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N8man 01-13-2013 07:01 PM

Skinnin’ the Cat with the Stubby DrumPit…
I’ve been highly entertained here of late by the numerous discussions in regards to the many innovative, creative versions of vertical steel drum cookers and of the subtle variances in cooking methodologies used there upon. My stubby drumpit is one such “variation on a theme" indeed lending credence to the notion that there be more than one way to skin the cat....

Wanna kick the tires with me and go on a joy ride!!?!!
hang on tight.....

I traveled far and near, hither and fro, to three different villes
a’huntin’ down somma this right here...

lightin’ up about a quarter of a Weber Chimney full....(yes, I am quite aware that this is not a Weber Chimney.)

coal basket awaitin’ the sparks of life...loaded with 1/2 bag of the royal,
two small chunks of white oak smoke wood and about a big bean can full of pecan shells mixed throughout...

spreading the ashed charcoal evenly all over the top of the unlit....

well seasoned 18” diameter disc harrow blade.....

placed directly onto the charcoal basket, the heavy metal concave disc
aids in maintaining a well balanced cooking environment in the shorter drum smoker...

heating the cooking grates before oiling them down....

with the amount and placement of lit charcoal used, the temps
came up fairly quick.....about 15 minutes... dampened the air intake
by about a quarter then so both fire and temp can stabilize..... an additional fifteen minutes or so...

Time for MEATs!!!!

leg of lamb, rubbed down with olive oil, then a combination of a greek seasoning blend and a five pepper blend... behold a thing of beauty....

keeping the lamb company on our little joy ride, and basting it from above with a tasty rain of melty bacon fat goodness, impromptu pig candies....

2 hours pass and the stubby drumpit runs a steady 250*....time to check on things..... pig candy is done!!!!

the remainder of the cook I’ve opened up the throttle and brought
the cooking temp up to 300*, remember when using a three inch
stemmed temp gauge to add 50* to temp shown for center temp...

nothing to do now but pass the time and enjoy some fine, fine pig candy....tasty!!!

1 hour later.....internal temp 130*......gonna let it cook a bit longer...
and take it on up to 140*....

30 minutes later @ 140*.....I wrapped in foil and placed it in a warmed oven to rest for 2 hours until supper time...

anticlimatic last sliced or plated, just a blurry shot
of the aftermath......

the lamb was a big hit, cooked to medium/medium rare
and all ate to their fill........

thank ye for checking out my stuff.....:clap:

Bluesman 01-13-2013 07:05 PM

You REALLY know how to skin dat cat.................I love it.:-D

mbshop 01-13-2013 07:17 PM

looks great from here. like the shorty and the way its set up.

Garrett 01-13-2013 07:49 PM

If I was to hurry, I could be there in about 2 hrs and I realy don't mind leftovers!! Dang that looks good.

Ron_L 01-13-2013 07:52 PM

I want pig candy!

Nice job, N8!

thirtydaZe 01-13-2013 07:56 PM

Another excellent story, and another excellent presentation.

BRBBQ 01-13-2013 08:18 PM

nice looking food and I'm sick of winter here haha

jrn 01-13-2013 10:43 PM

Cool. I'd heard about using pecan shells. Been wanting to try some. Same smell as the wood I assume?

gtr 01-13-2013 10:48 PM

Just beautiful sir. Just farking beautiful....sniff...

dupemaster 01-13-2013 10:59 PM


BobBrisket 01-13-2013 11:06 PM

I'd hit that!!!


landarc 01-13-2013 11:09 PM

Love the Stubby Drum cooks

chriscw81 01-13-2013 11:47 PM

Best cat cook ever!

Sent from my Nexus using Tapatalk 2

caliking 01-13-2013 11:52 PM

I get shivers just thinking about the goodness form the bacon rain... farking genius.

Titch 01-14-2013 12:18 AM

Thats one nice looking cook of lamb mate,I would like some of that.

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