Chicken, and turkey wings in the barrel

Discussion in 'Poultry' started by ratdawg, Aug 30, 2007.

  1. ratdawg

    ratdawg Fire Starter

    Cooked up some chicken halfs, turkey wings, and also some pork ribs in my barrel last night. (Not sure what section I should have posted this) This style barrel is a cross between a UDS and a bbq grill, a little too hot to call a smoker. It has worked great with pork ribs, tri-tip, chickens and turkey. Used it to cook 20 chicken halfs one time and also had 16 tri tip in it, with this style, at a company get together.
  2. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Whatever, it seems to work. Is the first pic the ash pan or fire pan?
  3. ratdawg

    ratdawg Fire Starter

    It's the fire pan, made from an old disc blade. The bottom of the barrel is cut out, and after the coals are ready you set the barrel over them.
  4. big-fokker

    big-fokker Meat Mopper

    Cool [​IMG]
  5. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Neat setup!!

    Take care, have fun, and do good!


  6. jts70

    jts70 Smoking Fanatic OTBS Member

    Cool set up, I like it.
  7. chadpole

    chadpole Smoking Fanatic OTBS Member

    I like this setup too. Do you use a cooking grid at all? You just cook by hanging wires? Do you have another set of rebar on a lower level for more capacity? I'd like to see a picture of the inside cooking space if you could.
    This is great....looks like it works good. Q-view looks great too.
  8. deejaydebi

    deejaydebi Smoking Guru

    Looks good RatDawg. Intersting smoker too
  9. ratdawg

    ratdawg Fire Starter

    Yes, I mostly use the stainless steel hooks. I have only used the cooking grid to do a whole turkey. You pull the plugs that are about 9" below the top. Then put in two rebar rods to hold the cooking grid. I can fit in more meat using the hooks then with one grid, plus you don't need to turn the meat.
    I will be making a UDS style soon. I will make it so I can use three rods (under the lid), or use two grids for smoking meat that doesn't hang well like Brisket, pork butt, and fatties. I will also make the hooks shorter, so the meat doesn't hang to low.

    Thanks for the kind words, Dawg

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