My name is Ed and the north central part of Arkansas (the Ozarks) is where I hail from. I am an old fart who has grilled for years but never was real serious about it. Here in the backwoods I have plenty of oak, hickory, and other hardwoods on my property to use for charcoal and wood smoke. I plan on procuring some wild hogs and other native meats to use in my barbie.
I guess I sort of put the cart before the horse since I should of joined a group like ya'lls BEFORE I decided to recently make my smoker/grill. I had some spare metal and piping laying around so decided to give it a shot.
I successfully smoked/cooked two whole chickens with it the other day; went about 10-12 hours. The exhaust temp at the top of the smokestack ran about 140-160 degrees most of the time. Had to rotate the birds every couple hours but they stayed very moist.
Eventually I want to build a heavier firebox and replace the steel drum. It will take awhile to burn this fella out I'm thinkin'. The piping is galvanized stuff about 3 1/2" inches in diameter. Because of the beefy thickness of the cooker (3/8") and lid (1/4") it heats up and retains temperature pretty well. Used a front end loader to set it in place as this cooker has some weight to it.
I am still learning about how to run one of these things properly. Any suggestions are welcome, besides a complete re-design. :^ )
I was going to imbed some images but it doesn't seem to work for me. The loading icon goes round and round but never finishes what it is trying to accomplish. My images of the smoker/grill are under the Smokers gallery - Ed's Smoker/Grill. Hopefully everything is where it should be and I have not violated any forum rules yet.....
Peace,
Ed
https://statich.smokingmeatforums.com/5/57/200x200px-ZC-57a94673_100_3831.jpeg
I guess I sort of put the cart before the horse since I should of joined a group like ya'lls BEFORE I decided to recently make my smoker/grill. I had some spare metal and piping laying around so decided to give it a shot.
I successfully smoked/cooked two whole chickens with it the other day; went about 10-12 hours. The exhaust temp at the top of the smokestack ran about 140-160 degrees most of the time. Had to rotate the birds every couple hours but they stayed very moist.
Eventually I want to build a heavier firebox and replace the steel drum. It will take awhile to burn this fella out I'm thinkin'. The piping is galvanized stuff about 3 1/2" inches in diameter. Because of the beefy thickness of the cooker (3/8") and lid (1/4") it heats up and retains temperature pretty well. Used a front end loader to set it in place as this cooker has some weight to it.
I am still learning about how to run one of these things properly. Any suggestions are welcome, besides a complete re-design. :^ )
I was going to imbed some images but it doesn't seem to work for me. The loading icon goes round and round but never finishes what it is trying to accomplish. My images of the smoker/grill are under the Smokers gallery - Ed's Smoker/Grill. Hopefully everything is where it should be and I have not violated any forum rules yet.....
Peace,
Ed
https://statich.smokingmeatforums.com/5/57/200x200px-ZC-57a94673_100_3831.jpeg
