Useing a barbecue as a Smoker.

Maybe.

What kind of BBQ? Is it big enough to have a burner lit on one side and the product on the other. Regulating the temps would be the hardest part.

The most important part would be to figure out how to keep your temps low enough, 150-175F. For those sausages a rack inside a large cardboard Box with small hotplate and chip pan to add the smoke, then finish them off in the oven. Setups can be as simple or elaborate as you like! The best part of the meat smoking hobby is the tinkering.
 
Last edited:
don't see why not. A friend of mine built one out of an old wooden crate and a large brake drum to put the chips and roots in to smoulder. It's turned out probably a few hundred pounds of delicious product in the last couple months! I should go grab some photos
 
Buy a tranger pellet smoker/BBQ. I make jerky sausage and cook steaks or what ever on it. It the best BBQ out there that I have owned. The other thing is they make little stainless boxes with holes in them so u can put wet wood chips in it ontop of you regular BBQ like said above the heat might be the tricky part.
 
Get a 50/55 gallon steel drum that has the 2 holes in it. Clean Cut top one third off at a rib mark. Take the larger 2/3 part and lay it on its side and shoot 6 holes thru the bottom of at least 45 caliber(you can drill the holes, just not as fun).

Stop in at Canadian Tire and pick up a new BBQ wire rack and six 2" long stainless bolts and nuts (atleast 1/4").

Stand drum back up, drill holes thru side for the nuts and bolt approx 8" down from top to rest the BBQ wire rack on.

Put drum on blocks for air flow and fill with some wood (alot of wood) and install the rack. Get fire going and put top 1/3 back on as lid and let burn down for First Burn Cleaning.

Now you have prepared for cooking/smoking using charcoal or what ever you choose. The air flow is controlled by empty can on larger hole.
 
smokerdrum.jpg
[/URL][/IMG]
 
You can DEFINITELY smoke food in a regular gas grill. My Weber happens to have a built-in smoker box, but a separate perforated box for your wood chips is available all over, or you could make one. You just put the soaked chips in the box directly over one burner, and use the rest of the grill, with burners on or off depending on what you're cooking.

If you were going to be smoking a lot of food and/or often, a different solution would be better, but for occasional smoking, the grill works just fine. I only use mine when I'm doing ribs, and sometimes chicken wings or a bird/roast on the rotisserie.
 
While you can indeed smoke on a regular grill, you're MUCH better off to make the move to a real smoker.
The Weber Smokey Mountain is something you need to look at.
B001I8ZTJ0-inside_t.jpg
 
Use the thickness planer to plane chips from fallen cherry, plumb and apple trees. I have some bags premade and dry. Make a foil bottom that fits in a old electric frypan. Fill with chips, half of which were left to soak overnight, cover and seal with foil. Poke some holes in the top foil. Adjust temp with the electric temp control. Load her up and experiment with temp, obviously one does not want the chips to ever catch fire.
 
Ceska said:
While you can indeed smoke on a regular grill, you're MUCH better off to make the move to a real smoker.
The Weber Smokey Mountain is something you need to look at.
B001I8ZTJ0-inside_t.jpg
Click to expand...
I have an old Brinkman smoker.Works well, but you gotta keep putting briquets/charcoal quite often . An empty tin can with lid still attached and perforated with a dozen holes makes a cheap smoker box, do it all the time on camping trips. Middle pan is used to hold water or any type of juice/wine/water mix.
 
You must log in or register to reply here.
Back
Top Bottom