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Thank you. If I had stained it darker I would have gone with black too. Thanks for the tip, I will try that next time.
Hi, please drop me a private message with your email address and i will send you copy. It is not easy to add wood during the smoke due to the need to have to lift the grates. I did consider cutting a door in the lower part of the barrel but decided this may introduce oxygen into the barrel when i did not want it. I just ensure i place enough wood on so that it smokes for at least several hours into a cook.
Hi, please drop me a private message with your email address and i will send you copy. Good luck with the build and please send me some photos of the results.
Underground Drinks Cooler
Hi, No problem, are you able to private message on this website? If so could me drop me an email address please.
I am very new to all of this and have never used a smoker before so no i hadn't considered an electric version. To be honest i have always had a gas BBQ and was always very jealous of neighbours who had charcoal, the smell was always amazing. Now they are all jealous of mine :)
Thank you, i am pleased you enjoyed the read.
Thank you. The only long term issue i foresee is the staves shrinking, though this is remedied through periodically soaking the barrel from the inside. I use fire bricks on the bottom and sides so the heat is mostly directed upwards. Oak ignites at around 900F which is way above the temperatures i will be using for smoking and having the lid closed prevents the coals from flaming. Whiskey barrels are also charred before they are used, hence the black you can see when i cut the lid off. So 'Touch wood' it doesn't spontaneously combust anytime soon. I am pleased you like it.