Help me with my smoker and my event PLEASE!!!!

Discussion in 'Other Builds' started by stevie-d, Jun 25, 2011.

  1. stevie-d

    stevie-d Newbie

    Alright, thanks for coming by and trying to help me. I build a smoker this week. I buried a trash can to the lid and placed a breather pipe coming out on one side of the can and then up for air to feed the fire and a stove pipe out of the other side of the can and then a 90 and then more stove pipe up into the bottom of a metal box I built with a door on hinges and a grate for the meat to sit on and a vent with a butterfly on the top. Now I have a week before my event so I lit it today to see what temp I could get it to and I couldn't get it over 175. I even took a battery operated air pump and blew it down the breather pipe for 30 min and still only could get the box to 150-175 or so. Any time I have ever smoked on my other smoker I always cook at 225. I am going to cut up a wild pig approx 50 lbs and smoke it for a party next weekend. What do I do to get the heat up or do I even need to? I was using some oak I had laying around for the fire.I also need to know what temp is best and for how long. I have never smoked that much meat or that many varieties at once. Also is there anything I can do to make sure it isn't over smoked? I have a buddy once that smoked a pig for a long time and it tasted like shit because it was just wayyyy to smokey. Thanks for any help you can give me and I will take as much info as I can get. Thanks again.
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    What kind of Trash Can are you talking about, I hope you didn't use a Galvanized one...

    Read These about using Galvanized Metal:

    If you could post some pics of your setup someone will be able to help you...



    Welcome to SMF, Glad to have you with us.

    This is the place to learn, lots of good info and helpful friendly Members.

    Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

    We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
    this is the place. 

    Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

    Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

    Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

    Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa

    Sign up for Jeff's 5-Day eCourse.   Click Here

    Tips For New Members.
    1. Go into your profile and Under Location put where you are.
    2. City & State or Area & State will do. This will help members when answering your questions.
    3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
    4. Do Not Post  your other questions and smokes in the Roll Call Forum.
    5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
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    9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
    10. A good choice for a remote dual probe thermometer is the Maverick ET-732
    11. Remember, We Always Cook by Temperature and NOT BY TIME...
    12. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

    13. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

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  3. meateater

    meateater Smoking Guru SMF Premier Member

    You dont need a trash can, you can use cinder block and make a pit, someone more experienced will come along and help you out. 
  4. michael ark

    michael ark Master of the Pit

    Look at cowgirls block pit for hoggs.
  5. stevie-d

    stevie-d Newbie

    Its was galvinized but I am digging it up and going to put a 55 gallon drum in instead. Thaks for the help, what about the heat any idea why I am losing heat?

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