Multiple meats on the wood burning drum

[smoke ninja]

Rotisserie baby backs, thighs, and EYEtalian sausages. Total cook time 1.5 hrs.

 

[tom b]

YA I like it! I'm looking more into this drum stuff myself

 

[Smoke on Badger Mountain]

Looks great!

 

[BobBrisket]

How do you think the same cook time applied to the different cuts? All at once? Rotations? From the pic, you can see how each cooked differently. Where is the roti part?

From the last pic, links look a bit on the dry end. Thighs, based on skin and pull back, close to done. That is how I like em.

Ribs...thicker slab and almost no pull back on the bone. Some sliced pics would seal it all around.

 

[smoke ninja]

How do you think the same cook time applied to the different cuts? All at once? Rotations? From the pic, you can see how each cooked differently.

The ribs i did in the roto basket, which is the hotter part. I started them a half hour before the chicken and sausage. The last half hour i grated the ribs to glaze

Cook time on the chicken and sausage was about an hour.. i kept the sausages on the perimeter for less heat, chicken in the center for more.

This is a versatile way of cooking. It reminds me of grilling. Your constantly active; Moving things, adding fuel, working the cooker...like a true pitmaster :becky:


Edit:

The casing shriveled on the sausage and they temped over 200 but were still juicy, they had a snap to them i liked.

The chicken would have been better in the roto basket but time dictated the ribs go there (roto runs hotter). Still good eats.

90 minute roto ribs are good but no my favorite. Its hybrid smoke grill so the flavor and texture is different from the offset. Still they were the star of the show and cook to perfect tenderness (no bs, im a tuff self critic). They were smorhered in "crack" sauce so they had to be good.

 

[cats49er]

Man that's sweet

 

[Hillbilly BBQ]

Ninja, can you post a pic of the drum?

Food looks great!

 

[Fwismoker]

Looks good Steve. One thing I've learned on the sausages is to never temp them and pull them shortly after they start pissing, they start whizzing on their own then they be done! :mrgreen: ...and I only flip them to get some fire light on each side. When they're probed they lose too much juice for me. Those sausages usually take about 15-20 minutes maybe?

 

[Fwismoker]

From the last pic, links look a bit on the dry end.

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This kind of cooking is very unique vs how most cook. Those sausages as an example could look identical cooked on say a kettle grill as how ninja cooked them and the ones on the regular grill could be on the dry side where as with this they would be juicy. It's virtually impossible to screw up and dry out food with this method so I can GUARANTEE you they weren't dry.

 

[KevinJ]

Everything looks fantastic.

 

[KORND4WG X]

Awesome meat smorgasbord.

 

[AClarke44]

Looks great Ninja! I always enjoy your cooks! :thumb:

 

[pjtexas1]

I like my roti more with each cook. Almost feels like I'm cheating. That's a good looking mini-feast!

 

[smoke ninja]

YA I like it! I'm looking more into this drum stuff myself

This way of cooking is a blast. We had friends over for this meal and the setup is definitely a conversation piece.