So here it goes.... My buddy orderd some smoked wings from a restaurant in Bracebridge Ont about five years ago that were the best wings we had ever had. From that day I decided I was going to make some like thwt. I had a 50 gallon barrel on a stand that I had used to cook a pig but was a bit to short for the 55lber (we had to cut 4inches off its nose lol). So one day with zero research on how these work I started turning it into a smoker with what I had around. I used a propane tank for the fire box and made a bracket to hold a dish of chips over the charcoal. I have smoked back ribs and wings primarily but tried brisket and shoulders a few times with not the greatest sucess. Recently at a party I was told of this site and have been on a mission to get what I have to work a little better, temps are hard to maintain. I have no stack now at all, I just vent out the side where the rotisserie goes. So I am adding a stack and putting a reverse flow plate in this BBQ. This is the only BBQ I have so I use it as a grill a lot also.
I have volunteered to roast a pig 80lber for my friends family function in August so that is my motivation to start the next smoker. Going to the scrap yard to look for a tank this weekend.
Btw I am from Midland Ont Canada and thanks in advance for all the help!
I have volunteered to roast a pig 80lber for my friends family function in August so that is my motivation to start the next smoker. Going to the scrap yard to look for a tank this weekend.
Btw I am from Midland Ont Canada and thanks in advance for all the help!