A new cooker--for me anyway

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Friend of mine that owns a machine shop showd me one of these he had built. The originals were made from old discs and small oil and grease drums. Probably still are in farm country. Since discs and drums are like hen's teeth in this part of the world he dreamed up a way to make them from sheet steel. After being invited to share Thanksgiving dinner with him  that he cooks for his employes and certain friends my wife decided she wanted one. Guess who will have to use it?Here are a few pictures showing what I've accomplished so far to keep the domestic fires burning brightly. Mostly all the pieces .The inside stand to hold a turkey, chicken, ham, whatever. I did not provide closeups of the welds on purpose. It's fluxcore with a Lincoln Weldpac 100.My buddy provided all the pieces. The hand that rolled the cylinder and cut the top needs lessons on how to read a tape measure.I'll post a picture after I correct the mistake with the cover and finish it.
Reply:Pretty cool, what is used for fire?How did you get that curved steel?DavidReal world weldin.  When I grow up I want to be a tig weldor.
Reply:Charcoal. Supposedly one bag of charcoal will cook a turkey. Set the turkey down on the spikes, set the cover over it and put the charcoal around the bottom and on top. Two hours later the turkey is done.I think you are asking about the two pieces that look kind of like bowls. He cut a 2" wide ring of pipe slightly smaller in diameter than the circle, set them in a huge press in his shop and bent the center down. They are 12 guage.
Reply:Pretty slick use of disk blades! Next thing you know Farmersam will be mass producing them with what he has around his placeHere is what I have so Far:Miller:Shop Master 300 A A/C D/CS 22a Wire FeederRFC-14 Tig PedalHF-251D High Freq. UnitProfax 250 A Mig GunVictor RegulatorsHarris:63-2 torch Cutting Attachment 49-3making home built tig cooler
Reply:So, the charcoal is outside the cooker? Is anything used to impart a flavor to what is being cooked, or does it just baste in its own juices?"One of the things we have to be thankful for is that we don't get as much government as we pay for." (Charles Kettering)Mitch 180 (NZ)Lincoln SAM-400-220 + ?-400 Fordson Major + 2 x Tractapac Humber 80 + Procut 40 PlasmaMiller Spectrum 375
Reply:Never seen anything like this.  The progress is gonna be neat to see.  I still really don't understand how it worksKeep a garden hose handy, or maybe do a controlled burn, and burn up what's left of the yard  A couple more projects this Winter, and you's gonna have mostly dirt anyhow(It's dry here too.  Grassfire just waiting to happen)"Any day above ground is a good day"http://www.farmersamm.com/
Reply:Originally Posted by 1NormyPretty slick use of disk blades! Next thing you know Farmersam will be mass producing them with what he has around his place
Reply:Tractapac, you can let it cook in it's own juice only or apply any seasoning you like. The juices drain thru a hole in the top disc and are captured in the bottom disc. The charcoal is banked around the bottom of the cover and some put on top. It reminds me basically of a very large dutch oven. I ate turkey cooked in one Thanksgiving. I really don't care much for turkey but this was moist and pretty good eating. I actually liked it. My first project is going to be a ham. I've had enough turkey until next Thanksgiving.Samm, the way I understand it, it is basically a convection oven that moisture can't escape from so the meat stays tender and juicy while the grease that cooks out runs down away from the meat. The bottom disc collects all the grease and juice so you can dispose of it without making a mess. I was prowling around in Home Depot last week looking for a rotissire for my gas grill and there set one of these gadgets. It was smaller and made of stainless steel. Came with a chicken and turkey holder, a tray to hold other cuts of meat, a rib rack, and a pan to catch drippings. All for only $140 + tax. Can't remember the brand name. It had the cooking times for a lot of different things listed so I copied all those down to save experimenting.I have a couple or three rats that just have to be killed and then I'll get back and finish this thing. It will probably be next week. I'll post some pictures of the finished product, cooking, and the results.Last edited by Oldtimer; 01-20-2009 at 11:38 AM.