Anybody here make a Wine Barrel Smoker?

[TimeOff]

Taking on this little project, grabbed two wine barrels. Trying to get my oldest son to help me build, plan to split profits on sale of second one with him, first one I keep! Have done a bit of research on builds and have my plans. Just seeing if anyone has used one and how they like it. Any tips while running it, issues or modifications I haven't thought of would be appreciated.

[TimeOff]

Similar to this, anybody? https://www.bigdawgsmokers.com/produ...noisseur-model

[Iron Brew]

I haven't but really interested. Keep us posted, please.

[Freedom55]

Oak barrels must stay wet to hold their shape. I made a BBQ with a hinged lid from a whiskey barrel some years ago that smoked like a mad thing from ignition of the blackened interior then dried out entirely. Many screws were required to hold the hoops in place and the oak shrunk to a point where I never tried again. Just my experience but there must be a way to overcome these issues.

Free

[TimeOff]

Yes I am planning on screwing all the staves through the hoops. controlling moisture will be the tricky part I think. Plan on having the lowest shelf to have a water tray above heat source while in use. May have to keep the water in tray when stored as well.
I have read they like to collect moisture in high humidity enviros, will install a boat drain plug in bottom to allow drainage when not in use. Barrels are one use and very tight still, will try to get my stain and finish on the wood by next week to seal them up a bit. Thanks Freedom.

[bat119]

Lot's of plans on the net
https://www.instructables.com/id/Whi...el-BBQ-Smoker/

I swished a few barrels never made a smoker

[Dean2]

I would not treat the wood if you decide to make one. My opinion, a lot of work to put one together for no real advantage in the outcome. Far easier to make one out of an old propane cylinder, lasts forever, no fear of burning it up, can be used with direct heat or offset heat box. I see no flavour advantage to a wood barrel over a well seasoned metal smoker.

I saw from what you posted that the ones you are looking at are direct heat, all the Whisky barrel ones I ever used were offset heat boxes fed into the barrel. Can't say how the direct model would work but would seem to me that risk of lighting the barrel on fire would be reasonably high. If you build one let us know how it works out and how well it smokes.

[TimeOff]

It can take some heat via electric element in bottom or charcoal in a proper container, just ensure you keep temps below 250. 1 inch pipe with ball valve in bottom will dampen the burn, and water tray on lowest rack to keep humidity up. Ordered one of these for a cold smoke option as well. https://smokai.com/products/ssg-1100

[TimeOff]

Took longer than I thought but happy with results.
1. Bare barrels.
2. Sanded and screw reinforced, with some help from the boy.
3. Paint bands, getting ready for stain and varnish.
4. Finished product.

Two levels of 22" round grates, small grate with water pan above the cast iron pot for charcoal. 1" valve with pipe feeding charcoal with air, adjustable for temps.

Was fun making, lots of planning and changing up on the fly, Looking to get a bunch of Pork Belly for smoked bacon for first trial. TBQ!

Second one will be for sale here and on Kijiji in future.

[Freedom55]

Those are beautiful. Well done!

[bat119]

Good job !

Give us an update after the first smoke

[Dean2]

ery nice job. You will hav too file an update in a couple of months and let us know how you like them. Pictures of some finished cooks would be nice too.

[teledogs]

They look great, nice work! I will be waiting for the smoking results too.

[TimeOff]

Finally, have a chance today for the maiden voyage of the "Black Pearl"! 18lb AAA Beef Brisket will be the first victim. Plan on 5 hrs on smoker, followed by wrapping up in aluminium foil, and 4hrs on BBQ at 200 to finish off.

Kosher salt, coarse black pepper, celery seed, and a little paprika for the rub. Mesquite and Hickory for the smoke. Can't wait for dinner time!

[CDNOutdoorsman]

Very cool looking smoker. Will be watching how this ends up. Also may be interested in the one you have for sale.

let us know how the brisket turns out.

[TimeOff]

Thanks, I will try to update progress today.

[Dean2]

You really did do a great job on building that. Brisket looks good too.

[TimeOff]

So far smoker temp holding a perfect 195 f, internal at 88 f 3 hours in.

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Off the smoker and on BBQ for 3 hrs now. Came off smoker at 133f internal, Now keeping at 195f on BBQ till dinner. Hopefully will be quite tender.

[TimeOff]

So turned out very tasty, definatly tender and still juicy. Served with wife's secret Potato Salad made with yellow fleshed and purple (can't remember the variety I planted" from the garden. Delicious!

Couple things, definatly had smoke flavour but could have used a bit more. Think starting it before bedtime and letting it go overnight will be the next plan for a Brisket that size. Could have used more of a smoke ring.
The smoker preformed perfectly for the trial run, keeping a temp around 200f, don't think it will go too much higher with the 1" air inlet. Won't have any problems letting it go overnight I'm thinking. Closing off the air after use snuffed out the combustion, just like a Kamado, so was happy about that. Used about 1/3 of the lump charcoal I loaded the pot with, so will run for 10 hrs easy.

Next up, cold smoked bacon. Starting the cure on the pork belly tomorrow. 4 to 6 days of cure, then smoke next week.

[TimeOff]

Fired up this morning for a 12 hr smoke. 6 days cure on the Pork Belly, drew out enough moisture to fill a 1/2 liter container. Dried 24 hrs in fridge, and a light brushing of maple syrup on the fat cap once on smoker. Some nice Maple Chunks, thanks to Red Bullets, one of the nicest fella's I have met in a while! Cheers.

[TimeOff]

Coming off soon. Kids excited for Bfast tomorrow!

[TimeOff]

Some Salmon in cure for tomorrow.