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Author Topic: BACK YARD CHEF  (Read 203 times)
TIBERIUS
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« on: May 18, 2013, 12:56:20 AM »

Thought since the nice weather has finally arrived, grillin season takes off. Post what you got on the grill and what yer cookin on.

Anyone here have......... or is thinking about buying a smoker? 

So in my arsenal of grill ware I have........

Got the SS 4 burner.........infrared. Love the infrared capabilities.



Got the table top portable for cookin smaller .

Got the Daddy deep fat fryer.  Grin

Then I have this.........



Locker style smoker.......

Love it. Use it a lot when weather permits.

Anyone else out there that smokes or just loves to grill out......

What are ya grillin?

Going to buy a one of these in the next few days.......



I want to get back to cooking charcoal every now and again. Can't beat the taste.




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« Reply #1 on: May 22, 2013, 11:31:15 AM »

I built my own smoker over the winter. Used a 55 gallon drum that a friend who works for our local street department gave me. It was used to hold windshield wiper fluid for the street department trucks so it required little clean up. I cut the lid off and made a few modifications.

I made a fire box out of some heavy gauge wire mesh and mounted it above a pizza pan (to catch the ashes) and then mounted a 22" Weber grill rack above it. I've cooked a whole chicken and then an 11 pound turkey for mother's day. Brined both over night and they turned out great. We're cooking another chicken and some ribs this weekend.

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« Reply #2 on: May 22, 2013, 10:59:17 PM »

Very cool. Would love to the picks of yer home made. Crafting the smoker is 1/2 the fun.
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« Reply #3 on: July 04, 2013, 10:26:44 PM »

Let's see if this works. Here's some picks of my UDS (ugly drum smoker) along with the brisket I smoked for the 4th.



























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« Reply #4 on: July 07, 2013, 06:39:46 PM »

Alright. Down loaded them to a flickr account and tried again.

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« Reply #5 on: July 08, 2013, 02:30:35 PM »

Very cool, and not as ugly as you suggest. Beef brisket appears the Item of choice here.

So what is the heat source and how do you maintain heat control?

How do you clean it out?

« Last Edit: July 08, 2013, 02:32:48 PM by TIBERIUS » Logged

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« Reply #6 on: July 08, 2013, 05:32:03 PM »

Very cool, and not as ugly as you suggest. Beef brisket appears the Item of choice here.

So what is the heat source and how do you maintain heat control?

How do you clean it out?



I built a basket (mine's pretty crappy--the nice ones are welded and very professional looking) out of a wire mesh and bailing wire. Used some screws, washers and nuts to mount the basket above a cheap pizza plate so the ash falls off the charcoal onto the plate so it doesn't snuff out the fire. The top picture is my fire starter in the charcoal basket getting the fire started.

The temperature is regulated by air flow. I drilled 3 3/4" holes about 2-3" from the bottom of the barrel. Two of them have threaded conduit (locked in place with lock washers) with pipe caps on the outsides. The third has a gas valve. When you want high heat, you open the valve all the way and take the caps off and you can hit 400 degrees. When you want it low and slow, cap the two and close the valve half way and you can keep your temperature under 200. I cooked the brisket around 275-300. After I took the brisket off, I closed the caps, shut the valve and capped the hole (exhaust) in the lid and snuffed out the fire. Now I've got the left over charcoal for my next cook.

Clean up is simple. The basket has a handle on it, so I pull it out and empty the ash out of the pan and keep the left over charcoal for the next time. The grill is setting on 3 pegs so it comes out easy and can be cleaned quickly and even the thermometer pulls out and can be put in a lower hole (I've got a second set of pegs to lower the grate when I cook a turkey).



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« Reply #7 on: July 08, 2013, 09:26:17 PM »

Very nice. Is this your design or did you see one made like this elsewhere?

What type wood do you use? What do you have for a moisture reservoir?

How long you been smokin? What's your favorite protein?

I like to use a fruit wood/hickory/charcoal combination. Love the ribs (beef/pork) and pork butts. Brisket is a labor of love. (you know what I'm sayin)

Going to smoke a Turkey for thanksgiving this year weather permitting.

How do you like your Q sauce? Tomato based I'm sure being from MO. Although there are the vinegar based fans of Arthur Bryant.

Love the tomato based Q sauce myself although Memphis style with the slaw on top of pulled pork rocks my world.

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« Reply #8 on: July 09, 2013, 12:12:17 AM »

Very nice. Is this your design or did you see one made like this elsewhere?

What type wood do you use? What do you have for a moisture reservoir?

How long you been smokin? What's your favorite protein?

I like to use a fruit wood/hickory/charcoal combination. Love the ribs (beef/pork) and pork butts. Brisket is a labor of love. (you know what I'm sayin)

Going to smoke a Turkey for thanksgiving this year weather permitting.

How do you like your Q sauce? Tomato based I'm sure being from MO. Although there are the vinegar based fans of Arthur Bryant.

Love the tomato based Q sauce myself although Memphis style with the slaw on top of pulled pork rocks my world.



Definitely not my design. I saw a guy from KC on a cooking show my wife was watching and he was smoking ribs in a barrel. I did a little inter web searching and stumbled on a website for BBQ enthusiasts. Down loaded some plans (I'll PM you mine) and then the rest was history. I didn't get my barrel until earlier this spring and I think the first time I used it was in April. I've used a water smoker in the past, but my pan had lots of holes in it and if you wanted to smoke anything longer than a couple hours, you had to keep adding charcoal. Plus, you had no control over the temps.

The barrel smokers don't need a moisture source and I think the drippings falling into the fire add to the flavor. I brine the poultry I've cooked and nothing has been dry (ok, I let my wife watch over a yard bird while I was doing some de-construction of our kids play fort--they're too old for it and the lumber will make a nice shed--and she was only checking the temps and didn't spritz or peek at the bird).

Our house backs up to a wooded area and I've got hickory trees galore. I use lump charcoal and throw a couple chunks of hickory in with it. I haven't tried any fruit woods, but it's on my agenda.

My wife's perfected my grandpa's BBQ sauce recipe. Tomato based, with onions, red chile powder and I think some brown sugar. Nice and sweet with a bit of a kick. The kicks a little stronger the second go around, but it doesn't get hotter the longer it sits.

I've never been serious about smokin' meats but I've got the itch now. I've been doing some experimenting and everything has turned out great. I've got to do some beef ribs and my brother has done a prime roast that we sliced into prime rib and it was dynamite on his electric smoker, so it will be a must later in the summer.

Build one of these (if you've got a Weber Kettle, the lid makes a perfect dome if you want to smoke a turkey under it) and brine the bird before smoking a turkey. We did one for Mother's Day and it was awesome. The web sites say you can even smoke in sub zero temps and these will still hold a temp for many hours.
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« Reply #9 on: July 09, 2013, 12:41:41 AM »

I'm on my work laptop. I don't have the PDF on this computer and I can't find the link it came from. Here's a simple plan from a different site in the attached link. PM me your e-mail address and I'll send you the plans I used to make mine.

http://howtobbqright.com/udssmoker.html

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« Reply #10 on: July 09, 2013, 12:47:40 AM »

Awesome. Once you get bit by the smokin bug.....

It's all over as they say.

What I've found is that indirect heat smokers can get by without moisture. Direct smokers like my locker really benefit from a liquid bowl between the heat and the meat.

(Insert porn joke here)

Your design wold be easy to create one.

I either use apple juice or water.

Yeah, brining the bird is the way to go. I'm going to inject some cajin seasoning into 1 side of the breast for those that want a kicked up bird, ands inject a butter/honey marinade into the other half of the breast.

I would never buy or recommend anyone buying a gas smoker.
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« Reply #11 on: July 09, 2013, 12:57:05 AM »

I would love one of these ceramic smokers.



If you can swing it.........





Whole hog smoker.

Fill the top with coals and smoke the whole hog for about 5 hours.

If I ever get one, or you do......Automatic invite.

« Last Edit: July 09, 2013, 01:01:28 AM by TIBERIUS » Logged

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« Reply #12 on: July 09, 2013, 01:26:38 AM »

Awesome. Once you get bit by the smokin bug.....

It's all over as they say.

What I've found is that indirect heat smokers can get by without moisture. Direct smokers like my locker really benefit from a liquid bowl between the heat and the meat.

(Insert porn joke here)

Your design wold be easy to create one.

I either use apple juice or water.

Yeah, brining the bird is the way to go. I'm going to inject some cajin seasoning into 1 side of the breast for those that want a kicked up bird, ands inject a butter/honey marinade into the other half of the breast.

I would never buy or recommend anyone buying a gas smoker.

You could put a water pan below the grate, but from what I've seen it's not necessary. Something about the 24" distance between the fire and grate being ideal. Even when I cooked my turkey, I lowered the grate about 6" and it still came out juicy.

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« Reply #13 on: July 09, 2013, 01:31:29 AM »

Those ceramic smokers are supposed to be the bomb, but the big green eggs can set you back a grand or more. Sorry, I couldn't look out my back window and see a grand sitting out in the rain and snow.

The hog box in your pics' got Chinese written on it, but I've seen these in Cuban models also. Or you could do it the old fashioned way and dig a hole in the ground.

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