There's a new type and style of cooker that I've been using for quite a while now that I'm going to share with the SMF community and BBQ community as a whole. This is a concept that I dreamed up while I was getting into rotisserie cooking. I'm not a fabricator by any means so I wanted a way to feed the fire from the top while being able to rotisserie cook over the fire while at the same time be able to either slow grill (smoke direct), fast grill etc... Through some experimenting I knew the concept would work and asked one of the best fabricators I know to make a prototype... I'm now on version 2.0 of the 007. C.A.D drawings will be made by the fabricator so if you want one a local fabricator could make one. I brought a few people into the circle of trust as Beta Testers that have these cookers : Cfarmer is one, I know Cfarmer (Adam) loves using his.
The plan for me was to sell these as kits people could bolt onto their existing UDS cookers or just do stand alone vertical wood cooker like in my pictures but decided against it for several reasons... The biggest reason is that I have too much on my plate currently getting a business off the ground, also I didn't want the liability of (the not so bright) burning themselves, burning the paint off their UDS, and tipping their drum over with the cook grate loaded with food. (which BTW would never happen using common sense)
As the inventor of the "007" I only ask to remember me as the one that came up with it and keep the name.
The reason I use the name 007 is because this is the most versatile cool little cooker I could ever imagine using and just seemed appropriate.
Ok now a little bit about the cooker itself. This is NOT like cooking over a campfire, with this style the heat is directed straight up while with a campfire the heat is dispersed in all directions. The next thing that is unique is of course it fits a standard 22.5" kettle lid to keep the heat radiating back down on the food.
Here's some bullet points going over some of it's capabilities.
1) Can cook with both wood or charcoal but primarily is best using wood splits.
2) Capable of 3 different cooking zones at once.
A) Rotisserie zone
B) Direct grill/smoke zone
C) Using a pan under one half will add an indirect zone
Of course it can be used rotisserie only, direct grate cook only, or indirect only.
3) Any temp can be achieved through fire management, and or by swiveling the cook grate to only capture the amount of heat you want or need.
4) Swivel grate can be adjusted up and down
5) Can cook things like baked beans, Mac N Cheese in pans in hanging basket while grate cooking above ( Rotisserie below )
6) Can be up and cooking with split fire in just minutes. The partial burnt starts with a torch quickly. This is faster than firing up an chimney of charcoal for your kettle.
7) With another rotisserie system I developed this cooker could cook some serious amounts of food for a home size cooker. As an example I could cook 3-4 pork butts rotisserie while using the swivel grate for anything else or vice-versa and rotisserie several racks of ribs and do butts or what have you up on the grate. It's just very very very versatile.
Can go 30-60 days with not cleaning out the ash!!!
IMO this thing turns out world class food but again that's just my opinion but I can tell you cooking over a clean fire is a mighty fine way to cook anything from ribs, brisket, burgers, peppers or pizza. There's not one thing I won't cook on the 007. I understand this isn't for everyone but for those that like cooking with wood it's something you could try. *** Chicken is the BEST!!!!! ***
IMO cooking on this is an art by itself, I'm still learning on it and it's been over a year since I fired up version #1. The Bird Barrel portion has been going for a couple of years now though.
Ok here's some pics...It's not the prettiest but I love this thing!
This is shut down mode with the lid
The plan for me was to sell these as kits people could bolt onto their existing UDS cookers or just do stand alone vertical wood cooker like in my pictures but decided against it for several reasons... The biggest reason is that I have too much on my plate currently getting a business off the ground, also I didn't want the liability of (the not so bright) burning themselves, burning the paint off their UDS, and tipping their drum over with the cook grate loaded with food. (which BTW would never happen using common sense)
As the inventor of the "007" I only ask to remember me as the one that came up with it and keep the name.
Ok now a little bit about the cooker itself. This is NOT like cooking over a campfire, with this style the heat is directed straight up while with a campfire the heat is dispersed in all directions. The next thing that is unique is of course it fits a standard 22.5" kettle lid to keep the heat radiating back down on the food.
Here's some bullet points going over some of it's capabilities.
1) Can cook with both wood or charcoal but primarily is best using wood splits.
2) Capable of 3 different cooking zones at once.
A) Rotisserie zone
B) Direct grill/smoke zone
C) Using a pan under one half will add an indirect zone
Of course it can be used rotisserie only, direct grate cook only, or indirect only.
3) Any temp can be achieved through fire management, and or by swiveling the cook grate to only capture the amount of heat you want or need.
4) Swivel grate can be adjusted up and down
5) Can cook things like baked beans, Mac N Cheese in pans in hanging basket while grate cooking above ( Rotisserie below )
6) Can be up and cooking with split fire in just minutes. The partial burnt starts with a torch quickly. This is faster than firing up an chimney of charcoal for your kettle.
7) With another rotisserie system I developed this cooker could cook some serious amounts of food for a home size cooker. As an example I could cook 3-4 pork butts rotisserie while using the swivel grate for anything else or vice-versa and rotisserie several racks of ribs and do butts or what have you up on the grate. It's just very very very versatile.
IMO this thing turns out world class food but again that's just my opinion but I can tell you cooking over a clean fire is a mighty fine way to cook anything from ribs, brisket, burgers, peppers or pizza. There's not one thing I won't cook on the 007. I understand this isn't for everyone but for those that like cooking with wood it's something you could try. *** Chicken is the BEST!!!!! ***
IMO cooking on this is an art by itself, I'm still learning on it and it's been over a year since I fired up version #1. The Bird Barrel portion has been going for a couple of years now though.
Ok here's some pics...It's not the prettiest but I love this thing!
This is shut down mode with the lid
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