Hog
Knows what a fatty is.
Those look done to perfection!
Would love to see how this connects to the WSM up close. Is this on an 18 or 22 model?
I'm digging it, but I can't tell from the pic. What is holding the rebar upright?
I would love to try this on mine for IBCA chicken halves.
I could not agree more. Techniques like this provide one additional opportunity for us to determine the flavor of what we cook to either meet our tastes or those whom we serve.I have to say that meat over an open fire is a completely different flavor. Also, it is definitely a matter of personal preference. I cooked chicken, beef short ribs, and pork spare ribs this weekend on the PBC. My wife thought it was some of the best BBQ I have ever made. I personally did not like the flavor of the smoke created by the drippings. One thing that I think ruins BBQ is white smoke and to me, the "grease smoke" is in the same category. Again it is a preference thing....the wife loved it.
That should work great. My mini is made with a tamale pot so it is not nearly as tall but your 27" tall drum should provide more space than I have on my 18.5. :thumb:Since we're on the subject of hanging meat I'm currently working on a mini-WSM, but using a 15 gallon drum. I completed work on the 27" tall drum body which will sit snug on a Smokey Joe with beefed up legs. I used a 3/8" stainless steel threaded rod and the meat hangers were made out of skewers I had laying around.
Hopefully I'll have this smoker up and running by the weekend.
Since we're on the subject of hanging meat I'm currently working on a mini-WSM, but using a 15 gallon drum. I completed work on the 27" tall drum body which will sit snug on a Smokey Joe with beefed up legs. I used a 3/8" stainless steel threaded rod and the meat hangers were made out of skewers I had laying around.
Hopefully I'll have this smoker up and running by the weekend.