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 Posted - 06/16/2003 : 15:40:44
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| I am looking for plans to convert a 250 gallon oil tank to a pig roaster. |
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Posted - 06/16/2003 : 20:43:59
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quote:
Originally posted by scott
I am looking for plans to convert a 250 gallon oil tank to a pig roaster.
Scott,
I'm building a smoker as well. I reviwed several sites that contain information on them. on of the most helpful was at:
www.exit201.com/cyclops/cyclops.shtml
he has included helpful pictures and gives some good advice.
Hope this helps!
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Posted - 06/24/2003 : 17:44:05
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I have a pigroaster that I made from a 250 gallon tank. Laid it on it's side, cut it in half, and went to work from there. Attached picture (Not the best picture), but you'll get the idea. The biggest pig I've done to date is 145 pounds, dressed out, come this Friday, I'll be cooking a 185 pounder (dressed-out). Figure I'll allow abot 14 hours for cooking time. If I can answer any questions, feel free to drop me an e-mail. I made my cooker propane, much easier to control the heat when cooking.
Good Luck !!!
Matt
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Posted - 06/24/2003 : 17:46:40
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Sorry, I guess you can attach a photo here.
Pigroaster |
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Posted - 08/05/2003 : 18:53:14
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I would not attempt to cook a 185 lb pig because it is very dificult to turn a pig that si over 125 lbs.
Chas |
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Posted - 08/17/2003 : 18:29:10
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Just remember what was originally in that drum, and how long it was used-make it clean and then do it again, then eat the meat yourself first!!!!!!
Phattboys BBQ & Smokehouse
"Have Smoke-Will Travel" |
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Posted - 01/20/2004 : 18:11:29
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Hey everybody I am looking for ideas to turn a 250 gallon tank into a smoker/bbq grill and then mount it to an old trailer, any suggestions would be great.
Ryan,
email= fourwheeler2384@wmconnect.com |
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Posted - 01/20/2004 : 19:14:46
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I dont think there is anything wrong with using an old fuel tank, but you definetly want to get a REAL HOT fire in it before you try and cook any meat in it. The first cooker I made was an old fuel tank, I prefer a 500 gallon my self, Im not fond of the 250 gallon oval tanks. Anyways back to the Really HOT FIRE. I had a bunch of real dry hardwood that I built a fire in the whole cooker, had that thing almost cherry red in color I had it so hot, and I kept it there for a few hours. I actually started a few fires in it before I threw on the first hog.
Use your better judgement, let it cool completely after your first burn in, check real close for residue or faint smell of petroleum, if so get it Hotter the second time.
First time I cooked in mine I just did a whole shoulder, for my family. Your not throwing too much away if it wasnt clean.
If you can CATCH it I will SMOKE it. Smoke makes everything taste better. |
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Posted - 01/20/2004 : 19:21:14
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I dont have to much of a problem With pigs that large, my old pit I had a nice way of pulling grate and all out to rotate the pig. The new pit I am building I am planning on getting it tuned well enough that I dont have hot spots, and then all I have to do is just flip them.
I do agree that 185 lb. hog (dressed weight) is a good sized hog. I dont usually do them that big. Im more apt to do 1 1/2 hog, just smaller.
quote:
Originally posted by Chas
I would not attempt to cook a 185 lb pig because it is very dificult to turn a pig that si over 125 lbs.
Chas
If you can CATCH it I will SMOKE it. Smoke makes everything taste better. |
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Posted - 01/20/2004 : 19:24:04
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I will work on getting some pics of my old faithfull that I built in a weekend so I could roast a hog for a family members graduation. It needs a few refinements, but it really works great.]
Suprised me how well it worked first time out.
Rodney
If you can CATCH it I will SMOKE it. Smoke makes everything taste better. |
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phattboy
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USA
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Posted - 03/10/2004 : 20:23:57
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| Hi there, we are looking for plans to turn an old 250 lb oil drum into a propane pig roaster. If anyone would be so kind to email me plans. Thanks so much. Meemoe623@aol.com |
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Posted - 03/13/2004 : 03:54:18
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"Oil" drum-cooking oil I hope. Find heavy gauge chimney pipe-get a long length and an elbow and a dampner. Use a turkey/fish cooker (just the cooking element)-place one end of the pipe in the unit where the meat is to be cooked (thru the end wall), extend the other end w/dampner & elbow over the gas burner. Heat will go into the cooker thru the tube, use the dampner and control valve to regulate temperature. If you need smoke-add a small fire box on the other end, using pipe & dampner. It works-I made one years ago for a friend.........
Phattboys BBQ & Smokehouse
"Have Smoke-Will Travel" |
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Posted - 04/02/2004 : 03:56:33
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2521 times this was looked at-with only 12 replies. Where is all the information that could have been passed on, and really been a benefit by passing on some info.........
Phattboys BBQ & Smokehouse
"Have Smoke-Will Travel" |
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Posted - 05/02/2004 : 07:11:32
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Ebay has plans for sale under smoker grill. They also have a lot of smokers for sale, both homemade and commercial. Also woodlandpartsplus.com has parts and a lot of knowledge on stoves, grills, and smokers. Good Luck!
Ratdog |
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Posted - 05/02/2004 : 12:56:19
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That smoker pit posted by Randy looks fabulous! That Cyclops is one mean looking set-up.
One question I guess I would have to ask the fabricator, is how he addressed removal of the grease which would eventually build up in the bottom of the cooking chamber?
How do you guys address the build up of grease in your cooking chambers?
Looking at the Cyclops build, if it was mine, I would place a drainage plug. When the unit is cool, unscrew that plug an drain out the grease. But...one would think this grease and "fond" (french for Caramelized drippings left in a pan after roasting or sautéing) left at the bottom would be more viscous so you could just scoop it out?
Big Belly ~ Ex Chef now BBQ fan/entrepreneur |
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Posted - 05/04/2004 : 05:17:01
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Big Belly-is that where "fondue" (sp) comes from.........
Phattboys BBQ & Smokehouse
"Have Smoke-Will Travel" |
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