Chicken, and turkey wings in the barrel

[ratdawg]

Cooked up some chicken halfs, turkey wings, and also some pork ribs in my barrel last night. (Not sure what section I should have posted this) This style barrel is a cross between a UDS and a bbq grill, a little too hot to call a smoker. It has worked great with pork ribs, tri-tip, chickens and turkey. Used it to cook 20 chicken halfs one time and also had 16 tri tip in it, with this style, at a company get together.

 

[peculiarmike]

Whatever, it seems to work. Is the first pic the ash pan or fire pan?

 

[ratdawg]

It's the fire pan, made from an old disc blade. The bottom of the barrel is cut out, and after the coals are ready you set the barrel over them.

 

[big-fokker]

Cool

 

[meowey]

Neat setup!!

Take care, have fun, and do good!

Regards,

Meowey

 

[jts70]

Cool set up, I like it.

 

[chadpole]

I like this setup too. Do you use a cooking grid at all? You just cook by hanging wires? Do you have another set of rebar on a lower level for more capacity? I'd like to see a picture of the inside cooking space if you could.
This is great....looks like it works good. Q-view looks great too.
Paul

 

[deejaydebi]

Looks good RatDawg. Intersting smoker too

 

[ratdawg]

Yes, I mostly use the stainless steel hooks. I have only used the cooking grid to do a whole turkey. You pull the plugs that are about 9" below the top. Then put in two rebar rods to hold the cooking grid. I can fit in more meat using the hooks then with one grid, plus you don't need to turn the meat.
I will be making a UDS style soon. I will make it so I can use three rods (under the lid), or use two grids for smoking meat that doesn't hang well like Brisket, pork butt, and fatties. I will also make the hooks shorter, so the meat doesn't hang to low.

Thanks for the kind words, Dawg