back yard ready to go. You could put a lot of flesh on that thing. The only thing from stopping me is the idea that I would be cooking food, which I would be ingesting, on a BBQ which used to store heating oil.
not an issue, first you have to burn out the tank of any residue, cut your access to it and light it up with scrap wood and let it burn all the crap out from the inside, besides any metal you buy new is coated with oil to prevent rusting, I made a big BBQ out of a 275 tank and before any food ever went inside I burned it like a fire pit and hosed it clean and she was good togo..
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Old 03-19-2016, 09:31 AM   #25
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not an issue, first you have to burn out the tank of any residue, cut your access to it and light it up with scrap wood and let it burn all the crap out from the inside, besides any metal you buy new is coated with oil to prevent rusting, I made a big BBQ out of a 275 tank and before any food ever went inside I burned it like a fire pit and hosed it clean and she was good togo..
Done.

I knew if I asked around the internet enough times I would finally get the answer I wanted to hear!
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Old 03-19-2016, 10:06 AM   #26
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Done.

I knew if I asked around the internet enough times I would finally get the answer I wanted to hear!
I scrape out any sludge or thicker goo, hit it with a towel with some solvent, usually acetone as it evaporates , Ill wait a good day, so no explosive fumes around, then fire time, and ill burn it a few times till its all clean, then pressure wash, and its clean steel, and before cooking food ill run a few smoke cycles through it to coat any exposed steel with almost like a seasoning of cast iron pots with the wood flavor after fabrication...then its meat time..
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Old 05-22-2016, 01:57 AM   #27
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I bought a Weber Smoky Mountain last week. I did baby backs and a pork shoulder last Sunday. It was pretty good but I'm looking to improve. Just put my shoulder on now, hopefully tomorrow afternoon will be good eats.


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Old 05-22-2016, 08:40 AM   #28
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I bought a Weber Smoky Mountain last week. I did baby backs and a pork shoulder last Sunday. It was pretty good but I'm looking to improve. Just put my shoulder on now, hopefully tomorrow afternoon will be good eats.


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sounds like that smells great from here..lol
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Old 05-22-2016, 11:51 AM   #29
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Can you see it? I'm right on the other side of the Long Island Sound


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Old 05-22-2016, 01:03 PM   #30
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What temperature are you taking the shoulder to?


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