creekwalker
Full Fledged Farker
- Joined
- Mar 15, 2013
- Location
- Beaufort, NC
Hear hear!
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THE BBQ BRETHREN FORUMS
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Secret new cooker REVEALED!!! "007"
- Thread starter Fwismoker
- Start date
Hear hear!
TedW
is One Chatty Farker
- Joined
- May 12, 2009
- Location
- Northern Michigan by the Pinkie
Hey- just for chuckles, where are the stainless drums you see occasionally? They must be $500+
Fwismoker
somebody shut me the fark up.
- Joined
- Aug 22, 2013
- Location
- Fort Wayne, Indiana
For a while I was taking off the swing grate off after a cook, then I saw mice hanging around. I guess it doesn't matter leaving it on the rod although I take the lid off. It is kind of nice just swinging away after a cook and it's ready to go next cook. Take the flat lid off, hit the partial burnt with a torch and you're up and running in minutes.
In Winter with all the snow I'll probably put it away while not in use though.
In Winter with all the snow I'll probably put it away while not in use though.
Fwismoker
somebody shut me the fark up.
- Joined
- Aug 22, 2013
- Location
- Fort Wayne, Indiana
Yea those suckers are spendy...I was pricing them a while back for use with the Big Poppa. I think it was Bubbas Barrels
TedW
is One Chatty Farker
- Joined
- May 12, 2009
- Location
- Northern Michigan by the Pinkie
Fwismoker
somebody shut me the fark up.
- Joined
- Aug 22, 2013
- Location
- Fort Wayne, Indiana
http://www.bubbasbarrels.com/catalog/stainless-steel-barrels-and-drums/used-drums
Yea I'd love one but only if I stumbled one for cheap or free. :becky:
TedW
is One Chatty Farker
- Joined
- May 12, 2009
- Location
- Northern Michigan by the Pinkie
Fwismoker
somebody shut me the fark up.
- Joined
- Aug 22, 2013
- Location
- Fort Wayne, Indiana
Not too bad but I'd want the flat lid...just nice for shut down.
I did have to notch the lid so it fits around the collar I use to hold the swivel when it's raised.
Fwismoker
somebody shut me the fark up.
- Joined
- Aug 22, 2013
- Location
- Fort Wayne, Indiana
Thinking back this was a similar concept (although not as well put together) :icon_smile_tongue: to my first prototype when I was originally coming up with the 007 to see if the concept of the grate being above the drum a few inches with a lid would work. Shortly after testing the version 1.0 was born thanks to DW.
Tom's is definitely nicer than mine...my welding skills are not much to be desired! Still need much practice in this department.
Fwismoker
somebody shut me the fark up.
- Joined
- Aug 22, 2013
- Location
- Fort Wayne, Indiana
Ninjas handiwork finding a 007 apron...gotta find it in the U.S vs U.K :noidea:
TedW
is One Chatty Farker
- Joined
- May 12, 2009
- Location
- Northern Michigan by the Pinkie
$360 Delivered with the lid / handle. Lol. It's thick stainless. .9mm side walls. 1.2mm top & bottom.
Would look good with that big stainless door.
A black drum looks great for $25!
How long do these standard steel barrels last using them this way?
Would look good with that big stainless door.
A black drum looks great for $25!
How long do these standard steel barrels last using them this way?
TedW
is One Chatty Farker
- Joined
- May 12, 2009
- Location
- Northern Michigan by the Pinkie
Fwismoker
somebody shut me the fark up.
- Joined
- Aug 22, 2013
- Location
- Fort Wayne, Indiana
I ran across that earlier Ted...definitely will check it out. thanks.
TedW
is One Chatty Farker
- Joined
- May 12, 2009
- Location
- Northern Michigan by the Pinkie
OK, I have the 007 build drawn up with dimensions for a local fabricator. I'm meeting with him tonight.
I just ordered up a Jumbo Joe from WalMart.com for the starter parts.
I can see changing out the Weber plated food grate for a stainless one pretty quickly...
I just ordered up a Jumbo Joe from WalMart.com for the starter parts.
I can see changing out the Weber plated food grate for a stainless one pretty quickly...
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Fwismoker
somebody shut me the fark up.
- Joined
- Aug 22, 2013
- Location
- Fort Wayne, Indiana
Can't wait to see how it turns out! For the cook grate I have the Weber hinged in (even though it doesn't need hinged) it's definitely a good cook grate, no issues.
TedW
is One Chatty Farker
- Joined
- May 12, 2009
- Location
- Northern Michigan by the Pinkie
OK... Confession time... I ordered the LavaLock door... Please don't tell anyone...
Fwismoker
somebody shut me the fark up.
- Joined
- Aug 22, 2013
- Location
- Fort Wayne, Indiana
Shhhhh (just whisper) :becky:
Fwismoker
somebody shut me the fark up.
- Joined
- Aug 22, 2013
- Location
- Fort Wayne, Indiana
A mish mash of recent cooks here.
Camp Del Rogue.
Spares with Alabama White Sauce.
Stuffed pork loin w/ bacon, mushroom, parsley.
With 'Bama White Sauce.
Poblanos filled with pork, potatoes, cheese, and salsa roja.
Anaheims, too
Pork and potato tacos with salsa verde and cotija queso.
Drizzle some lime juice on 'em.
Del Rogue Stick Burner w/007 at high heat.
Thai Chili-Lime Wings.
"Hey! Don't forget me!" Annabelle.
Kettle butt.
This is a sandwich that I knew was going to be a knockout even before I tasted it. Pulled pork, red onion, Alabama White Sauce, on warmed pita bread.
Trad American BBQ Chicken.
Camp Del Rogue.
Spares with Alabama White Sauce.
Stuffed pork loin w/ bacon, mushroom, parsley.
With 'Bama White Sauce.
Poblanos filled with pork, potatoes, cheese, and salsa roja.
Anaheims, too
Pork and potato tacos with salsa verde and cotija queso.
Drizzle some lime juice on 'em.
Del Rogue Stick Burner w/007 at high heat.
Thai Chili-Lime Wings.
"Hey! Don't forget me!" Annabelle.
Kettle butt.
This is a sandwich that I knew was going to be a knockout even before I tasted it. Pulled pork, red onion, Alabama White Sauce, on warmed pita bread.
Trad American BBQ Chicken.
pitbossJB
is Blowin Smoke!
Now there's a whole bunch of goodness!!
ebijack
Babbling Farker
007 pork butt
A friend gave me a pork butt to cook how ever I wanted. Well, I haven't cooked one yet on the 007. So was planing on doing a roti. But changed my mind to try it straight on the grate over the fire. It was a 6.31lb shoulder that they had froze in the package they bought from a store. It didn't look as fresh as I typically cook ( a few brownish spots), but what the heck. Rubbed it down, got the fire going and on it went. I put a second grate under the cook grate just in case I wanted to catch some drippins. Turns out I didn't use it.
During the first 30 minutes or so, I have to keep a close eye on the fire. Cause all that fat drippings can stop a log from catching/burning as good as it should/would like. Or have a raging fire. It got to 400+ pretty quick, I shut down my intakes to bring the temp down. Got to 325* or so.
After that it is just fire tending. I averaged 300* for most of the cook.
1 hr in
This is what the bottom looked like at the 1 hr mark. Fat cap.
2 hr mark
3 hr mark
Side shot at the 3 hr mark
Decided to pan at the 3 hr mark. Just cause I have never panned one before.
Neighbor stopped by with some thin cut chops for him, sure no problem.
4 hr mark
4.5 hr mark, bone is loose.
Off the 007 and resting for pulling later/dinner.
I'll let my expert tell me how it came out cooking it this way when she gets home.
Update later :becky:
A friend gave me a pork butt to cook how ever I wanted. Well, I haven't cooked one yet on the 007. So was planing on doing a roti. But changed my mind to try it straight on the grate over the fire. It was a 6.31lb shoulder that they had froze in the package they bought from a store. It didn't look as fresh as I typically cook ( a few brownish spots), but what the heck. Rubbed it down, got the fire going and on it went. I put a second grate under the cook grate just in case I wanted to catch some drippins. Turns out I didn't use it.
During the first 30 minutes or so, I have to keep a close eye on the fire. Cause all that fat drippings can stop a log from catching/burning as good as it should/would like. Or have a raging fire. It got to 400+ pretty quick, I shut down my intakes to bring the temp down. Got to 325* or so.
After that it is just fire tending. I averaged 300* for most of the cook.
1 hr in
This is what the bottom looked like at the 1 hr mark. Fat cap.
2 hr mark
3 hr mark
Side shot at the 3 hr mark
Decided to pan at the 3 hr mark. Just cause I have never panned one before.
Neighbor stopped by with some thin cut chops for him, sure no problem.
4 hr mark
4.5 hr mark, bone is loose.
Off the 007 and resting for pulling later/dinner.
I'll let my expert tell me how it came out cooking it this way when she gets home.
Update later :becky:
