Too Windy to Fish so.....

[addicted2sp33d]

As long as you're increasing the "Earned Value" of your Project, it's OK.

I'm sure this DIY project pays for itself very quickly.

[TroutBum]

[bwana]

Originally Posted by TroutBum

Here are the base plans I used to make mine...

http://www.popularmechanics.com/home...n-drum#slide-1

Not as nice as Liprippers, but I like it's portability and commercial look. I made some changes to the lid for better air flow control, welded the air intake pipes, and made short removable legs.

This makes a killer smoked pork butt and ribs, and pulls duty as a smoker when needed. It creates a wet smoke even though the fire is directly underneath - go figure.

Also after 12 - 14 hours of slow cooking only about 60% of the Cowboy lump charcoal is used up. I have never seen something use so little fuel for so long.

[buddha]

Here is the thread where I got the ideas to build an UDS (Ugly Drum Smoker)

http://www.bbq-brethren.com/forum/sh...ad.php?t=43943

I did not put any valves on it. All I did was drill three holes on the bottom for vents and used three magnets to cover up the holes and control heat.

I had an old weber kettle top cover which I had to bend and open up the edges for it to fit on my drum.

It works great and is super low tech which is the way I like it.


This was the first cook that I did on this smoker years ago.

https://www.youtube.com/watch?v=Y8oWEOJ8UA0

[buddha]

Also instead of using the expanded metal to make a charcoal basket other folks have used a turkey frying basket to hold the charcoal.

Like this.

http://www.target.com/p/bayou-classi...rXUaAiUA8P8HAQ

[buddha]

Originally Posted by bwana

Here are the base plans I used to make mine...

http://www.popularmechanics.com/home...n-drum#slide-1

Not as nice as Liprippers, but I like it's portability and commercial look. I made some changes to the lid for better air flow control, welded the air intake pipes, and made short removable legs.

This makes a killer smoked pork butt and ribs, and pulls duty as a smoker when needed. It creates a wet smoke even though the fire is directly underneath - go figure.

Also after 12 - 14 hours of slow cooking only about 60% of the Cowboy lump charcoal is used up. I have never seen something use so little fuel for so long.

Ever try hot and fast bbq?

I used to do the low and slow at 225 degree like everyone else but saw the light and now cook my briskets at 300-350 degrees and they come out a lot more juicy and overall better.

I do pork butts the same heat also and comes out just as good as the slow method if not better.

I do ribs at 275 though for babys and spares.

I don't bbq chicken anymore all my chickens cook at 450+ deg and that is grilling!