A summer project for the stashed and/or shore-toured

[zab1001]

I'm at a shore command, enjoying banker's hours, great weather, and weekends to myself. Being a foodie and bbq lover, I was craving brisket. Unfortunately, southern Florida has more cuban sandwiches than true bbq. Did some internet research and found a DIY answer.

So I built a trash-can smoker. 55 gallon trash-can, some threaded steel rods and nuts, replacement grill racks, bbq temp gauges. Total cost: less than $90.

I cut the hole in the bottom with a cutting wheel on a grinder. Ported the top with metal bits and a drill.

I use a chimney charcoal starter to light my lump charcoal. dump it into a 12 inch foil baking pan, put wet and dry hickory on top, load it into the bottom (I put new charcoal in every 2 hours, load the dry/wet wood as I see the smoke dying off). I have 3 racks inside, the bottom rack has a 14 inch pan with a 50/50 of beer and cider vinegar (maintains humidity). meat goes on the two above. I control the heat by closing and opening the cardboard "door" and plugging/unpluggin the top ports with tin foil plugs. 200-250 degrees. Ribs take about 3 hours. Brisket runs about 6-8 hours. I finish everything on a super-hot gas grill for about 1 min per side to get a nice crisp outside.

Stashed folks, people with the time: This thing fucking rules. "If you have the means, I highly recommend it."

 

[red_ryder]

Cool rig sir, I'm just starting my first smoking season myself. We should post some good smoker recipes on here too.

 

[60flyer]

NICE! Too bad you don't live in So Cal.....I'd be over for dinner :tongue2_1

 

[zab1001]

I enjoy telling people, "yeah I made this in a trash can," as I serve the ribs in the lid.

I should have added to the cost of construction: about $15 bucks for a case of beer.

 

[et1nuke]

I was going to make this exact item about a week ago before I got orders. I was at Walmart picking out the necessities when I spotted an inexpensive vertical charcoal smoker for $34!!! I added up what was in my hands and realized I couldn't beat that price with what I was going to build. There were only three on the shelf when I was there and I think they may have been mismarked because when I looked up the model on Amazon they were selling the Brinkman I bought for $64.

So far I've done a brisket as well but enjoyed the ribs I did about a week ago much more. My wife who normally wouldn't eat ribs couldn't hardly put them down until the end and said they were the best she'd ever had.

I've noticed that I go through quite a bit of charcoal so I'm assuming that there is just a lot of heat loss through the walls and top. I'm wondering if anyone has modified a vertical smoker whether home built or store bought to enhance its operation.

 

[lmnop]

I've noticed that I go through quite a bit of charcoal so I'm assuming that there is just a lot of heat loss through the walls and top. I'm wondering if anyone has modified a vertical smoker whether home built or store bought to enhance its operation.

I made a smoker similar to this which seemed to maintain really even temperature. Same general concept as zab's, just with different materials.

 

[HAL Pilot]

I'm at a shore command, enjoying banker's hours, great weather, and weekends to myself.

/threadjack

That places sure has changed. It was 12 hour days M-F, 8 on Sat and at least 5 to 6 every other Sun when I left there in 1998.

Glad to see someone instilled some sanity there.

/end threadjack

 

[Jynx]

... Unfortunately, southern Florida has more cuban sandwiches than true bbq...

/threadjack

...This is a bad thing? Depending on your location, try yourself some slow cooked Ropa Vieja at Romeos or that place in the grove, Culebrinas. Guarantee you'll stave off the true bbq urges for at least a week or two.*

*But only if you throw in the yuca and platanos..

/end threadjack

 

[zab1001]

I lived in South America for 3 years, I speak Spanish, I appreciate the food, trust me.

But sometimes you just want pulled pork, brisket, ribs...

 

[Max_Power]

Very cool. I was planning on trying to do something like this in my backyard this summer. Do you happen to the have the link for the DIY guide?

 

[Malo83]

Very cool. I was planning on trying to do something like this in my backyard this summer. Do you happen to the have the link for the DIY guide?

X2, nice setup :icon_zbee

 

[revan1013]

Sweet! I live in Miami so uh... where's my invitation?

I'll get my friend's wife to cook you the best Cuban pork you've ever had. Yes I know ... Cubans and pork... but she got me to like it and I hate the stuff!

 

[H60Gunner]

That thing is friggin cool zab. I have a smoker made out of plywood from sonobuoy pallets, works good.

 

[zab1001]

Very cool. I was planning on trying to do something like this in my backyard this summer. Do you happen to the have the link for the DIY guide?

Just search for "trash can smoker." There're a few different versions.

A lot of them involve an electric hot plate. I tried that, and didn't like it. With the hole in the bottom, and a "door" made of heavy cardboard (I gotta get some tri-wall), I can swap out fire boxes easily with my welding gloves. I have a second trash can that I plan on using to fabricate a real door later.

If you do try building this, keep in mind that any liquid used in the bottom pan should be at least ambient temperature to accelerate bringing the chamber up to temperature.

I should note, cooking with this thing is slow-going, and safety dictates that you have to stay nearby. Oh no, I have to sit on my deck on the river for a few hours...damn shame...

 

[Lovebug201]

Just search for "trash can smoker." There're a few different versions.

A lot of them involve an electric hot plate. I tried that, and didn't like it. With the hole in the bottom, and a "door" made of heavy cardboard (I gotta get some tri-wall), I can swap out fire boxes easily with my welding gloves. I have a second trash can that I plan on using to fabricate a real door later.

If you do try building this, keep in mind that any liquid used in the bottom pan should be at least ambient temperature to accelerate bringing the chamber up to temperature.

I should note, cooking with this thing is slow-going, and safety dictates that you have to stay nearby. Oh no, I have to sit on my deck on the river for a few hours...damn shame...

...........
You forgot to add - sit on my deck on the river with my favorite beverage for a few hours with my e...damn shame...