Steve Voigt
05-12-2014, 3:09 PM
…is my ghetto/hillbilly homebrewed smoker. :D Feels like summer today and I'm off work, so I thought I'd do a little show and tell while I make the first brisket of the season.
The firebox of the unit is just the bottom of a good old Smokey Joe Silver (about $35). Fill it up completely with hardwood charcoal and it will burn for a good 8 hours.
289162
Some applewood chips, soaked for an hour, take care of the smoke.
289163
The stack is a 30-quart tamale pot with the bottom cut out. The pot fits perfectly inside the lip of the Smokey Joe, and the lid of the Smokey Joe fits perfectly on top. Coincidence? Maybe. Or perhaps the BBQ gods are sending a sign…go forth and barbecue.
289164
The key to the whole operation is a rack, mounted about 2.5" above the bottom of the pot, that holds a water pan. The pan supplies moisture of course, but also acts as a heat sink and helps keep the temperature low and stable.
289165
A thermometer below the top rack is essential. This is a cheap bi-metal unit, but has worked great for over 5 years.
289166
A bolt and wingnut on the vents (top and bottom) make it easier to adjust airflow. Really, it's rarely necessary to adjust the top vents--it's the bottom one that is key.
289167
Finally, the money shot:
289168
Dinner's in about 8 hours! Thanks for looking!
- Steve
The firebox of the unit is just the bottom of a good old Smokey Joe Silver (about $35). Fill it up completely with hardwood charcoal and it will burn for a good 8 hours.
289162
Some applewood chips, soaked for an hour, take care of the smoke.
289163
The stack is a 30-quart tamale pot with the bottom cut out. The pot fits perfectly inside the lip of the Smokey Joe, and the lid of the Smokey Joe fits perfectly on top. Coincidence? Maybe. Or perhaps the BBQ gods are sending a sign…go forth and barbecue.
289164
The key to the whole operation is a rack, mounted about 2.5" above the bottom of the pot, that holds a water pan. The pan supplies moisture of course, but also acts as a heat sink and helps keep the temperature low and stable.
289165
A thermometer below the top rack is essential. This is a cheap bi-metal unit, but has worked great for over 5 years.
289166
A bolt and wingnut on the vents (top and bottom) make it easier to adjust airflow. Really, it's rarely necessary to adjust the top vents--it's the bottom one that is key.
289167
Finally, the money shot:
289168
Dinner's in about 8 hours! Thanks for looking!
- Steve