- Jan 9, 2017
- 1
- 10
Hi folks, I am actually located in a part of North Dakota that has some trees though I prefer to flavor with apple so I trim people's trees for free and cure the wood. I use UDG's of which I have 4 that I made myself from food grade barrels and I typically use 2 racks on each one though we did a ribfest one year and we had 175# of ribs on 12 racks between 4 barrels - lots of rotating......
I am thinking of upgrading to something I don't have to bend over and reach into though I have loved the consistency and access to cheap charcoal that burns predictably depending on wind conditions. I have been shopping for trailer type smokers for a while but the price is scaring me to consider building one from a commercial fridge or oven so going to do the research here. We cater and mostly do pork butt and brisket. Thanks for sharing all your experiences.
I am thinking of upgrading to something I don't have to bend over and reach into though I have loved the consistency and access to cheap charcoal that burns predictably depending on wind conditions. I have been shopping for trailer type smokers for a while but the price is scaring me to consider building one from a commercial fridge or oven so going to do the research here. We cater and mostly do pork butt and brisket. Thanks for sharing all your experiences.
