So who wants to smoke? | Page 2 | Food Production and Preservation

So who wants to smoke?

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Hessian

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7 Aug ’14 - 6:05 pm

So started my fire and used a clean green scrub pad it help along as the paint approached failure temperature. Seems the inside sealer on the barrels finish is heat resistant so good barrel choice.

Went out of the next hours burning wood scraps from pallets and bamboo/palm scraps. Rain started up so I called it a day. Will get the barrel going again later and get the surface paint on the bottom 1/4 outside a better go with direct heat. From the looks of things finishing (painting) should be fairly easy. The lid I started to burn out but I need to try again next burn since the bottom was heat resistant. Logic sales flip it over and burn it off. Trying to not heat the barrel of lid beyond what is needed to remove impurities, since it hurts the long term use and structure of the barrel.

Hessian

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7 Aug ’14 - 9:00 pm

Been watching this gentlemen as he finished his build. Skip to 4:00 minute mark and he starts talking about his lessons learned.

One of his thoughts was on a primer for the outside of the barrel, I was thinking I could use a product like Killz as a light primer and then high heat BBQ paint.

Anyone have any thoughts on priming high heat usage field equipment or machinery?

Greenup

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8 Aug ’14 - 8:13 am

The area you live in is absolutely amazing. That view...

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8 Aug ’14 - 9:21 am

amazing pics, checked with the guy where I got my 275 gallon totes from, he has no barrels, need to hit craigslist, wonder if I could modify a beer keg? I have a easy access to those

simthefarmer

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8 Aug ’14 - 2:14 pm

that would be nice.

Hessian

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8 Aug ’14 - 5:59 pm

I know there is a dual smoker that uses beer barrels. I think they make it a dual because of the lack of space for heat ventilation and smoke movement. I am calling tomorrow to get two more 55 food grades and another beer one.The beer barrel will require welding to finish I think. The best BBQ's seem to be from beer barrels, with another barrel attached for smoking.

Been looking at both sizes (55 gallon and beer) to start building BBQ's and smokers for clients, since most would gladly pay 80% of the price for a BBQ or smoker down here. Many of them have already tried to build their own turkey deep fryers.

I got my shelves back today and the main build from last week which is dragging into this week. Not overly happy with the shelves, the drawings I sent had specs., for materials but in the long run the company decided to make many changes. My main issue is that the new shelve design cuts way down on heat ventilation and exhaust patterns. At least everything but the rivets is food grade. The system was built for cleaning ease, basically hitting it with the power washer, with cleaning agents added.

So tomorrow if it is not raining like today, I will finish my burn out on the UDS and get the main one cleaned/hooked up and heat/vent tested. Gotta love casters!