The Wild Pig Smoker

The Wild Pig Smoker
The idea was to build as cheaply as possible a BBQ smoker. I wanted something that I could do a whole hog on or just cook some weekend goodies. I also wanted something unique, different, conversation piece, but functional. My material hunt started with finding a tank to make the cooker out of. It didn't take long and I found one. The next step was to build a firebox to heat this tank. I soon discovered steel prices were approaching gold prices :-) Plan B was now in effect. I had to find another tank to make a firebox out of. After several weeks I found one for sale and bought it for about 1/10 the cost of steel to build one. Once I got it home and started looking at what I had I came up with an idea. I would mount one horizontal and one vertical. Part of the vertical would be the firebox and part would be a vertical cooker. So, now I had both the cook chamber and a firebox for far less than buying new steel and I recycled. The only thing left to do was to start building it.

Here I am about to start sampling some goodies off the smoker.

First a safety warning. I used old propane tanks for my cook chamber and firebox. Propane is VERY dangerous. You should seek a professional to render the tank safe for construction. Do not attempt this yourself.
 
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Step 1Door cut outs

Door cut outs
After you get your tank back from the professional who rendered it safe, you should mark and cut out your doors. Measure around the tank and divide by 4 to get the dimension for 1/4 of the tank. You will want to mark and cut your doors to be approximately 1/4 th of the tank. This will give you a good opening for your cook racks. Mark the door/doors with a colored Sharpie using a level as required to get a nice straight and level line at top and bottom. I use a fabric tape for drawing the vertical lines for the door as it will wrap around the curvature of the tank.

The door/doors design is a personal choice. Mark and cut whatever you feel will work best for you. I elected to make two larger doors with the little door in the middle (shown cut out in this pic) so that my cook racks could be one piece, slide out, and I would have room to place a whole hog in it without fighting to wiggle it in and around a center piece.

A word of warning here. Don't be surprised if when you cut the tank things warp a bit. This is normal and not your fault. There are ways of correcting this that I won't go into now.

Once you have your doors marked you can cut them out with and acetylene torch, plasma cutter, hand grinder with cut-off wheels, or a sawzall with metal cutting blades. I have also known people to cut them out with a circular saw with a metal cutting blade. I prefer to cut with a some sort of saw as the gap is less in the cut and I don't cut a very straight line with a torch and can't afford a plasma cutter.

Another tip is to not completely cut out your door. Leave some materiel in the corners and middle of the top and bottom of the doors to keep the tank in alignment for as long as possible. You will go back and make the final cut outs later.
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76 comments
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Aug 10, 2009. 11:46 AMfungus amungus says:
That's an awesome build. I love it. Can you post some bigger pictures of the food? I always like the food shots.
Aug 22, 2009. 3:29 PMstallardt says:
The plenum plate is it a solid piece of steel plate to route the smoke to the far end?
Aug 22, 2009. 3:41 PMstallardt says:
I really love this smoker and I have a bunch of questions!! You stated that the divider plate is about 1/2 inch above the damper, so does the damper swing in our out? Is the whole damper area confined to the plenium area? Could you provide a picture of the completed damper looking through the vertical area into the horizontal area? What a great job you have done on this and I can't wait to build my own Thank you Tracy
Aug 25, 2009. 5:18 AMtalonsblade says:
you could probably put some of those aluminum pans in on top of the plenum plate. would catch most of the drippings and with the size of the doors you have they should be easy to remove.
Aug 25, 2009. 12:52 PMfungus amungus says:
Ohhh, that all looks really good!
May 9, 2010. 6:30 PMred-king says:
beer can chicken is good...
Aug 25, 2009. 12:55 PMScreamindeuce says:
What a Great article. Since I was unable to download the PDF, I did a Cut and Paste, text, pictures and all. I have been wanting to build a great smoker but was not sure of the cutouts and placement of all the various pieces. I did notice that the smoker is offset on the trailer. Does this present any problems when you are pulling it from one site to another.
Jun 16, 2011. 7:04 AMNeil2009 says:
Brilliant idea for total control from hot oven to cold smoking cheese. Great execution and great project explanation. This jumps me a long way toward building my own custom smoker.
Thanks very much for taking the time and trouble.
Jun 13, 2011. 4:15 AMCrackersouth says:
I really like the damper idea, reverse flow heat, never thought of that. Keeps the meat from getting too hot at one end of the grill. Gonna see if I can incorporate that idea on my conventional smoker, would have to re-locate the chimney to the other end, not a big deal.. Excellent project, thanks for sharing.
Feb 12, 2011. 6:19 AMribatejoluso says:
Excellent project but I must say to those less familiar with tank welding: Be extra extra careful when messing up with something that you don't really know much about.

Don't think water will avoid the explosion all together...Depends what is involved...Some products actually react with water.

My old employer back in RI told me once he removed the lid of a tank he supposed to weld an the tank was filled with water. He said the explosion made him almost crap on his pants when he landed on the floor on his but...When in doubt with unknown substances wash the tank well before doing stuff like like this and be very careful.

This tank welding procedure reminds me of another accident that resulted in the dead of the welder in a industrial setting in Portugal... the welder died when he was welding the lid of a bigger tank used to store a chemical component.
The explosion pushed the lid and the welder against the ceiling and the welder was crushed in the process....
Not sure if he had some common sense, but the truth is people sometimes get seriously injured and worse doing something that does not look dangerous.

Be very very careful girls and lads!!!!
Nov 7, 2010. 1:20 AMraggy61 says:
Nice job man!! I never thought of recycling out dated propane tanks and making something as cool as you have created here.. It's all about tacking something old and outdated, and turning it into something new useful for years to come..I know people who have spent a good amount of money on the same sort of set-up, And theirs isn't even as nice as your rig!! great job indeed man!!!
Aug 13, 2009. 5:32 AMberekleonard says:
You could just fill your tanks with water to make them safe for cutting and then drain them. It should be a matter of pulling your valve assembly and a garden hose. No need for a professional to render them safe in my opinion, albeit a lot of water
May 1, 2010. 6:43 PMLetsExplodeSomething says:
 Fool it is totally necessary for a pro to deem it safe any gas inside that container when you start to cut it will expand and create a volatile amount of pressure and then ....BOOM!!
May 2, 2010. 5:03 AMberekleonard says:
In all due respect, Rhinowi, you are neglecting some physics concepts and construction logistics. Please, correct me if I'm wrong:

1) You would need to create a least few hundred PSI to even trigger the pressure relief valve. All propane tanks have them. It's the law
2) Speaking of laws,  look up "Charles's Law". You'll need a bonfire get a sealed tank, this size, full of air at zero-PSI to explode. .
3) Even if after pouring the water out, you screwed the plug back in the tank...     

I'm pretty sure the hole you are cutting in the tank might let expanded air escape. 
May 1, 2010. 6:44 PMLetsExplodeSomething says:
 Pretty sweet man we made one quite similar to this in my metals shop class
Sep 16, 2009. 10:58 PMiTinkers says:
This is a great project and instructable. I find I keep coming back to this instructable over and over. I guess it just means I have to build my own now :) I've been looking at propane tank sizes, and I'm just wondering which ones you used. Looking at the picture of you at the smoker it looks to be a good size (compared to your body). I think I may want to use ones that are a comparable size to that. Which tanks did you use? 60 gallon? 100 gallon?
Aug 29, 2009. 10:43 AMKapnKluck says:
Looks like a great job. When I weld the door trim on the inside I find it easier to blow holes around the opening, clamp in trim, weld from the outside and grind smooth. I don't like sticking my head in there, breathing the gas and trying to get my bi-focals in the right place. Let's eat!
Aug 26, 2009. 11:13 PMsibuadvancetech says:
nice pig and thank you for the information
Aug 25, 2009. 12:28 PMbbqfans says:
You'll love the verticle chamber,if you can baffle and tuneplate it, the temp. should be astounding throughout...
Aug 24, 2009. 8:25 AMrlane22 says:
Good Job purplewg
Aug 15, 2009. 10:02 AMjuanangel says:
The best one so far. Does the smoke stack by being close to the heat/smoke source affect the amount of heat on the farthest part of the smoker? Since it is hot it will rise faster and exit thru the smoke stack without getting to the farther side, even by shocking the smoke stack because it will exit out the vertical tank stack. You talk about the “heat deflector pleneum” but it is not visible, or explained how it works. The heat deflector on the vertical stack is right at the smoke stack in the smoker, placing the heat right at the exit and not at the “heat deflector pleneum”. Have you check the temperatures at both gages during cooking? I have been designing one of these babies for two years (have not gotten the guts and tools to start until now.) and this one is the best designed/explained I have found.
Aug 15, 2009. 1:05 PMCamWaite says:
if you look at step 15 the heat goes under and around the plenum thingy
Aug 25, 2009. 6:27 AMtalonsblade says:
wouldnt the heat just go up through the verticle tanks stack and not through the horizontal tank? follow the path of least resistance?
Aug 16, 2009. 10:32 AMjuanangel says:
My mistake. I thought that the black line pointing to the heat reflector was a piece of metal protruding to the inside the vertical tank to redirect the heat inside the horizontal tank. That takes care of the other questions or doubts. It only remains the”heat deflector pleneum”. I see the blue angle irons, so I assume it is a flat piece of metal is used to direct the heat to the far part of the tank. An incredible instructable. Great job.
Aug 16, 2009. 10:20 AMhorsefly926 says:
Can you please tell me how you exhaust any smoke from the vertical smoke tube,if the damper prevents any smoke from entering the top of vertical cooking chamber, also what type of material is used for the deflector? You have made one great cooker, im studying as well with plans of one day building my own you have been very helpful Thank You . Before i forget can you tell us or better yet show the red handles are they door stops ??
Aug 16, 2009. 8:19 AMTerry2030 says:
Those hinges you are talking about are called "Barrel Hinges". I buy mine at the metal shop. A lot easier and faster. You can get different sizes too.
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Author:purplewg