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With as little as a couple of clay pots or a trash barrel, you can build a DIY smoker to get you started creating delicious smoked meats, fish and game. Whether you choose a simple smoker that uses only the basics or a custom-built smoker that will be the envy of the neighborhood, you'll find the plan that suits your style and budget. Whether you're handy with a hammer, competent with an acetylene torch or skillful setting bricks and mortar, there are dozens of BBQ smoker plan for both permanent and portable units.

Suggested materials include brick, concrete block, steel drum, aluminum trash can and ceramic planter. Home PlansPin. DIY Smoker With as little as a couple of clay pots or a trash barrel, you can build a DIY smoker to get you started creating delicious smoked meats, fish and game. DIY smoker. Smoke Daddy Cold Smoker. DIY Backyard Smoker. How to Build a Smoker. How to build a cold smoker. The Smoker Barrel. Build a Sausage Smoker. The Nellie Bly Smoker.

Make a DIY Smoker.

how to make a pig cooker from a 275 gallon drum

Make a Smoker from a Trash Can. Barrel Smoker Setup. Recondition a BBQ Smoker. Build Your Own Backyard Smoker. Build Your Own Smoker. Trailer Smoker for Cheap. Making of a Drum Smoker. Filing Cabinet Smoker. How to build a barrel smoker. Ugly Drum Smoker. The Wild Pig Smoker. All-in-One Outdoor Oven, Smoker. Build your own Smoker. Beer Keg Smoker. New take on Terra Cotta smoker.

Garbage Can Turkey Smoker. DIY Smoker. Build Your Own Texas Grill.Smokers come in all shapes and sizes and are made from many different types of materials. The proper sizing of the various components is critical to ensure proper air flow, a clean-burning fire, and stable temperatures. This will be the basis for all the other calculations for your build. Once the information for your cook chamber is entered, you will see a recommended volume for your firebox.

A properly sized firebox is key to building a smoker that is fuel efficient and reliable. An undersized firebox will require frequent fueling, will not produce a clean fire for cooking, and may not provide enough heat for the cook chamber.

how to make a pig cooker from a 275 gallon drum

Once your firebox information is entered, you will see recommended volumes for the chimney, the air intakes, and the throat. The chimney is the work horse of the smoker, drawing smoke and hot air from the firebox into the cook chamber. The air intakes are critical factors to providing the fire with enough air. The throat is the connection point between the firebox and the cook chamber. These three components need to be sized in accordance with on another to ensure proper airflow through the smoker and smooth, worry-free operation.

As you are planning your build, we invite you to check out our full line of parts to help you on your way. Please visit SmokerPlans. Keep Reading. Select a firebox shape Square Round. Select a chimney shape Square Round. Select a firebox intake shape Square Round.Jump to navigation.

Building a grill out of a gallon drum is even easier than building a pig roasterand is a great place to start your bbq building exploits! A gallon drum is well suited to the task with a diameter of For any occasion where you need to cook a lot of meat simultaneously this type of grill is ideal!

Grill plans or any form of fire pit or barbecue pit plans, similar to pig roasters, seem to be pretty hard to come across on the internet, so I've gone ahead and put a simple little design review together for you.

The starting point is obviously the gallon steel drum. These are pretty easy to come across, with used 55 gallon drums going begging all over the place once you open your eyes, but try and source one that has been used to store food stuff as opposed to any toxic chemicals. If you're having trouble sourcing a drum for your barbecue, and the only one you can lay your hands on has a questionable background, don't worry.

Before you ever try to cook food on your new grill you will light a couple of really hot fires in it to burn off any contaminants. So when you've sourced your drum, the first thing to do is cut it in half, as described for the pig roaster.

Now the main difference between building a pig roaster and a grill, is that the grill doesn't really need a lid. With a pig roaster the cooking can span many hours, so there's a much greater chance of getting rained on, depending on where you live, so the ability to be able to protect your pig roast quickly is essential! With the grill however the cooking tends to take a lot less time, so there's less chance you'll get caught out in a rain shower, so I typically don't bother with lid or cover.

Instead of a cover for your grill you can use the second half of the drum for another bbq grill. If you don't use it, you will no doubt have a guest that sees your grill and will want to attempt their own! So you can be the good Samaritan and donate your unused half! Once you have split the drum or barrel in two, you need to place a fuel grate in the bottom of the drum to hold your charcoal.

I find that extruded metal sheet is best for this, it's readily available from hardware stores. Cut a piece roughly 16 inches by 30 inches to sit down into the drum. This will raise the charcoal off the bottom of the drum allowing air to circulate in under and feed the fire. For this air to get in under the charcoal, you need to drill some ventilation holes into the bottom of the drum, a good spread of half inch drill holes along the bottom of the drum usually does the trick.

The next addition is the food grate, this is positioned over the charcoal grate. The simplest way to do this is to get some steel mesh and cut it approximately to size.

How to make a pig cooker from a 275 gallon drum ?

Place it over the top of the barrel so that it sits flat on the barrel, and bend the oversize edges down over the sides of the barrel leaving you with an open top drum grill, and you're done! Although you can use steel mesh for a quick solution, if you plan on using your grill over and over it's best to go to the trouble of making your own food grate out of quarter inch steel bar.When the summertime rolls around in Groveport, Ohio, folks start to think about holding pig roasts.

At the same time, my father, Earl Watkins, takes his recycled, homemade pig roaster out of storage. That device, along with Dad's culinary talents, is much in demand at picnics for his own family and friends as well as at reunions, bachelor parties, church socials and more. A few years ago my father used the more customary "pit" method for cooking barbecue.

But despite the fact that he placed pieces of scrap tin over the hole's top, Dad felt he was losing too much heat and using too much fuel when preparing his roasts in that manner.

For a spit, Dad rescued the shaft from a retired combine and salvaged the machine's 12" pulley as well.

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This is hooked up with a drive belt to the gearbox and motor from an ancient Maytag wringer washer and automatically rotates the spit while the meat is roasting. A belt-tightener and a shaft for the gearbox were also scavenged from a broken-down lawn mower.

Obtaining a hog for my family's hog roasts is never a problem, since my brothers, Doug and Dave, raise them, so the cooker has been tested on pigs of all sizes, from 50 to pounds, live weight. And the portable "pit" has worked even better than its creator anticipated. A full-sized porker, he says, can be prepared in seven hours, using only 40 to 50 pounds of charcoal, which is placed on an expanded metal screen at the bottom of the cooker.

The "invention" also does a fine job of roasting beef, chickens, and venison.

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A perforated metal grill, laid over the coals, holds the smaller cookables. For best results, Dad always skins his pigs before he barbecues them, and—about two hours prior to chow time—uses a soft bristled, wooden-handled car-washing brush he says paintbrushes don't work as well to begin basting the meat with my mom's homemade barbecue sauce.

What's more, when the diners have had their fill and, usually, then some! By the middle of August and early September, another Watkins specialty, sweet corn, is added to our outdoor feasts.

To prepare it, my father uses an old butchering kettle propped over an open fire, and cooks the ears, with the husks left on, for seven minutes in boiling water, while guests stand in line waiting for the late summer treat! These days, in fact, Earl and his pig roaster are in such demand that he regretfully has to turn down a lot of requests for his time and talents. And although Dad has never charged for the use of his cooker or his cooking services, anyone who needs some supplemental income may well be able to turn a similar barbecue maker into the basis of a fine part-time portable bus business.

I want to thank you for writing this article! This was my inspiration back in '81 when it came out - and I have built 3 roasters over the years. I have also used Mom's Special sauce and have found none better! You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. Build a Homemade Pig Roaster This portable homemade pig roaster was assembled almost entirely from recycled parts.

The barbecue "pit" is portable. The author's father tending to his homemade pig roaster. An old washing-machine motor automatically turns the spit. Plans for the portable homemade pig roaster.

how to make a pig cooker from a 275 gallon drum

Basting keeps the meat tender and juicy. Salvage Savvy A few years ago my father used the more customary "pit" method for cooking barbecue.

My Home Made Pig Cooker

Going Whole Hog! Continue Reading. Lined Up and Waiting By the middle of August and early September, another Watkins specialty, sweet corn, is added to our outdoor feasts. Share your thoughts. Related Content.

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Add to cart. Window Solar Heat Grabber Blueprint.Pigs aren't small so, by extension, neither is the apparatus you need to cook a whole one outside. A propane-powered pig cooker needs to be big, heat-resistant and sturdy enough to handle a pig weighing anywhere from 60 to pounds. Whatever material you use as a cooking chamber, be it a steel drum or even treated wood, it needs to be heat resistant to at least degrees Fahrenheit because pork needs to reach an internal temperature of at least degrees Fahrenheit before it is safe to eat.

Choose a cooking chamber based on how large a pig you plan to cook. It's best to choose a bigger drum, rather than a smaller one, to allow room for larger projects. The Smoker King, for example, built a pig smoker out of a gallon drum. Attach sawhorse leg supports, using a screwdriver or power-screwdriver, positioning the drum horizontally. Choose legs, screws and bolts that are heat resistant and strong enough to support the weight of your drum, the spit and the pig.

It might be necessary to support the legs with boards or steel rods. Saw a square hole into the drum, saving the piece of the drum you removed. Ensure that the hole, which will act as the door, is big enough to accommodate the pig.

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Reattach the saved piece of the drum using hinges and a latch. This apparatus allows you to put a pig in the cooker and check on it while it's cooking. After creating the door, consider sawing vents in the top of your cooking drum.

Drill two holes at each end of the drum. The holes should be big enough to house the steel rod that will act as the barbecue spit. The rod should be long enough to protrude from both ends of the cooking drum. Once the spit is in place, reinforce it with brackets and other supports, but do not fix the spit in place. In the future, you'll need to detach it from one end of the cooker to put the pig in the cooker. Screw the crank handle to the spit outside the cooker.

The handle should be affixed tightly to the spit and allow you to turn the spit easily while roasting a pig. To avoid interference, you should position the crank on the end of the cooker opposite the propane tank. Attach a propane regulator to the cooking drum. Drill holes in the bottom of the cooking drum, run the hoses out of the drum, and position the regulator inside the cooking drum. Secure it with screws and bolts.


Connect the hoses to the propane tank. Use at least 4 feet of hose to conveniently position the tank. After connecting the hose, turn on the tank and test the flow of propane. There should be no leaks outside the drum, and only propane flowing into the drum from the regulator.We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker. Forums New posts Search forums. Articles New articles New comments Series Search articles.

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JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding. Ahoy, hoy! I will be building a smoker from a Gallon Oil Tank and am looking for some suggestions. First of all, What is the best method for cleaning out said tank? Secondly, Fire Box or Direct Heat with removable fire 'drawer? Thanks, and any help or suggestions are welcome! Howdy Mike To clean use dawn dish soap and water.

Then do a good long burn in it. Fire box for sure.

Homemade Smoker From a Heating Oil Tank

I would also do reverse flow. If you can get some time to work on it. I see you smoking by Labor day. I'm in Happy smoken. Thanks, mule. I was leaning towards fire box also.

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That would allow me to have a warming chamber as well. RF is a good suggestion. Mike i was just thinking. If it will hold water. If you fill it most of the way up and add a couple of bottles of dawn. After you get it loaded. Good Idea.Smoked meat tastes good, and it lasts a long time. That is why people have been doing it for thousands of years. Smoking creates a steady supply of warm — not hot — smoke to penetrate the meat.

The smoke dries the meat and has an anti-bacterial effect. Red meat and oily fishes lead the list of smoked meats. For the big smoking jobs, like a whole pig, you need a large smoker. DIY smoker-builders frequently choose the standard gallon fuel oil tank to make these whole-animal smokers.

You need to know how to weld. Cut a 4-foot by 2-foot rectangle out of a flat side on the oil tank. The tank is five feet wide, with two rounded sides and two flat sides. Grind the sharp edges off the cut-out. The cut-out will be your smoker door. Place the flat piece inside the tank, then build a hardwood fire inside the tank.

Let the fire burn for a couple of hours, keeping it very hot. This burns off oil residues. When you finish you can scrub the smoker with detergent and scouring pads. Weld a bead along the sides and bottom of the door opening to ensure that the door cannot swing all the way into the smoker.

Reposition the flat piece over the hole and weld two steel hinges across one four-foot cut. This is now the top of the door, and above that is a rounded side that will be the top of your smoker.

Cut a six-inches by six-inches vent hole in the top, near the side. Weld a bead around three sides of the hole.

Weld one hinge on this piece to make a ventilation door and weld the hinge to the un-beaded edge of the vent hole. Join the corners of the large and small rectangles with the four 3-foot lengths of angle iron. The 30" x 66" rectangle sits on the ground, and the 25" x 61" rectangle holds the tank.

Position the tank on the stand.

Build a Homemade Pig Roaster

Weld the tank at the line where it rests on the long bars. This completes your smoking chamber. Cut the steel gallon drum in half, making two large cans. Cut the cap off one of the cans, leaving a steel cylinder and a round, flat lid.

Keep the round, flat lid. Bead three sides of the hole. Weld the flap back on with a hinge, to make a door.

how to make a pig cooker from a 275 gallon drum

Weld this lid-with-a-door assembly onto the open end of the other can.

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