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What BBQ Equipment Do You Have?

Currently I'm running a hand built drum smoker. My BIL built it just as he finished welding school several years ago. Admittedly, its a bit rough and rudimentary but it was only the second one he ever built and I wanted to give him a hand up in getting his business off the ground. Fast forward a few years and the dude is turning out some quality stuff. He just delivered an order for a restaurant here and, I must say, that was a huge and impressive smoker. I also use my Weber kettle as a smoker if I'm only doing a rack or two of ribs or a butt for pulled pork. That is all I'm going to list as grills, in my opinion, are just that and do not qualify as BBQ equipment.

He's the BIL I referenced in my "Last Weekend" thread here and when he was over, we talked about building me a new one. We kicked around ideas for over an hour and finally settled on what to me, will be my perfect, custom built smoker.

Bonus: I get a deeeeeep family discount. It'll be a bit as he's currently backed up with orders while working his daily, full time gig. I'll post up some pics when I get it.
 

Currently I'm running a hand built drum smoker. My BIL built it just as he finished welding school several years ago. Admittedly, its a bit rough and rudimentary but it was only the second one he ever built and I wanted to give him a hand up in getting his business off the ground. Fast forward a few years and the dude is turning out some quality stuff. He just delivered an order for a restaurant here and, I must say, that was a huge and impressive smoker. I also use my Weber kettle as a smoker if I'm only doing a rack or two of ribs or a butt for pulled pork. That is all I'm going to list as grills, in my opinion, are just that and do not qualify as BBQ equipment.

He's the BIL I referenced in my "Last Weekend" thread here and when he was over, we talked about building me a new one. We kicked around ideas for over an hour and finally settled on what to me, will be my perfect, custom built smoker.

Bonus: I get a deeeeeep family discount. It'll be a bit as he's currently backed up with orders while working his daily, full time gig. I'll post up some pics when I get it.

Best smoker/grill I ever had was a custom drum smoker made by one of guys who worked for my steel erector on a project I did in Texas years ago. The thing worked like a charm and lasted almost ten years. Bought a commercial version that looked nearly identical, if not more polished, and it made it one season. I've been messing around trying to teach myself to weld for years now. Maybe I just need to fab one myself.
 
Best smoker/grill I ever had was a custom drum smoker made by one of guys who worked for my steel erector on a project I did in Texas years ago. The thing worked like a charm and lasted almost ten years. Bought a commercial version that looked nearly identical, if not more polished, and it made it one season. I've been messing around trying to teach myself to weld for years now. Maybe I just need to fab one myself.
Hopefully it doesn't come out like this
[video=youtube;iDmgmujuEG0]https://www.youtube.com/watch?v=iDmgmujuEG0[/video]

All you need to do is find "The Hive"
Charred and Moist, just like Satan's burps.

[video=youtube;agH8B1djp3w]https://www.youtube.com/watch?v=agH8B1djp3w[/video]
 
Best smoker/grill I ever had was a custom drum smoker made by one of guys who worked for my steel erector on a project I did in Texas years ago. The thing worked like a charm and lasted almost ten years. Bought a commercial version that looked nearly identical, if not more polished, and it made it one season. I've been messing around trying to teach myself to weld for years now. Maybe I just need to fab one myself.

I like the square inches of cooking are that a drum provides. The biggest drawback to my current drum is that it does not have an offset firebox. I have to put the fire down at one end and the meat at the other so anytime I need to stoke the fire, I have to life the entire, meat filled grate a few inches to get to it. My next one will have an offset firebox along with additional shelves for added cooking area. I honed my craft on that thing, as basic as it is so I'll probably hold on to it after I get my new one.

Thinking about having it painted red...
 



Hopefully it doesn't come out like this
[video=youtube;iDmgmujuEG0]https://www.youtube.com/watch?v=iDmgmujuEG0[/video]

All you need to do is find "The Hive"
Charred and Moist, just like Satan's burps.

[video=youtube;agH8B1djp3w]https://www.youtube.com/watch?v=agH8B1djp3w[/video]

LOL.
 
I like the square inches of cooking are that a drum provides. The biggest drawback to my current drum is that it does not have an offset firebox. I have to put the fire down at one end and the meat at the other so anytime I need to stoke the fire, I have to life the entire, meat filled grate a few inches to get to it. My next one will have an offset firebox along with additional shelves for added cooking area. I honed my craft on that thing, as basic as it is so I'll probably hold on to it after I get my new one.

Thinking about having it painted red...

That was the beauty of the first I had. It did have the off set box. Perfect setup for pretty much anything.

Painted red sounds like a nice touch.
 
That was the beauty of the first I had. It did have the off set box. Perfect setup for pretty much anything.

Painted red sounds like a nice touch.

I learned the value, early on, of mitts that go up the length of your forearm. That grate gets kinda hot. :eek:
 







Yes. Just in the backyard. Brisket, wings, Boston butts, ribs, etc. Very efficient way to smoke, especially in the winter. I did a Brisket last year for 15 hours at 235, and the temp never wavered and it was a high of 19 that day.
 
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I have a barrel grill and a small 2 foot square electric slow cooker/smoker. The smoker I've used for pork shoulders, duck, bacon, beef ribs but the best way I've used it is with a pork shoulder/Boston butt using a recipe I copied from this forum/earlier thread a couple years ago. I inject a brine into it and let it set over night, then cover it with a rub, then Dijon mustard and Slow smoke/roast it for 13-16 hours and it pulls apart with my fingers. Very good.
 

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