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Smoker // Your 10-Step Build Instructions: Smoking

This document provides 10-step instructions for building a smoker using a whiskey or wine barrel. The steps include: 1) purchasing a barrel, 2) securing metal bands with screws, 3) cutting off the lid, 4) adding a handle to the lid, 5) drilling a hole for a temperature gauge, 6) lining the bottom with firebricks, 7) creating air intakes by drilling holes and adding fittings, 8) screwing on brackets to hold a grate, 9) adding a bottom grate and smoking chips on charcoal, and 10) starting with an easy first smoke like pork butt. A bonus section provides instructions for smoking a pork butt, including buying and seasoning the meat, smoking it overnight, and allowing it

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torrencial
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133 views2 pages

Smoker // Your 10-Step Build Instructions: Smoking

This document provides 10-step instructions for building a smoker using a whiskey or wine barrel. The steps include: 1) purchasing a barrel, 2) securing metal bands with screws, 3) cutting off the lid, 4) adding a handle to the lid, 5) drilling a hole for a temperature gauge, 6) lining the bottom with firebricks, 7) creating air intakes by drilling holes and adding fittings, 8) screwing on brackets to hold a grate, 9) adding a bottom grate and smoking chips on charcoal, and 10) starting with an easy first smoke like pork butt. A bonus section provides instructions for smoking a pork butt, including buying and seasoning the meat, smoking it overnight, and allowing it

Uploaded by

torrencial
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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S M O K E R // Y O U R 1 0 - S T E P B U I L D I N S T R U C T I O N S

BUY A WHISKEY OR WINE BARREL FROM A LOCAL SCREW FOUR 90º BRACKETS ALONG THE INSIDE
1 DISTILLERY 8 TOP EDGE OF THE BARREL
You can also purchase a barrel from a vineyard or on Place a grate on the barrel. This is where your meat
eBay. Standard 53-gallon barrels cost $200-300. will go.

BEFORE CUTTING OFF THE LID ADD THE BOTTOM GRATE


2 Drill self-tapping screws through the metal bands to 9 You’ll place charcoal on top of the bottom grate, then
fasten them to the staves. This will prevent having loose, wrap smoking chips for flavor in aluminum foil and place
shifting staves once you cut them off from the rest them directly on the charcoal.
of the barrel. If your staves are wider than a couple of
inches, use two screws per stave for increased stability.
8
CUT THE LID OFF THE TOP OF THE BARREL
3 Use a jigsaw at least 5 or 6 inches below the first band.

FASTEN A HANDLE TO THE TOP OF THE LID


4 Any generic handle will do. Drill three holes in the
lid, just big enough to fit 3/4” nipples. You’ll add or 2
remove their end caps to adjust
the temp during smoking.

DRILL A SMALL
5 HOLE FOR YOUR
TEMPERATURE
GAUGE IN
THE LID
Make sure it’s
a snug fit!
4
LINE THE
6 BOTTOM OF
THE BARREL 7
WITH FIRE
BRICKS TO 5
CONTAIN HEAT
Without blocking
any of the air
intakes, stand bricks
every 4 to 6 inches
around the inside of the barrel.
This frame will support the bottom
grate and serve as a cradle for your water
pan.
START WITH
10 SOMETHING
CREATE AIR INTAKES EASY
7 Drill three 3/4” holes between the second and third rings Like pork butt.
from the bottom. Screw 3/4” NPT nipple fittings into See next page for
the holes, leaving some of the threads sticking out of the instructions.
barrel so that you can add NPT caps.
B O N U S P R O J E C T // H O W T O S M O K E A P O R K B U T T

3
2

1 2 3 4 5
BUY YOUR SEASON IT SMOKE IT LEAVE IT SERVE IT
MEAT Combine coarse Start some Let it smoke all UP
First things first – ground salt and hickory wood night, and by late Check the internal
buy a 7 to 8 coarse ground burning in the morning, when temperature (at
pound bone- pepper, and rub it evening, let it get you see the meat least 145 degrees).
in Boston butt. into the pork. down to some drawing away Let it rest a few
nice, hot coals, from the bone, it’s minutes. Add your
and put those in ready. favorite sauce and
the smoker with serve.
your meat.

INGREDIENTS
7-8 lb. Boston Butt | Coarse Ground Salt & Pepper | Hamburger Buns/Rolls | Your Fave Condiments
Don’t forget to pick up some hickory wood for your smoker.

R E C I P E F R O M A L L A N B E N T O N // B E N T O N ’ S S M O K Y M O U N T A I N C O U N T R Y H A M S

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