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Unread 09-29-2012, 03:25 PM   #16
buckinthebend
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2004 WJ 
 
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Quote:
Originally Posted by CRider74

I built an "Ugly Drum Smoker." Search for it on BBQ-brethren.com, there's a whole thread on building them (set aside some time, it's a real long one LOL). Once you've got the parts, build time can be as little as an hour or so depending on how nice you want it to be. I sanded & painted mine up to make it prettier for the wife to accept it on the back porch, but there's no need for it other than that.

Edited to add - minus the paint & stuff, I've got less than $100 in building this smoker.
That looks amazing. I will do some research on that. Here is my set up. I unfortunately did not have the know how to build myself! I love doing pulled pork and smoking turkeys in the late fall

image-3736324413.jpg



image-507423464.jpg

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Unread 09-29-2012, 05:07 PM   #17
CRider74
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Quote:
Originally Posted by buckinthebend View Post
That looks amazing. I will do some research on that. Here is my set up. I unfortunately did not have the know how to build myself! I love doing pulled pork and smoking turkeys in the late fall
Honestly, looks like you're setup pretty well there. The only power tool I used building my drum was a cordless drill...super easy build.
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Unread 09-29-2012, 09:25 PM   #18
TSEJEEPERS
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Dinner last night was Pork Loin, wrapped in Bacon, and grilled Veggies.
Under 10 bucks.
Brined the meat overnight. Wrapped in thick cut bacon.
Smoked for 6 hours.
Veggies are just some random ones Carrots, squash, onions, peppers and small potatoes. Cut up put in the pan with some butter. Cover them up untill they are tender.


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Unread 09-29-2012, 09:29 PM   #19
CRider74
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Nice! Did pork loins last week but hadn't thought of wrapping in bacon though, thanks for the idea!

Fire's lit...shoulders are rubbed and injected and should go in the smoke in about 30 minutes. Using hickory, apple and sassafras for my smoke mixed with Kingsford briquettes.
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Unread 09-29-2012, 09:32 PM   #20
buckinthebend
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That looks delicious! Post pics of your shoulders when they are done. How long are you going to smoke them? Never used sasafras but apple and hickory are normally my go to wood smoke.
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Unread 09-29-2012, 09:38 PM   #21
CRider74
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Yeah, I'll have plenty of pics I'm sure. I'm figuring on 12 hours, give or take...I'm shooting for 250F in the smoker and figure they should be done in roughly 10-12hrs. Sassafras grows locally here pretty abundantly, so it's easy to get. I haven't found a good source for apple chunks yet for some reason, so I just mixed chips in among the briquettes. Sassafras give a sorta "grassy" kinda flavor to the pork that I like and I've gotten really good feedback on.
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Unread 09-29-2012, 09:41 PM   #22
TSEJEEPERS
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Quote:
Originally Posted by CRider74 View Post
Yeah, I'll have plenty of pics I'm sure. I'm figuring on 12 hours, give or take...I'm shooting for 250F in the smoker and figure they should be done in roughly 10-12hrs. Sassafras grows locally here pretty abundantly, so it's easy to get. I haven't found a good source for apple chunks yet for some reason, so I just mixed chips in among the briquettes. Sassafras give a sorta "grassy" kinda flavor to the pork that I like and I've gotten really good feedback on.
Really I am going to have to try that.
My buddies place has Sassafras growing all over the place.
Love the smell of that stuff.
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Unread 09-29-2012, 10:05 PM   #23
buckinthebend
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I have a few questions. I joined this group in August after buying my first jeep. I cannot seem to view my profile or update pics to my profile etc. it says I do not have permission. Am I missing something here? Thanks
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Unread 09-30-2012, 06:09 AM   #24
CRider74
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Quote:
Originally Posted by TSEJEEPERS View Post
Really I am going to have to try that.
My buddies place has Sassafras growing all over the place.
Love the smell of that stuff.
Definitely try it, I love the stuff. Mixed with apple (first time using apple), the smoke smells very sweet, grassy and just downright tasty. 8 hours into the cook now, pig's sittin at about 170F internal (shooting for 190-200 fall off the bone).




Quote:
Originally Posted by buckinthebend View Post
I have a few questions. I joined this group in August after buying my first jeep. I cannot seem to view my profile or update pics to my profile etc. it says I do not have permission. Am I missing something here? Thanks
No idea really, although a random thread probably isn't the best place to ask if I had to guess. Maybe PM a mod?
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Unread 09-30-2012, 10:58 AM   #25
buckinthebend
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Quote:
Originally Posted by CRider74

Definitely try it, I love the stuff. Mixed with apple (first time using apple), the smoke smells very sweet, grassy and just downright tasty. 8 hours into the cook now, pig's sittin at about 170F internal (shooting for 190-200 fall off the bone).

No idea really, although a random thread probably isn't the best place to ask if I had to guess. Maybe PM a mod?
Yeah, I thought I would take a stab in the dark and ask. I sent a MSG to Keith so hopefully I hear back.


Do you have a water pan in your smoker? Also since you smoked all night do you use a wireless thermometer to sit in the smoker to alert you if it's getting too hot? I usually set mine by my bed so it wakes me if it gets too hot.
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Unread 09-30-2012, 11:11 AM   #26
CRider74
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No water pan. I haven't really found a need for it. I do inject the shoulders with a mix of apple juice, water, leftover rub, etc and I think that helps. I don't have a wireless therm yet...but honestly, I don't really need it with the drum. Once I've got it at the temp I want (240-250 in this case), it doesn't budge. I've done enough butts to know that at this temp, they're gonna take at least 8-12 hours, depending on weight. These I had in the smoker for 12 hours exactly and they almost fell apart in my hands before I could get em in the foil to rest for a few hours.
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Unread 09-30-2012, 02:37 PM   #27
CRider74
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Final results are in!





Some of my wife's family comes from TN, so I knew I had to bring my A game. My bbq & slaw both passed the "Southerner" test!
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Unread 09-30-2012, 05:53 PM   #28
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I grilled gluten free pizza, was shocked how good the crust came out.

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Unread 09-30-2012, 07:20 PM   #29
buckinthebend
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Quote:
Originally Posted by CRider74
Final results are in!

Some of my wife's family comes from TN, so I knew I had to bring my A game. My bbq & slaw both passed the "Southerner" test!
Looks great! I find injecting does help as well. Glad it passed the test!
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Unread 09-30-2012, 07:21 PM   #30
buckinthebend
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Quote:
Originally Posted by CRider74
Final results are in!

Some of my wife's family comes from TN, so I knew I had to bring my A game. My bbq & slaw both passed the "Southerner" test!
How well does the temp stay during the winter in that barrel? And do you ever have to add coals though out the smoke?
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