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  1. peculiarmike

    Okie's Drum

    I'm SOLD on the drum. I really like it and cooking on it. It's a long haul super star. Not a "small cook, quick cook" smoker though. It's a butt smoking machine!
  2. peculiarmike

    Here's your Q'view

    Smoke Freak I KNOW it happened. And it was GOOD too! No pics? Oh well. The camera isn't always there and the battery isn't always up. I believe ya. I think I can smell the smoke.
  3. peculiarmike

    Okie's Drum

    I built SmokyOkie an SDS (Silver Drum Smoker) drum smoker, Pineapple model. Took it down to him at Tulsa and picked up 50 bags of Mexican mesquite lump charcoal, hottest burning I've seen. When I got there Ba-LoKo Kev came over and we fired up the drum at 6PM with 10 lbs. of Ozark Oak lump and...
  4. peculiarmike

    smoking time for a fatty

    Smoke it to temperature with a probe in it. 170°F internal temp. is the default "well done" for pork on most digital thermometers, but 160°F is fine. Enjoy!
  5. peculiarmike

    Advice/tips for shoulder clod?

    Only one SMF member I know of has smoked a clod - ultramag. Do a search, he did a post on it. Smoked it on his BDS Jumbo and it sure looked good! Mag has faded from SMF, busy driving that truck and having a family.
  6. peculiarmike

    turducken

    Yep, Dawg's on it. SmokyOkie is your man. Only human being on SMF to ever dare try the dreaded turducken. Survived too!
  7. peculiarmike

    Water pan or Not??

    In an ECB - No water pan = GRILLING (Hot direct heat) With water pan = SMOKING (Low & slow indirect heat) That water pan does two things - 1- It is a barrier between what you are smoking and the fire (about 1400°F) 2- It adds humidity inside the smoker, if you put a liquid in it, contributes...
  8. peculiarmike

    Buckboard Bacon Help

    Easiest way to do the cure is in a large ziploc bag. Make sure you wash it well after removing it from the bag, and I mean WELL. It will be excessively salty if you don't. Other than that, just follow the instructions that came with the cure. Slice it how you like it. Thin is closest to bacon...
  9. peculiarmike

    1st brisket on the uds

    Again - What Bubba said! Find a drum, burn that puppy out GOOD. We're talkin' a HOT fire. It should burn most of the paint off the outside of the drum. Only drum I might not consider would have a radioactive logo on it. It might cook stuff without fire in it.
  10. peculiarmike

    Considering a UDS...Check this out

    What Bubba said! That is made from a double drum wood stove kit. And I'm sure it works fine. And I, for one, would like to see the "UDS" thing go away. The days of cobbling up a beat up drum are long gone. The drums BDS, Bubba, and I build are far from being "UDS" (Ugly Drum Smoker). Let's just...
  11. peculiarmike

    Laser Thermometers

    The thermo you are speaking of is an infrared thermometer. The laser simply shows you the spot where the temperature is being read. These thermometers are very accurate. They do not have much application in the smoking arts, they only read the surface temperature. They have many uses...
  12. peculiarmike

    Ribeyes with a touch of smoke

    I smoke ribeyes on the smoker at 225°-250° with a bit of Happy Holla Rub. I insert a probe horizontally in one until the probe tip is in the center of the steak (and NOT in fat). Then I smoke them to 135°F, medium rare. I pull them off the smoker and let them rest about 20-30 minutes. Then I put...
  13. peculiarmike

    Makin' A Stickburner

    30" diameter, 45" length. 15" longer than it is across. After it was cut I was surprised by the amount of room inside it. I figure about 11 sq. ft. of cooking area with a main and upper grate. I have the metal for the firebox, 1/2" plate sheared to size, HEAVY. Gotta do some welding. With the...
  14. peculiarmike

    hello from mankato, mn

    Uff da! Too cold to smoke??? I think not. I useda live up dere in East Bethel and I smoked in the winter, right after I blew the snow off the patio. By the time it's warm enough to sit by the smoker with a beer the mosquitos will be rampant. Get to smokin' something!
  15. peculiarmike

    Can't keep the heat..

    What the Dawg said! Make sure your exhaust is full open. Your intake air vents control your heat by controling how much fresh air enters your firebox. More oxygen = more heat, less = less. You have to play with it to find out what it likes. Some smokers are fuel hogs. Keep us up on how it does.
  16. peculiarmike

    Soaking Wood Chips

    Here we go again. NO But it is up to you, your chips, your choice.
  17. peculiarmike

    Smoky flavor Vs. Smoke Ring WRT temps

    On the other hand - You go to your favorite barbeque joint, order up some smoky Q. Did the pitmaster turn off the smoke at 140°? NO. That meat you are eating most likely was put in the pit yesterday evening and SMOKED all night. The pit was fueled by a wood fire, wood that was not pre-burned...
  18. peculiarmike

    84 Longneck with stoker Pics

    Out of the loop here. Is that stoker on the Lang? Does not appear so in the pics.
  19. peculiarmike

    '08 SMF GATHERING - Are you SERIOUS???

    Bumping this back up.
  20. peculiarmike

    dumb uds smoker! long story

    $.02. I open all vent holes in the lid of my drum, it has six 1" holes. I light it using an electric lighter. I put it vertically in the center of the basket and pour lump around it a bit at a time, adding chunks of smoking wood here and there so they light as the charcoal burns to them. My drum...
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