Whats on The BBQ?

Quote:

---

Originally Posted by Hud

Is that a Tasmanian devil on the top- Ghost Buster!

---

:) Hud, your tooooooooo much man... :)

I had my spies on the lookout and scored my weber lid for free, someone had it at the curb for the trash man... I purchased two new heavy duity weber grills and about 10 bucks worth of band iron/carriage bolts/nuts/washers at Home Depot to build mine... Already had the 55 gal drum...

I will put my ribs up against any of the ribs that get cooked/smoked on our other cookers at the family BBQs...


HUD, how many hours do you figure that it takes to properly cook slabs of ribs on your big ugly???

We do them slow & low for about 2-3 hrs! In Needles we did them for 6 hrs.! We were drunk & forgot about them!

How do you reload coal and wood once the smoke has started? Do you have to load from the top?


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

Yes, reload from the top! My basket will go 12 hrs. easy! I have a hook to pull the basket out with, I load it, start my fire & once its going good I set it back in the barrel!

Attachment 31841Heres one I build for a guy here in town! If you do one with the Big PaPa deal you will build a 2nd one for sure! You really don't need all this fancy stuff! I build my 1 st one for $14.00. I cut both ends out & used a old disk blade to put the charcoal on! Worked great, just couldn't leave it alone, lol's! And yes all those parts from a 22.5 weber you can use! The charcoal grill is the bottom of the basket. 16" pizza pan on the bottom. The 22.5 meat grill fit too, I just get a new on at Wally World for 12 bucks!

Attachment 31842I just used hog rings & bolts to put it together!

Attachment 31843 The whole idea is the air comes in under the charcoal. Brackets are 3" high!

That's a big basket. In that 12hr smoke, how many pounds of fuel do you estimate you burn through?


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

Quote:

---

Originally Posted by Hud

We do them slow & low for about 2-3 hrs! In Needles we did them for 6 hrs.! We were drunk & forgot about them!

---

I was going to say 2-3 hours typically for my st louis cut ribs on the top shelf... Someone (maybe you) told me that WallyWorld has a stainless steel dish drying rack that works well as a rib rack for multiple slabs, I havent checked that out yet... YET...

I rarely do pork butts for pulled pork, I would rather have them sliced into steaks and slow roast them for 2-3 hours/sauce/DONE... I find that the pork shoulders/butts dont really get the smoke penetration all that great and i dont care for the heavy black crust on the outside when they are finally done... I do like pulled pork, it's just not my fave...

I was telling MrDenton (Greg) that my barrel was cut for a cast iron barrel stove door on the bottom and allows too much air flow so I didnt have a real good idea of how long these guys will cook when set up properly (like yours)...

I honestly dont think I have more than $30 in mine total and that was with new weber brand grills inside...


I have dubbed mine the "hobo grill" :) Im kind of partial to the rusty "patina" ;)

I picked up a 4' piece of band iron at home depot to make FOUR of these grill shelfs, put them in with carriage bolts and I put in the top tabs to help locate the weber grill lid... There are four, 90 degrees apart inside the barrel, I dont have a very elaborate coal bucket like Hud crafted, but i will soon now... :) THis thing is all nasty inside with ash bcuz I turned it upside down to empty it out before putting it in the back of my wifes truck so I didnt make ANOTHER mess for me to clean up... Sorry for the bad pics...

YOu could easily just use some 1/4 or 5/16 carriage bolts/nuts/lock washers to rest the grill on and skip the band iron grill shelf, just rest the grills on the ends of the bots... That would work just fine, they would have to extend inside the barrel about 1 1/2 or so, I would put them in 90 degrees apart...

Attachment 31863

Attachment 31864

Sometimes we just need some kabobs.

Attachment 31891