She's Heeeeeeeere! The Hunsaker

[ssv3]

My new Hunsaker is home.

First things first, Mark Hunsaker is a pleasure to talk to even if you don't buy anything from him. We chit chatted for a while about q plus he took his time answering all my questions without the feeling I was being rushed to get off the phone. A true BBQ guy and aside bbq one of the nicest people I've spoken with. I asked for a gloss black and he said he had some in stock and needed to put the inners on and get it ready to ship out. I ordered last Monday and I asked if there was any way I can be in possession by this coming weekend. He said he'll see what he can do.

Welp, fast forward until today. Rec'd on 9/28 as he said I would.

:becky::becky::becky::becky::becky::becky::becky:

Crated and packed really well

https://i.imgur.com/yyqgVhlh.jpg

https://i.imgur.com/GJj1r8oh.jpg

Popped the lid open :clap2:

https://i.imgur.com/l5goYmSh.jpg

Man, I have to say I'm impressed with the craftsmanship and the quality of this smoker. Pics don't do it justice. Not kidding one bit.

I optioned mine out with a second HD grate, hanging kit and thermo holder

https://i.imgur.com/Muxc1oUh.jpg

Next I tried the cover that I ordered off Amazon and it fit like a glove. :thumb: This thing rocks and covers it all the way to the wheels. The price is stupid good for nice cover like this.

https://i.imgur.com/WbPUvVCh.jpg

https://i.imgur.com/VKqEcc0h.jpg

Here's the link if y'all are interested. Should fit most UDS's as well. It's got handles and a drawstring.

https://www.amazon.com/Unicook-Waterproof-Resistant-Material-Protection/dp/B01F8V2VIE

Ran and got the essentials for the initial seasoning burn :nod:

https://i.imgur.com/BZBopOzh.jpg

Sprayed 'er down

https://i.imgur.com/6b1ciA5h.jpg

RO lump

https://i.imgur.com/ahJMcvSh.jpg

Love this thing as it's SUPER responsive to any changes to the intake or exhaust. Less than a couple minutes. :shocked:

Now locked at

https://i.imgur.com/9pxOyw2h.jpg

1/4 at the intake

https://i.imgur.com/8svOQgxh.jpg

1/4 at the exhaust

https://i.imgur.com/0p4SEExh.jpg

Just for comparison :biggrin1: Dwarfs the PBC. She's going to a new home on Monday btw. :redface:

https://i.imgur.com/4lgVk8Ih.jpg

Just waiting for the seasoning run and I think I know what I'm going to throw on :heh:

https://i.imgur.com/6OW6Lpxh.jpg

[KORND4WG X]

YEAAAAHHHHHHH buddy :clap2:

Between you and KevJ I might have to pick up one of these bad boys :becky:

[Coat]

Good looking cooker!

[northeast bbqer]

Looks great Sako! Very jealous.

[ssv3]

YEAAAAHHHHHHH buddy :clap2:

Between you and KevJ I might have to pick up one of these bad boys :becky:

Get you one. This thing is truly BADA$$. Only thing I regret is not picking one up sooner. Talk about control, clean burn and responsiveness. Just to name a few. And I'll probably catch a beating but Mark is undercharging. :peep:

Good looking cooker!

Thanks Coat!

[ssv3]

Looks great Sako! Very jealous.

Thanks bud!

[Ron_L]

Congrats! I love mine!

One warning... Hunsaker Drums are like Lay’s potato chips. Bet ya can’t hav just one!

:becky:

Thanks for the tip on the cover. I tried a different one and it didn’t fit so it is going back.

When does the Naked Fatty go in? :-D

[BillN]

Congratulations, sweet looking cooker.

[Nuco59]

I wondered how the adjustable racks worked. He sells them as an a la carte item-but for the life of me, I could not see how a std 22.5 weber grate (that I'd likely use) would ever work.

thanks!

[Happy Hapgood]

There is no substitute for good customer service. Mighty Fine rig there, Congratulations!

[Stlsportster]

Sweet. Congrats. Can't wait to see what you come up with.

[Smoking Piney]

Sweet!

I was in Atlantic City a couple of weeks ago for the Smoke on the Water BBQ competition. One team I talked to used a couple of Hunsakers. They invited me in for an "unofficial" (frowned upon by the rules) taste of their turn in cooks.

Some killer food came off of those smokers.

Congrats!

[Bob C Cue]

That's darn pretty. Almost looks like it has a porcelain finish. I'm sure you'll be cooking up some great dishes in no time.

BTW, from some of the recent post here about the Hunsaker, I thought you had to by them in three packs!

[tom b]

Congratulations! You bringing it to the bash?

[sudsandswine]

Congrats, they cook great, and ditto on Mark being a great guy :thumb:

[Titch]

That looks awesome, wonder how much to ship:cry:

[ssv3]

Congrats! I love mine!

One warning... Hunsaker Drums are like Lay’s potato chips. Bet ya can’t hav just one!

:becky:

Thanks for the tip on the cover. I tried a different one and it didn’t fit so it is going back.

When does the Naked Fatty go in? :-D

Thanks Ron! I can see that and I don't even do comps. I want red next. :becky:

I was set on a Hunsaker but Your's, Kevin's and Jason's contributions with you guys' own thread pushed me over the edge.

No fatty but I'm getting ready to throw a rack of bb's on :clap2:

https://i.imgur.com/WGuurM7h.jpg

[ssv3]

Congratulations, sweet looking cooker.

Thanks Bill!

There is no substitute for good customer service. Mighty Fine rig there, Congratulations!

Hot damn right Mike! Customer service or not I was going to get one but talking to Mark was the icing on the cake.

Sweet. Congrats. Can't wait to see what you come up with.


Thanks buddy!

Sweet!

I was in Atlantic City a couple of weeks ago for the Smoke on the Water BBQ competition. One team I talked to used a couple of Hunsakers. They invited me in for an "unofficial" (frowned upon by the rules) taste of their turn in cooks.

Some killer food came off of those smokers.

Congrats!

Thanks Piney! Super excited to find out myself.

[Moose]

http://i980.photobucket.com/albums/ae286/Pashn8one/BBQ%20Brethren%20TD%20and%20%20Stuff/post-4713-0-27242000-1486930109_zpsnt6ajmf0.jpg

[cowgirl]

Congratulations Neighbor! She's a beauty!
May I borrow her? lol :becky:

[pharp]

Very nice!

[Jason TQ]

Sweet! Love mine. I've hauled them down to FL twice now so love how portable they are. Not that I've cooked on every brand/type of smoker, but I've never seen a cooker turn temp on a dime like these do. By far the most responsive cooker I've ever used. One tweak to intake/exhaust and it starts moving within a few minutes.

Mark is awesome.

[pjtexas1]

I've never wanted a drum but you guys are making them look interesting. Boring black and hideous red?... Smitty will not approve. :Heh:

Sent from my SM-N910V using Tapatalk

[ssv3]

That's darn pretty. Almost looks like it has a porcelain finish. I'm sure you'll be cooking up some great dishes in no time.

BTW, from some of the recent post here about the Hunsaker, I thought you had to by them in three packs!

Thanks Bob! You're right. Now I regret not buying the other two. Oh well, two more times of the excitement of delivery. :becky:

Congratulations! You bringing it to the bash?

Thanks Tom! If this get in on time. :biggrin1:

https://images-na.ssl-images-amazon.com/images/I/81%2BCCy4UUbL._SY355_.jpg


Congrats, they cook great, and ditto on Mark being a great guy :thumb:

Thanks! Noticed you're selling your triplets??

[ssv3]

I wondered how the adjustable racks worked. He sells them as an a la carte item-but for the life of me, I could not see how a std 22.5 weber grate (that I'd likely use) would ever work.

thanks!

It'll work fine on a weber grate so long as you have the three notches welded on the grate in order for it to rest on the supports.

This is what I mean

https://i.imgur.com/QPiQAi9h.jpg

[sudsandswine]

Thanks! Noticed you're selling your triplets??

Yeah, possibly....we will see - it's due to no fault of their own. Turns out we need to accelerate the timeline for buying a new house so every bit helps at this point. I love the drums but i love my Shirley more :thumb: I may wind up keeping them if I don't get any takers. Darn.

but I've never seen a cooker turn temp on a dime like these do. By far the most responsive cooker I've ever used. One tweak to intake/exhaust and it starts moving within a few minutes.


That's no joke - the first time I cooked on one I I could make it jump precisely on demand with just the slightest change in a vent or intake. I love the foot adjustment on the intake. A lot of thought went into the little things on these and they added up to one great cooker.

[ssv3]

That looks awesome, wonder how much to ship:cry:

Thanks Titch! Don't know about shipping down under. Kind of scary when I think about it.

[Bob S]

Congratulations! I am loving my two Hunsakers and thinking about a third.

[ssv3]

Sweet! Love mine. I've hauled them down to FL twice now so love how portable they are. Not that I've cooked on every brand/type of smoker, but I've never seen a cooker turn temp on a dime like these do. By far the most responsive cooker I've ever used. One tweak to intake/exhaust and it starts moving within a few minutes.

Mark is awesome.

Thanks Jason! You're posts helped a ton. Couldn't really comment at the time since I was out of the country.

You're not kidding on temp control and responsiveness. Less then a few mins each time you play with the controls. :shocked: I'm right there with you on the most responsive cooker I've used. I'm going to pick up one of the cargo carriers you posted on the FB page. Just recently reactivated my FB acct again but I plan to join the club on there. Mark rules.

[ssv3]

Congratulations Neighbor! She's a beauty!
May I borrow her? lol :becky:

You just holler. :grin: Thanks Neighbor!

Very nice!

Thanks Pharp!

I've never wanted a drum but you guys are making them look interesting. Boring black and hideous red?... Smitty will not approve. :Heh:

Sent from my SM-N910V using Tapatalk

Thanks Paul! I'll say it again that I wish I picked one up sooner. Oh and I'm positive camo is doable. :becky:

[ssv3]

Yeah, possibly....we will see - it's due to no fault of their own. Turns out we need to accelerate the timeline for buying a new house so every bit helps at this point. I love the drums but i love my Shirley more :thumb: I may wind up keeping them if I don't get any takers. Darn.



That's no joke - the first time I cooked on one I I could make it jump precisely on demand with just the slightest change in a vent or intake. I love the foot adjustment on the intake. A lot of thought went into the little things on these and they added up to one great cooker.

I hear you. Priorities. Such is life.

Agreed on the thought that went into the cooker and what attracted me to it when there are plenty of other drum options.

[HogGrog]

Congrats! That looks super sweet. Great photos of the drum and parts, thank you. And can't wait to see what cook on it.

[DubfromGA]

Congrats on an excellent smoker that is performing as hoped !!!!!!!!!!

[ssv3]

Congrats! That looks super sweet. Great photos of the drum and parts, thank you. And can't wait to see what cook on it.

Congrats on an excellent smoker that is performing as hoped !!!!!!!!!!

Thanks guys! I'm truly impressed with the performance.

HG, a rack of bb's is going on soon

Frog bone for savory, SM cherry for sweet and Blues Hog for color.

https://i.imgur.com/TWftLOhh.jpg

[SmittyJonz]

What is this?

https://i.imgur.com/jAftGDdl.jpg

[Jason TQ]

Thanks Jason! You're posts helped a ton. Couldn't really comment at the time since I was out of the country.

You're not kidding on temp control and responsiveness. Less then a few mins each time you play with the controls. :shocked: I'm right there with you on the most responsive cooker I've used. I'm going to pick up one of the cargo carriers you posted on the FB page. Just recently reactivated my FB acct again but I plan to join the club on there. Mark rules.

Glad to pass it on as Ron's and others posts help me decide too :becky:. The cooker sits great in that carrier and I like it a lot. I put some type of towel around the bottom of the cooker as it can rub a little on the inside of the rail when going down the road where it could rub the paint. I do the same when putting in the back of my truck so it doesn't rub against the side of the bed. Standard protection stuff, but wanted to point that out :-D.

[SmittyJonz]

I've never wanted a drum but you guys are making them look interesting. Boring black and hideous red?... Smitty will not approve. :Heh:

Sent from my SM-N910V using Tapatalk

I holding out for a Camo option......

[ssv3]

Glad to pass it on as Ron's and others posts help me decide too :becky:. The cooker sits great in that carrier and I like it a lot. I put some type of towel around the bottom of the cooker as it can rub a little on the inside of the rail when going down the road where it could rub the paint. I do the same when putting in the back of my truck so it doesn't rub against the side of the bed. Standard protection stuff, but wanted to point that out :-D.

Sweet! Thanks for the heads up. Was going to pick up some movers blankets or something because that's what I was thinking and you just confirmed it.

[ssv3]

What is this?

https://i.imgur.com/jAftGDdl.jpg

It's the heat shield Smitty. They're no longer attached to the charcoal basket assembly. They're not welded in place at the bottom of the barrel either for easy clean up. I like it.

I holding out for a Camo option......

Mark can do you a camo. I'm positive. :becky:

[ssv3]

Rather late in the day but the rack of bb's went on

https://i.imgur.com/tVEeGzuh.jpg

[KevinJ]

What is this?

https://i.imgur.com/jAftGDdl.jpgIt's a heat shield to help keep the exterior powder coat from burning, the powder coat is also high temp, you can easily cook at 500 or higher in this drum if you wanted too, this picture shows it inserted.

https://i.imgur.com/6b1ciA5h.jpg

Mine is attached to the whole charcoal basket assembly wish it was separated like Sako's because with a full load of charcoal it's one heavy sumbitch to lift. Thing I like about Mark Hunsaker is he is always trying to build a better mouse trap.

edit: I see Sako answered your question already Smitty :doh:

[KevinJ]

Congrats Sako, I'm stoked for you, the Hunsaker is an extremely versatile cooking machine. :thumb:

Rather little late in the day but the rack of bb's went on

https://i.imgur.com/tVEeGzuh.jpgThey're not going to take that long. :grin:

[Jason TQ]

Sweet! Thanks for the heads up. Was going to pick up some movers blankets or something because that's what I was thinking and you just confirmed it.

Ya even some small hand towels on either side on the bottom would work in the basket. Keep us posted on those ribs!

[ronbrad62]

Just when you were already one of the more unique and creative cooks on here you went and stepped it up a notch. It's going to be fun watching and waiting for what comes out of that barrel. Congrats!

[tom b]

I am jealous not that I have ever wanted a Hunsaker but I just get jealous when you farkers get something new, I'm gonna go look at my neglected drum now....

[sudsandswine]

I'll trade you a drum for a built in Santa Maria :P

[ssv3]

Ya even some small hand towels on either side on the bottom would work in the basket. Keep us posted on those ribs!

Thanks for the tips! I sure will. It sure smells guuuud around here.

Just when you were already one of the more unique and creative cooks on here you went and stepped it up a notch. It's going to be fun watching and waiting for what comes out of that barrel. Congrats!

Thanks for the kind words Ron!

I am jealous not that I have ever wanted a Hunsaker but I just get jealous when you farkers get something new, I'm gonna go look at my neglected drum now....

Thanks Tom! I loved cooking on the PBC so much and it was naturally time to step up. Loving drum cooking.

[ssv3]

Congrats Sako, I'm stoked for you, the Hunsaker is an extremely versatile cooking machine. :thumb:

They're not going to take that long. :grin:

Thanks Kev! Appreciate all the info and feedback bro. I'm about 1 1/2 in I'm thinking about another 1 1/2 no wrap.

[HogGrog]

Looking great! How many ribs can you lay flat on that grate?

[gtr]

Sweet! Hope to be seeing you - and maybe that purty cooker - at the bash!

[Titch]

How tall do they stand?

[ssv3]

Looking great! How many ribs can you lay flat on that grate?

I'd say 4 baby backs per grate and I've seen Mark fit 3 racks of spares.

[ssv3]

Sweet! Hope to be seeing you - and maybe that purty cooker - at the bash!

Thanks Greg! I'll see you at the bash but I'm on pizza detail. :becky:

http://gif-finder.com/wp-content/uploads/2016/02/Taking-a-Pizza-Out-of-The-Oven-Fail.gif

[ssv3]

How tall do they stand?

Shy, I mean literally shy of a meter Titch. The exact Hunsaker setup from dead ground to the lid is .98cm (38.5in). Not including the stack.

[Moose]

Thanks Greg! I'll see you at the bash but I'm on pizza detail. :becky:

http://gif-finder.com/wp-content/uploads/2016/02/Taking-a-Pizza-Out-of-The-Oven-Fail.gif

That's true, but we're bringing the pizza cooker and I'm helping you make the pizza. :biggrin1:

Gotcha...:icon_blush:

:laugh:

Bring that dang drum to the bash!

[ssv3]

So I went a little over, even with Kevin warning me that it cooks fast but dang under 3 hours?? I took it off exactly at the 3 hour mark (bend test) and it was a little over than I like but still quite tender and moist. I ran about 300 average. Couldn't help messing with the controls because this thing is so responsive. :boink:

Here's what it looked like at pull

https://i.imgur.com/k8OtE1Ih.jpg

https://i.imgur.com/FhdGc1xh.jpg

Sauced with 50/50 Blues Hog OG, Tennessee Red

1st rib

https://i.imgur.com/Si2Tqa7h.jpg

2nd rib

https://i.imgur.com/etk8xMuh.jpg

Nice some rang

https://i.imgur.com/z0rbq5Ah.jpg

Delicious regardless and a way different flavor profile than the PBC. I love the PBC ribs too but honestly I like this better. Maybe because the dripping hitting the vortex instead of the coals? :noidea:


I'm loving this cooker so far. I'll post info/pics on fuel consumption, times, leftover coal and dripping from the intake tomorrow. I had a pan in place at the bottom and from what I can see sor far it is dry and seems like nothing dripped or leaked. :thumb:

[ssv3]

That's true, but we're bringing the pizza cooker and I'm helping you make the pizza. :biggrin1:

Gotcha...:icon_blush:

:laugh:

Bring that dang drum to the bash!



I'll have it as a back up. :laugh: On a serious note I got you guys covered on the pizza. :thumb:

[Titch]

Shy, I mean literally shy of a meter Titch. The exact Hunsaker setup from dead ground to the lid is .98cm (38.5in). Not including the stack.

Our Costco has a Drum around the same size, no idea what its like.
maybe time to pull out the welder

That food looks stunning mate,Hope I catch up before my flame goes out:thumb:

[BlueandGoldBBQ]

Nice ring and color

[ssv3]

Our Costco has a Drum around the same size, no idea what its like.
maybe time to pull out the welder

That food looks stunning mate,Hope I catch up before my flame goes out:thumb:

Pretty sure you'll still run circles around some for a while Titch. :thumb: Give it a shot. I love cooking on a drum and quickly loving this one even more.

Nice ring and color

Thank you!

[ssv3]

Oh and my absolute favorite part of this cooker is the mobility. Holy cow is it easy to lower or raise it up curbs, steps, inclines, declines, grass, gravel etc.

[KORND4WG X]

Good looking bones :thumb:

I had watched all the YouTube vids on the Hunsaker and with more and more of you guys endorsing I’m strongly considering it :shocked:

Looking forward to more impressions :clap2:

[sudsandswine]

So I went a little over, even with Kevin warning me that it cooks fast but dang under 3 hours?? I took it off exactly at the 3 hour mark (bend test) and it was a little over than I like but still quite tender and moist. I ran about 300 average. Couldn't help messing with the controls because this thing is so responsive. :boink:

Here's what it looked like at pull

https://i.imgur.com/k8OtE1Ih.jpg

https://i.imgur.com/FhdGc1xh.jpg

Sauced with 50/50 Blues Hog OG, Tennessee Red

1st rib

https://i.imgur.com/Si2Tqa7h.jpg

2nd rib

https://i.imgur.com/etk8xMuh.jpg

Nice some rang

https://i.imgur.com/z0rbq5Ah.jpg

Delicious regardless and a way different flavor profile than the PBC. I love the PBC ribs too but honestly I like this better. Maybe because the dripping hitting the vortex instead of the coals? :noidea:


I'm loving this cooker so far. I'll post info/pics on fuel consumption, times, leftover coal and dripping from the intake tomorrow. I had a pan in place at the bottom and from what I can see sor far it is dry and seems like nothing dripped or leaked. :thumb:

Looks good. For some perspective, I was doing some competition rib practice and my STL spares were done in about 1 hr 45 mins at exactly the right doneness. This was cooking at 275 to 300 degrees. Running that same temp on my Shirley would be at least 3 hours, probably closer to 4. I don't know what it is but these things are little microwaves...maybe it's the direct heat, maybe there's some sort of unique convection going on, I dunno. Comp chicken thighs finish in an hour whereas they take 2 on my Shirley at similar temps.

[KevinJ]

Oh and my absolute favorite part of this cooker is the mobility. Holy cow is it easy to lower or raise it up curbs, steps, inclines, declines, grass, gravel etc.+1...

[Stlsportster]

So now who's going to start the Hunsaker Appreciation Thread. Or is this just a UDS?

:fencing:

[OEF5]

So now who's going to start the Hunsaker Appreciation Thread. Or is this just a UDS?

:fencing:

Well to qualify as a UDS it's gotta be Ugly like both of mine! This thing is far from ugly, it's sleek, graceful and engineered to be super effective, and this is the first time I've ever seen one.

[Dly4]

I'm sure you can cook very hot on one of these, but how low can you reasonably cook? Is maintaining 250 easy? Thanks

[BBQ Bacon]

Nice setup you got there.

[Bob C Cue]

Ok, someone has to say it. I could build an exact replica of the Hunsaker for less than $10. :wink:

[Big George's BBQ]

Very nice Congrats and enjoy Looking forward to seeing it in action

[KevinJ]

I'm sure you can cook very hot on one of these, but how low can you reasonably cook? Is maintaining 250 easy? ThanksI like to cook hotter than 250 but if I wanted to cook at 250 or even 225 I have no doubt I could, it's just a matter of controlling air flow which it does extremely well. Another nice thing is once you set your vents it locks into that temp and sits there, no ATC needed.

[Caeyers]

Holy crap, im in love with your outdoor kitchen!

Congrats with the smoker!


Verzonden vanaf mijn iPhone met Tapatalk

[JimmyR1Rider]

Sweet cooker Sako. Congrats!!

[Thingfish]

https://s26.postimg.org/w2oiqocq1/Needs_More_Horseshoe.jpg (https://postimages.org/)

Looks like a Maserati! Congrats and have fun!

[Ron_L]

Those ribs look great, Sako! I haven’t done BB’s one mine. I cook St. Louis ribs for comps and hang them for about 1 1/2 hours at 250 and then wrap and put them on the grate until done, typically another 1 1/2 hours.

I'm sure you can cook very hot on one of these, but how low can you reasonably cook? Is maintaining 250 easy? Thanks

I cook my ribs at 250 and it is very easy. You can dial it in at pretty much whatever temp that you want.

[70monte]

Congratulations on the new drum. A local BBQ place carries these so I've gotten to check them out in person. I already have a PBC which I don't use much anymore but if I was in the market for another drum, I would seriously consider this one.

Wayne

[JimmyR1Rider]

Oh and my absolute favorite part of this cooker is the mobility. Holy cow is it easy to lower or raise it up curbs, steps, inclines, declines, grass, gravel etc.

What'd ya take it for a stroll around the neighborhood? Lol.

[D&D BBQ]

Wow, looks great Sako but can't believe you gave up your PBC! I kept mine even though I love my homemade Gateway clone UDS. It's not quite as stable as the real one or your purrty Hunsaker but it works.
One thing you'll notice with the bigger drum is it's harder to clean out the grease at the bottom. I was going to line it with foil like I do the PBC but a friend who competes on Gateways tipped me to an easier solution: get a bag of Floor Dry at your local auto parts shop and line the bottom of the drum in a thin layer of the granules. They actually don't burn up or smell and last me a few cooks before cleanup time. To get them out, I bought a dedicated shovel style pooper scooper on Amazon. So quick and easy I now do it on the PBC too.
Looking forward to your cooks on your new Hunsaker and the PBC thread won't be the same without you! Congrats again and have to say I'm a little jealous of that purdy new drum!

[ssv3]

https://s26.postimg.org/w2oiqocq1/Needs_More_Horseshoe.jpg (https://postimages.org/)

Looks like a Maserati! Congrats and have fun!

I'm sure you can cook very hot on one of these, but how low can you reasonably cook? Is maintaining 250 easy? Thanks

:laugh: Thanks Thingfish! I've got horseshoes at home (literally) and maybe I can attach them on the side for handles? :biggrin1:

Ron mentioned he cooks the ribs at 250 and messing with it yesterday there wouldn't be an issue cooking at any temp that you want. I'll do a low and slow on of this days.

Ok, someone has to say it. I could build an exact replica of the Hunsaker for less than $10. :wink:

:spit: :pound:

Those ribs look great, Sako! I haven’t done BB’s one mine. I cook St. Louis ribs for comps and hang them for about 1 1/2 hours at 250 and then wrap and put them on the grate until done, typically another 1 1/2 hours.



I cook my ribs at 250 and it is very easy. You can dial it in at pretty much whatever temp that you want.

Thanks Ron! That's insane. This was 3 hrs unwrapped and I went a little over. Crazy!

[ssv3]

What'd ya take it for a stroll around the neighborhood? Lol.

:laugh: Just tried moving it around on different surfaces. So yea a stroll. :biggrin1:

[Ag76]

Fine looking drum. If I was in the market for a drum, I am pretty sure that would be it.

[ssv3]

Wow, looks great Sako but can't believe you gave up your PBC! I kept mine even though I love my homemade Gateway clone UDS. It's not quite as stable as the real one or your purrty Hunsaker but it works.
One thing you'll notice with the bigger drum is it's harder to clean out the grease at the bottom. I was going to line it with foil like I do the PBC but a friend who competes on Gateways tipped me to an easier solution: get a bag of Floor Dry at your local auto parts shop and line the bottom of the drum in a thin layer of the granules. They actually don't burn up or smell and last me a few cooks before cleanup time. To get them out, I bought a dedicated shovel style pooper scooper on Amazon. So quick and easy I now do it on the PBC too.
Looking forward to your cooks on your new Hunsaker and the PBC thread won't be the same without you! Congrats again and have to say I'm a little jealous of that purdy new drum!

Thanks DD! No use in the PBC sitting around without getting used. PBC was my gateway to drum cooking. Gained a ton of experience on it over the years with all the fun stuff I did. Nothing wrong with the PBC as I still love it for it's simplicity but since I used it so much I wanted more capacity and temp control so that was the motive to stepping up to a Hunsaker along a few other things. I'm still going to be a part of the PBC mega thread so not going anywhere.:-D

Lol, noticed that this morning but I was able to clean it fairly easy using a pair of long tongs and paper towels. Cleaned right up. Your method sounds better so I'm def going to do that. Thanks for tip! :thumb:

[ssv3]

Well to qualify as a UDS it's gotta be Ugly like both of mine! This thing is far from ugly, it's sleek, graceful and engineered to be super effective, and this is the first time I've ever seen one.

Nice setup you got there.

Very nice Congrats and enjoy Looking forward to seeing it in action

Holy crap, im in love with your outdoor kitchen!

Congrats with the smoker!


Verzonden vanaf mijn iPhone met Tapatalk

Sweet cooker Sako. Congrats!!

Thanks guys!

[KevinJ]

Lol, noticed that this morning but I was able to clean it fairly easy using a pair of long tongs and paper towels. Cleaned right up. Your method sounds better so I'm def going to do that. Thanks for tip! :thumb:When I have grease that I want to cleanup, I just take a cup or two of the ash I've collected and sprinkle it on the bottom, soaks up the grease then sweep it out through the bottom vent. I usually only find the need todo that about every 3 cooks and I'm kind of anal about keep my cookers clean so YMMV.

[ssv3]

Ok, only filling the basket slightly over half, running 300 on average for 7+ hours here's what was left this morning. Not bad at all and you can let 'er rip if you want to even toward the end before shutting her down.

https://i.imgur.com/jnHSzvKh.jpg

In the whole 7 hour time frame I was also messing with the controls raising and lowering temps continuously

https://i.imgur.com/ExbaK11h.jpg

[ssv3]

When I have grease that I want to cleanup, I just take a cup or two of the ash I've collected and sprinkle it on the bottom, soaks up the grease then sweep it out through the bottom vent. I usually only find the need todo that about every 3 cooks and I'm kind of anal about keep my cookers clean so YMMV.

Thanks another way. Thanks Kevin!

Lol seems like I'm worse than you. I clean after every cook. :grin:

[KevinJ]

410 and it didn't even work that hard to get there :grin:

I clean mine after every cook I just don't really see that much grease collecting on the bottom unless it's a Brisket, Butt or a larger Rib cook. When I seasoned mine I went a little crazy with the Pam and it took a few cooks to burnout. :shock:

[D&D BBQ]

Ok, only filling the basket slightly over half, running 300 on average for 7+ hours here's what was left this morning. Not bad at all and you can let 'er rip if you want to even toward the end before shutting her down.

https://i.imgur.com/jnHSzvKh.jpg

In the whole 7 hour time frame I was also messing with the controls raising and lowering temps continuously

https://i.imgur.com/ExbaK11h.jpg

Yeah I've noticed that it almost seems like with the big drums that you are able to save more charcoal (pound for pound) than on the PBC. Maybe it's because you're able to shut down the big drum more efficiently when the PBC is designed more towards letting it rip until all the charcoal is gone (which I hated since the half basket methods never worked for me)? Also since they got wheels on the bottom, they are easier to move than the PBC..
Another thing I like better on the big drum I discovered on my last cook where I hung 2 tri-tips: you can put your grill grate on where the deflector plate is supposed to go. Leave the lid off and your intakes wide open and you'll get great searing temps within 10 minutes and the meat is very close to the coals. Hang for half hour at 300 and then take off and let rest while your drum comes up to searing temps. 3 minutes per side and presto! Only way I'll do tri-tip now!

[Jason TQ]

Oh and my absolute favorite part of this cooker is the mobility. Holy cow is it easy to lower or raise it up curbs, steps, inclines, declines, grass, gravel etc.

Yes. Crazy easy to move around!! :becky:

https://i.imgur.com/DHK8PfUl.jpg

[ssv3]

410 and it didn't even work that hard to get there :grin:

I clean mine after every cook I just don't really see that much grease collecting on the bottom unless it's a Brisket, Butt or a larger Rib cook. When I seasoned mine I went a little crazy with the Pam and it took a few cooks to burnout. :shock:

Not at all and steadily climbing. Love the precise and fast control on this drum.

Ahhh! I hear you. I went nuts with Pam on my stick burner and learned my lesson the first time around. :laugh:

[Czarbecue]

I've been reluctant to do a brisket over my Vortex basket due to the amount of fat that drips down. I used a small pan one time under the brisket and still had a grease fire from the drippings that came down the side. Let us know if your experience is different in the actual Hunsaker drum!

[ssv3]

Yeah I've noticed that it almost seems like with the big drums that you are able to save more charcoal (pound for pound) than on the PBC. Maybe it's because you're able to shut down the big drum more efficiently when the PBC is designed more towards letting it rip until all the charcoal is gone (which I hated since the half basket methods never worked for me)? Also since they got wheels on the bottom, they are easier to move than the PBC..
Another thing I like better on the big drum I discovered on my last cook where I hung 2 tri-tips: you can put your grill grate on where the deflector plate is supposed to go. Leave the lid off and your intakes wide open and you'll get great searing temps within 10 minutes and the meat is very close to the coals. Hang for half hour at 300 and then take off and let rest while your drum comes up to searing temps. 3 minutes per side and presto! Only way I'll do tri-tip now!

Yep! I never half filled my PBC either. It's designed to utilize a whole basket of coals regardless of what and how much you're cooking. I mean it was doable and was OK but I never ended up liking anything less than full basket. Wasn't really an issue for to move it around but it's a 30gal drum and much easier plus I don't have any health issues like a bad back or something to prevent me from moving it. Wheels def help though.

[ssv3]

I've been reluctant to do a brisket over my Vortex basket due to the amount of fat that drips down. I used a small pan one time under the brisket and still had a grease fire from the drippings that came down the side. Let us know if your experience is different in the actual Hunsaker drum!

I'm definitely going to be doing brisket, butts, fattier cuts on it. The optional hanging rack also double as a pan holder.

You just have to flip it over and put a pan in to catch the drippings. Or just place a pan on the 2nd rack if you've got one.

https://cdn.shopify.com/s/files/1/0610/3357/products/IMG_06841_1024x1024.jpg?v=1459568657 (https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwjY0M7BlcvWAhUS32MKHeNvA5UQjRwIBw&url=https%3A%2F%2Fwww.hunsakersmokers.com%2Fproduc ts%2Frib-hanger-with-6-s-hooks&psig=AOvVaw2XnfS433rOpgiKO4ig1v5T&ust=1506801056558627)

[KevinJ]

Yes. Crazy easy to move around!! :becky:

https://i.imgur.com/DHK8PfUl.jpgYeah but that's a farkin T-Rex, not fair. :shocked:

I've been reluctant to do a brisket over my Vortex basket due to the amount of fat that drips down. I used a small pan one time under the brisket and still had a grease fire from the drippings that came down the side. Let us know if your experience is different in the actual Hunsaker drum!Non issue, I've cooked Briskets, Butts, Chuck Roasts, hung a half dozen Full Spares and many other cuts, I want the juices/fat dripping hitting the Vortex plate which vaporize and imparts flavor. I do wrap some meats later in the cook when happy with color, if the lid was left open for an excessive amount of time yeah that could become a problem. Personally I try to leave the lid open as little as possible but I do the same with the WSM I had and Kettles.

[Free Mr. Tony]

I'm sure you can cook very hot on one of these, but how low can you reasonably cook? Is maintaining 250 easy? Thanks

As long as you don't light too much to start it basically stops on a dime wherever you want it to. I've ran at 140 for 4 hours straight for jerky, and 150 for homemade hot dogs. Works absolutely great at any temp.

https://i.imgur.com/MyXjWiEl.png
https://i.imgur.com/WEVrziwl.png
https://i.imgur.com/WGwONmyl.jpg

[JS-TX]

Congrats on the smoker, it looks super nice! Those BBs aren't bad either, like that bark!

So you can move the grate and hanging rack up and down and use the hanging rack as a pan holder? That is very versatile.. :thumb:

[Bob C Cue]

You guys are making me want to get the Hunsaker but I don't know if I need or can afford three more drums.

[Jason TQ]

I've been reluctant to do a brisket over my Vortex basket due to the amount of fat that drips down. I used a small pan one time under the brisket and still had a grease fire from the drippings that came down the side. Let us know if your experience is different in the actual Hunsaker drum!

So i've done 2 big (relative to one drum) cooks in my Hunsakers. The one thread over labor day I did a pig head, brisket, pork butt and then ribs after all that was off. That's a lot of fat for the first 3 meats and when I wrapped the bottom shelf and had to keep the lid open for a bit there was a flare up. Nothing too epic, but definitely the fat caught a smidge of flame :grin:.

Last week was 2 butts on the lower rack with 2 briskets on top (about as fully loaded as it gets) and when I wrapped I didn't have flare up............so folks take that for whatever it is worth.

Fat dripping directly on and around the fire yes there is a chance of flare ups, but as others mentioned I like that flavor a lot.

[BlueandGoldBBQ]

Do you guys scrape the top of the basket deflector when you clean or just let it ride?

[Czarbecue]

Do you guys scrape the top of the basket deflector when you clean or just let it ride?

The mess that I have cleaned up just shatter and crumbles on impact with my chisel. Then I can brush it off and it is relatively clean. I cheat a bit and put wood chunks on top of the deflector and let it smolder away.

[ssv3]

Congrats on the smoker, it looks super nice! Those BBs aren't bad either, like that bark!

So you can move the grate and hanging rack up and down and use the hanging rack as a pan holder? That is very versatile.. :thumb:

Thanks JS. Yes exactly. Love the different levels you can adjust to with meat on or off it. You just slide it counterclockwise, raise or lower it. No tilting the grate or bumping it into the conventional supports.

You guys are making me want to get the Hunsaker but I don't know if I need or can afford three more drums.

Just start slow Bob. One at a time. Easy does it. :becky:

[KevinJ]

Do you guys scrape the top of the basket deflector when you clean or just let it ride?Scrape it and that's per Marks instructions, have to keep it clean to ensure proper airflow. I use a 6" putty knife to scrape the HD grates and Vortex plate, no biggie just takes a minute.

[ssv3]

So i've done 2 big (relative to one drum) cooks in my Hunsakers. The one thread over labor day I did a pig head, brisket, pork butt and then ribs after all that was off. That's a lot of fat for the first 3 meats and when I wrapped the bottom shelf and had to keep the lid open for a bit there was a flare up. Nothing too epic, but definitely the fat caught a smidge of flame :grin:.

Last week was 2 butts on the lower rack with 2 briskets on top (about as fully loaded as it gets) and when I wrapped I didn't have flare up............so folks take that for whatever it is worth.

Fat dripping directly on and around the fire yes there is a chance of flare ups, but as others mentioned I like that flavor a lot.

Well put. I used to get flare ups cooking on the PBC and soon or shortly after I popped the lid open. Not a big deal as you do what you need to do, put the lid back on and it cuts the oxygen, relatively, then the flames go right out. Just the nature of the beast when it comes to cooking in a drum.

[ssv3]

Do you guys scrape the top of the basket deflector when you clean or just let it ride?

The mess that I have cleaned up just shatter and crumbles on impact with my chisel. Then I can brush it off and it is relatively clean. I cheat a bit and put wood chunks on top of the deflector and let it smolder away.

Only one cook in but what Czar said. I use a small scraper that I have to clean all my cookers.

[Bob C Cue]

Sako: seven pages in less than 24 hours. Are your fingers getting tired yet?

[ssv3]

Sako: seven pages in less than 24 hours. Are your fingers getting tired yet?


Nope! Just getting warmed up. 70 wpm helps too. And peoples gots questins. :biggrin1: :thumb:

Oh and it's 8 pages now.

[willsands]

Okay Sako, now you’ve gone and done it. Until you started this thread I have been content to lurk here on the forum and have suppressed the urge to upgrade the PBC. As you have stated, the PBC is a good cooker, but I am ready to move from a smoker that drives itself to one that is fun to drive. I ordered a Hunsaker today with the same options as yours.
I have a question. Do you and the other Sakers use a remote reading thermometer (ThermoWorks Smoke)? If so, how do you route the leads for the probes? Through the exhaust vent seems to be a viable option. Are there others?
Thanks

[Jason TQ]

Okay Sako, now you’ve gone and done it. Until you started this thread I have been content to lurk here on the forum and have suppressed the urge to upgrade the PBC. As you have stated, the PBC is a good cooker, but I am ready to move from a smoker that drives itself to one that is fun to drive. I ordered a Hunsaker today with the same options as yours.
I have a question. Do you and the other Sakers use a remote reading thermometer (ThermoWorks Smoke)? If so, how do you route the leads for the probes? Through the exhaust vent seems to be a viable option. Are there others?
Thanks

Thorough the exhaust is what I've done.

[ssv3]

Okay Sako, now you’ve gone and done it. Until you started this thread I have been content to lurk here on the forum and have suppressed the urge to upgrade the PBC. As you have stated, the PBC is a good cooker, but I am ready to move from a smoker that drives itself to one that is fun to drive. I ordered a Hunsaker today with the same options as yours.
I have a question. Do you and the other Sakers use a remote reading thermometer (ThermoWorks Smoke)? If so, how do you route the leads for the probes? Through the exhaust vent seems to be a viable option. Are there others?
Thanks

Welcome to the club Will. Great choice and I promise you won't be disappointed. I just rec'd the smoker yesterday so I haven't yet used a thermometer but I plan to on big cuts like briskets and such. From what I've seen people port it through the exhaust and what I plan to do as well. Pretty sure the guys will chime in shortly. The Sakers that is:-D

I'm doing a cook tomorrow and will insert a probe for the heck of it. Stay tuned! :heh:

Btw which color did you go with?

[willsands]

Thanks Sako. I went with the granite color. Thought that it might be easy to keep it looking nice and I'm tired of basic black.
The Hunsakers haven't send an estimated delivery date yet, but I going to go stand by the mailbox. :wink:

[ssv3]

Thanks Sako. I went with the granite color. Thought that it might be easy to keep it looking nice and I'm tired of basic black.
The Hunsakers haven't send an estimated delivery date yet, but I going to go stand by the mailbox. :wink:

Very nice! Funny thing is that I was debating between black and granite. Went with black because it was in stock and my line up is pretty much black. Unlike the thermapens colors it doesn't really matter on these drums. :laugh:

Give 'em a call and they can look it up and give you detailed info. I couldn't sleep so I know what you're talking about. :biggrin1:

[Notorious Q.U.E.]

Sako, great thread, how does the flavor contrast with the LSG VO?

[ssv3]

Sako, great thread, how does the flavor contrast with the LSG VO?

Thanks Notorious! Well, it boils down to the fuel type and as you know wood has a distinct flavor that makes bbq all the better (your Shirley). Charcoal is neutral for the most part but with proper draft that the Hunsaker offers it results in a clean burn/combustion. Add some wood chunks (yet to do) and you've got elevated smoke flavor. I'm only one cook in but my q tasted "clean" if I make any sense.

I've had a bunch of cookers and made good q but this drum almost burns too clean if I make sense. To me that a good thing. If I didn't have this drum I wouldn't have ever known a charcoal cooker can burn this clean. I expected good but not this good. Honest. I'm sold brother.

With all that said, nothing comes close to stick burners.

[SmittyJonz]

With all that said, nothing comes close to stick burners.

Not even Pellet Poopers...? :confused:

[pjtexas1]

Not even Pellet Poopers...? :confused:Not even a camo pellet pooper.

Sent from my SM-N910V using Tapatalk

[Notorious Q.U.E.]

Very nice! I got unexpected pushback on LSG VO so I may be looking much cheaper alternatives so hunsaker has my attention

[4ever3]

Beautiful food Sako!

Question... Is the pcb not a 55 gallon or is the Hunsaker an 85?

https://s5.postimg.org/vhbs96y3b/IMG_9880.jpg (https://postimages.org/)

[Sooner21]

Beautiful food Sako!

Question... Is the pcb not a 55 gallon or is the Hunsaker an 85?

https://s5.postimg.org/vhbs96y3b/IMG_9880.jpg (https://postimages.org/)



The PBC is 30 gallon


Sent from my iPhone using Tapatalk

[ssv3]

Not even Pellet Poopers...? :confused:

Not even a camo pellet pooper.

Sent from my SM-N910V using Tapatalk

Only if they're camo. :cool: :nod:

http://www.247skins.com/images/products/large_521_Traeger-Grill-Smoker-Graphic-Decal-Woodland-3D-Camo.jpg

[ssv3]

Beautiful food Sako!

Question... Is the pcb not a 55 gallon or is the Hunsaker an 85?


Thanks Jeremy! 30 and 55

[Free Mr. Tony]

Thanks Jeremy! 30 and 55

Mark has thrown out feelers on facebook to see if anyone had interest in the 30 or 85 gallon drums. Sounded like he may start making them soon. Can't imagine the 85. That is massive.

[Nuco59]

I think I could dig on a 26-1/2" grate. That's a lot more real estate over a 22.5". I don't like slinging 2 grates on my drum- just a pita. a 40% bigger single grate? Yes please.

[Jason TQ]

I think I could dig on a 26-1/2" grate. That's a lot more real estate over a 22.5". I don't like slinging 2 grates on my drum- just a pita. a 40% bigger single grate? Yes please.

I would be interested to see the larger size. I've done a few cooks now using 2 grates though I could have easily taken 2 cookers with me. To make life easier on those cooks I only access the lower grate once after putting stuff on to take things off that can then finish in an oven wrapped up.

Obviously the larger the cooker the less mobility and added weight. But if it ain't moving anywhere it would be sweet :-D.

[KORND4WG X]

I fought taker for my PBC :tongue:

[JS-TX]

What's the pan under the drum for? Catching ashes?

[ssv3]

I would be interested to see the larger size. I've done a few cooks now using 2 grates though I could have easily taken 2 cookers with me. To make life easier on those cooks I only access the lower grate once after putting stuff on to take things off that can then finish in an oven wrapped up.

Obviously the larger the cooker the less mobility and added weight. But if it ain't moving anywhere it would be sweet :-D.

There we go. I'll take a 30 and a 85 to complete my set of three. :becky:

[ssv3]

I fought taker for my PBC :tongue:

Hell ya!:thumb:

I sold my instantly. Had to chose a buyer lol.

[ssv3]

What's the pan under the drum for? Catching ashes?

Just to catch any drippings. I was told initially it may leak because of the drum being brand new before it's seasoned well. Ashes fall in the ash pan and I just dump it out. Easy enough.

Not much really dripped.


https://i.imgur.com/njsLnPIh.jpg

[Bob C Cue]

Please just don't start a "I sold my PBC and bought a Hunsaker" thread!

[ssv3]

Please just don't start a "I sold my PBC and bought a Hunsaker" thread!

How about "I bought a Hunsker and sold my PBC?" :becky: What actually happened.

[dadsr4]

Please just don't start a "I sold my PBC and bought a Hunsaker" thread!

i'm waiting for "The Hunsaker is the new PBC" thread.:-D

[KORND4WG X]

Hell ya!:thumb:

I sold my instantly. Had to chose a buyer lol.

Wow horrible typing on my part, glad you were able to decipher it :becky:

Anyway my PBC is about 5yrs old and has seen some good use. It’s been my quick chicken and rib cooker during that time and I like to think I have it dialed in pretty well - I have no issue to crack the lid for higher heat if needed.

That being said I like the multi level grates and larger size of the Hunsaker so if I want to wrap after hanging it’ll give me more space. I’ve also wanted a heat deflector at times so the vortex is nice :clap:

So that’s what I was thinking lol :icon_shy

[KevinJ]

I’ve also wanted a heat deflector at times so the vortex is nice :clap:

So that’s what I was thinking lol :icon_shyWhen I had a WSM 18.5, I used to cook with a clay diffuser in place of the water pan and directly over the coals at times, the Vortex plate gives you the best of both worlds imo, plus you get even cooking temps across the cooker.

[ssv3]

Wow horrible typing on my part, glad you were able to decipher it :becky:

Anyway my PBC is about 5yrs old and has seen some good use. It’s been my quick chicken and rib cooker during that time and I like to think I have it dialed in pretty well - I have no issue to crack the lid for higher heat if needed.

That being said I like the multi level grates and larger size of the Hunsaker so if I want to wrap after hanging it’ll give me more space. I’ve also wanted a heat deflector at times so the vortex is nice :clap:

So that’s what I was thinking lol :icon_shy

Must've been the excitement during typing.:biggrin1: btw I meant to say mine not my.

Soooo...which color are you thinking? Or is yours already on the way.:heh:

PBC is a hot item. Sell almost instantly.

[Jason TQ]

Just to catch any drippings. I was told initially it may leak because of the drum being brand new before it's seasoned well. Ashes fall in the ash pan and I just dump it out. Easy enough.

Not much really dripped.


https://i.imgur.com/njsLnPIh.jpg

Bigger cooks I get dripping, but I one butt or even brisket and i don't get much.

[Bob C Cue]

I can't imagine buying a Hunsaker and not going for the red model.

[KevinJ]

Bigger cooks I get dripping, but I one butt or even brisket and i don't get much.I don't even line my pan under the drum with foil, one wipe with a paper towel most of the times takes care of takes care of it.

[KevinJ]

I can't imagine buying a Hunsaker and not going for the red model.You mean like this one? :becky:

http://www.smokingmeatforums.com/content/type/61/id/538690/width/500/height/1000/flags/LL

[pjtexas1]

I can't imagine buying a Hunsaker and not going for the red model.I totally agree. :Thumb:

Sent from my SM-N910V using Tapatalk

[Dly4]

I've held out for months, but this thread broke my will...ordering now.

[KORND4WG X]

I can't imagine buying a Hunsaker and not going for the red model.

You mean like this one? :becky:

http://www.smokingmeatforums.com/content/type/61/id/538690/width/500/height/1000/flags/LL

Blue :becky:

[Bob C Cue]

You mean like this one? :becky:

http://www.smokingmeatforums.com/content/type/61/id/538690/width/500/height/1000/flags/LL

That's a beauty. Almost as cool as the Mazda Soul Red color.

[ssv3]

I don't even line my pan under the drum with foil, one wipe with a paper towel most of the times takes care of takes care of it.

Just going for an easier clean up whenever I can. :becky:

[ssv3]

I can't imagine buying a Hunsaker and not going for the red model.

I totally agree. :Thumb:

Sent from my SM-N910V using Tapatalk

Poor ol' me. Got stuck with a sucky gloss black. :tongue:

[ssv3]

Power tools, meat, a new drum and beer. Can it get any better? We'll see tonight. :heh:

https://i.imgur.com/pL9zBK5h.jpg

https://i.imgur.com/dESJK8Ph.jpg

[ssv3]

I've held out for months, but this thread broke my will...ordering now.


Sweet!! Congrats!

I think we need a Hunsaker appreciation thread already.:thumb:

[ssv3]

She's cruising comfortably at 250 for for those wanting to know if you can cook less than 300. Easily. Even less if you want to.

https://i.imgur.com/qHCxcNch.jpg

[willsands]

Power tools, meat, a new drum and beer. Can it get any better? We'll see tonight. :heh:

https://i.imgur.com/pL9zBK5h.jpg

https://i.imgur.com/dESJK8Ph.jpg

Sako, you could be an orthopedic surgeon with that brad point bit and more stainless rod. :wink:

[TravelingJ]

Yet another reason to have a dedicated Kitchen Drill. Love it.

[ssv3]

Sako, you could be an orthopedic surgeon with that brad point bit and more stainless rod. :wink:

https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSIq5bg5u5qI9PgNIWLGJ4PCCYSHoLVK H6LJnNJkt7YFSJAe1NFiA

Yet another reason to have a dedicated Kitchen Drill. Love it.

Cause you never know when you're going to need it. :thumb:

[ssv3]

Hung two American lamb shoulders. One shawarma seasoned and one nekkid. When I say nekkid I mean nekkid. Nekkid shoulder was seasoned with salt only at serving. Full thread on the cook tomorrow but here are some teaser shots.

https://i.imgur.com/EsprhNZh.jpg

https://i.imgur.com/OyVL3aah.jpg

The seasoned shoulder

https://i.imgur.com/ZuZ32XWh.jpg

https://i.imgur.com/HmkqJRNh.jpg

The nekkid shoulder

https://i.imgur.com/6fi1FqSh.jpg

https://i.imgur.com/u1JT2Psh.jpg

https://i.imgur.com/ZZQPDc8h.jpg

[KORND4WG X]

Wow great first cook :clap2: Looking forward to some details :thumb:

[willsands]

Hung two American lamb shoulders. One shawarma seasoned and one nekkid. When I say nekkid I mean nekkid. Nekkid shoulder was seasoned with salt only at serving. Full thread on the cook tomorrow but here are some teaser shots.


The nekkid shoulder

https://i.imgur.com/6fi1FqSh.jpg

https://i.imgur.com/u1JT2Psh.jpg

https://i.imgur.com/ZZQPDc8h.jpg
That lamb sure looks appealing; all dressed for lunch with a craft beer escort. Maybe those wolves know more than me when it come to what's good for dinner and what ain't. :grin:

[Coat]

Do you get any drippings falling onto the coals at all w the vortex?

[ssv3]

Do you get any drippings falling onto the coals at all w the vortex?

So far I haven't noticed drippings onto the coals. Seems like the vortex plate catches it all or most all of it.

[Coat]

So far I haven't noticed drippings onto the coals. Seems like the vortex plate catches it all or most all of it.

i'm probably in the minority, but that's one thing that pushes me toward gateway. i cook on an open pit most of the time but i'm considering a drum for when i'm not cooking enough food to justify firing it up. seems like they're the closest thing as long as the drippings do their thing.

[HogGrog]

Legs look great. What IT did you take 'em to?

[Jason TQ]

You're not the only one having fun :-P
https://i.imgur.com/bdVAIH1l.jpg

That lamb looked so freaking boss!

[ssv3]

i'm probably in the minority, but that's one thing that pushes me toward gateway. i cook on an open pit most of the time but i'm considering a drum for when i'm not cooking enough food to justify firing it up. seems like they're the closest thing as long as the drippings do their thing.

You can remove the vortex plate and cook directly over coals like the gateway or the PBC. Gateway suggests a diffuser thought I've son a lot of people cook without it. You can't go wrong withe Hunsaker or Gateway. Pick your poison. :biggrin1: The Hunsaker was the choice for me.

[ssv3]

Legs look great. What IT did you take 'em to?

Thanks HG! Actually they were shoulders. I took it to 190ish. I planned on taking them to probe tender which they almost were but I had fallen behind schedule and folks were hungry. Didn't have time to properly rest so I chopped by pulling big chunks off instead. First time doing lamb shoulder an I loved it. So much more fat/flavor than the leg.

[ssv3]

You're not the only one having fun :-P
https://i.imgur.com/bdVAIH1l.jpg

That lamb looked so freaking boss!

Thanks Jason! It was farking good. Never done shoulders until last night. Steak on a stick?

I'm firing up again today. :becky:

[BlueandGoldBBQ]

Can one of you guys do me a favor and measure from the cross bar to the top of the deflector? Any issues with clearance when hanging spare ribs?

[ssv3]

Can one of you guys do me a favor and measure from the cross bar to the top of the deflector? Any issues with clearance when hanging spare ribs?

I've seen plenty of people hang ribs so it's a non issue. I was curious so I measured and it's 21". I measured a rack of baby backs and a spare and they range 17-18". You hook from the second or the third bone and it's perfect.

The shoulders I did last night were literally a hair off the vortex plate and didn't burn. I knew it won't be an issues since I've hung in the PBC over direct coals and the PBC doesn't burn the ends either.

[BlueandGoldBBQ]

I'm not worried about being too close, but actually touching the plate wouldn't work. I have the hunsaker basket and gateway rib hanger for my WSM and when I went to hang they touched the plate. Need to rig some feet for the hanging rack to lift it up a bit since there's still plenty of clearance in the dome lid

[ssv3]

I'm not worried about being too close, but actually touching the plate wouldn't work. I have the hunsaker basket and gateway rib hanger for my WSM and when I went to hang they touched the plate. Need to rig some feet for the hanging rack to lift it up a bit since there's still plenty of clearance in the dome lid

Ahh! I hear you. Yeah I would want touching the plate either.

[HogGrog]

Thanks HG! Actually they were shoulders. I took it to 190ish. I planned on taking them to probe tender which they almost were but I had fallen behind schedule and folks were hungry. Didn't have time to properly rest so I chopped by pulling big chunks off instead. First time doing lamb shoulder an I loved it. So much more fat/flavor than the leg.

Thanks, Sako. I prefer the shoulder also, your photo fooled me with the long shank. I posted a thread on whole boneless, butterflied lamb shoulder last night, I agree its a great cut.

[ssv3]

Thanks, Sako. I prefer the shoulder also, your photo fooled me with the long shank. I posted a thread on whole boneless, butterflied lamb shoulder last night, I agree its a great cut.


:thumb: It def looks misleading.

[Clay-b-que]

Oh man! I am glad I read through this thread. I would totally be in for a 85 gallon camo painted saker!!! I love my UDS but need more real estate when I don't feel like managing the stick burner.