JiveTurkey
is one Smokin' Farker
First, The Barrel
Coals with Pecan wood
Picnic rubbed with Pappy's ready for the party
Meat goes on at 12:30am
Let the smoke begin. I tried to get some sleep but I was worried about the whole "fire in a wood barrel" thang so I pretty much stayed up all night and watched movies (and drank beer .
7am, beautiful morning in California, yawwwwn...
8:30am: Decided to add chicken and a fatty. Checked temp of picnic to see if it was close... 210 degrees! Pulled that sucker and rested in foil.
Chicken smokin'
Finished
What I learned from my first cook...
1. This giant barrel uses fuel like my grandpas old Buick! It's approx 130 gallons so it will take more fuel to heat that large of a space. 10 pounds of K in 10 hours.
2. My temps were reading between 230 and 250 but that was not at grate level. I'm waiting for my Spicewine thermo to get here so I can get it right under the grate. I think temps were higher at the grate making for a quick 8 hour cook on the pork. Finished product was a little bit dry but I made a Carolina style sauce which helped. Good stuff!
3. Pecan wood smells GOOOOOD coming out of that barrel! Pork drippings hitting the fire and smoking up smells even better.
Thanks to everybody who contributed to my Wine Barrel Project thread. It was a fun project to work on and think about. There's not a whole lot of 130 gallon wine barrel smokers out there to steal ideas from! The UDS thread was a big help as well. I couldn't have done it, nor would I have probably even tried, without the great help from the Brethren collective!
Have a good day everybody.
Coals with Pecan wood
Picnic rubbed with Pappy's ready for the party
Meat goes on at 12:30am
Let the smoke begin. I tried to get some sleep but I was worried about the whole "fire in a wood barrel" thang so I pretty much stayed up all night and watched movies (and drank beer .
7am, beautiful morning in California, yawwwwn...
8:30am: Decided to add chicken and a fatty. Checked temp of picnic to see if it was close... 210 degrees! Pulled that sucker and rested in foil.
Chicken smokin'
Finished
What I learned from my first cook...
1. This giant barrel uses fuel like my grandpas old Buick! It's approx 130 gallons so it will take more fuel to heat that large of a space. 10 pounds of K in 10 hours.
2. My temps were reading between 230 and 250 but that was not at grate level. I'm waiting for my Spicewine thermo to get here so I can get it right under the grate. I think temps were higher at the grate making for a quick 8 hour cook on the pork. Finished product was a little bit dry but I made a Carolina style sauce which helped. Good stuff!
3. Pecan wood smells GOOOOOD coming out of that barrel! Pork drippings hitting the fire and smoking up smells even better.
Thanks to everybody who contributed to my Wine Barrel Project thread. It was a fun project to work on and think about. There's not a whole lot of 130 gallon wine barrel smokers out there to steal ideas from! The UDS thread was a big help as well. I couldn't have done it, nor would I have probably even tried, without the great help from the Brethren collective!
Have a good day everybody.