So who wants to smoke? | Page 9 | Food Production and Preservation | Forums

Pecan offers some very unique flavors. And yeah. I've done that. Though I split those pieces very thin. But I'll soak it for an hour or so. Then put the water in a metal can and put it in the middle of the fire about half way through cooking. Adds not only more flavor from the wood but adds moisture to the mix. Helps out a lot when smoking lean meats. 

My smoker has a door on the firebox so I can add more fuel without loosing a bunch of heat though. That way my cook times aren't driven up and there is a constant flow of smoke. 

heres a pic of the ugly barrel smoker it works surprisingly well. it has multiple dampers to adjust the heat 

thanks guys ill get a couple more detailed pics soon. the basket in the bottom now has a slide so it can be pulled out to fuel the fire. the 2 pipes connecting the barrels also now have dampers to control the heat. I think im going to add some strips of concrete board to the bottom of the burn barrel to help force the heat upwards without robbing it of some air space like fire brick would. overall it turned out well, I cant wait to fire it up again this weekend.