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Might be that where the meat is might not be as hot as where the thermometer is. Might be a lot cooler where the meat is actually sitting. My barrell is twenty degrees hotter on the lower grill than at the top where the thermometer is. It varies like that in almost every type of smoker. I would...
I use a cup and a half of sweet baby rays bbq sauce, a cup of sweet apple vinegar, and a half can of chipotle peppers and broth. I blend it in the food processor and let it sit for an hour or two. After pulling the pork, mix it in to taste and enjoy. Sometimes sub jalapeno for chipotle. Either...
Wow if I were you I would try another thermometer. I go 250 for six hours with an eight pound butt and get to 165 in five and 200 in six or six and a half. I would question the thermometer if I was you. How did it turn out? Was it dry or overcooked?
If it was behind a gas station it is hard to imagine that it is a food grade drum and didn't have something toxic in it at one time or another. You could have it sand blasted inside and out. We did that here with ours even though it was a food grade drum. That gets all paint and any liner that...
Pipper we recently built a Barrel Smoker or a UDS as they call them on here (ugly Drum Smoker). I highly recommend that. It was easy to build and it does a fabulous job of cooking meat. We use it both as a smoker and as a grill depending on the grill height and meat. They do a beautiful job of...
Whoa the turkey turned out fabulous. A friend of mine gave me a few ideas and I ran with a couple others and it was sensational. He suggested that I stuff the bird with Jimmy Dean Spiced Sausage after punching some holes in the rib casing of the breast. You then make a tunnel from tail to neck...
I have a recently home built barrel smoker and it is working beautifully on pork and chicken. I would like to do a whole turkey, a small one, as sort of a run up to Thanksgiving. I am going to do it in a pan with some brine in the pan with onions and other veggies in the pan for flavor. I am...
Don't be afraid of country style ribs. We get the here and they are cheaper than chicken. I think I like them better than just about anything we smoke here.
Mine is very similar to what you are doing here. I put three levels of grates in, one at thirteen inches down, one at 9, and one at three. I use two grates at any given time and simply use the two on the bottom for longer or shorter cooking. The variance in them is about 15 degrees and the...
I was panicking a little bit because my internal heat got so hot so fast. I thought I was burning it up. I put it in a foil pan (the one pictured and just laid the seran wrap over it and it just sucked down on it. I was intending to wrap it tightly in it but just let it lay there and then...
I tried out my new homemade UDS this weekend and the results were spectacular. I did a pork picnic in it and had some surprising and lucky results, most born out of a problem early on. I had a lot of trouble getting the heat off my smoker. For the first hour and a half the heat was over 300...
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