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  • What I did this week...

    Ok I have been building some Drum Smokers too help offset the price of cooking at cook offs. Love spreading Drum Smokers around to people I don't make a lot of money but don't lose any either. I own Six Drum Smokers but I think I am going to downsize to four just love them so much it is hard to let them go.







    Here is a pic of my Drum Smokers all in action at the same time.



    Here is my Rib Special I all her Mean Green



    "Intelligence is something we are born with. BBQ’ing is a skill that must be learned"

    http://www.youtube.com/user/ectorgarcia?feature=mhee

    Follow My BBQ Team On Facebook https://www.facebook.com/pages/Fat-A...04098269604777sigpic

  • #2


    GOSM
    K.C.B.S Member # 60786
    Digital Thermometers
    Hybrid Kenmore grill 1/2 charcoal 1/2 gas
    140 lb English Mastiff/ American Bulldog, she is my taste tester and BBQ companion.

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    • #3
      it sounds like you have a plan
      Island of Misfit Smokers Member #92

      How to heal the world. Love people and feed them tasty food.

      sigpic

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      • #4
        Nice grill in that first pic also. Thats it; time to finish my drum.

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        • #5
          Great stuff man I really have to build me one of these things.
          JT

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          • #6
            Nice work I have never used one, but have a buddy that cooks on one & loves it.....
            sigpic

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            • #7
              Those are really awesome! I want one! I've got to find someone around here to make me one dammit. Love the paint job on yours too!

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              • #8
                Your UDS's look great! After a few years of procrastination, I finally burned out a drum last night, hopefully by the end of the weekend I will have a UDS...
                --- --- --- --- --- --- ---
                www.OwensBBQ.com

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                • #9
                  I never used one either, but I must say they are pretty neat. Perhaps someday I might look into one. Nice pics!
                  Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                  My best asset however is the inspiration from the members on this forum.

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                  @SmokinJim52 on Twitter

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                  • #10



                    Can't believe i beat Rich to the double jeopardy question for 1,000.

                    Do you use a heat deflector of any kind?
                    "Because without beer, things do not seem to go as well"

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                    • #11
                      Originally posted by Hippy View Post



                      Can't believe i beat Rich to the double jeopardy question for 1,000.

                      Do you use a heat deflector of any kind?
                      Only when I cook Brisket and I just use a water pan. Of you look close you will see the hardware for a rack at the bottom that is where the water pan goes. I have probably made 20 of these things now and this is the desighn I like best. On the rib cooker since I have a lid the meat is fa away from the heat source.
                      "Intelligence is something we are born with. BBQ’ing is a skill that must be learned"

                      http://www.youtube.com/user/ectorgarcia?feature=mhee

                      Follow My BBQ Team On Facebook https://www.facebook.com/pages/Fat-A...04098269604777sigpic

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                      • #12
                        Sooo...are you a heat/dripping deflector guy or not is what I wanna know
                        In God I trust- All others pay cash...
                        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                        • #13
                          Originally posted by Hippy View Post



                          Can't believe i beat Rich to the double jeopardy question for 1,000.

                          Do you use a heat deflector of any kind?
                          Ah Chit... that's whut I get for not reading ALL the replies...
                          In God I trust- All others pay cash...
                          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                          • #14
                            Originally posted by Ecto1 View Post
                            Only when I cook Brisket and I just use a water pan. Of you look close you will see the hardware for a rack at the bottom that is where the water pan goes. I have probably made 20 of these things now and this is the desighn I like best. On the rib cooker since I have a lid the meat is fa away from the heat source.
                            I will have to suggest trying the deflector for any smokes longer than an hour or so. What ya got to lose? A few degrees, and a couple Lbs charcoal. See what it does for ya tho.
                            In God I trust- All others pay cash...
                            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                            • #15
                              Originally posted by Richtee View Post
                              I will have to suggest trying the deflector for any smokes longer than an hour or so. What ya got to lose? A few degrees, and a couple Lbs charcoal. See what it does for ya tho.
                              Don't you mean a fat catcher?
                              Mark
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                              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                              Smoked-Meat Certified Sausage Head!

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