Bourbon Barrel Smoked Thanksgiving Turkey

Uh yeah that's fricking badass

Very cool! What's your heating source? Electric burner in the bottom?

Nah, charcoal and wood chunks. Once it burns off and cools down I will post some pics. But keeping with the homemade theme the fire basket is the bottom of an aluminum crawfish pot that developed a leak. Used some bolts to build legs to keep it from direct contact with the wood barrel. I used some heavy expanded metal to make a basket inside the pot. Line the basket with charcoal and chunks for smoke in the snake method. Gives me about 8 hours of 225 with two rows. Three rows boost Temps to 275-300. The wood barrel is so insulated it really doesn't take much to get it hot.

quote:

---

Very cool! What's your heating source? Electric burner in the bottom?

---

quote:

---

Does it give a unique flavor?

---

I don't think the barrel adds any flavor to the meat at all. It is built around the ugly drum smoker concept. Being a novelty by far is the top spot. However, it has far exceeded my expectations. I built it on an idea and having a surplus of barrels. Another high mark is the barrel exterior temp is so low while running you can set drinks on it and lean on it without fear of burning yourself. Very kid and drunk adult safe.

Alright, here we go. Best I can after a very long day and several drinks.
[url=https://postimg.cc/2b4yhZS9] [/url]
Here is the lid open, we will start looking down inside. Also the rack was just some flat stock I had. I bent it in a hoop to fit the barrel. Welded expanded metal inside and welded uprights with handles. That gives the rack some depth for thicker meat chunks.

[url=https://postimg.cc/bGrFZx38] [/url]
Now, you are looking at the biggest stainless bowl from dollar general for the drip pan and water bowl. I generally pour a gallon of apple juice in it when I smoke. I have used beer, wine, and water. Apple juice works the best.

[url=https://postimg.cc/tYrcpvND] [/url]
This is a cheap perforated pizza pan from Walmart. Makes a great stand for the water drip pan and a heat diffuser.

[url=https://postimg.cc/k6TJQ3bz] [/url]

Now looking down at the firebox. On the next image these are the legs that keep it off the bottom of the barrel.
[url=https://postimg.cc/mcbW8pBs] [/url]

The next two images show a two row snake and then a three row snake. Now keep in mind I go all the way around the firebox. These were just for illustration. Two rows I get 200-225 and three row I get 250-350ish. Depends how much air I give it.

[url=https://postimg.cc/XZhxpX2z] [/url]

[url=https://postimg.cc/V5S9JYMx] [/url]

Then some random detail pics

[url=https://postimg.cc/rKj5bKLt] [/url]

Impressive engineering. How do you control air flow?

If you look real close in the picture with the rack resting on the rim look at the bottom left by the end of the pig tail hook and you can see one of the flaps.

quote:

---

I would assume you keep the two directly across from one another open to influence the air flow.

---

Exactly right.

That’s awesome.

quote:

---

Do you ever hang meats on hooks

---

I do, but I made a ring that is level with the lid opening and sticks go across it. I hang regular length sausage from it.