The next few pages will show my restoration of my barn sale $5 smoker, which we dubbed MEATBOT, and the first smoked pork we made inside of it.

Step 1: Clean!

The BBQ was cleaned with my powerwasher to prep it for new paint.  I lightly rubbed the smoker down with 00 steel wool when it dried to prep the surface.  The handles were rotten and removed.  Upon inspection the metal looks pretty clean and unrusted, and all the parts are in good cosmetic condition other than some of the paint being baked off.
I have an unused smoker that was here when I moved in over 7 years ago. When I seen an instructable using one, I had to click on it. I admit I didn't know what to expect. You sir, just blew me away! Not only did you refab that beautifully, you gave me a lot of insight on what I've been missing out on by not learning to use the one I have.
I encourage it. I bought mine and it took me over 2 mos of staring at it in the garage before I said, 'OK...lets do this...:&quot; <br> <br>Meatbot was a lesson that showed me it's surprisingly easy to see what you can do in a modestly equipped shop.
<p>Great project! Thanks.</p>
Thanks again for this post. I'm now practically glued to http://www.reddit.com/r/smoking thanks to you! <br> <br>I'm now about to embark on a similar project with a Brinkmann Smoke 'n' Grill that's rusting in my garden. I have a few questions if you have time to answer: <br> <br>1) My original smoker is an open bottomed design, just like yours. From what I've read, this makes for pretty poor fire management and therefore makes regulating/controlling heat a bit of a pain. How much did raising the fire bowl &amp; adding the bottom vent seem to counter this if at all? <br> <br>2) Do you have any other ideas about addressing the point above regarding fire management in an open bottomed design? <br> <br>3) Inside mine, it seems that the water bowl can hook onto the &quot;shelf&quot; that the lower grill would sit on, making it unnecessary to sit the water bowl on top of the coals or on your neat little vent cap. I'll probably leave it this way as I can refill water via the door still. In your opinion, would this work or is there a specific need to have the water bowl so near to the fire bowl (does it require a higher heat)? Of course, I'd have to come up with an alternative solution to keeping the vent cap in place. <br> <br>4) I'm considering adding a grill to my fire bowl to help keep ash &amp; charcoal/wood separate (to stop the ash potentially choking the fire). You're clearly a man with a plan so I'm surprised that you didn't do this too and was wondering if you had a specific reason that I've missed or that you've not included? <br> <br>Sorry for all the questions but your source smoker just seems so similar to mine - you seem like the perfect chap to ask! <br> <br>Thanks again.
I'll try to answer in order as best I can: <br> <br>1. the open bottom was a concern for me, but it seems to work as well as something with a bottom &quot;cap&quot;. I was able to maintain temperatures pretty well. (+/-25-50 degrees) <br> <br>2. The lack of a bottom doesn't mean there's a tight seal, but there's a very narrow gap between the firebowl and the smoker body. Since heat rises and pulls air in from the bottom,, it doesn't matter if it's through the vent or the gap between the two. Long story short, you adjust your bottom and top damper to compensate. <br> <br>3. You can leave a water bowl hooked to the smoker body, but removing the smoker from the firebowl will be easier if the waterbowl and firebowl are together, as in my setup. <br> <br>4. I want a grill grate for the firebowl have been looking for a 9-10&quot; grill grate to do just that. I haven't found one yet, but will add one when the cheapest one appears in the shop via garage sale or curb find. <br> <br>If you don't have a grate you can use some lengths of 1/2&quot; rolled up coils of aluminum foil to get some air under the coals, but honestly, after 80-120m the bowl is already filling high with ash if it's burning correctly.
Splendid. Thanks so much for taking the time to reply in such detail.<br><br>Regarding point 3, that's a very good point about making it easier to lift the smoker up off the fire bowl. I think'll opt for a similar setup there then.<br><br>Ordered my tinsnips, sheet aluminium and welding gloves! :D
I should mention for people reading this, if you reverse the legs as I did (and many others do when modding this smoker) you lose the ability to attach the water bowl to the smoker body. When the legs are in their stock position, the water bowl rests on the extended metal of the legs. Reversing the legs removes this function, but allows the entire smoker to be lifted off the firebowl AND waterbowl. <br>
Thank You Instructables for giving my entry first prize on the weekend projects contest. My entire family and I are honored and thank everyone who appreciated this Instructables entry. I hope my future entries are as well received as this one as. Peace.
Thank you!
Hey congratulations on being a finalist in the weekend projects contest!
Thanks, I had no idea I was even in the running until it was announced that I won!
man please send me a good size piece of this yammy ham!!!!love it
That tickles my heart when people want to taste it. Thanks!
A friend gave me a complete Deer leg quarter I think I'd like to try to smoke,since the wife isn't fond of deer.Since I've never used my smoker before,any ideas from other readers on cooking temp/time?Thanks in advance!
I'd look for a brine recipe for the venison. Then smoke with a strongly flavored wood tempered 50/50 with a fruitwood. Maybe Butternut and cherry, or Mesquite and Cherry, Hickory &amp; Cherry. I think spicing it in a brine ahead of time might temper some of the game flavors down. <br> <br>You might also make venison jerky. You could also butterfly the leg quarter off the bone, roll it up with rosemary sprigs inside, tie it with butcher's string to make a venison butt roast. Check the web for recipes, there are a lot of different angles for spice/smoke recipes.
Can you explain exactly what the Texas Crutch/Igloo treatment is/does?I have a smoker I have never used,and all of this is new to me.Thanks!Meat looks great and gives me inspiration!
texas crutch keeps the meat from drying out. If the temp of your meat stalls for too long at a certain temperature, dryness can occur. Wrapping it in 2 layers of foil and adding liquid (beer, apple juice, vinegar, etc.) and placing it back on the heat keeps dry heat out, and so it finishes cooking to 190-210 by braising inside the foil. <br> <br>The Igloo treatment allows the meat to slowly cool. You always want any cooked meat to rest for 10m minimum to finish cooking and evenly redistribute the meat's juices throughout the entire cut of meat. The idea with the igloo is it allows for carryover temperture (the meat keeps cooking for the hour its resting while slowly cooling) and allows the juices to settle in the cut so the entire thing is juicy. <br> <br>http://www.amazingribs.com/tips_and_technique/texas_crutch.html <br> <br>
Really inspiring post - thanks so much. I have exactly the same model rusting in my garden, left by the house's previous tenants. <br> <br>Any tips for reading resources regarding the actual operation &amp; cooking side of things. Never used a smoker in my life.
http://www.reddit.com/r/smoking/ <br>http://www.amazingribs.com/
Jubbly. Thanks again.
Never run out of brown sugar. 1 Cup of regular sugar, add 1 tablespoon of molasses and mix well. Add more molasses if you want darker sugar. Never worry about rock hard brown sugar again.
you should make an instructable on this. :)
This may encourage our family to use the smoker like this that I bought used for $10 about 6 years ago and never got up the gumption to try. Thanks a lot!
Yes! that will be amazing and your family will love you for it. My son is 5, and the smell of Hickory or Mesquite or Apple wood burning makes him yell &quot;MMMMMMMMMMMMMM!&quot; because he knows something good is about to follow that smell in the near future.
When you need Brown Sugar just add 1 tablespoon of Molasses to 1 Cup of Regular sugar. Add more molasses if you want darker sugar. Never worry about rock hard brown sugar again.
My wife told me the same thing, I was worried the molasses would have borked up the dry rub so I forwent it.
I've used it for years in everything that required brown sugar and never had a problem. As you know brown sugar hardens after opening the package, I make enough for the recipe so that is never a problem.
thanks, you've convinced me. I'll give it a whirl next time (and spare my wife the underhanded glares when she suggests it).
looks good <br> <br>the only question I have is, What is a Keel Bone? <br> <br>
In all likelihood this was me messing up chicken and pork terminology. the bone I pulled from the roast was just a flat bone (that looked like a sailboat's keel board -- eg. http://sailingbuzzardsbay.frankgerry.com/img/keel.jpg). I pulled this bone from the second BB from my 2-pack cryobag ater cooking, I think it was the lower section of the BB. <br> <br>tl;dr: There's a bone on a chicken called the keel bone, I think I was waxing poetic when I referred to the bone I pulled from the pork BB as the 'keel bone'..
Hey everyone, thanks so much for the comments and questions. It's been a real genuine surprise and honor being featured here.
Awesome instructable. Makes me want to comb the garage sales this weekend to find one of my own. Maybe I can paint it purple &amp; gold and sell it to a LSU tailgater for big $$$!
My friends in Tennessee said I got the VOLS colors wrong.
For your first instructable I was impressed you kept every step included and detailed enough to help without being too technical. great job and looks awesome! can't wait to try my hand at a meatbot sometime
Thanks. I wanted to submit this to the BBQ contest but was a day late remembering the entrry time. I was really happy they featured it here.
Nice job. I like how you included the goof ups and improvements along the way.
I think what you learn along the way is as important as a problem free build. I was really psyched about recalibrating the stock thermometer for example, but it was just a dismal failure when put into action. This is also where we all shine, when we find creative solutions on the fly that complete the task at hand. Thank you for your comment.

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