Thread: show us your smoker

show us your home built smoker and tell us how it works
mines a wine barrel I had to screw every plank on every ring its a lot of work trust me then cut the top off
then I installed a wok burner in the bottom on a brick this can heat the the barrel to 180 if required or as low as 70 for a slow smoke on fish
for the racks I installed copper pipe scrap to sit stainless cake racks on a another mate who built one of these (where I got the idea from) spent the money and got a Webber rack which fits the barrel perfectly.....

when I 1st built it the smoke was generated by a pot on the burner full of sawdust it worked well on chooks etc but when you turned it right down for fish it stopped smoking also had the problem of the woodchips catching fire if it got a wee bit too hot so I invested in a smokai smoke generator which now dose the smoke part and I just ad the required heat with the burner I keep a metal guard on the burner to make it a indirect heat

I do everything in it fish,chicken,bacon both pork and venison, roasts with and without smoke, banngers its a bloody awesome bit of kit

ill get some better photos tomorrow