Very nice. Is this your design or did you see one made like this elsewhere?
What type wood do you use? What do you have for a moisture reservoir?
How long you been smokin? What's your favorite protein?
I like to use a fruit wood/hickory/charcoal combination. Love the ribs (beef/pork) and pork butts. Brisket is a labor of love. (you know what I'm sayin)
Going to smoke a Turkey for thanksgiving this year weather permitting.
How do you like your Q sauce? Tomato based I'm sure being from MO. Although there are the vinegar based fans of Arthur Bryant.
Love the tomato based Q sauce myself although Memphis style with the slaw on top of pulled pork rocks my world.
Definitely not my design. I saw a guy from KC on a cooking show my wife was watching and he was smoking ribs in a barrel. I did a little inter web searching and stumbled on a website for BBQ enthusiasts. Down loaded some plans (I'll PM you mine) and then the rest was history. I didn't get my barrel until earlier this spring and I think the first time I used it was in April. I've used a water smoker in the past, but my pan had lots of holes in it and if you wanted to smoke anything longer than a couple hours, you had to keep adding charcoal. Plus, you had no control over the temps.
The barrel smokers don't need a moisture source and I think the drippings falling into the fire add to the flavor. I brine the poultry I've cooked and nothing has been dry (ok, I let my wife watch over a yard bird while I was doing some de-construction of our kids play fort--they're too old for it and the lumber will make a nice shed--and she was only checking the temps and didn't spritz or peek at the bird).
Our house backs up to a wooded area and I've got hickory trees galore. I use lump charcoal and throw a couple chunks of hickory in with it. I haven't tried any fruit woods, but it's on my agenda.
My wife's perfected my grandpa's BBQ sauce recipe. Tomato based, with onions, red chile powder and I think some brown sugar. Nice and sweet with a bit of a kick. The kicks a little stronger the second go around, but it doesn't get hotter the longer it sits.
I've never been serious about smokin' meats but I've got the itch now. I've been doing some experimenting and everything has turned out great. I've got to do some beef ribs and my brother has done a prime roast that we sliced into prime rib and it was dynamite on his electric smoker, so it will be a must later in the summer.
Build one of these (if you've got a Weber Kettle, the lid makes a perfect dome if you want to smoke a turkey under it) and brine the bird before smoking a turkey. We did one for Mother's Day and it was awesome. The web sites say you can even smoke in sub zero temps and these will still hold a temp for many hours.