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  1. donnylove

    Crappie and Shrimp fry with WOK debut

    Man that's some tasty lookin' stuff. Points for you on the wok and the chow!
  2. donnylove

    When to inject your butt

    Thanks for all of the responses. Looks like most inject the night before or not at all. For my two butts today, I injected one right before it went on the drum and left the other dry with a rub. I'll post que view as the cook progresses. Here are the befores: Here's the meat. Bone-in pork butt...
  3. donnylove

    When to inject your butt

    I'm cooking a couple of bone-in butts from Sam's Club tomorrow. Our new Sam's Club just opened this past Thursday, so I want to compare the pork they have to what I typically buy at Costco. In terms of cost, the Sam's is $1.28/lb whereas it's typically $1.38 at Costco, but the bone is removed...
  4. donnylove

    Does your drum have a water pan?

    I figured someone must. Has your drum always had a water pan? Have you cooked with one that didn't? I'd be interested in a comparison . . .
  5. donnylove

    Does your drum have a water pan?

    Here's a pic I left out that shows the welded lip . . .
  6. donnylove

    Does your drum have a water pan?

    The paint on the new drum was a little scuffed up, so I went ahead and gave it and the lid a fresh coat. All I've ever used is the cheapest paint that Wal-Mart offers and it's always held up fine, even with temperature spikes as high as 450 on occasion.
  7. donnylove

    Does your drum have a water pan?

    And for the record, my drums have served me very well without a water pan, but I've also read several times where certain BBQ "experts" like how steam helps the cooking process for certain meats. Doesn't a WSM basically operate as a drum with a water pan? So I was curious if anyone else had...
  8. donnylove

    Does your drum have a water pan?

    Dave is right. I did exactly that with the handles in the vice. I bought the Kingsford charcoal grill at a garage sale for $5. Welded a steel band inside the lip of the drum to provide an edge for the lid to sit on and it seats very well.
  9. donnylove

    Does your drum have a water pan?

    Pizza pan is correct, though I don't remember where I bought it. Pretty sure the handles came from Home Depot, though it might have been Ace Hardware.
  10. donnylove

    Does your drum have a water pan?

    I did buy this drum new. There isn't an affordable source for used or reconditioned drums here in Billings, but I was able to get a brand new one for a pretty reasonable price . . .
  11. donnylove

    Does your drum have a water pan?

    Thanks for the compliment. I don't have a lot of other pics of the 55-gallon drum in action, but here are some pictures of the features:
  12. donnylove

    Where are you from Poll

    Montana. In a blizzard.
  13. donnylove

    Does your drum have a water pan?

    I primarily smoke with 55-gallon and 85-gallon drum smokers that I built. Lately I've been wondering if it would be worthwhile to add a water pan to my drums. Has anyone implemented a water pan on their UDS/VDS? Regardless, what are your thoughts on the advantages and disadvantages? Thanks!
  14. donnylove

    Suggestions for a BIG turkey

    I smoked a 17-lb turkey last spring without sectioning it by doing it beer can style. Here's the link to how I did it. You try it . . . worked great for me. http://www.smokingmeatforums.com/for...urkey+beer+can
  15. donnylove

    Lump charcoal at Cabela's

    I see that the Cabela's here is now carrying 20-lb bags of lump charcoal. I don't recall the brand, but it wasn't something I'd seen before. The bag was about $20 or so. Has anyone used this charcoal and what did you think? Thanks!
  16. donnylove

    question about venison bacon (the chopped/pressed kind)

    I also use Curley's based on all the information that MossyMO posted in the past couples years. The end product has always been great for me. Thanks MossyMO and good luck Tasunka. If you come up with a unique recipe, I'd love to try it!
  17. donnylove

    Tommy's World Class Chili

    Thanks Tommy for sharing your chili recipe. I used it for a chili feed this week at work and won the prize for best chili out of 16 entries. Good stuff!
  18. donnylove

    Question for the UDS builders

    I also have two 3/4" ball valves on my 85-gallon drum and almost never have the second one open. For my 55, I welded two nipples on, but just capped the second one. Most everything I've ever read online suggests that one or two 3/4" valves is plenty.
  19. donnylove

    Finished my second drum

    I forget what the exact distance was, but the lower rack will likely cook faster. During the seasoning burn, I was seeing a consistent difference in temperature of about 25-35 degrees (hotter on the bottom). I will probably need to rotate the racks occasionally if it is important that all of...
  20. donnylove

    Finished my second drum

    Now that sounds like a plan! Thanks for all the kudos! It really seemed to perform well through the seasoning burn. Much more stable with temperature than my 85 has been. I'm hoping this one will be a little more consistent, though I've certainly gotten good results from the big'un!
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