Today's experiment

[Bama-Breeze]

I had a chance to try a homemade 55 gal. drum smoker today. I'll have to admit that I was surprised at how well it worked. I didn't really think that anything this simple could produce good BBQ. In a 8 hr. cook, I only had to add charcoal one time, this thing held temperature like I could never imagine. I only used 1/3 of the charcoal that I normally use in my OK Joe's. The food turned out really good! For a $50 cooker, I'm impressed.

http://usera.imagecave.com/bama-breeze/

[JamesB]

Hey Bama, glad to have ya in the barrel cooker crowd. Looks like ya got a good one built there. A bit surprised that you had to add fuel on an 8 hour cook tho...

A few questions for ya. How much charcoal did you start with? Do you have a charcoal basket? Do you have any way of controlling the air intake on the drum? Couldn't tell from the pic. On my drums, I've got 2 1" air intakes on the bottom and control them with ball valves. I can easily get 12 hours on a load of charcoal and chunks... I'll bet with a bit of tweaking, you can get that thing running like a top!

James.

[wood_is_good]

Very nice. Where did you get the barrel ?

Is it a pain to add more charcoal/wood and how do you do it ?

[Bama-Breeze]

Hey Bama, glad to have ya in the barrel cooker crowd. Looks like ya got a good one built there. A bit surprised that you had to add fuel on an 8 hour cook tho...

A few questions for ya. How much charcoal did you start with? Do you have a charcoal basket? Do you have any way of controlling the air intake on the drum? Couldn't tell from the pic. On my drums, I've got 2 1" air intakes on the bottom and control them with ball valves. I can easily get 12 hours on a load of charcoal and chunks... I'll bet with a bit of tweaking, you can get that thing running like a top!

James.

Started with about 7-8 lbs. of Royal Oak lump. No Basket yet, just a metal pan(basket is in the plans though, of you have any suggestions on dimensions or anything.)The is no way of controlling intake, just 10 half inch holes. I'm sure that I probably could have gotten a longer burn time but the big-boy drinks kicked in and I just had to mess with the smoker.

[david brace]

Good looking chow there Bama. What temp did you have it at?

DB

[Goat]

Nice brisket there, bama. Enjoy your smoker.

[Bayou Black Iron]

Lookin' good :thumbs:

[nodnal]

Looks good Bama, I saw them nice coors light sittin on top of that other smoker. Def. a good choice of beer!!!

[cleglue]

Nice job.

Check out the Magnum smoker. It may give you some idea's for the charcoal pan.

http://www.randyq.addr.com/friends/mikey/magnum_force.htm

[deequee]

B.B. good looking drum there. and welcome to the drum heads. once you cook on one you'll understand why we are everywhere:) 8)

[Paymaster]

Good look'n grub Bama!

[TexLaw]

Nice brisket! All you really need to cook anything is heat, and vertical cookers are the most efficient. Horizontal cookers just help a bit with keeping temperatures even, but mostly just add convenience (i.e., imagine turning a Predator on its side :) )


TL