Search results

Here's the photos I promised. The photos make it look decent, but I can tell you I have a long way to go for decent welds. The base is from an old Weber platinum that I had robbed the lid and grates from to build a double rack UDS. I used some chain welded to the top and bottom to hold the lid...

I'm in the process of turning a 55 gallon drum into a grill, needed a reason to practice welding. I'm ready to do the intake and exhaust but I'm not sure what set up I should do. I've seen some grills with two intakes on opposite ends and an exhaust centered on the lid. Then there is the...

I've only seen it at a couple of local BBQ specialty shops. Only other place to look for places that carry it would be on the website. It's from the manufacturers of The Good One Smokers.

I recently switched to The Good One lump from Kingsford briquettes and it's the best move I've ever made. Theres less ash and it smells a whole lot better when burning.

Any plans for marketing that injector? That thing looks sweet!

Now if some one were to be in the area and wanted to exchange some rubs and sauces, I imagine both parties could cook up some great regional BBQ in their own back yards.

I'm planning on hitting up a few seafood shacks, but I would like to try some BBQ from the south.

Looks like a blast and your food looks good too!

Thank you! I'll be sure to make a stop by and give it a try.

I'll be in Charleston,SC and Savannah, GA in November and was wondering what joints I needed to pull a chair up to. Any suggestions?

I think I may try puffs idea as well.

Thats the smoker! I have considered putting a weber lid on it and adding another grate. But that drum needs the lip knocked off and I just haven't got around to it yet. It would be nice tohave room for beer can chickens, turkeys, or double up the amount of ribs. I did find a couple of posts in a...

I'll try to take some new photos of the drum when I get a chance. I think the problem is in the intake, as the exhaust is the bung on the lid with an exaust tip attached. When I open up two of 3/4" intakes it'll run at 275-300 and do better on burning and give me some smoke ring. I'm planning on...

I've been having trouble getting good smoke rings in my UDS. I'm using Good-one lump with chunks of cherry and hickory. I have noticed that the drippings are almost extinguishing the lump and soaking the wood to the point it won't smoke or even smolder. The drums got one 3/4 vent open and will...

WSM is a great first smoker and will serve you well.

That is deffinetly a piece of art, good job!

Sorry for the delayed response. But yeah we generally use gas at the station out of pure convenience and laziness I guess. I prefer using lump my self, but my gasser at home gets a fair workout due to how easy it is to fire up. I want a Weber at the station, as it's what I have at home for both...

I work for a fire department that is currently in the market for a commercial grade natural gas grill. It will need to be large enough to feed 7-10 guys, sturdy enough for daily use, and as low maintence as possible. We have formed a committee and I'm in charge. So what I am asking is what...

Sweet!

I would love a plate of that, good job! I mostly grill on gas, it's more convenient for me, but boy do I miss the flavor of cooking over wood.

Good looking ribs SS!

I now this sounds weird from one dude to another, but that's a good looking butt! Where did you pick up that torch by the way?

Thanks guys! I've been talking about making the jump into competition BBQ for a while now and after I fixed these more than one has suggested I should. I need to work on my dialing in my cook times though before I make that jump.

I fixed some chicken thighs at the firehouse a while back. They came out pretty good, but the skins were tough since I couldn't get the off set hot enough due to the cold temps and wind. Here's what I used to marinade, rub and sauced with; the guys really liked them as there were no left overs...

Looks like a great meat to me! I've had days like those, and sometimes I think I make the best food that day.