View Full Version : Checking in from WA State

10-08-2013, 02:19 AM
Greetings, and thanks up front for the wealth of info and willing advice!

I'm a home chef, and my BBQ experience was limited until recently to adapting backyard grills to slowly smoke dead things. I've destroyed a few gas grills by stacking bricks inside and generally abusing them. Believe it or not, I've turned out some OK ribs on my POS Charmglow... :D

I was in Afghanistan this last year, and someone asked me to smoke a whole lamb. Too stupid to say no, I improvised. I liberated a German Bundeswehtr crate, made of painted aluminum.


We lined the inside with bricks for heat containment, and to support the cooking grid.


The grid was made of the mesh from a Hesco blast barrier (galvanized, but oh well) chopped down with a sawz-all. The fire basked was a chopped down steel trash can perforated all over with a grill. The gaps were sealed up with high temp cauk and some aluminum foil. Part of a metal lid was used for a diffuser.


Add crappy locally procured charcoal (made from twigs and bark and possibly lint) and some alder/cherry/ apple chips purchased from Amazon, and you got the makings of a rudimentary smoker!


The sweet little lamb was bought by our interpreter,taken to the butcher for slaughter and dressing, and brought to us warm with rigor mortis just setting in. We used a sawz-all to butterfly the lamb down the spine. Rub was basic sugar and salt with some garlic powder and paprika procured from the chow hall.. Cook time was about 7-8 hours at 200. Dry in a couple places (ribs mainly), but super tasty the belly, loin, and back strap were off the charts good.



I actually ended up doing this for two events. The second time we were smart enough to let the butcher split it. We were also MUCH more agressive trimming fat prior to rubbing.

The boss had no problems giving me the time off to do this. It was hard work in the 115 degree heat though. The troops loved it! Of course pork would have been preferred, but hard to come by. One of our soldiers volunteered to assist in procuring the materials, and being a hunter, he could cut up a lamb for serving very proficiently.

Fast forward to Saturday.... and I built my first UDS. I am kicking myself for not doing it YEARS ago. So far I did ribs (duh), a chicken, and a chuck roast I had lying around gathering moss. Amazing and super easy to operate.


This forum was a great resource while I was building my lamb smoker, and of course the UDS. Thanks. :clap2:

No idea if the permissions for the pics will work. Sorry in advance. :P

10-08-2013, 06:42 AM
Welocme to the asylum!

Some of the pictures were posted as links instead of images. I changed the tags so they all showed up as images

10-08-2013, 07:20 AM
Welcome, come on in, take your shoes off and sit a spell.

10-08-2013, 11:32 AM
Welocme to the asylum!

Some of the pictures were posted as links instead of images. I changed the tags so they all showed up as images

Thanks. On my tablet in bed was not a good way for me to compose all that. :sleep:

10-08-2013, 05:20 PM

10-08-2013, 08:01 PM
Welcome aboard Maskirovka, glad to have you as a fellow Brethren here.

I hope to see you in the Q-Talk forum soon. You'll find help on almost every topic from cooking your first Pork Butt to curing and smoking your own ham and bacon.

.... Thank you for your service.. Glad you are safe and back home again.

Great improvising smoker box, and nice job on the UDS.

If you can't find the topic you need help with, or have questions about, just start a new thread in "Q-Talk". There are many people with years of experience that are willing to answer your questions and guide you in the right direction.

10-08-2013, 09:36 PM
Heck yeah! Great looking smoker. :thumb:

Thank you for you service, also welcome to the forum!

10-09-2013, 02:37 AM
Welcome aboard Maskirovka!

Great lookin' picutes there and thank you for your service!