123hotchef
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yeh man!
- Thread starter JonE
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Screwdriver
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I am assuming the smoke is easily hot enough to cook even large joints of meat. I was just wondering out loud where the big advantage is. I happen to be a huge fan of slow cooked pork so if thats an ideal use for a good long smoke, Im gonna just have to make one....
Oh and spare ribs of course. And chicken.
123hotchef
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oh man my smoked chicken took 6 hours and so did the ribs kept it at 100deg c most of the time
gaz1
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at 6 hrs to cook everyone will have gone home and still been hungry
it might sound nice taste nice but id have to cook it faster
heating a hot plate underneath might be quicker and also allow the smoke to go over the top of it but thats using a hot plate under the food and channeling it back again
that would mean chimney area more at fire chamber side
it might sound nice taste nice but id have to cook it faster
heating a hot plate underneath might be quicker and also allow the smoke to go over the top of it but thats using a hot plate under the food and channeling it back again
that would mean chimney area more at fire chamber side
Yes, that was a downside, had to get up at 02:30 on my birthday to get cooking for everyone arriving at 15:00.. Was a cracking sunrise though!
DennisCA
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But that's what barbecue is about. Time is everything, if it doesn't take long then it's not real barbecue. Low and slow is the only way, it cannot be hastened.
If you try and cook the typical barbecue meats too hot and too fast the result will be unsatisfactory, even if edible it won't be anywhere as good. There are no short cuts to real barbecue.
slim_boy_fat
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Are you wise?
It ought to have been someone else doing that - it was your birthday, after all. 
Thanks bud. I see what you mean about the axle holes, a tad eccentric one might say!
I thought about it after my post and realised that I've got several gas cylinder of various sizes down the side of the house, so my plan is to slice two rings out of a small-ish one and then cut two triangles/triangular star-shapes per wheel out of flat steel sheet to make the wheel centres. A piece of suitable-sized tube for an axle and jobs a good 'un. All I need now is to get on and do it
Parm
Respect The Sound System
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Thanks bud. I see what you mean about the axle holes, a tad eccentric one might say!
I thought about it after my post and realised that I've got several gas cylinder of various sizes down the side of the house, so my plan is to slice two rings out of a small-ish one and then cut two triangles/triangular star-shapes per wheel out of flat steel sheet to make the wheel centres. A piece of suitable-sized tube for an axle and jobs a good 'un. All I need now is to get on and do it
I’ve done the same thing but started with a square then lopped of the corners to give me 8 contact points
Thanks! Nothing fancy at all, have just been using a 50/50 mix of salt & pepper for the rub. Is all new to me too, so starting from the basics.
While I was thinking about the build I bought Aaron Franklin's book, and the rub was suggested in there. Figured if it's good enough for him...
Will be the second outing for the smoker this weekend, so have added something to assist with the cleaning afterwards (was the least fun part of the first use!). A short section of 60mm pipe, with a threaded boss and ball valve on the end.
Taking on-board the advice from @gaz1, am hoping this will give me the best of both worlds, as I can just crack the valve open while its hot to drain, and unscrew as needed for scraping out. The welding is not my best (could not seem to find a good position under there), but don't think it'll be going anywhere..
Taking on-board the advice from @gaz1, am hoping this will give me the best of both worlds, as I can just crack the valve open while its hot to drain, and unscrew as needed for scraping out. The welding is not my best (could not seem to find a good position under there), but don't think it'll be going anywhere..
Parm
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That’s exactly what I’ve seen on some of the pro style American smokers. It may also help to make a curved scraper that matches the inside profile of your smoker.
DennisCA
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I only got a weber bullet smoker, but it suffices for my needs. Made pulled pork and barbecue beans last weekend, the meat rendered its tasty goodness straight into the beans. Not for fat phobic people
https://c2.staticflickr.com/2/1805/29402851678_6af5be695a_c.jpg
https://c2.staticflickr.com/2/1805/29402851678_6af5be695a_c.jpg
james marnell
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Ribs and brisketI agree on both counts, but then everywhere up here is nice.....
@JonE I was trying to work out what was in the smoker - at first glance I thought 'kippers' but on closer inspection........?
james marnell
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Mate absolutely love your smoker looks the bomb I'm just about to start on my out two LPG gas bottles 47kg for the cc and 19kg for the FB and ince box section for the frame and stand will upload some picks oneniv done the first welds
DAPPH
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Don't forget to pop a cut down plastic bottle over the chimney and slip a water proof cover ( not fully enclosing as you need ventilation ) over it when it's not in use or you're liable to get it filled in the bottom with water like my mate did .
He put a simple D shaped hole in the bottom face of the barrel at the chimney end & made a bigger D shaped slip in blanking plate that slipped in two bits of channel so he could easily remove it to clean it out or if the need arose to power wash it out with warm vehicle wash .
He put a simple D shaped hole in the bottom face of the barrel at the chimney end & made a bigger D shaped slip in blanking plate that slipped in two bits of channel so he could easily remove it to clean it out or if the need arose to power wash it out with warm vehicle wash .
Longhorn6120
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Sorry to resurrect such an old thread, but I’ve been lusting after one of these for ages.
JonE, you’ve done a fantastic job building this. I’d love to try one, where might one get the pipe for the body?
JonE, you’ve done a fantastic job building this. I’d love to try one, where might one get the pipe for the body?
redlig
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STOPPIT !!! My juices have just gone into overdrive and I'm sure I just caught a whiff. I knew that cold north wind would do some good.Thanks!
At the back there's a brisket on the left and pork butt (shoulder) on the right, with baby back ribs and spare ribs at the front. I thought the size was overkill (40" x 18") while building it, but only just fitted everything in
