All this for a little pig picking!!!

[Capt-D]

Here are some pics of the bottom vents with the dampers. Simple, but effective design.


-D

[Capt-D]

Yeah, I know my welds can use some work, but still not bad for a beginner

[Capt-D]

A couple of pics of the clamping and angle we used to persuade the drum back into the shape it was before the tank was cut.

-D

[Capt-D]

Originally Posted by Glenn W

Leave it to an architect to use a CAD program to design a pig smoker. A torch, hammer, and case of beer is all we ever used. Cool beans though.
A couple of tips I have learned from the pros (not that I am anywhere near one):

Never close up your smoke stack, you want fresh smoke circulating. If you let the smoke just sit in the chamber and stagnate there, it makes the meat bitter ( even w/ fruit wood).

Remember, hot air rises, so if you are truly smoking, keep the meat as low as possible for a long smoke

It is preferred ( but not mandatory) to vent your stack from the bottom half of the chamber so the smoke will circulate through the meat (make an elow to bring the stack back up)

If you really want to make the smoker top notch, fabricate the fire box and smoke chamber so you can add a long length of steel duct to keep the fire box (heat) away from the chamer. Then you can "cold" smoke Salmon, Marlin, hams,etc.

Finally, there is no Perfect BBQ sauce. Carolina style is vinegar and mustard based. A really good (albeit cheating) sauce is 1/2 John Boy & Billy's Grilling sauce, Vinegar, yellow mustard, a little Rosemary, some Tobasco, a hint of Brown Sugar, and black pepper.

Forget Kingsford Charcoal if at all possile--- use real hard wood.

Don't forget to "season" the chamer by building a fire and spraying the insde with Pam.--- let the pam burn off and build up carbon.

Yeah Yeah, so I went over board, Whats new!!!!

Good info here Glenn. Based on what you put I will probably extend the smoke tunnel from the firebox to dissipate more heat. I will also build a couple removable short smoking racks that I can place on the lower coal racks when in smoker mode to get the meats lower in the grill when smoking.

I intended to get the vent tube low in the smoker by having a removable down tube, but why the up turn/elbow in the dornwtube? Better circulation?

As far as the lump hardwood charcoal, That's what I was planning on using

Finally as far as the recipe goes, I am still waiting for you to PM the one that will make me want to "slap MAMA"!

-D

[Glenn W]

Originally Posted by Capt-D

why the up turn/elbow in the dornwtube? Better circulation?
Finally as far as the recipe goes, I am still waiting for you to PM the one that will make me want to "slap MAMA"!

-D

Two Reasons: First, to create a chimney to make it "draw" smoke; Second, to keep the smoke away from you while tending the pig, dummy.

Here's the sauce. It is so simple it is silly. True Eastern NC style:
Make it at least 5 days before hand in order to let the flavor blend. It will keep a long time in the fridge.

1gal Apple Cider Vinegar
1 1/2 Cups Salt
1/2 Cup Crushed Red Pepper
1/4 Cup Cayenne Pepper
1 Cup Sugar
2 Tbs Garlic Powder
1-2 Tbs Liquid Hickory Smoke

I prefer a bit of a mustard base, so I add some yellow mustard-- but this ain't "East of 301" style.

[Capt. Brian Daley]

Capt D a work of art I would love to have one them bad boys looks great
have a great birthday party you know the food will be great