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Chicken, and turkey wings in the barrel

post #1 of 9
Thread Starter 
Cooked up some chicken halfs, turkey wings, and also some pork ribs in my barrel last night. (Not sure what section I should have posted this) This style barrel is a cross between a UDS and a bbq grill, a little too hot to call a smoker. It has worked great with pork ribs, tri-tip, chickens and turkey. Used it to cook 20 chicken halfs one time and also had 16 tri tip in it, with this style, at a company get together.
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post #2 of 9
Whatever, it seems to work. Is the first pic the ash pan or fire pan?
post #3 of 9
Thread Starter 
It's the fire pan, made from an old disc blade. The bottom of the barrel is cut out, and after the coals are ready you set the barrel over them.
post #4 of 9
Cool cool.gif
post #5 of 9
Neat setup!!

Take care, have fun, and do good!

Regards,

Meowey
post #6 of 9
Cool set up, I like it.
post #7 of 9
I like this setup too. Do you use a cooking grid at all? You just cook by hanging wires? Do you have another set of rebar on a lower level for more capacity? I'd like to see a picture of the inside cooking space if you could.
This is great....looks like it works good. Q-view looks great too.
Paul
post #8 of 9
Looks good RatDawg. Intersting smoker too
post #9 of 9
Thread Starter 
Yes, I mostly use the stainless steel hooks. I have only used the cooking grid to do a whole turkey. You pull the plugs that are about 9" below the top. Then put in two rebar rods to hold the cooking grid. I can fit in more meat using the hooks then with one grid, plus you don't need to turn the meat.
I will be making a UDS style soon. I will make it so I can use three rods (under the lid), or use two grids for smoking meat that doesn't hang well like Brisket, pork butt, and fatties. I will also make the hooks shorter, so the meat doesn't hang to low.

Thanks for the kind words, Dawg
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