I hate it when my nipples get loose.
|
Mine get hard just thinking about it.
|
You guys should all be very proud of me! I put the handles on the side of my barrel all by myself tonite. I measured twice, drill the holes, put the bolts in, put the washers on, tightened them and still managed to keep all of my fingers.
And they are exactly in the side and they are level (thank you Mr. Dickey my Geometry teacher)! And most importantly, MrsMista didn't help me at all! |
Yeah Mista... I know the feeling of pride... making these things actually makes me think I could change my own oil!!!
|
CraigsList Discouragement
Hey. I posted the need for a 55 Gal Steel Drum on CraigsList and here is a response I got:
Quote:
Sounds like he knows alot about enginering & not much about smoking, but are his arguments valid? I sent him to this site and BigMista's site to do more research. Thanks! I'm new so I don't know much about all this stuff. |
Main question is: Does he have a 55 gal drum you can have? You know it works by the people on here that have posted the results...So what is the concern...
|
Quote:
What about the wood burning at 500 degrees? That seems a little warm, but I also thought that we try to make sure the wood doesn't FLAME UP.. right? |
Yes, them are concerns.
But the people are this forum have built, fired up, and cooked briskets, butts, fatties, chuckies.....etc etc. All being successful... One thing that I have been seeing with these drums is that the heat and burn time are GREAT. |
Quote:
|
Ray,
The person who sent you that probably hasn't spent anytime learning to manage a fire. There are several reason the drums work well as a smoker. 1. The charcoal is suspended above the bottom so it doesn't get choked off by ash. 2. Airflow is restricted so burn times are extended. Some drums have held temp for 24 hours without reloading. 3. Meat is suspended at least 24" above the charcoal so the temps are lower at the grate than they are right over the fire. 4. Have the fan to help control the temp is a convenience but it isn't necessary. Once temp locks in, yo can generally count on it to stay there for at least 10 hours. 5. In a drum, the melting fat drips on the fire, evaporates and comes back up to add flavor to the meat. That's something you can't get in an offset. 6. Offsets are more work. Nothing wrong with that. Some people think of the fire managements as therapy and they like to do that. Just a different kind of cooking. I hope this answers your questions. If you have more, we are all happy to answer them. |
Quote:
That guy is right about the material being thin, but since upright drum cookers are a vertical style, and because you are cooking direct instead of indirect, a different heat flow is present and they cook differently than an offset design. Listen, I've had my drum for one year and they are great cookers. BigMista's summary pretty much tells it all. There are plenty of posts here that praise this style of cooker and it's attributes. I have plenty of action photos of my cooks as well, but the nicest collection of drum cooking photo's (that I have seen) are on the BDS site. There are 60 in all, everything from A (as in ABT's) to T (turkeys). Make sure you check out the 4 or 5 pictures of whole shoulders. They put the B in barbecue and they come out perfect when cooked on a drum. Click HERE to check them out. Edit: I have a guru set-up for my Eggs and a adaptor for my BDS is only $10. I'm sure I will at some point in time, but so far I haven't seen the need to set it up yet. |
Is anyone interested in building an Ugly La Caja China? It's been on my mind since Clint's New Years Pig roast and Bobby Flays Throwdown! Just a thought.
It's nice outside, I think I'll start drilling into the drum now! Brian |
Ray,
Tell the guy to kiss your butt and go ahead and build your smoker! I used one of mine last night to grill some steaks. It is one that I have the fan control installed. I set the fan to run continuously. Thing was like a blacksmith's forge! Cooked the meat FAST and then I had to choke everything down before it got red hot. Temp gauge went to 500 !!!! Worked good but it made my outside paint smell a little. Drums Rule! |
Quote:
Brian |
I agree that it's a curiousity and not a necessity.
|
All times are GMT -5. The time now is 10:06 PM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.