Rookie question about type for smoker to make....help??

[Stormcrest]

Hi
I have found a place that can supply me with used closed 55 gallon metal drums that contained olive oil.
I am going to try to make a smoker...
I thought about buying a Treager....but it is a lot of money for me...
I am wondering about the type of smoker to make.
I have had some great advice about making an upright barrel type.
But I want to make a barrel type that is on its side....

I have seen two types like this....
A double barrel....two barrels on top of each other...
or
a barrel type that has a smaller 'burn' barrel attached to the side.

I would like opinions on both models...
- easy to make
- ability to control temperature ( it is important right? )
- ability to produce volume..

Thanks.....

Stormcrest

[SoEzzy]

Make a UDS first, ire it up with charcoal and small chunks for the smoke.

Unless you plan on having to watch and feed it wood all day or all night, don't worry about a burn barrel!
_________________
Here's a change Robert.

I still work here!

[smokinggun]

[turftiger]

Another vote for the UDS here. If you want more volume, see if you can scare up a used Weber kettle lid. It will allow you to put two grates in it. I have two grates in mine and I have done two 8 pound butts and a 14 pound packer brisket at the same time. I could have gotten another butt or two on if I had put them on their side. Possibly could have more on the grate with the brisket too. The UDS is so cheap to make and so easy to cook on, I think it would be a mistake to build anything else first. Just my opinion. Good luck.

[Stormcrest]

Thanks for the info...
I should be more clear....
I am making the smoker to begin to prepare for opening a small bbq restaurant.
so I am thinking that a large horizontal barrel cooker work allow me to cook for the space and I would have to to build only one cooker....
go big from the start....

no?

[Johnny V]

If your going to open a place you better get a better cooker than a barrel! If you are only going to have 2 or 3 bbq items on your menu and you think you can get away with a small, cheep cooker then you for sure want to go with the UDS. You will not have the time to mess with a small thin offset and a kitchen at the same time + you can just about fit the same amount of meat on the UDS. Just about as easy as put the meat on take the meat off. Best of luck!!
_________________
It will be done when its done!

[Fat Pinky]

As the owner of a Big Baby Double Barrel Smoker I would suggest that if you are even thinking about doing this commercially, you do consider using a proper commercial smoker. A BB is a great backyard, have some fun, drink some beer/margs, add a stick or two of wood, adjust temp, repeat process for several to many hours kind of a smoker. She is a real mistress, you only see her on the weekend, takes a lot of wood, and no matter the great results, your wife will still resent the time you spend with her. Given our climate (I live in Ottawa) I would never even think of using her commercially, she's rather thin skinned and hates the cold even more ,where like a woman in menopause, she runs from hot flashes to cold in minutes.....That all being said, she's a great way to start, learn the art, then take it to the next level. If you do decide to go the BB way, don't hesitate to ask if you encounter any problems. Cheers Fat Pinky.

[Stormcrest]

Thanks for all the input!
The idea was to start small, barrel smoker...
Learn some of the technique....at least until I feel I can with confidence go commercial...

Then figure it out from there...

There are not a lot of real BBQ places in toronto...one of them is a place called "Phil's". I believe he does all of his cooking on a single barrel type of set smoker. its a smallish place but does a very steady buisness....

Thanks