el luchador
is Blowin Smoke!
A very nice innovative build.
I'm curious about the pizza comment. What does that mean?
that much intake will allow for high heat cooking
A very nice innovative build.
I'm curious about the pizza comment. What does that mean?
A very nice innovative build.
I'm curious about the pizza comment. What does that mean?
I cant believe I didn't post this here.
this is the graph of a 26 hour pork butt I did, just for giggles.
I filled the firebox half full with briquettes. firebox is 12"high, 17" diameter.
26 hrs and you only opened the lid twice. That's character.
after 26 hours(22hours at 180°, 4.5hours at 200°) it still had almost half the lump charcoal left unburned
cooking direct over the coals is VERY efficient. I wouldn't be surprised if its as efficient as, or more efficient than , a kamado with a plate setter.
Heatermeter kept temps ROCK SOLID
UDS is some kind of magic. I see this behavior with my tmp app every time I use it.
26 hrs and you only opened the lid twice. That's character:thumb:
Look for this at the bottom of the page.Hello:
I joined (accepted to) the site yesterday and have signed-up for a subscription this morning. I, as many of you, own/use several pieces of outdoor grilling/smoking equipment. My drum smoker is a made from a stainless steel drum with the Big Poppa conversion kit. Since I cannot conduct searches here yet, I have a question and I hope this is the appropriate location.
The bottom-side of my drum lid gets a build-up of a black, greasy, tar-like yuk (best description I can give it). We built a smoker for a friend who used a mild steel drum with the same Big Poppa kit. The bottom side of his lid does not get the yuk build-up. Both drums get used a lot (butts, chicken, ribs, prime rib and brisket). Do you think I am getting the build-up because of the difference in the medal of the drums or is the under the lid build-up considered normal? Other than scrape it with a putty knife I have no clue how to remove it.
I have found the drum to be a very useful and excellent smoker. For me, it requires just the right amount of attention - not set it and forget it but also not demanding once it gets to tempt. I have cooked on it for 20 hours with single fill of charcoal.
Thanks,
Ken
Look for this at the bottom of the page.
You can search the whole site from there.
I've used the search bar without signing in on someone else's computer a number of times to get a recipe for them.He won't see it yet. You have to have an X amount of posts to search. I think it is like 25 or 50, I can't remember. This prevents newly signed peeps from spamming the board.
I've used the search bar without signing in on someone else's computer a number of times to get a recipe for them.
looking good meridian, looking GOOD
I cant believe I didn't post this here.
this is the graph of a 26 hour pork butt I did, just for giggles.
I filled the firebox half full with briquettes. firebox is 12"high, 17" diameter.
after 26 hours(22hours at 180°, 4.5hours at 200°) it still had almost half the lump charcoal left unburned
cooking direct over the coals is VERY efficient. I wouldn't be surprised if its as efficient as, or more efficient than , a kamado with a plate setter.
Heatermeter kept temps ROCK SOLID