big cook tomorrow

Quote from: Eggtastico on November 15, 2013, 17:48:20 PM
big cook tomorrow
(Image removed from quote.)

What time do you want us? ;P

How many were you feeding with that lot?

Every time I read this thread title I picture an old woman with nasty roll up cigs.

10 - lots of food left over - so buffet food for me the next 2 days then whats left goes into a brunswick stew

is anyone still using their smokers? want to revive the thread with any new advice?

Got a mate moving into his first place at the end of the month, want to build one for him as a truly unique moving in gift.

are old oil drums still the best basis for a smoker?

found this.

http://www.ebay.co.uk/itm/45-Gallon-Steel-Drum-/121592111933?pt=LH_DefaultDomain_3&hash=item1c4f74633d

seems like the dimensions are right, used to carry fruit juice, so should be better to start with this than anything else, right?

steel fruit juice drums have a coating on the inside, (iirc it's plastic for fruit)

it's no biggie... lots of drums have that, you just need to make sure you have a nice hot fire to burn it all off before you start cooking with it :-)

cool thanks for that.

If possible find an unlined drum - even pay extra for one!
I built a new one last summer & paid for it to be shotblasted inside & powder coated the outside - cost me £80 + £20 for the drum.

This is my new one





It is a lot of fun to make & you can make them relatively cheap - however I have now bought an electric Bradley smoker & cooked a load the weekend (only 2nd time I used it





They also do a 6 rack version & 2 rack version (2 rack are less than £200)


Any Qs or help, then ask away - or look on http://www.bbq-brethren.com/forum/ for a ton of info!

forgot to say, no idea where you are in the country, but there is a company in Yorkshire (think darlington) sell unlined ones on ebay. the photo is usually of a black one.
Other than that, phone around!
The lining should easily stand the low cooking temperature, however people say the lining is hazardous if it burns off..
Also do not use anything galvanised (or zinc)

Have been using Maverick ET 732 for well over a year , very good bit of kit.Had to get some new probes as the grill probe was getting erratic.Range of the wireless is pretty descent , have monitored temps 100 feet away or more & no problems.
Brisket is good smoked but flat rib is easier to cook as it has a fat level in the middle of the meat so comes out nice & juicy.Last cook took me 12 1/2 hrs for a humungus rack , had to bend it to get in smoker.