Riverwalker's Survival Gear: How to Build A Smoker Barrel

Riverwalker's Survival Gear: How to Build A Smoker Barrel
So you want to build an Ugly Drum Smoker (UDS) for yourself? Well here are the exact steps you will need to follow to accomplish that task. Riverwalkers blog posting regarding "How to build a smoker barrel" lays it all out in easy to follow step by step instructions. Even has pics to illustrate the way. Anyone wanting to try this project would be hard pressed to find a more clear set of instructions than these. They cover every detail of the process from burning your barrel to building your charcoal basket and more. I am definitely impressed! Hat's off to Riverwalker.

Kingfisher Kookers

The CK Commercial Kombination Kooker
The Commercial Kombo (CK) combines the advantages of both the rotisserie and the Kombo cooker in one unit. This will give you a wide range of options. You can smoke on both sides or close the Kombo unit and used it for grilling or for a warming oven.

The rotisserie portion of our CK’s cooking chamber is 42” x 48” x 48” and contains six trays. Each tray will hold approximately five 15-pound turkeys. Seven to nine sides of ribs can be placed on each tray by using rib racks. A tray will hold five or six trimmed briskets; the amount of trimmed brisket can be tripled with rib racks. Whole hogs, dressed (up to 70 pounds) and trussed can be placed on each tray. There is a fold down worktable, 12” x 48” on the cooking chamber. The firebox area is shared with the Kombo unit. The 15 gallon water jacket, which is to hold only water, has fill sight gauge and drain tap on the back of the unit. The rotisserie line of Bar-B-Que Pits provides a smoking chamber with excellent smoke pattern flow and even, consistent heat. A baffle placed in the smoking/cooking chamber directs heat evenly around all four sides and catches the meat drippings, which flow out to a drainpipe. This helps provide and maintain a clean smoking chamber. The meat placed on the rotating tray does not have to be turned or moved during the smoking process. The trays rotate through the smoking chamber at one revolution per minute. A 110-volt gear motor equipped with a brake powers the rotisserie. The thermometer is placed for convenient reading.

The Kombo portion of the CK has a 32” X 36” cooking chamber. It is equipped with a fold down table and a thermometer. This side of the CK is unique since it provides three cooking options. A chef can open up the dampers for smoking or partially close the damper and create a warming oven. Also coals can be placed on the bottom rack for direct grilling of meats or vegetables. It shares a firebox and a 15-gallon water jacket with the commercial smoker. The water jacket can be shut off to the Kombo portion of your cooker. Adding extra cooking trays can double the Kombo’s grilling surface.

The unit is fabricated from twelve and fourteen gauge metal. Nine-gauge expandable metal is used for the cooking trays and worktables. The firebox grate is 6 gauge expandable metal. The firebox, located between the two cooking chambers is 18” x 16” x 42” with hot air chambers and insulated doors. There is access to the firebox from both sides of the cooker. There are two drains under the firebox to allow for flow through cleaning as needed. Dampers are positioned in both the firebox door and the smokestacks. This unit is 5’ wide, 13’8” long, 7’2” tall and on 13” tires. It is on a trailer axle, with springs, tires, running lights, 2” coupler with jack, dolly steel wheel and spare tire & mount: is road ready.

Key Benefits

* Rotisserie and Kombo cooker in one unit
* Handy fold down table
* Road Ready

Add Options

* Double Wall w/1800° Insulation
* Gas Burner
* Warming Oven

D.W. Vasbinder’s in Richmond, Texas

Thanks to the Houston Press and Robblog for this gem! These are the kinds of places that really make you want to get by there and support them. Please follow the link on this one. Great pitbuilders here and just real good folks! (90A in Richmond, 281-342-0535)

Howdy Bertha!

Some styles of smokers just seem to get made over and over again. Could that be because they are a very good reprentation of what works? Sure it could be, but I think availability of materials and cost vs. profit have something to do with this design as well. There seem to between 12 and 16 significantly different styles of smokers out there today and not many of them can finish meat like this one can.


I'd like to hear your opinion. Drop me an email (link at the bottom of the page) and tell me what you think! What is your preferred style smoker?

Entertain large groups often?

There’s a bit of excitement stirring as we announce Meadow Creek’s new TS120P BBQ Smoker. This new cooker is the push/pull-around version of the TS120 Tank Smoker on a trailer.

If you’re looking for a BBQ smoker with 11+ square feet of cooking area, but you’d rather not have the trailer, this handsome, offset barbecue cooker is the solution for you.

Open the hood man!

 

Now ya'll know I'm all about smokers. This is no smoker. But come on, any truck with burgers and brats under the hood has got to be worth including in our ongoing smorgishborg of smokerology! Right? Maybe, maybe not. Either way just humor me today... please. I'm hungry and it's not time to eat yet. Look at this thing though. A dually? For a grill?? Who cares if it runs or not? Park it. Fire it up and let's eat!