Barrel bbq smoker pro's & cons?

Re: Barrel bbq smoker pro's & cons?

Postby wheels » Tue Apr 08, 2014 7:46 pm

I get the daily emails from Freecycle but have never seen anything like this. And, as for fridges/freezers, they're gone in a flash.

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Re: Barrel bbq smoker pro's & cons?

Postby GUS » Wed Apr 09, 2014 9:08 am

you are best going on randomly over the course of a week, hitting it hard & fast, the best stuff doesn't hang around for long.
As for fridges & freezers, perhaps widen your group search? depending on how willing you are to travel (just turn off too many digest e-mails) always good to have that broader scope.

We seem to have a slow take up on fridges & freezers here usually folk asking for them don't look beyond their own front door (group).

Should pick up the weber this week-end, won't the wife be "happy"
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Re: Barrel bbq smoker pro's & cons?

Postby wheels » Wed Apr 09, 2014 11:53 am

It seems that different areas have differing demands. I'm sure that your wife will 'come around' when she tastes some of the Weber's goodies.

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Re: Barrel bbq smoker pro's & cons?

Postby GUS » Fri Apr 18, 2014 8:50 pm

Got the Weber back home, lovely chap who understands the recycle mentality, turns out it is a 57cm grill so quite a big boy!
Have been sawing wood for a few days so no time to make a start on the clean up.
It's quite an old unit (wooden handles) & inevitably a few spares will be read, but a good bit of kit to have, clearly been sitting out for a while, grill, appears very rusty so we'll see how that goes, wire drill brush at the ready.

Does anyone know what to clean both inside & out of the bowl with though?
Wading through a Weber devotees forum looking for renovation clues, but none exactly forthcoming, except that it's the vent which I.d´s which year it was produced.
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Re: Barrel bbq smoker pro's & cons?

Postby Tasso » Fri Apr 18, 2014 9:16 pm

I had an old and well-used Weber kettle grill that I cleaned up and converted to a pizza oven. It had a lot of grease and charcoal buildup in the sides and bottom below grill level. I used plastic putty knives and bench scrapers to scrape out as much as I could. I used dish soap and a green scrub pad and water hose to get out more of it. Finally I used a propane weed burner to carbonize what was left, and then chipped and scraped that out. It wasn't perfect, but I got most of the grunge out.

My grill grates were fine, as I'd always cleaned and oiled them after each use, so I didn't have to do anything special to clean them. I didn't need them for my pizza oven anyway.
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Re: Barrel bbq smoker pro's & cons?

Postby GUS » Fri Apr 18, 2014 11:02 pm

Thanks, that is handy info, more confident to tackle the task.

If anyone is interested, there is a cheap deal popped up on hukd for 47cm Weber one touch, around the £51 Mark, delivered.
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Re: Barrel bbq smoker pro's & cons?

Postby GUS » Sat Apr 19, 2014 11:33 am

Turns out my freecycle (M) datemarked weber denotes it as a 1990 model, (24yrs young) in British weather so it's lasted well & will make a good basic platform for a cold smoker / hot smoker offset combination.

Spent the morning taking the worst of the rust off the upper & lower grids which I guess will need a soak in some oil & sealing? or, for cold smoking on a bigger rig should I still elevate on baking racks (sounds sensible) for cold smoking, my concern is, naturally this isn't a pristine rig, contact with oiled & sealed grill bars may taint? , or I may still have an element of chipping burn off despite giving the grill bars the once over!?
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Re: Barrel bbq smoker pro's & cons?

Postby Tasso » Sat Apr 19, 2014 3:44 pm

If the meat can be hung (sausages, belly), it won't have to touch anything.

To cold smoke in that Weber, I think you'll need an external source of smoke. A cold smoke generator or another small grill that you can duct the smoke from to your Weber. If you have a heat source inside the Weber itself, it'll probably get too hot for cold smoking.
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Re: Barrel bbq smoker pro's & cons?

Postby wheels » Sat Apr 19, 2014 3:46 pm

I agree - if normal smoke production methods are used.

But, it should be OK with a CSG.

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Re: Barrel bbq smoker pro's & cons?

Postby GUS » Sat Apr 19, 2014 5:18 pm

Tasso wrote:If the meat can be hung (sausages, belly), it won't have to touch anything.

To cold smoke in that Weber, I think you'll need an external source of smoke. A cold smoke generator or another small grill that you can duct the smoke from to your Weber. If you have a heat source inside the Weber itself, it'll probably get too hot for cold smoking.


Tasso, I may not have been clear, (i've jumped around a lot over the past few months as kit has become available) ..I have a barrel bbq (under renovation) & now this Weber, I'm tempted to use the weber for cold smoking (small qtys) with use of my mac's csg & potentially (lined out to minimise mess) run it hot, & vent the smoke into the barrel bbq.

connection would be by stainless steel flexible twin layered flue remnants I have in my possession.

(I cannot think at this time that i'd be able to fill the barrels grill completely with product for one smoke, unless it was a lot of salmon).
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Re: Barrel bbq smoker pro's & cons?

Postby Tasso » Sun Apr 20, 2014 5:35 am

Sorry about that, GUS. I went back and reread your original post, and I think I've got the picture now. My preference would be to run the Weber hot, and pipe the cooled smoke to the barrel grill. You could smoke a lot of belly in that barrel! But the Mac's ProQ CSG, if that is what you were referring to, in the Weber should work fine for small quantities, provided your ambient temperatures are low enough.
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Re: Barrel bbq smoker pro's & cons?

Postby GUS » Tue Apr 22, 2014 10:51 am

Interesting. (well not really)

I lit a csg to test / amuse myself & popped it under the lid at the bottom of the weber.

no doubt the build up was quick under the lid, even with vent full open (anyone care to speculate on size equivilent to a chimbley)?

However after 20 minutes it went out, my own fault to a degree as other stuff demanded my attention, however it showed the "suck" of air intake in calm conditions where the ash blades / bottom venting is...
BECAUSE, the wax from my newly prepped & lit csg upon investigation had jumped up onto the dust rail & formed a solid block of wax which then had to be dug out & burnt off. a solid inch of wax & dust combined.

Anyone had this happen? ..care to comment. (asides from the obvious, I should have removed the candle)
Conditions were calm

going to line out with Al-yoo-minn-ee-um foil :wink: ( ((pron:))sorry can't let that one pass)*

*Hobbies include getting American friends to pronounce London underground tube stops in peak hours.
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