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MikeUSMC's Whiskey Barrel Smoker


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#1 MikeUSMC

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Posted 11 March 2017 - 08:09 PM

Ok, I started with a Jim Beam barrel on Craigslist for $100
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Sanded it down with a wire wheel on an angle grinder on the bands.
80 grit, then 120 grit, then 150 grit sandpaper "flapper" wheel on the oak
Cleaned it up nice
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5/8" self tapping stainless screws (predrilled pilot holes) in every stave to hold the bands up, and to stop the barrel from falling apart when I cut the top off. This took FOREVER
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Off comes the top, out comes the loose char. Smelled like smoky bourbony awesomeness
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Little 14" Weber "Smokey Joe" for the bottom. I drilled a ton more holes in this for better airflow, and altered the legs a little so it would sit lower
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Access door to refill water pan/charcoal
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Four 3/4" threaded pipe air vents w/ caps to control the airflow. High-temp, food grade caulk in each stave joint
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Somewhere along the way, after all the hardware was on (holes drilled), I was ready for paint. I love the textured look of this stuff. (Spray paint) "Forged Hammered Antique Pewter"
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A coat of stain, and BOOM!

'MERICA. :cheers:

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Boss, let me know if you want me to delete any of the double posted pics. I'm not looking to get in trouble here :)
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#2 tctenten

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Posted 11 March 2017 - 08:16 PM

:clap:  :clap:  :clap:

 

Very cool stuff.   



#3 Hotrod64

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Posted 11 March 2017 - 08:42 PM

Awesome great job,...love it !!! 

BTW...Did you keep some of that char to sprinkle on the coals? would add some great flavour.

 

Thanks for posting.



#4 The Hot Pepper

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Posted 11 March 2017 - 08:46 PM

Great job!



#5 MikeUSMC

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Posted 11 March 2017 - 08:50 PM

A few more random things I did:

-set an 18" pizza pan directly in the bottom of the barrel to catch any loose ashes

-used "black" steel wall/floor flanges and threaded couplers (3/4") for the vents on the bottom, and for the 2 exhaust pipes to clamp to on the top. Had to shim those with stainless shims (shiny rectangles on underside of lid) to get the pipes to stay at 90* to the top (they wanted to lean). Another bigger flange and cap (1&1/2"?) to cover the bung

-used the same high-temp, food grade caulk to secure 1/4" (maybe it was 3/8"?) wood stove rope gasket to bottom rim of the lid to prevent leaks. Also filled any cavities around the inside of the flanges/vents heavily with caulk

-Grand Total was something like $515 (barrel and hardware/supplies). Took (estimating here) roughly 40 hours to build




Any questions, feel free to ask!

Edited by MikeUSMC, 11 March 2017 - 08:59 PM.

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#6 MikeUSMC

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Posted 11 March 2017 - 08:53 PM

Did you keep some of that char to sprinkle on the coals? would add some great flavour.

Nah, I tried talking the wife into switching out the potpourri in the bathroom for the char, but she shot that down REAL quick, haha!
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#7 SavinaRed

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Posted 11 March 2017 - 10:13 PM

wow that looks flipping SIC. Nice job !!!!!



#8 HopsNBarley

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Posted 11 March 2017 - 10:34 PM

Very nice work Mike!

Getcha' pull


#9 CAPCOM

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Posted 11 March 2017 - 10:42 PM

Very nicely thought out and executed!

 


Rev 22:17..............CHILI-CON / CHILE-CON is pending

 


#10 MikeUSMC

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Posted 11 March 2017 - 11:14 PM

Thanks guys! This project was a lot of fun, and very rewarding


Hey HopsNBarley, "Getcha' pull"..... is that from Dimebag Darrell?
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#11 CAPCOM

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Posted 11 March 2017 - 11:42 PM

Now, :drooling:  lets see some of the goods :drooling:  smoked in it. :drooling:


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#12 MikeUSMC

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Posted 11 March 2017 - 11:50 PM

Now, :drooling:  lets see some of the goods :drooling:  smoked in it. :drooling:

Now you're gonna get me in trouble for double posting pics :rofl:

I posted a few pics in the community smoker thread, then it started getting a lot of attention, so I decided to start my own, here. Figured I'd show the build too.

Here's the original post I made, with food pics:
http://thehotpepper....rill/?p=1427179

All future cooks I do, I'll post in this one :)

Edited by MikeUSMC, 11 March 2017 - 11:52 PM.

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#13 CAPCOM

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Posted 11 March 2017 - 11:57 PM

Now you're gonna get me in trouble for double posting pics :rofl:

I posted a few pics in the community smoker thread, then it started getting a lot of attention, so I decided to start my own, here. Figured I'd show the build too.

Here's the original post I made, with food pics:
http://thehotpepper....rill/?p=1427179

All future cooks I do, I'll post in this one :)

 

OK, I didn't see that. Thought this was an original thread.

Nice grub master.

 


Rev 22:17..............CHILI-CON / CHILE-CON is pending

 


#14 MikeUSMC

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Posted 12 March 2017 - 12:00 AM

No master here, dude. Hahaha
Believe me, I'm still a rookie. I don't even think I have a dozen cooks under my belt yet!
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#15 MikeUSMC

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Posted 12 March 2017 - 12:03 AM

Still haven't done a brisket yet (on this smoker), but I plan on doing a small corned beef brisket on Friday (4-5lbs for me, my wife, and the kids). I'll probably do a big one on Memorial Day (big picnic)
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#16 MikeUSMC

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Posted 17 March 2017 - 08:08 PM

No, I didn't brine it at home (that's why it's not in the DIY Corned Beef thread ;) ) Either way, it came out fantastic. Never smoked one before, and I doubt I'll ever boil one again. I'm not sure how to embed a video on my phone yet, but I followed Malcom Reed's recipe from his channel, "How to BBQ Right." If you've never seen his stuff, he has some great recipes; especially his carñitas. Ok, back to St. Paddy's Day

4.5lbs
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Brisket went on, now prepping the cabbage
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Get brisket up to 130*, fill pan halfway with water and cover with foil to braise; cabbage goes on
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Brisket at 150*, add potatoes, carrots, onion. Cover back up with foil, back on smoker
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Brisket up to 195*, veggies and cabbage should be nice and soft (I let the brisket rest in a cooler, wrapped in towels for a bit)
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Cabbage was AWESOME; super buttery and tender, but still had a little crunch
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Got my Boos Block in the mail yesterday ;)
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Carved
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Plated
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Great meal! Happy St. Paddy's Day! Check Malcom Reed out if you haven't already! :cheers:

Edited by MikeUSMC, 17 March 2017 - 08:10 PM.

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#17 SavinaRed

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Posted 17 March 2017 - 08:49 PM

dang I'm really hungry now  :)



#18 The Hot Pepper

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Posted 17 March 2017 - 08:51 PM

Nice cook! Pass me a yeast roll, a knife, and a jar of mustard.



#19 MikeUSMC

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Posted 18 March 2017 - 06:31 AM

Yeah, you ain't kiddin'! I'm really looking forward to sandwiches. I can't decide if I want to make Reubens or just have sandwich melts with Swiss, and mustard mixed with CaJohn's Fatalii Fire :party:
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#20 oldsalty

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Posted 18 March 2017 - 08:13 AM

Nice cook! Pass me a yeast roll, a knife, and a jar of mustard.

i like my mustard mixed with some homemade horse radish.Yummy


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