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Pigs Pig Barrel is Born - Page 2

post #21 of 30
Looking good there Joe! I gotta get me one of those drums!

Bubba, you might just be getting an order soon, have to sweet talk momma some!
post #22 of 30
What does the valve at the bottom do? How do you control the temp? With the amount of wood/charcoal you add?
post #23 of 30
Thread Starter 

The ball valve is what controls the air intake. That in turn controls the rate of burn, or temperature. To heat it up you open the valve or remove a cap from one of the other intakes, then adjust the valve again.

How long it burns at a given temperature is controlled by the amount of charcoal (fuel) that is available to burn.
post #24 of 30
Looks nice.
I might have missed it, but do you access your firebox through the top only?
post #25 of 30
Thread Starter 

Once the fire is going and temps stabilized there is no need to access the basket. I can shake the basket from the top with a rod (through the food grate). This thing will burn long enough to cook an entire butt or brisket without a problem.
post #26 of 30
Discount to GLBBQA members!! biggrin.gif
post #27 of 30
Thread Starter 
I was going to start a new thread, but then I figured the maiden voyage is all part of the drum being born. So here's the mid-way Q-view from the Pig Barrel putting forth some most excellent pigcicles..

The loin back ribs

The Thin Blue wisping from the exhaust

Temp doing a fine job at 240º

I may not have time for the finished pics, but these are enough to keep bubba from saying it didn't happen biggrin.gif
post #28 of 30
You the man!! wink.gif
Is that gage reading 240?
Figure 15 to 30* hotter at center grate.
post #29 of 30
Thread Starter 
yeah bubba, I just had the lid off. It has been running (on the gage) from 215 - 240. I ain't worried bout the temp in the pic.
post #30 of 30
Looking good Joe...........looking REAL good
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