Custom Smokers BBQ and the like....no pellets here!

[WARRIORWELDING]

Who's got one?

What would you change?

Preferences on design?

Cleaning maintenance and seasoning?

Are they worth it?

 

[Tom@Hilltop_Machine]

I have the Pit Barrell Cooker. Pretty simple to use. Only thing I added was a temp gauge. It really should come with one.

 

[tlucier]

I’ve got a Stumps Baby and love it. It holds temp like it’s no one’s business. I run a fan and a fan controller on it and it will hold the set temp for hours and hours regardless of the ambient temp. I only wish I bought the Baby XL for the extra interior room. The Baby is sufficient for my needs. It runs on charcoal with small splits of wood added for flavor.

 

[77GreenMachine]

One thing I think is important for good even heat temps is the exhaust needs to be on the same side as the fire box, and need an angled louvered heat plate forcing the smoke to go all the way across the grill and travel back across the food and out the exhaust. I realize that was a long run on sentence. If I could draw it or talk with my hands it would make sense.

Edit: I found a photo. Reverse flow is what I was trying to explain. I think this depends on the size, not a one size fits all.

 

[WARRIORWELDING]

One thing I think is important for good even heat temps is the exhaust needs to be on the same side as the fire box, and need an angled louvered heat plate forcing the smoke to go all the way across the grill and travel back across the food and out the exhaust. I realize that was a long run on sentence. If I could draw it or talk with my hands it would make sense.

Edit: I found a photo. Reverse flow is what I was trying to explain. I think this depends on the size, not a one size fits all.
View attachment 431003

My brain works in run on, .
This is more what I'm referring to.

 

[WARRIORWELDING]

Anyone else running one? Let's say larger than average or more plate and sheet stock fabrication over gauge metal.

Designs? Insulated fire box? Dampers? Flow controls/draft in the smoke chamber?

 

[/dev/ram]

You may find this handy.

Feldon's BBQ Pit Builder Calculator

 

[WARRIORWELDING]

You may find this handy.

Feldon's BBQ Pit Builder Calculator

I've seen it or one like it. How accurate you think it is in the real world.

 

[skyhighZJ]

The only thing I can say is make it easy to clean out afterwards! I have an Oklahoma Joe that I rarely use cause it’s a pain in the ass to clean. Also, once the meat is on the main grill there is no way to add consumables directly under the meat. Once it’s used up you’re using strictly the smoke box to generate all the heat.
My big trailer grill is propane and does a great job but also is an epic pain to clean afterwards. It’s on its way out the door and I have a new fuel oil tank to make a new one from scratch. Lots of ideas for this one after patching up the used one I have now.

 

[/dev/ram]

I've seen it or one like it. How accurate you think it is in the real world.

That particular link and the spreadsheet is derived from a lot of other work, which he links toward the bottom of the page. A lot of builders have used it as a starting point. It gets referenced a lot. No direct experience myself. I’d say use it up to the point it doesn’t make sense.

 

[No fries]

I've been watching utoob on retail ones and reviews recommend 1/4 or 3/8 thickness for best heat retention. Also an insulated firebox holds temps better. But an insulated box on smaller ones fire management is difficult, or time consuming since you can't build a larger fire that would last longer.
Ive been looking at the Old Country Brazos as an "entry level" smoker.

 

[WARRIORWELDING]

The only thing I can say is make it easy to clean out afterwards! I have an Oklahoma Joe that I rarely use cause it’s a pain in the ass to clean. Also, once the meat is on the main grill there is no way to add consumables directly under the meat. Once it’s used up you’re using strictly the smoke box to generate all the heat.
My big trailer grill is propane and does a great job but also is an epic pain to clean afterwards. It’s on its way out the door and I have a new fuel oil tank to make a new one from scratch. Lots of ideas for this one after patching up the used one I have now.

Cleaning. How deep of a clean? Pressure wash or just scrape and brush?

I ask because in 15 or so years I've burnt up or rusted out two or three units of the propane big box store variety. Both so called stainless steel.

Really tired of replacing units. Maybe I'm just poor in the up keep.

 

[WARRIORWELDING]

Dual fuel would be nice but I'm considering buying another propane throw away. I've rebuild the current as far as I care to go. Multiple burners, multiple flame plates, multiple grate replacement (cast iron units still holding up), new fabbed aluminum drip pan. Now the main body is getting sketchy.

 

[skyhighZJ]

Well, the Oklahoma turns into a bit of a mess with the grease dropping on the coals turn into a sludge of sorts which then attracts/ holds moisture and eats the bottom out due to the acidity of the ash. The trailer grill is a sea of grease and parts that fall off as I pull a pig after a 9-12 hr smoke session… As it drys it also attract all sorts of bugs, maggots, stink, GROSS! The other cleaning issue with the trailer grill is if I don’t get it real clean and light another pig it will cause LOTS of smoke (not the good kind) and then flare ups as the old grease heats up making the initial heat up a pain in the ass to get it regulated and get the pig settled in for the long haul.

 

[No fries]

Scraping the ashes out I think is the most important thing for a grill. They hold moisture and promote rust. Of course the drippings are not good for it also. When I smoke on my Kamado Joe, if I leave it the grates get nasty quick. High heat grilling they take much longer to show rust. (Also stainless)
I've got a firepit that is probably 18+ years it is a dish with a lid that seals well enough to extinguish a fire. Only minor surface rust, ashes bever get wet.
I'd say a deep clean once a year at a minimum depending on the usage. I have no experience with offer smokers, I can imagine the cook chamber may need more attention.

 

[skyhighZJ]

On another note my new trailer grill will be propane (consistency) and will have a slide in/out tray for chips over a smaller devoted burner bar to flavor as needed.

 

[viper red cj-7]

I have one of those Green Eggs. I got a super deal on it, so I pulled the trigger.. They are not cheap, and there are similar ones that work as well. I really like the Egg and it's super easy to use. TONS of receipts/ How-to's on YT...Previously I had a propane box smoker I got from Cabelas....it was good, but it rotted out after about 5 years. - I kept it covered too. The Green Egg is heavy as hell, so transporting it isn't super easy. There really isn't anything that will rot away in it, so for longevity, it's the way to go for me.

 

[WARRIORWELDING]

I have sheet metal store bought cheapo Walmart offset smoker. You can put charcoal directly under the grates or smoke off set. It's a challenge to indirect heat and smoke due to thin metal and zero baffles.

I've managed on it but any sizable cooks or portions are out. Does great smoking a couple dozen wings but you definitely have to rotate them around.

I really enjoy the flavor of wood and coals over propane alone.
A hybrid makes a lot of sense except it isn't real purist in the heat source. Getting older so that may not be a breaking point.

On the whole I think I want to build it from scratch.

Heck I'm making a wood forge right now and plan to have cooking surfaces on it, possibly a pizza oven made in the hood.

 

[Noel]

I know your title says it, but they are hard to beat. Nothing like knowing I can turn something on a stand around and poke it or leave and come back 12 hours later to a hell of a meal. In the instance of my “bad word” smoker the insulated thermal blanket was a game changer. Was also reading about folks putting fire rock or bricks in the bottom of them to help maintain.

 

[No fries]

I have one of those Green Eggs. I got a super deal on it, so I pulled the trigger.. They are not cheap, and there are similar ones that work as well. I really like the Egg and it's super easy to use. TONS of receipts/ How-to's on YT...Previously I had a propane box smoker I got from Cabelas....it was good, but it rotted out after about 5 years. - I kept it covered too. The Green Egg is heavy as hell, so transporting it isn't super easy. There really isn't anything that will rot away in it, so for longevity, it's the way to go for me.

Eggs I think are the most versatile.
You can do almost anything on them.
I've done some great BBQ, smoked salmon, seared steaks at 700 degrees too. Expensive but they last a long time with minimal care. Tons of accessories.

But for smoking I think an offset is the best. Are you looking for a dual duty or dedicated smoker? Custom would be cool but I'd be afraid of performance not building one before. But with your skills you could tweak it easily.

 

[WARRIORWELDING]

I know your title says it, but they are hard to beat. Nothing like knowing I can turn something on a stand around and poke it or leave and come back 12 hours later to a hell of a meal. In the instance of my “bad word” smoker the insulated thermal blanket was a game changer. Was also reading about folks putting fire rock or bricks in the bottom of them to help maintain.

I'm a glutton for punishment and doing things the hard way. Half my entertainment is playing with fire. Cooking outdoors at the house and camping is one of the few things I do that doesn't seem like work. Kills a lot of time and if I'm "cooking" I get to drink a little and not get other tasks handed to me.

 

[WARRIORWELDING]

Eggs I think are the most versatile.
You can do almost anything on them.
I've done some great BBQ, smoked salmon, seared steaks at 700 degrees too. Expensive but they last a long time with minimal care. Tons of accessories.

But for smoking I think an offset is the best. Are you looking for a dual duty or dedicated smoker? Custom would be cool but I'd be afraid of performance not building one before. But with your skills you could tweak it easily.

Probably dual purpose. However large enough to do bout everything besides a whole large pig. That would be another build and I know exactly how I would build it. Cooking whole hogs is something I've done a few times. Fire barrel, hickory wood, and a drum cooker with doors on each end to flat shovel coals in is the way to go. No need to get crazy doing whole hogs. We did six at a time with a couple hams per cooker at a church I grew up in twice a year. Mater of fact they still do it with a slew of chicken halves on another pit.
@lbyota85 and his dad are still very active and do it every year at the same church.

 

[Noel]

I'm a glutton for punishment and doing things the hard way. Half my entertainment is playing with fire. Cooking outdoors at the house and camping is one of the few things I do that doesn't seem like work. Kills a lot of time and if I'm "cooking" I get to drink a little and not get other tasks handed to me.

Oh I get that 100% it’s just those long smokes I can just walk away. I still enjoy poking a fire and all that goes with it. But to be fair I always bought the cheap ass box store side smokers that wouldn’t do anything worth a shit. If I were to make one it would be a dual fuel. Smoke box for the smoke and propane to help maintain heat.

 

[WARRIORWELDING]

Oh I get that 100% it’s just those long smokes I can just walk away. I still enjoy poking a fire and all that goes with it. But to be fair I always bought the cheap ass box store side smokers that wouldn’t do anything worth a shit. If I were to make one it would be a dual fuel. Smoke box for the smoke and propane to help maintain heat.

Dual meant grilling and smoke. Wasn't clear on that part. Propane for me is the evening meal in a hurry.

 

[paradisePWoffrd]

I have built a few different ones and different styles. They will last longer than box door units, just really friend on what you want.

I have the Pit Barrell Cooker. Pretty simple to use. Only thing I added was a temp gauge. It really should come with one.
View attachment 430988

I have a drum smoker also. It's the one I use the most, but it has limitations on space.

I’ve got a Stumps Baby and love it. It holds temp like it’s no one’s business. I run a fan and a fan controller on it and it will hold the set temp for hours and hours regardless of the ambient temp. I only wish I bought the Baby XL for the extra interior room. The Baby is sufficient for my needs. It runs on charcoal with small splits of wood added for flavor.

I built a gravity feed unit, that will hold 10 full hotel pans (~30 butts). It produces great bbq and will basically run itself. But it is a one truck pony.

One thing I think is important for good even heat temps is the exhaust needs to be on the same side as the fire box, and need an angled louvered heat plate forcing the smoke to go all the way across the grill and travel back across the food and out the exhaust. I realize that was a long run on sentence. If I could draw it or talk with my hands it would make sense.

Edit: I found a photo. Reverse flow is what I was trying to explain. I think this depends on the size, not a one size fits all.
View attachment 431003

Reverse flow is the most efficient offset but not the only way to get even temps. Traditional and open offsets can get even cooking with the right design.

I've seen it or one like it. How accurate you think it is in the real world.

Feldens calc is correct. It is designed around reverse flow offsets but the math can mostly work for a standard offset also.

If you're wanting to build an offset, smokerbuilderu.com is a forum for that mostly, but is full of folks building smokers. Smokerbuilder also sells plans for a bunch of different cookers of different sizes.