My Barrel BBQ
 

Well i'm keen to try these ribs of American daves, but i was not happy to just use a oven to cook them, true americal style ribs an slow cooked for 3 to 4 hrs ........So here is my smoker.
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I got two barrels off Joe (Ballsac) and got them sand blasted. (auto blast myaree)

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Cut the end off one barrel

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Cut the corners off, quite a lot of trimming was required :( , this was time consuming.

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test fitting, must of done this 30 times,

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welded them together and ground the welds back (a little) this was only the start.

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Welding, now please note i have done very little welding.

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I have used an old brazier as a fire basket, modified it so its easier to load the charcoal

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Now i added a door to the bottom barrel to allow access to the fire.

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Not finished yet but thought i would post some pics.

Chasing a few things

1. Need some material to use as a the rack, must be mild or stainless steel 1.5 x 0.6 m, gridmesh or reinfocement mesh would suit.
2. about 8m of 25 x 2 or 3mm flat plate, again mild steel.

Happy to pay, anywhere open today?

Please consider installing a water pan as the increased moisture stops the meat drying out. Both the Weber smoker [URL="http://www.weberbbq.com.au/charcoalbarbecues.htm"]Weber EGG[/URL] and Brinkman version [URL="http://www.brinkmann.net/products/outdoor_cooking/charcoal_smokers_and_grills/details.aspx?item=852-7080-0"]Brinkman Smoker[/URL] and many others include water pans.

It also helps in keeping temperature stabilised and the heat indirect.

With regards to grills etc & pans for the water Reward Distribution in Newcastle Street is exceptional.

i will be using a water tray in the bbq

good stuff dude, that looks sweet. ive been thinking about doing this for a while. the only problem i can see with this is the whole bbq including stand is going to get very hot.

this is what i have been using as a guide.

[url]http://huskertailgating.wordpress.com/[/url]

all bbq's get hot.

[QUOTE=Bgwrx;521207]good stuff dude, that looks sweet. ive been thinking about doing this for a while. the only problem i can see with this is the whole bbq including stand is going to get very hot.[/QUOTE]

Hot enough to cook you recon?

Looks good, you'll get some nice meat out of that for sure.

yeh it should get hot enough to cook.

you know what i mean, the stand is going to get bloody hot

[QUOTE=magic1;521210]this is what i have been using as a guide.

[url]http://huskertailgating.wordpress.com/[/url]

all bbq's get hot.[/QUOTE]

thats pretty sweet if your aiming to end up with this:

[IMG]http://huskertailgating.files.wordpress.com/2010/02/img_0965.jpg[/IMG]

cheers for sharing

edit: fark thats a big pic off that site LOL

few more pics, hope to finish this off tomorrow and Tuesday.

Handles are on and holes drilled for heat exchange.

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Temperature control (Made this from scratch)

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Things left to do.
1. reinforce the doors and openings, the drums are a bit flimsy
2. install grates for the MMMMMMEAT
3. Paint it High temp paint.
4. Burn it in.

needs a bottle opener on it too IMO

[QUOTE=ImPreSiV;521288]needs a bottle opener on it too IMO[/QUOTE]


YESSSSSSSSSSSSSSSS, will get something made up and call it 'ImPreSiV opener'

haha! lookin like a good addition to the backyard this one! nice work mate

Nice work bud!!

If anyone wants to build something similar, I have 13 more empty drums available :)

Looks awesome Tristan!... Great work mann!

Does anyone on here deal in Stainless steel mesh or expanded metal.

please let me know.

tris

that looks freaking awesome!! well done :D

[QUOTE=magic1;521485]Does anyone on here deal in Stainless steel mesh or expanded metal.

please let me know.

tris[/QUOTE]

Try Locker Group for the stainless mesh - 9358 9100

[QUOTE=Rexxar;521763]Try Locker Group for the stainless mesh - 9358 9100[/QUOTE]


Was going to try them but have sourced some 10mm rod and will weld together a grate.

more pics to come :)

Seeing as you cant get stainless steel racks off the shelf that are 600mm wide your options are very limited.

its unbelievably hard to source SS mesh and even thought you can get expanded metal in SS...no one has it.

so 10mm stainless rod and my trusty arc welder

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Trim up the rods to make neat racks

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rinse and repeat. :)

Drill holes in the bottom of the barrel to transfer the heat and smoke. test fit the racks.

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In the last pic and the next you will note the edgings that i had to put on

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Barrels cleaned and ready for the next stage.

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Painting the barrels in a fire resistant paint

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and lastly a thermometer

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currently burning it in. rock solid on 250deg F

That is seriously looking sweet.

Good work mate!

great work man..very talented with welder :)

final couple of pics of the Q.

Need to add a latch to the firebox door but that's about it

SO SO SO keen to try this out. Like Mr Dave's Ribs

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don't forget the bottle opener!

that is nuts!!

That's no BBQ..... That's a Space Station!

wheres the like button :)

I wonder if how many kilograms of ribs will fit in there? :D

Looks the goods! Ive been getting into a bit of welding as of late, making a go kart out of a hand trolley :p

Your welds look better than mine, hehe. Just a quick pointer I learnt the hard way, dont skimp on your welding rods/wire. I bought a small roll of cheaper weldcorp crap, waste of 20 bucks

Another piece of advice - I find that the BBQ briquettes can leave an "petro" after taste on long time cooks. Use natural wood charcoal both for the smoke taste and I have found that it tends to have a longer burn time than briquettes.

Also soak your hickory in water for a few hours - take out and let the exterior dry so that it "smoulders" not burns. In the end the smoke should be a sweet smell. If you don't want to soak it in water (or beer, bourbon, rum, etc) place the wood into an al foil pocket sealed up and poke a few small holes in it so that the low Oxygen causes it to smoulder.

Best woods for smoking are all hard woods so hickory, apple, mesquite, almond, olive and even jarrah makes great smoke tastes. Jarrah is a very strong flavour so be less generous with it.

If smoked properly the meat in the end will be pink but cooked which is a sign of a good smoking effort.

[QUOTE=GTB Liberty;522302]Another piece of advice - I find that the BBQ briquettes can leave an "petro" after taste on long time cooks. Use natural wood charcoal both for the smoke taste and I have found that it tends to have a longer burn time than briquettes.

Also soak your hickory in water for a few hours - take out and let the exterior dry so that it "smoulders" not burns. In the end the smoke should be a sweet smell. If you don't want to soak it in water (or beer, bourbon, rum, etc) place the wood into an al foil pocket sealed up and poke a few small holes in it so that the low Oxygen causes it to smoulder.

Best woods for smoking are all hard woods so hickory, apple, mesquite, almond, olive and even jarrah makes great smoke tastes. Jarrah is a very strong flavour so be less generous with it.

If smoked properly the meat in the end will be pink but cooked which is a sign of a good smoking effort.[/QUOTE]

Thank you,

I have bought real charcoal, i was only using the other stuff to do the first burn.

[IMG]http://farm6.static.flickr.com/5285/5273756150_f46f4570d2.jpg[/IMG]

Was going to smoke the hickory i bought but i like the idea of wraping them and letting them smolder.

Apreaciate the advice and will take some pics of the food.

Meaty goodness.

Christmas eve i made up a couple of different dry rubs and had them sit on the meat for about 6 hrs. I also made a mop sauce to baste the meats every hour. 13Kg meat went in.

COOKING TIME 9HRS!!!!

Got up at 1am on Christmas, these are the results.

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This is 2 beef briskets and the pork shoulder (butt)


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this shows the beef spare ribs, photos of the meat going in 0hrs cooking.

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this is what they look like 5hrs into the cooking

8.5 hrs of cooking here are the results

[url=http://www.flickr.com/photos/skyline25t/5292164238/][img]http://farm6.static.flickr.com/5130/5292164238_d17513cb97.jpg[/img][/url]
pork shoulder and beef ribs

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one of the beef briskets.

and the final result (ribs)

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so yeah the meat went down a treat, only had half a brisket left with 23people getting stuck in.

im keen to do another bbq.

Fark yeahhhhhhh!!!!

Mint thread and final result!!

oh yeah, my mouths watering at those pics :D great result when everyone fully tucks into it hey :cool:

Great success

Nom Nom Nom ... Another P-ditty BBQ rib master on the way :)

Looks excellent!

[QUOTE=REXXXED;522719]Fark yeahhhhhhh!!!![/QUOTE]

Tried to think of something original but that about sums it up ;)

[QUOTE=magic1;522715]im keen to do another bbq.[/QUOTE]

I'm keen to be at said other BBQ :thumbsup: :p

^^^WHS - can I put in request for pork ribs and shoulder :)