How to Design BBQ Smokers

Smoking food with wood chips will infuse the food with a variety of tasty flavors.

A BBQ smoker can be designed and built using a variety of different materials such as an oil drum, propane tank, a charcoal grill and even a large metal trash can. For individuals who are new to the world of smoking, the easiest BBQ smoker to build would be the trash can smoker, as it doesn't require any knowledge of working with metal or welding. Real barbecuing is done by smoking food at low controlled temperatures and with indirect heat. Slow smoking also infuses the food with flavors that an ordinary grill does not.

Things You'll Need

• Large metal trash can
• Lid
• Drill
• 1/2-inch drill bit
• Safety goggles
• One burner electric hot plate
• Wood chip box
• Flavored wood chips
• Water
• Large bowl
• Circular cooking grate
• Thermometer
• Extension cord (optional)

Instructions

1. Fill a large bowl with water and immerse three to four handfuls of wood chips in water. Let them soak for 30 minutes. You can buy wood chips in the grilling section at your local home store or grocery.

2. Put on a pair of safety goggles. It's important to always wear safety gear when working with metal.
   Drill a 1-inch hole in the trash can near the base. The hole needs to be large enough to allow the cord of the hot plate to be pulled through.

3. Lay the electric hot plate on the floor of the trash can and pull the cord through.

4. Place the soaked wood chips into the metal wood chip box. Place the wood chip box on top of the hot plate.

5. Insert the circular cooking grate into the trash can. The grate should be at least 2-inches smaller than the total circumference of the trash can for it to rest near the top of the can.

6. Drill four 1/2-inch in diameter holes into the trash can lid. Insert the thermometer into one of the holes.

7. Plug in the electric hot plate to an outdoor electrical socket. Use an extension cord if needed.

8. Arrange the food on top of the cooking grate and cover with the lid.

9. Observe the temperature on the thermometer throughout the smoking process. The ideal temperature should be between 220 and 250 degrees Fahrenheit. If the temperature ever exceeds 250 degrees, remove the lid momentarily to reduce the heat.

10. Cook food for four to six hours.

References

• Winecanine.com: The Easy Trash Can Smoker Project