yea it will cook a bit even resting in the cooler ..ive even taken mine off a bit early if I know they will be resting in a cooler/cambro for a good length of time

hey dudes from what i can see the wsm and other models like it are basicly kettle grills fitted with a cylinder. i was thinking of trying to mod an old weber smokey joe grill with said cylinder. it strikes me as something somebody surely has thought of to do before me, so has anyone? if so please provide pictures and sources for materials required. thanks!

jdchurchill wrote:hey dudes from what i can see the wsm and other models like it are basicly kettle grills fitted with a cylinder. i was thinking of trying to mod an old weber smokey joe grill with said cylinder. it strikes me as something somebody surely has thought of to do before me, so has anyone? if so please provide pictures and sources for materials required. thanks!

A Smokey Joe is much to small (in diameter) and flimsey (in construction) to work, IMO.

what abt the 22 1/2" model?
i thought that the smokey joe is 18 1/2" and the wsm comes in that size and the 22 1/2" size. am i mistaken?

jdchurchill wrote:what abt the 22 1/2" model?
i thought that the smokey joe is 18 1/2" and the wsm comes in that size and the 22 1/2" size. am i mistaken?

I didn't realize the Smoky Joe was that big in diameter. The main problem is that it is constructed of a much lighter gauge steel than the WSM and the legs aren't nearly as sturdy, whcih could be a big problem for the top heavy nature of a water pan smoker; but hay, I've seen smokers made out of old appliances before, so who knows.

jdchurchill wrote:what abt the 22 1/2" model?
i thought that the smokey joe is 18 1/2" and the wsm comes in that size and the 22 1/2" size. am i mistaken?

The Smokey Joe is 14.5" in diameter. There is an 18.5" Weber grill, though. You may be thinking of this.

I would think that if you were going to improvise a smoker, it would be easier if you didn't constrain yourself to "stretching out" a weber grill.

i was just looking at smokers and thinking hell if i get some sheet metal i can just make a tube and basicly have a bullet style smoker. anyway how abt suggestions for cheap improvised smokers then, eh?

Google UDS - or Ugly Drum Smoker. Here's one example of the thousands of links you will find. Basically, 55 gallon drums fit (or can be made to fit) the Weber 22.5" grills, and that is the easiest way to make one. You can make it as fancy or as ugly as you'd like.

You can get a cheap Webers on Craigslist or hang out by the scrap yard at Marcey St. and Clifton and see if one of the trash pickers will sell one really cheap. There are also plenty of good ways to do it without a Weber as well. 55 gallon drums have formed the foundation of cheap smokers for thousands of years, no need to reinvent the wheel.

yea i have been reading abt the uds style off and on today. was just thinking i could have a sheet metal cylinder fitted on my grill and be in business by this weekend. alas this thought was not what will be

Here's one made from a couple of old hot water heaters.

dope!
i am going to do this i guess i have to source a drum now

btw have done a few rounds of beer can chicken on the smokey joe with a terra cotta pot for the lid, thus looking to upgrade

The fastest option might be to find an old file cabinet, burn out the insides, and then drill a bunch of holes in the bottom. You put the fire in the bottom drawer and the meats in the upper draws. I've seen it done and it actually works.

yes i was actually thinking that. good to hear it is a viable option. will report when details become available

dig this dudes

and there is also Cajun Bandit kettle conversion but both about as much as a wsm. so maybe not a viable solution to my problem

Why mess around with a Smokey Joe or a Weber Kettle?
I made this smoker from a Weber fire pit and a stainless steel washing machine drum that I found.



Works great! holds six full slabs of ribs and when dinners over you can load it up with firewood and enjoy a nice campfire!

dude repost image i wanna see this contraption

i agree and the more i think abt it the more i may go with an ecb

jdchurchill wrote:dude repost image i wanna see this contraption

No Problem


Fresh caught Lake Michigan Coho Salmon


Chicken n ribs combo!

After eating in three new BBQ joints in just a few weeks I needed a home smoked fix. Spare ribs hot and fast with lump charcoal/hickory. Heavy spicy rub finished with a lemonade based BBQ sauce. Singed the hell out of the sauce, on purpose, I wanted bold charred salty spicy aggressive hit-you-on-the-head flavor.









Really scratched the itch.

G Wiv wrote:

great looking batch as always Gary.

G Wiv wrote:Squeeze bottle is Tart Wash (2/3 cranberry juice, 1/3 oil, 2-teaspoons BBQ rub), not BBQ sauce

Hey Gary -- do you use a cranberry juice cocktail here, or the 100% cranberry juice that's much more expensive and a bit harder to find?

gleam wrote:Hey Gary -- do you use a cranberry juice cocktail here, or the 100% cranberry juice that's much more expensive and a bit harder to find?

Cranberry juice cocktail, usually Ocean Spray or Kirkland.

A nice 5.5 lb. flat went on the smoker this morning at about 8:30. It's rubbed with a little salt, pepper, garlic powder, sweet paprika and a small bit of oregano. Smoking with primarily hickory and a little maple. Can't wait for dinner.

Just started my L&S lessons using Gary's book. This evening I'll be doing my fifth chicken. I've been using hickory so far.

More than 1/2 of the family says "it's perfect!" but there's two people who say it's been "too smoky".

I'm following the directions to the letter.

I'm going to try some neighbor's oak wood, instead of the hickory, this evening, to see how it turns out for the "too smoky" people here.

Anything else I might do if I want to go to a sixth chicken cook?

kenji wrote:Anything else I might do if I want to go to a sixth chicken cook?

Try using less wood for a lighter smoke.

kenji wrote:Anything else I might do if I want to go to a sixth chicken cook?

Far as adding more, less or other types of wood in the smoking process, my goal in the 5-Lessons is for the student to develop their own level of smoke preference.

Low and Slow is a Forest for the Trees teaching method, people see the 5-lessons as learning to cook chicken, ribs and pork shoulder - The Trees. What one is actually learning is basics of fire control, smoke preference, 5-senses clues as to when various meats are ready and overall confidence in their ability to produce Low and Slow BBQ - The Forest.

Regards,
Gary

G Wiv wrote:After eating in three new BBQ joints in just a few weeks I needed a home smoked fix. Spare ribs hot and fast with lump charcoal/hickory. Heavy spicy rub finished with a lemonade based BBQ sauce. Singed the hell out of the sauce, on purpose, I wanted bold charred salty spicy aggressive hit-you-on-the-head flavor.

Gary, are you cooking these over a hot, indirect fire? If so, about how long do the spares take? What kind of grill is this?

Darren72 wrote:Gary, are you cooking these over a hot, indirect fire? If so, about how long do the spares take? What kind of grill is this?

Yes, hot indirect. Spares went just under three hours then I sauced sifted the grate and raised the charcoal pan to caramelize. As mentioned I was in the mood for bold charred salty spicy aggressive hit-you-on-the-head flavor.

It's a Master Forge Dually Charcoal Grill about $200 at Lowes. Has a charcoal grate that is movable, from about 9-inches from the cooking grates to pretty damn close. Works well, is surprisingly well made for the price and I've really been putting it through its paces as both smoker and grill.

I should note the cooker was provided by Master Forge. If you feel this in any way affects my perception of the product feel free to factor that into to my positive response.

Enjoy,
Gary