This is for JPP...Pit Barrel Modification

[Jerod Broussard]

Yeh, I saw those cooking with styme, or however you spell it, a while back. Not sure how it stacks up with respect to efficiency and what not.

[Beefchop]

So set it up PBC style!

55 gallon PBC clones are already out there. I read that Noah experimented with the larger drum before settling on the 30 gallon version. I think a larger barrel would work just fine with a little experimentation. The exact same? No, but I bet it wouldn't take long for you to dial in a bigger drum and get it cooking like your PBC.

Seems to be happening already.

https://www.facebook.com/HookandCookBBQ

http://www.ebay.com/itm/Hook-Cook-Barrel-BBQ-Ugly-Drum-Smoker-/181125923759

[Jerod Broussard]

No way. Not the same set up.

[Beefchop]

Looks like you are ready to graduate to a full sized 55 gallon barrel. UDS.

[Jerod Broussard]

I would stay off the lid. I just feel like not having an opening "on the top," really locks in the moisture, and all the gases and FLAVORS that make these babies sing.

I got the regular valves people use on their intakes for some vertical smokers. No melted plastic odors, or any other problems.

[mtford72]

Of course! Sorry. Chimney's 101.
Do you think placing the vent on the lid would have been sufficient? I can see the draft issue when coming out the side, but what about if a simple covered hole was put in the lid - a la Weber kettle?
Do the Quarter turn valves have a nylon / plastic internal gasket? I'm wondering if that would melt, or the temps sufficiently cool.
I'm toying with two ideas for a similar mod:
1) 2 * half inch holes in the middle of the lid, each coverable with a circular magnet. Seems simple enough. 3 Holes might be required. They would obviously be separately opened as needed, or covered with a magnet each.
2) Installing 2 * quarter turn 3/4" valves pointing straight up off the lid. Tight control, look suitably stupid, but wondering about nylon bushing inside the valve.

Any thoughts?

[Jerod Broussard]

The extra pipe is needed to create draft. I just had a 90 at first and it really didn't do much.

[mtford72]

Jerod, what is the purpose of the extra length of pipe? (essentially the stove pipe above and beyond the valve). Does it improve flow or prevent backflow or just move the smoke from your eyes? I can see why you would put in an upper controllable vent (I'm thinking of doing the same thing) Just wondering why the extra pipe is needed. (It does look cool!)

[Jerod Broussard]

Yeh, at first I had briskets touching coals. Didn't do anything to hurt the brisket, but it snuffed my coals. Now I cut the points off at the end of the flat if they are over 18-19".

I do so much cooking overnight, with this thing I just have to set my Maverick alarms, and go to bed.

The intake is set for the entire cook. You adjust temp by increasing or decreasing the air flow at the top.

On "normal" cooks it rides pretty steady.

[charchamp]

I thought that was the reason, wasn't sure. do you throttle it up when its cold or humid? A problem I rarely see. I am thinking of buying one of those smokers. I first thought about doing a home conversion but then realized that my time and the chance I don't get it right would leave me frustrated and wanting a PBS even more.

[bocefuss]

Love your engineering skills That's a big load of meat....

[Jerod Broussard]

Increases the air flow to increase temps when I load her down with briskets. Takes some doing to at least get it 220-250 on overnight cooks.

[charchamp]

I probably missed some conversation, why did you do this modification and what has it done to improve the performance of your unit

[Jerod Broussard]

I put the first one on the opposite side of the vent, without that extension. I didn't do much, then I thought about the extension to get some flow, and making it symmetrical. That other pic was my first 5 brisket cook. I hooked them up, looked at my wife and said, "OK, let's see if THIS is going to work."

[JPP]

That is a GREAT modification.