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My first 16 hour smoked Boston butt and Picnic shoulder on my FPDS (Fire Pit Drum Smoker)

post #1 of 10
Thread Starter 

I used a molasses brine, a no salt rub and vinegar base finishing sauce. The Picnic was a wild hog provided by my MOFO Chris that he shot and quartered. MOFO (Men Of Families Organization)

 

 

 

 

 

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Edited by AusTexRod - 6/5/11 at 3:28pm
post #2 of 10
Thread Starter 

Edited by AusTexRod - 6/5/11 at 2:37pm
post #3 of 10

Great looking pork there!  Your FPDS sure has my interest too!  thumb1.gif

post #4 of 10

Looks great, what are you using for a lid? 

post #5 of 10

Excellent looking plate of food, and FPDS!    thumb1.gif

post #6 of 10

Awesome, and love the pit

post #7 of 10

Looks-Great.gifHow do you clean it out? Stand on your head or will the pit come out easy?

post #8 of 10
Thread Starter 

Thanks

post #9 of 10
Thread Starter 

22.5 Weber lid. I found the grill on C-list for $20. It came with the chimney starter, what a deal!

post #10 of 10
Thread Starter 

Thanks everyone. Clean up is relatively easy. I take out the cooking rack, then the terra cotta diffuser and the rack it sits on, charcoal basket and finally I lift out my ash pan (another 14" terra cotta saucer). Sometimes I use portable dustbuster to get leftover ash. That's it!

 

I imagine it's the same with regular sized UDS.

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