• You do not need to register if you are not going to pay the yearly fee to post. If you register please click here or log in go to "settings" then "my account" then "User Upgrades" and you can renew.
HuskerMax readers can save 50% on   Omaha Steaks  .

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.
 

KingTM said:
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.
Click to expand...

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.
 
CrabHusker said:
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.
Click to expand...
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]
 
CrabHusker said:
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.
Click to expand...

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...
 

RedRum said:
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]
Click to expand...

LOL.
 
KingTM said:
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...
Click to expand...

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.
 
CrabHusker said:
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.
Click to expand...

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



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.
 
Last edited:

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.
 
You must log in or register to reply here.

GET TICKETS



Back
Top