"Fresh Meat" from Utah

Discussion in 'Roll Call' started by ringfro, Feb 28, 2012.

  1. Good day everyone.  I came across this forum as I was researching some build designs.  I liked what I saw so I figured I join and stick around a while.  I got the Q bug a couple years ago from watching different shows on Food Network, Discovery, travel, etc and decided I needed to give it a try.  BBQ around these parts is throwing a few burgers, dogs and maybe a steak on the grill.  I now am starting to know what BBQ really is. 

    I decided to test the water with a cheap Brinkmann barrel grill.  I figured that way I wasn't wasting any money if i found out I didn't like doing it.  I have used it for about 15 runs (mixture of pork butt and brisket)  with some increasingly really good results.  I got the stamp of approval from my brother-in-law who lives in North Carolina and knows (at least he claims to) a good pulled pork when he sees it.  I use charcoal (12-16 pieces depending on outside temp about every 45-60 minutes) with hickory chunks in a stoneware bowl set on top of the charcoal.  I usually start a pork butt around 11pm and tend it for about 5 hours until I decide its time to go to bed.  Then I "cheat" the rest of the way with it in the oven at 210 degrees.  After it reaches about 195, I remove it from the oven and wrap it in towels and let it sit in a cooler until chow time.  Anywho, that's what I currently do. 

    I believe I am ready to build my own set up.  I am considering using a 55 gallon steel drum and cutting up a 30 gallon drum for the firebox.  I would like to make it a reverse flow set up.  I have made some general calculations using a website I linked to from a post here.  I am also considering running the firebox on propane to make it less labor intensive (I know, I'm lazy).  I would love to get any feedback or suggestions if I could as this is my first build.  I have no idea if I may be barking up the wrong tree or if I'm on the right track.

    Anywho, I'm glad to be here and look forward to starting my build in a couple weeks and will be sure to take pictures and post them here as I go along.
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome to the SMF Family...Food I know, Builds, not so much! When you get a chance please updated your profile with your location...JJ
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]    Glad to have you with us!
     
  4. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    :welcome1: to SMF
     
  5. Hello and welcome to SMF!

    ...Alesia
     
  6. venture

    venture Smoking Guru OTBS Member

    Welcome aboard!

    Good luck and good smoking.
     
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    [​IMG]to SMF
     
  8. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  to SMF . You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info. Smoking  5-Day e-Course
     
  9. tyotrain

    tyotrain Master of the Pit

    Welcome to SMF it's nice to have ya. Great people and lots of info. Have fun and happy smoking.


    Sent from my iPhone using Tapatalk

    Have fun and Happy smoking :)
     

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