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This thing weighs around 300 pounds so I have an old boat trailer that it will be mounted on. But that will be another build thread :welder: Thanks for the positive comments it was alot of work but alot of fun! Let the addiction begin. The social committe at work heard about my smoker and want me to...

SO here are some final pics of the build. I did not get every step of the process as I had to hurry to get it done for the airshow we cooked at. So if there are any questions let me know and I can take additional pics to help clarify things I skipped. Also, realize I had to forgoe details like handl...

The pics are not exactly in order but don't know how to fix it. Nor will I try

Hello all, I have some updates haven't had much time to work on it but it has to be done by this weekend so I can start seasonoing it. Have to cook 150 chickens in it in two weeks for local air show. http://i1163.photobucket.com/albums/q543/Joe_Chvojka/IMG_0504.jpg http://i1163.photobucket.com/album...

I have a yard full of it and I don't care much for it as a tree.
I have read that others have used it for smoking. I have also read that it is a member of the maple family but has a low sugar content but it can be tapped and boiled down. Anyone here ever use it?

Ok after doing some more reading on here I am going to try and answer my own question. If I have constant coals going and want to put new chicken every 2 1/2 hours to keep cooking in batches, then I would only add new wood with each new batch right? Because I have read that meat only takes smoke unt...

when I look at barrel stove kits they come with legs, a door, and 1 to 3 connecting collars for the connecting stove pipe between barrels (# of collars depends on if single or double barrel kit). But for what I want to do I only need the door and 4 connecting collars. I don't need or want or feel li...

I want to use oak and apple but have alot of cooking to do. How often should I add new wood to keep the smoke flavor going?

Ok so I can find the barrel stove kits everywhere. However, I am making my own set-up and just need the door and 4 connecting collars not all the extra legs and stuff. Anyone know where I can get individual parts separate from the kit?

Wow thanks for the great info. I was going to join the barrels but independent control would be better. I will check out the links. Thanks.

Never thought of that. How does it work? Is there a build thread I can look into?

Ok think I got it. http://i1163.photobucket.com/albums/q543/Joe_Chvojka/IMG_0438.jpg http://i1163.photobucket.com/albums/q543/Joe_Chvojka/IMG_0440.jpg http://i1163.photobucket.com/albums/q543/Joe_Chvojka/IMG_0441.jpg http://i1163.photobucket.com/albums/q543/Joe_Chvojka/IMG_0443.jpg http://i1163.phot...

Once I fugure out how to get the photos to upload

Hello new here although I have asked a few questions (thank you for the responses) and I wanted to show what I am building. Any and all suggestions are welcome. I am building a portable version or the tripple barrel design. That is two up top and the fire barrel underneath. It will be on heavy duty ...

But I do not have any experience with wood/charcoal. Although I agree wood would be better.

What about building a side box on the barrel and running a temporary burner that smokes chips in the stainless smoker boxes then later I can transition to wood?

Hello, Looking to build a smoker from a 55 gallon drum on its side. Will be making propane burners from black pipe possibly 3 to go length wise in the bottom of the barrel. I will have above the burners 2 stainless steel wood boxes that are 8" x 8" x 2" deep with covers for smoke. I was considering ...

Thanks for all the input I have to smoke 150 chickens on prep day and quarter them and serve 600 servings the next day. This is my first large scale cooking.

Has anyone ever tried smoking chicken one day then reheating on the grill the next day. How much would quality suffer. I've heard some caterers do this to prepare then quickly serve the masses. Any thoughts? Experiences?

I will be cooking chicken at an air show this August and there is usually 15,000 people who attend there will be other vendors but we will be the only chicken stand. Does anyone have large scale experience such as roughly what percentage of the total people generally buy food? this will be my first ...

I have a crabapple tree that needs to come down. Would it be worth smoking with?