Advice on connecting a wood stove to a 20gallon drum. First try at building a wood smoker.

[whitehorse]

Hi, I have recovered a small "Fisher" wood stove from my Grandmas house and want to build a smoker for myself. My idea is too buy a 20 gallon drum (food safe), slice the drum in half lengthwise. Attach the wood stove on one end of the drum with stove piping. The drum would be hinged so as too open like a clam. On either end of the inside of the drum I would weld angle iron to support the cooking racks. I have a thermometer for the lid. On either exterior end of the drum, I would attach vents. My question among many is could the Fisher stove be attached below the drum? Why is attaching on one side better and seemingly more common on past threads? Is there any advice as too how to make the drum more airtight once the length has been cut? Do you pally anything to the edges to make them more airtight? Would hinges work? Is there any big pieces of info that I am not thinking about that people could suggest that would make the likelihood of this working out for me? I am scheduling to have this contraption up and running for August 15th, when I am going to cook a brisket for my family. I am really a brandnewby and have no experience, just a big appetite and a keenness to learn. I appreciate any advice, thank you.

 

[dandl93]

Hi, I have recovered a small "Fisher" wood stove from my Grandmas house and want to build a smoker for myself. My idea is too buy a 20 gallon drum (food safe), slice the drum in half lengthwise. Attach the wood stove on one end of the drum with stove piping. The drum would be hinged so as too open like a clam. On either end of the inside of the drum I would weld angle iron to support the cooking racks. I have a thermometer for the lid. On either exterior end of the drum, I would attach vents. My question among many is could the Fisher stove be attached below the drum? Why is attaching on one side better and seemingly more common on past threads? Is there any advice as too how to make the drum more airtight once the length has been cut? Do you pally anything to the edges to make them more airtight? Would hinges work? Is there any big pieces of info that I am not thinking about that people could suggest that would make the likelihood of this working out for me? I am scheduling to have this contraption up and running for August 15th, when I am going to cook a brisket for my family. I am really a brandnewby and have no experience, just a big appetite and a keenness to learn. I appreciate any advice, thank you.

I am no builder of smokers but I did just finish mine.Here is a few ideas you mite think about until the pros can answer your questions.

I would put the woodstove on the end this lets the heat and smoke go across your meat as it goes to the exhaust pipe at the other end

.Also at some time if you want to do some mods like baffles or reverse flow having the woodstove on the end will make that easier.You can put flat steel around your door then use a high temp gasket.You will need to have it up and running by the 10th so you can make a few runs on it to dial it in before you do a brisket.Hope this helps some and the people that really know what they are doing shows up to help you soon.Good Luck have fun with your build

Dan

If you do put your drum on top you will need a diffuser or your smoke and heat will go straight up and out the exhaust. 

 

[whitehorse]

Thanks, Dan for the response, I will post up some pics in the near future. I am really enjoying this process and this forum is invaluable; love it.
D

 

[dandl93]

Thanks, Dan for the response, I will post up some pics in the near future. I am really enjoying this process and this forum is invaluable; love it.
D

Looking forward to the pics.I have learned alot reading the different threads on this forum.

Dan