Build your own trashcan smoker

I once saw Alton Brown build a smoker out of a cardboard box on an episode of Good Eats. It seemed relatively inexpensive and easy to make. Sure, it’s a great for packaging and you can create pretty nifty cutouts of your favorite celebrities… but my biggest concern with cardboard is that it isn’t a very durable building material for BBQ’n.
I have recently found plans that take Alton’s smoker to a new level with the use of a garbage can. Yes, garbage can. For about $50 you can follow the step-by-step instructions, which are documented very well, and build your very own trashcan smoker.

The plans

…also check out other BBQ smokers here

Jun 09 2005 08:37 am | Equipment and BBQ |

10 Responses to “Build your own trashcan smoker”

  1. on 10 Jun 2005 at 5:33 am   Dave Meaney

    Thanks for a great article and a great idea.

  2. on 10 Jun 2005 at 7:27 am   BBQ Junkie

    no problem.

  3. on 10 Jun 2005 at 2:46 pm   Sylvie

    Good practical idea.

  4. on 14 Jun 2005 at 4:32 pm   Catherine

    Hi -

    I couldn’t help but post after checking this article out. Very well done with great pictures and detailed descriptions. I came across your blog on the hunt for BBQ ideas for BBQ with Bobby Flay. I would like to get in touch with you but cannot find any contact information on your website. Can you please email me at… I’m a producer for BBQ with Bobby Flay and am in the process of finding interesting BBQ stories in Los Angeles. I’d love to find out more about your experiences with the lovely world of smoked meat.

    Thanks!

    Catherine

  5. on 18 Feb 2006 at 9:27 am   bob

    I saw the trash can smoker Alton built but there was nothing about water. Do you need water?

  6. on 26 Jun 2006 at 1:24 pm   zane

    Water is good, and a flavored liquid (wine mixed with wine, bourbon, cinnamon, etc.) is even better.

    Have a look at the above link for a trash can smoker that incorporates a water tray.

  7. on 02 Jul 2006 at 8:10 am   Leo

    Garbage can smokers are great. I made one and here’s a few helpful hints:

    Drill at least 8, 1/2″ holes in the bottom below the fire grate and 8 in the lid. My first attempt was poorly ventilated and the fire kept going out. I then use aluminum foil plugs to cover the holes to regulate air flow and control temperature.

    Season your smoker before you actually put food in it. Get a rip roarin fire going to evaporate all the coating off the inside.

    Definitely use a water tray between the food and the fire. It catches grease, keeps the smoker humid and prevents flare-ups.

    Get a $7 candy thermometer at a place like Bed Bath and Beyond, drill a small hole in your smoker and stick that baby in there. It’s the best way to monitor the temperature

    Experiment and have fun, cause that’s the whole idea anyway!

  8. on 18 Sep 2007 at 8:15 am   2006 Mustang Review

    2006 Mustang Review…

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  9. on 25 Aug 2008 at 7:46 pm   Ed

    I built this smoker to design. I added two racks in the upper chamber as an extra cooking area. I used the single hot plate (electric) from a store and cannot seem to get the smoker much past 150. On one occassion, I got it up to 200 but as soon as I opened the can to check on the internal temp…150 again and that is where it stayed. I wonder how I can get a higher temp? Also, what about cooler months when I want to smoke food?

    Would a double burner work better?

    I dont want to use charcoal in this can.

    Please help

    ed.katz@navy.mil

  10. on 19 Dec 2008 at 7:23 am   nathan

    I built one of these a few years ago and have been using it ever since. It’s a great DIY project!

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