Reply to thread

Message: <blockquote data-quote="RandyDSok" data-source="post: 168365" data-attributes="member: 201">Ok... not the expert here on the subject ( that would be Tony since he does this a lot more than the rest of us )... but I should point out that there are smokers... and then there are grills and/or charcoalers ( same things, just some people call them different names ) ... They are not the same thing and do not work exactly the same although you can often use one in place of the other with some caveats.A smoker will have a separate location for the meat vs where you have the fire and wood chips that you smoke the meat with. The meat isn't directly over the flames and is in a low heat area so you can smoke it for a longer time to get that flavor into the meat. In many cases, you can also create a fire under the meat and use it for a grill.A grill ( or charcoaler if you prefer )... is where the meat is directly over where the fire is made. It's designed to cook the meat quickly instead of to smoke the meat. However, you often can make the fire on one side and place the meat on the other and get some of the benefits of a smoker but it's still going to be hotter than what a smoker would be, so you won't have as long for the smoke to penetrate and flavor the meat. Your Weber grill is a good example of one of these.I don't think the 55 gallon drum is considered a good candidate for a good grill or smoker. They tend to get used a lot because of convenience because you can just cut them into two, slap a handle and legs on them and add a grill on them quickly. To make one into a smoker, you'd add a separate firebox smoker on one side of them with a hole or channel to let the smoke into the area you place the meat in. The problem is the thinner metal is prone to burn out and rusting and doesn't hold heat in as well as a thicker type of metal would.</blockquote>

Verification