Hey Everyone, I've been cooking meat over a fire since I was a freshman in college, about 18 years ago. I cut my teeth on one of those little square grills. Eventually tricked it out with a custom expanded metal coal grate to extend the life of the grill. It was on that grill I did my first "indirect" cooking, where I would make a ring of coals around the outside and put a foil pan in the middle. Smoked a bunch of turkey breasts that way. Then one day I was at my brother in law's house where he had a big ole Chargriller, brand new (mostly) in the box, laying in his front yard half covered with snow. Apparently it had gotten full of water in the box at Walmart, froze, sprung the metal. He gave it to me, and I worked to replace the missing parts, and straighten it up the best I could. Love those cast iron grates :) I don't get too crazy with my adventures. I do a lot of grilling on it, and do a handful of boston butts and turkey breasts on it each year.
For the past year or so I've been wanting to put together a UDS. I have a barrel, a replacement small and large grill grate, a bunch of expanded metal, valves etc. I've just been waiting on the Weber lid. Come to find out my dad has had one that he is going to give to me...jackpot. Since I tend to be more geeky than your average joe, I'm strongly considering a PID temperature controller with a caged fan on the intake like I saw on another forum.
I know how you all love your pics so here's a pic of the butt I smoked this summer while we were camping. You'll notice I actually had the butcher tie one and a half together :) We love our local butcher's injection, so we always have him pump them.
Some bbq chicken on the ole red grill :)
some primitive cooking
gotta stock up