Recent content by jmiller1990

. Finished product turned out great definitely guna do this again

. Now the waiting game

. IT 160 . Into a foil pan with beef broth covered with foil and back to the smoker till 200

. Pit temp is sitting at 254 time to start the cook

. Fire in the hole!!!

. 3 lb chuck roast injected with a mixture of beef broth and hopalicious IPA sprinkled with chef ivos all purpose rub. Planning on taking it to 200-205 for pulled sammies. Using charcoal to start the fire then just a mix of hickory and apple on the brinkmann. More...

It's a ugly drum smoker. Made out off a metal 55 gallon barrel . Ugly but works amazing always get good results even in the dead of winter

Thanks guys after 3 hours of sanding and grinding it turned out alright just hope I don't have any problems with holding temps I've never used a offset before. I was going to try my pitmaster 110 on it. Has anyone done this before it works great on the uds I normally use.

I had nothing but problems with my electric so I built a uds and put a pitmaster 110 on it and I love it. I have to say it's prolly more accurate than the oven in my hours. I can go 10 plus hours and not touch anything on it. I don't if that's something you would be interested in or not but...

just got it all painted have a few more things left to do but mostly getting the doors to seal up if anyone has a good idea for that please let me no but I made a baffle and diffuser and also made a nice stainless charcoal basket also still need to extend the exhaust closer to the cooking grate...

Just picked up a brinkmann someone had out for the garbage man so I figured it would be a nice project

Hello fellow meat heads. My name is Justin I'm 27 been smoking for about two years. I started with a smoke hollow electric that I got for my birthday I quickly out grew that and built my first UDS. Now I currently have two drums the electric and just picked up a brinkmann offset I found along...