Halfglass Posted June 4, 2016 Report Share Posted June 4, 2016 Thought it would be fun to build a barrel smoker. I had a nice smoker in Washington but no room to bring it down, so after some research this is what I came up with. Made from a 55gal drum it has three racks and three rods to hang sausages, bacon or a ham. It is electronically controlled by a Auber Controls temperature control. It wil hold 200 deg all day. Makes some great pulled pork and very nice ribs. Had to show off. Link to comment Share on other sites More sharing options...
bdlngton Posted June 4, 2016 Report Share Posted June 4, 2016 If you build it (and smoke the pulled pork & ribs,) I will come. ? Link to comment Share on other sites More sharing options...
tomgates Posted June 5, 2016 Report Share Posted June 5, 2016 Last year I brought down a 22 1/2" Weber Smoky Mountain smoker, used to be called Bullit's. So is yours electric to maintain that heat and 200 is a little low for most things, more like 250-275? Will it go higher? Link to comment Share on other sites More sharing options...
Halfglass Posted June 6, 2016 Author Report Share Posted June 6, 2016 The Weber Smokey Mountain is a fine unit. This UDS (upright drum smoker) is charcoal, it has a large basket in the bottom, with the charcoal laid out in the ring of fire method. The Auber control has a temperature probe inside the cooker, you set the temperature you want and the controller will turn on the fresh air fan until the temperature reaches the set temp. I have had the cooker all the way up to 400 deg. By the way Auber makes a control for the Weber Smokey Mountain also. I have one in my Acorn Komodo cooker also. Best thing since sliced bread. Link to comment Share on other sites More sharing options...
tomgates Posted June 6, 2016 Report Share Posted June 6, 2016 Maybe meet and compare bbq notes? I have a 15# USDA Choice brisket (Costco at Galerias) that will be cooked July 4 along with 4-6 racks of spareribs (St Louis cut, also Costco). I will look up that temp control unit. Link to comment Share on other sites More sharing options...
Halfglass Posted June 6, 2016 Author Report Share Posted June 6, 2016 Wow brisket, I guess I have never seen one at Costco here. Love to do a brisket. Did you have to ask the butcher there or was it out in the case? Also love the ribs at Costco. Maybe we should get together and compare notes. Also a member of Amazing Ribs, great ideas and recipes available. http://amazingribs.com/ Originally from Eastern Washington up in the Cascades. Winthrop Link to comment Share on other sites More sharing options...
tomgates Posted June 6, 2016 Report Share Posted June 6, 2016 The briskets I have seen are in the case with the other beef cuts in cryovac. Usually on Friday's and over the weekend. Other days if they aren't there, could ask them if they have some in back. Pecho Res al Vacio #520829 Link to comment Share on other sites More sharing options...
Al Berca Posted June 7, 2016 Report Share Posted June 7, 2016 C'mon. I know you didn't make that smoker. You're just trying to make the rest of us look bad. Right? Please. Link to comment Share on other sites More sharing options...
tomgates Posted June 7, 2016 Report Share Posted June 7, 2016 Must have made it since he said he made it! I haven't seen anything remotely similar anywhere around here. Link to comment Share on other sites More sharing options...
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