"Baron Von Schwein" 120 Gallon Horizontal Tank RF Build. QVIEW!

[smoke_chef]

Awesome... can't wait to see pics of this thing on a trailer with a hog in it.

Props to your C.A.D. skills. I'm jealous as I have none! I downloaded Solid Edge 2D drafting for free thinking that might help. I think I would be on my second or third smoker build before I got that figured out. I think I'm just going to use pencil and paper. Then maybe Excel for straight lines and such. I sure wish I could make what I have in my head look like what you've done though. Really cool!

 

[smoke_chef]

LOL... I hate it what that happens. Didn't realize I wasn't on the last page. The good news is.. is that I didn't have to wait to see the finished product. Awesome. Well done!

 

[gmasterpfautz]

All done!! The wedding was a great success. The smoker ran great and meat was delicious. Our adventure started Thursday night where applied the mustard and rub. We also had to clean up the butts a little since they were pretty fatty. They then went into the fridge overnight. Smoke day started out a little later than expected due to a pretty intense but short storm that hit at 4... when I was planning on loading up and setting out to the wedding venue. But thankfully we were smoking the day before the wedding. This really eliminated the stress caused by timing things correctly. We fired up the smoker around 5:15 am using two webber chimney starters we both got for christmas. We had all 130 lbs (19 pork shoulders) in the smoker at 6 although the temp was not up to 250 deg. The butts on the bottom rack were in pans to capture most of the drippings. This ended up being a great choice. It took a good hour until it did reach our target temp due to all the thermal mass and the lower temp of the butts. Once we hit our target temp it was steady all day. We just added some charcoal once or twice and a piece of wood (Cherry... we both decided it was not smokey enough) every hour. We did some burgers and sausages for lunch on the grill. Had to grill with the door open through. I will need to work on the venting since the burner kept going out. After about 6 hours the meat was about 165 deg so we removed them and wrapped them in foil. At about 8 hours most of the butts were at our target temp of 205 deg so they were pulled and allowed to rest for about an hour. After that they were pulled and divided into aluminum pans. The drippings which were saved from earlier were then strained and poured back into the pans with the pulled pork. Finally the pans were all covered with plastic wrap and foil and returned to the fridge overnight. They were back on the smoker for about 2 hours at around 250 deg. Again it was about an hour until that temp was reached. They came off the smoker exactly when we wanted them to at 165 deg (luck? I'd like to be able to say it was skill...). Cororumrex made some fantastic sauces which were all very popular (I'll let him explain them). We also did some dogs on the grill which turned out great since I figured out the previous day that the door need to stay open. All in all everything went fantastic! The compliments just kept on coming. The weather could have been cooler. 97 deg and super humid aren't optimum conditions but at least it wasn't raining. I hope you have all enjoyed following our journey. Thanks again for all the feedback and support. I do have plans to do some more mods so stay tuned for updates in a few months.

 

[thenovaman]

Awesome!

Glad it went so well.

 

[southernsausage]

Beautiful pic of the swine on the smoker! My bother's "brother-in law" has a little competition cooking team called "The Peoples Republic of Swina".....They took 2nd or 3rd at Memphis in May for shoulder I believe. Don't quote me on the placement or the cut but they were up-there.

pig pig pig pig and more pig!!!

 

[smoke_chef]

Love the pic of all that pulled pork. Awesome!

 

[smokinginmo]

The pic with all the pulled pork makes me miss the east coast, Yuengling Lager is all I drank when I was there.

Looks like everything came out good and even though you didn't do a whole hog, you now have a great rig to experiment with.

I'll be looking forward to some updates with the mods.
 

 

[dragons breath]

Great ending to a fantastic build,,, or I should say an awesome beginning to many more smokes.

 

[zahlgren]

Awesome!!

 

[sunman76]

Great Job Guys

 

[olecarweezy]

Great Job guys! Following this build and cook has been a lot of fun! Thanks!
 

 

[frosty]

Great ending to a fantastic build,,, or I should say an awesome beginning to many more smokes.

Thanks for letting us "tag along" and watch from start to finish!  Congrats to the "happy couple" and the successful smoke!!!

Great job!!!

 

[mckarlovich]

I just finished reading the woke build and the result. Very impressive. I want a welder now. Nice job and usuping all the feedback as you went. Love this forum:grilling_smilie:

 

[rabbithutch]

This whole thread just blows me away!

For a fellow to decide he's going to do pulled pork for a wedding, who doesn't have a grill to do it on, then to build such an awesome smoking machine (and finish it in time to do tests and trials), and then to pull it off a day ahead of time . . .

well, that is just one awesome story!

My hat is off to you sir! You are one in ten million!

:congratulation_graphics_2:

 

[heelskins]

I have to say congratulations on a very impressive build, i can now see that the new offset smoker i bought has just been relegated to "temporary" status. I love the ingenuity you guys used and now i can wander through the scrappiles with a purpose, Just got to get the vision. How much better the meat must taste knowing you made the cooker, now that is satisfaction!

cudos!

 

[Dutch]

Hey-I thought you guyz build that thing to cook a whole hog? ? ? That's ok going with that many butts is a whole lot cheaper than doing a whole hog.

IMHO, doing whole hog looks impressive as all get out, but you'll find that you will have better cooking consistency by doing butts (less waste too).

Nice job on the build, BTW! :yahoo:

 

[chefjustinkent]

Been following this thread for awhile.  Great job guys! Looks awesome.

 

[josh swanson]

Hey-I thought you guyz build that thing to cook a whole hog? ? ? That's ok going with that many butts is a whole lot cheaper than doing a whole hog.
IMHO, doing whole hog looks impressive as all get out, but you'll find that you will have better cooking consistency by doing butts (less waste too).
Nice job on the build, BTW!

I agree about whole hog looks cool and I love me some crispy skin but I think you were right to go with butts so much pork

!  Overall what a amazing build and journey you guys did a great job on this one

.

 

[hickory larry]

Great Q View. Also a very good read I have learned alot . Thank You

 

[smokewithfire]

Awesome! Great job!