Some friends and I wanted to smoke our first brikset, came up with this contraption. Any advise/suggestions for how to improve in this marvel of modern engineering? (She is already going so the clock is ticking)
by dd-bear
47 Comments
GimpboyAlmighty
It’s everything I would expect from college kids.
No notes, it’s perfect.
Competitive-Ask5157
That’s gotta be some crazy heat loss.
When I lived in an apartment, I successfully had dozens of smokes in just a weber kettle with the snake method.
Zach-cannon
Cut the legs of the one on the left. That will let you shorten the smoke/heat tube and help with flow of heat. I’m sure lots of loss with the turn down and back up. Keep us updated!!
MetaCaimen
Whoever did this deserves a beer.
Level_Improvement532
Nice cold smoker.
curiouspolice
Jesus lmao. You can smoke with just one using the snake method, but I respect the hustle.
Wombat-comando
1. Cut that hose in half or may 1/3 of what it is now you’re losing a lot of heat . 2. Take the legs off of the one you are using for a firebox so it sits lower. Rest it on a few cinder blocks so it doesn’t roll over. If you look at any smoker with a side box the top of the firebox is at the bottom of the cooking chamber. 3. Eat tasty smoked mouth meats 4. Don’t forget to toast the BBQ gods with whiskey.
JacPhlash
I don’t….why….? Just smoke it on the kettle. What am I missing here?
95accord
This is borderline a cold smoker
Probably great for smoking cheese or salmon
iiooiooi
Necessity is the mother of invention
Fickle_Finger2974
A Weber kettle is already a smoker…
imJGott
ATM
weekend-guitarist
Use the beer crates to elevate the brisket webber. Shorten the length of duct to increase heat transfer.
AVerG_chick
That’s kinda slick but they should’ve removed the smoker containment from its grill and mounted it directly under the meat grill so the residual heat could rise as well without the need for such a long pipe between the two.
Good idea for cold smoking cheese. But too much extra work for anything else. Use the snake method!
DjGranoLa
Looks like a 2nd hand smoker to me.
kong_2343
I’d love to see how it turns out once finished! Keep us updated
TheNoodleGod
Did this myself back in college, except it was piped into a cardboard box. Worked great and ribs were enjoyed everyone
HarryMcButtTits
Wrap your duct in high temperature insulation to decrease your heat loss. Cut the legs on the firebox so it sits lower, and shortens your duct length. With your current set up your fire has to be pretty rippin hot to maintain 225/250 in your cook chamber
I did shit like this in college and am super happy to see young men still being young men 💪🏻
010bruhbruh
Kordaatje erbij, daar gaat je stufi. Awesome setup man.
DawgPound919
Don’t need all of that! Dual zone sides with water pan above and below. Snake method works well.
CowEmotional5101
I respect the hustle. But a weber can already function as a smoker on its own using the snake method. You are doing too much buddy lol.
lurkslikeamuthafucka
This is such a terrible way to do this – BUT this is also so incredibly awesome. GOOD FOR YOU for trying. GOOD FOR YOU for seeking feedback. And I saw in another comment that you got tips on how to adjust and use a single Weber with the snake method- GOOD FOR YOU for taking suggestions to improve.
The attempt was so terrible I give that 3/10, but
Everything else about this is so incredibly awesome I give you bonus points for an overall score of 9/10.
Keep being you and trying shit. Kudos.
thetonytaylor
this would be great for cold smoking, not so much for smoking a protein like a brisket
This looks good for a cold smoke on trout or salmon. Brisket on this should only take 5-7 business days.
Noname1106
Looks like a nice cold smoker.
saltygoatattack
I truly hope it’s the best thing y’all have ever eaten!
Delabuxx
Only thing I would point out that could make this setup better is lift the right smoker to be higher than the left. But yeah, snake method
LuncheroniArt
Cyberpunk 2077
Deep-Regular4915
The human centipede approach
toomuchtv987
Why would you need this? A Weber grill can function as a smoker on its own.
KarlPHungus
I would be wary of any meat that is being “cooked” by that. Unless perhaps the weber on the right also has some coals lit and the one on the left is only adding smoke.
InformalCry147
Our first smoker was a oven my dad converted making the fire box in the lower drawer and cutting holes through the oven floor.
australopithecum
I need so many more pictures
Deerslyr101571
Based on the beer crates… assume you are in Europe? Just out of curiosity, what does a moderately priced smoker with an offset cost over there, compared to two Weber kettle grills. (Although I fully assume that the Weber kettles were just already available to you.)
Love the ingenuity. Keep plugging away.
And be sure to come back and post pictures of the brisket.
Gubbtratt1
Make the tube a few meters longer and you have yourself a cold smoker. Makes delicious fish and cheese.
walker42000
I did the same thing but with only one grill, I had a stack of steel coffee cans and build the firebox at the bottom one, I actually “sewed” them together with metal coat hanger on the inside lip and the little fucker actually worked pretty damn well.
Please post pictures of the meat too. If it works then it is good
Jzamora1229
I would take the legs off your “firebox” grill, and place it under your “cook chamber” grill, effectively making a DIY over/under smoker. Use rigid tubing instead of flex.
actual_rocketman
The Webber centipede.
One_Win_6185
I’m assuming you need space for the brisket on the kettle grills. You should look up how to separate the point from the flat which will give you two smaller cuts that can fit on 1 kettle grill each (with the flat likely being a bit bigger.)
Then just smoke them separately with offset heat, snake method, whatever in the two separate grills.
47 Comments
It’s everything I would expect from college kids.
No notes, it’s perfect.
That’s gotta be some crazy heat loss.
When I lived in an apartment, I successfully had dozens of smokes in just a weber kettle with the snake method.
Cut the legs of the one on the left. That will let you shorten the smoke/heat tube and help with flow of heat. I’m sure lots of loss with the turn down and back up. Keep us updated!!
Whoever did this deserves a beer.
Nice cold smoker.
Jesus lmao. You can smoke with just one using the snake method, but I respect the hustle.
1. Cut that hose in half or may 1/3 of what it is now you’re losing a lot of heat .
2. Take the legs off of the one you are using for a firebox so it sits lower. Rest it on a few cinder blocks so it doesn’t roll over. If you look at any smoker with a side box the top of the firebox is at the bottom of the cooking chamber.
3. Eat tasty smoked mouth meats
4. Don’t forget to toast the BBQ gods with whiskey.
I don’t….why….? Just smoke it on the kettle. What am I missing here?
This is borderline a cold smoker
Probably great for smoking cheese or salmon
Necessity is the mother of invention
A Weber kettle is already a smoker…
ATM
Use the beer crates to elevate the brisket webber. Shorten the length of duct to increase heat transfer.
That’s kinda slick but they should’ve removed the smoker containment from its grill and mounted it directly under the meat grill so the residual heat could rise as well without the need for such a long pipe between the two.
https://preview.redd.it/qciu6lj82nqe1.jpeg?width=1439&format=pjpg&auto=webp&s=e45af302477659ba2f20d3b1708195a3da611887
Reminds me of my setup for cold smoking.
Good idea for cold smoking cheese. But too much extra work for anything else. Use the snake method!
Looks like a 2nd hand smoker to me.
I’d love to see how it turns out once finished! Keep us updated
Did this myself back in college, except it was piped into a cardboard box. Worked great and ribs were enjoyed everyone
Wrap your duct in high temperature insulation to decrease your heat loss. Cut the legs on the firebox so it sits lower, and shortens your duct length. With your current set up your fire has to be pretty rippin hot to maintain 225/250 in your cook chamber
I did shit like this in college and am super happy to see young men still being young men 💪🏻
Kordaatje erbij, daar gaat je stufi. Awesome setup man.
Don’t need all of that! Dual zone sides with water pan above and below. Snake method works well.
I respect the hustle. But a weber can already function as a smoker on its own using the snake method. You are doing too much buddy lol.
This is such a terrible way to do this – BUT this is also so incredibly awesome. GOOD FOR YOU for trying. GOOD FOR YOU for seeking feedback. And I saw in another comment that you got tips on how to adjust and use a single Weber with the snake method- GOOD FOR YOU for taking suggestions to improve.
The attempt was so terrible I give that 3/10, but
Everything else about this is so incredibly awesome I give you bonus points for an overall score of 9/10.
Keep being you and trying shit. Kudos.
this would be great for cold smoking, not so much for smoking a protein like a brisket
Update: https://www.reddit.com/r/smoking/s/6hzPyzjljL
The Human Centipede of smokers.
I don’t think you can cold smoke a brisket.
This looks good for a cold smoke on trout or salmon. Brisket on this should only take 5-7 business days.
Looks like a nice cold smoker.
I truly hope it’s the best thing y’all have ever eaten!
Only thing I would point out that could make this setup better is lift the right smoker to be higher than the left. But yeah, snake method
Cyberpunk 2077
The human centipede approach
Why would you need this? A Weber grill can function as a smoker on its own.
I would be wary of any meat that is being “cooked” by that. Unless perhaps the weber on the right also has some coals lit and the one on the left is only adding smoke.
Our first smoker was a oven my dad converted making the fire box in the lower drawer and cutting holes through the oven floor.
I need so many more pictures
Based on the beer crates… assume you are in Europe? Just out of curiosity, what does a moderately priced smoker with an offset cost over there, compared to two Weber kettle grills. (Although I fully assume that the Weber kettles were just already available to you.)
Love the ingenuity. Keep plugging away.
And be sure to come back and post pictures of the brisket.
Make the tube a few meters longer and you have yourself a cold smoker. Makes delicious fish and cheese.
I did the same thing but with only one grill, I had a stack of steel coffee cans and build the firebox at the bottom one, I actually “sewed” them together with metal coat hanger on the inside lip and the little fucker actually worked pretty damn well.
https://preview.redd.it/p7dcvip9knqe1.jpeg?width=1920&format=pjpg&auto=webp&s=a950669ecccb513845815d278ee988cacb71cb17
Please post pictures of the meat too. If it works then it is good
I would take the legs off your “firebox” grill, and place it under your “cook chamber” grill, effectively making a DIY over/under smoker. Use rigid tubing instead of flex.
The Webber centipede.
I’m assuming you need space for the brisket on the kettle grills. You should look up how to separate the point from the flat which will give you two smaller cuts that can fit on 1 kettle grill each (with the flat likely being a bit bigger.)
Then just smoke them separately with offset heat, snake method, whatever in the two separate grills.
Paderborner 💪🏻