A steel drum like this can be converted into a smoker.
Converting a 55 gallon drum into a smoker is an easy project. Fine tuning it or adjusting the effectiveness of the smoker is a process. A drum smoker is typically built from an empty steel drum with the fire box on the bottom, the grate located around the middle of the barrel, and a lid on top keeping the smoke in the barrel. Fine tuning can involve improving the air flow, adjusting the heat, or adding accessories. Does this Spark an idea?
Instructions
Improving Air Flow
1. Smoke a chicken leg on the drum smoker. Take note of the amount of time it takes, and the flavor when it is done. One of the keys to an effective smoker is the air flow. The fire requires oxygen to keep going. If there is too much air flow, the temperature and quality of the food can be affected. If there isn't enough air flow, the fire could die down altogether.
2. Cut an additional hole near the bottom of drum. Light a fire at the bottom and see if the air flow has increased. If the problem is too much air flow, weld some pieces of 1/4 inch sheet metal over some of the holes.
3. Cut a hole into the lid to increase the flow of smoke from the drum. The air should flow in at the bottom and out through the top. Attach a stove pipe with spark suppressor to this hole. The spark suppressor will keep rain out of the drum while allowing a maximum amount of air flow.
Adjusting the Heat
4. Increase the size of the burner in the firebox. Some drum smokers use a gas burner set in the bottom. If this is the case with your drum smoker, the natural remedy is to replace the burner with a larger one. Or if too much heat is the problem, replace it with a smaller one. The easiest and cheapest option is to adjust the heat using the controls on the propane tank.
5. Set the charcoal bin higher or lower. Some drum smokers use strictly charcoal or wood. If the heat is too high and the charcoal bin is at the lowest point, consider adding less charcoal or wood. If it's too low, remove the bolts and nuts at the level they are at and drill identical holes further up the drum. Leave room for the food grate, this is a smoker, not a grill. If the fire is too close to the food, you will be grilling, not smoking your food.
6. Replace the electric burner with a newer or larger one. Some drum smokers utilize an electric burner that is set at the bottom of the drum and plugged in. Sometimes these burners can stop getting as hot as they need to get and sometimes they are simply too small to generate enough heat or smoke for the larger drum smokers.
Adding Accessories
7. Drill a small hole into the lid of the drum and insert a grill thermometer into the hole. One of the other major keys to successful drum smokers is controlling the temperature. You may be able to increase or decrease the heat, but if you don't know what the actual temperature is, the adjustments may be futile. A thermometer is an essential tool for the avid backyard smoker.
8. Drill three holes into the drum slightly above the firebox and below the food grate. Insert three bolts and nuts with lock washers. Insert a steel bowl here that fits over these bolts. Fill this metal bowl with water before starting the fire. If you are smoking larger meats, adding fruit juice or fruit rinds to the water can help flavor the meat. As the water evaporates during the smoking process, it will help keep the food moist.
9. Cut a four inch-by-four inch square into the bottom of the drum. Attach a hinge to one side of this square. One of the drawbacks of the drum smoker is the vertical set-up which makes the addition of more coal or wood difficult without removing the lid, the food, and the grate. Cutting a small door at the bottom will allow you to add fuel to the fire without removing the food.
Tags: drum smokers, drum smoker, bottom drum, food grate, Some drum, Some drum smokers