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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-11-2006, 10:50 AM   #31
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Default I licked the monitor screen .... YUKK! What great ribs!

Did you post more elsewhere about this smoker and and details?

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Old 05-11-2006, 10:51 AM   #32
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How did the ribs come out compared to ribs you cooked on your other equipment? Were they as tender and juicy? For your test cook, did it work the way you wanted/expected it to? Is it still clean inside?
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Old 05-11-2006, 10:54 AM   #33
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Quote:
Originally Posted by tommy_bandera
Did you post more elsewhere about this smoker and and details?

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It started here

http://www.bbq-brethren.com/forum/sh...ad.php?t=17343
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Old 05-11-2006, 11:06 AM   #34
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Congrats! The new rig looks great! You gonna have a blast with your new cooker. As if you need any inspiration to get smokin' this weekend, I hit Superior Super Warehouse this morning, grabbed some whole chickens for 79˘, fresh St. Louis-style ribs for $1.59 and large Haas avocados 4 for 99˘. Gonna do some smoked chicken tacos for lunch and ribs for dinner on Saturday.
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Old 05-11-2006, 11:48 AM   #35
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Looks great, Mista! How did the ribs taste?

Its hard to tell from the pics. What are you using for temperature control? Do you have a way to control airflow to the fire (like the vents on the bottom of a WSM?
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Old 05-11-2006, 12:05 PM   #36
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Quote:
Originally Posted by Ron_L
Looks great, Mista! How did the ribs taste?

Its hard to tell from the pics. What are you using for temperature control? Do you have a way to control airflow to the fire (like the vents on the bottom of a WSM?
There are 5 holes along the bottom. I need to find some type of stopper or washer to close them but right now, I just plugged 3 of the with HD foil and it still ran strong. The holes in the bottom are about the same size as the ones in the lid.
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Old 05-11-2006, 12:26 PM   #37
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Dang Mista that looks real close to what I have in mind. I'm just about ready to get things going. Might order the drum yet today.
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Old 05-11-2006, 12:48 PM   #38
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Quote:
Originally Posted by spicewine
That Spicewine Thermometer is the crowning touch. The 55 Gal Drum that knew sombody!!
Yep....that alone raised the value 75.00.......
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Old 05-11-2006, 01:28 PM   #39
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Check with ThomEmery. He has a hook up with Big Drum Smokers. Depending on where you are located, it might be less expensive and time consuming to get one from them.
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Old 05-11-2006, 02:04 PM   #40
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You need to update your signature.

How are those ribs?
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Old 05-11-2006, 05:08 PM   #41
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Congrats Mista! Good smokin' to ya... and keep them pics comin'!
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Old 05-11-2006, 07:03 PM   #42
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The direct fire flavor of the BDS is really somthing special
I have heard about guys using the WSM as a lil Drum Smoker
(No water pan) We will be getting another BDS this month for a total of 2thats what we will compete with.
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Old 05-11-2006, 08:38 PM   #43
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Nice looking ribs and equipment you have there.
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Old 05-11-2006, 10:48 PM   #44
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Everything looks great Mista. Can't wait for a pictorial of the new rig in action.
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Old 05-12-2006, 12:44 AM   #45
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Quote:
Originally Posted by Samichlaus
You need to update your signature.

How are those ribs?
The ribs were good. Fell apart. Gott learn better temp control with this rig though.
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