Quote:
Originally Posted by bwana
Here are the base plans I used to make mine...
http://www.popularmechanics.com/home...n-drum#slide-1
Not as nice as Liprippers, but I like it's portability and commercial look. I made some changes to the lid for better air flow control, welded the air intake pipes, and made short removable legs.
This makes a killer smoked pork butt and ribs, and pulls duty as a smoker when needed. It creates a wet smoke even though the fire is directly underneath - go figure.
Also after 12 - 14 hours of slow cooking only about 60% of the Cowboy lump charcoal is used up. I have never seen something use so little fuel for so long. |
Ever try hot and fast bbq?
I used to do the low and slow at 225 degree like everyone else but saw the light and now cook my briskets at 300-350 degrees and they come out a lot more juicy and overall better.
I do pork butts the same heat also and comes out just as good as the slow method if not better.
I do ribs at 275 though for babys and spares.
I don't bbq chicken anymore all my chickens cook at 450+ deg and that is grilling!