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  1. donnylove

    Finished my second drum

    Well it's been a long process due to several summer vacation and visitation interruptions, but I finally finished my second drum. It did a 55-gallon drum this type with a kettle grill lid modification. I've been doing the seasoning burn for about 6 hours today and so far, this cooker seems to be...
  2. donnylove

    mes

    I smoked a 17.7-lb turkey in my MES this spring and did so by doing it "beer can-style". Worked very well. Here's the link to the thread . . . http://www.smokingmeatforums.com/for...ght=turkey+can Good luck!
  3. donnylove

    Using an extension cord witht the MES?

    I've used a 5-ft cord multiple times with no problem . . . not sure what gauge it is.
  4. donnylove

    First Butt smoke in a long time.

    I would think it will depend upon the temperature you're smoking at. That should get you done if you're smoking in the 280-300* range for sure, but might be cutting it close at 220-230*. For me, an 7-8 lb butt typically takes around 8-9 hours to get to 195* (foiling at 165*) at 275* in the...
  5. donnylove

    Today's Qview

    Billbo - Nice save on the beef. A good lesson for all. Also, I'm glad to hear someone else say they've got a couple hundred into their drum. Seems like most have only spent $50-60, whereas I've spent $200 even though I started with a $20 rusty used drum! I'm still not getting the longevity...
  6. donnylove

    Urgent question before I smoke hams today

    So where exactly should I be checking the temperature in a shank ham? I'm having trouble finding a temperature that I think is reasonable.
  7. donnylove

    Urgent question before I smoke hams today

    I ended up leaving all of the skin and fat on one shank and then went with the skin off and much of the fat removed for the other. We'll see if I can tell any difference. Qview to come later. Thanks for the advice!
  8. donnylove

    Urgent question before I smoke hams today

    Smoking two Smithfield partially-cooked hams today. They're out of the fridge and warming up now. I decided to use a rub instead of the recipe Mr. Minion offered simply because I had all of the rub ingredients on hand (and not most of the ingredients from Jim's friend's recipe) and things are a...
  9. donnylove

    I had a plan to smoke a ham with strawberry jam

    Couple questions for you . . . when you say it didn't have the "ham" flavor, what do you mean? Please elaborate. Also, if you had it to do over again, would you use less smoke or a different wood?
  10. donnylove

    Questions on dbl-smoked ham . . .

    Fire it Up - How did this turn out? Pics? Nevermind . . . I found your thread!
  11. donnylove

    Need advice and encouragement for July 3 smoke for 100+

    I did a graduation party for around 100 people two weekends ago. First time I've ever really cooked for a group. There wasn't really an opportunity to cook at the party, so I cooked everything ahead of time to around 192-195 degrees, vacuum-sealed chunks of the meat in 3-lb packages, froze it...
  12. donnylove

    Need advice and encouragement for July 3 smoke for 100+

    I've cooked something like 20 of the cryopacked pork shoulder roasts from Costco in the past two months. Both pieces are the (boneless) butt portion of the shoulder. I've kept fairly close track of my net returns on finished product vs. the weight printed on the sales label and I'm consistently...
  13. donnylove

    Grilling with smoke on Weber gas grill

    Sounds like a winner to me. Good way to get smoke into a burger or a steak!!!
  14. donnylove

    Questions on dbl-smoked ham . . .

    It's almost like those pineapple rings are eyes and that ham is smiling at me saying "eat me" . . . so inviting . . . mmmmmmm. Whoa . . . did I black out there for a second?
  15. donnylove

    Questions on dbl-smoked ham . . .

    So I was reading on Virtual Weber Bullet about ham and this is one of their DON'TS: Don't coat the ham with sugar, honey or glaze until the last hour of cooking. One application is usually enough. Yet it seems like most around here use a rub that is sugar-based. I assume the worry is that...
  16. donnylove

    Questions on dbl-smoked ham . . .

    James - how long did it take and for how many lbs? Thanks!
  17. donnylove

    Questions on dbl-smoked ham . . .

    I'm going to smoke my first ham this weekend on my drum. Not a fresh ham mind you, but a partially cooked one. I have several questions . . . 1. What temp should I run at and what is the approximate time per pound for the recommended temp? 2. I found Cook's "ready to cook" shank and butt...
  18. donnylove

    Drummers a ?

    Mine is on 3" casters. I don't seem to get the moisture build up.
  19. donnylove

    Finally done with smoker......

    She's a beaut! Feed'er some pig!!!
  20. donnylove

    MossyMO's venison bacon

    MossyMO showed the way a few years back. Here's the thread: http://www.smokingmeatforums.com/forums/showthread.php?t=77254&goto=newpost The kit is from Curley's Sausage Kitchen.
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