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)




Cut the end off one barrel




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




test fitting, must of done this 30 times,




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



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



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



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




Not finished yet but thought i would post some pics.

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[I]Personal chef[/I]

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?

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[I]Personal chef[/I]

Please consider installing a water pan as the increased moisture stops the meat drying out. Both the Weber smoker Weber EGG and Brinkman version Brinkman Smoker 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.

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[COLOR=Black]Liberty GT Spec B tuned 240 HP & 372 Nm at the hubs.[/COLOR] "Instead of banning high performance cars - ban low performance drivers"

i will be using a water tray in the bbq

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[I]Personal chef[/I]

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.

http://huskertailgating.wordpress.com/

all bbq's get hot.

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[I]Personal chef[/I]

Hot enough to cook you recon?

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

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Bush chook enthusiast

yeh it should get hot enough to cook.

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

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



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.



Temperature control (Made this from scratch)



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.

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[I]Personal chef[/I]