We're not just wings and beef on weck up here. I built my own smoker with two 55gal drums. They sit one above the other with two smokestacks in between. The bottom drum holds the burning hickory, and the top drum contains the meat. I built it in 2001, and I've smoked briskets, racks of ribs, chicken, sausage, and turkeys. Pulled pork is awesome on it and smoked wings are worth the effort as long as a main piece is also being prepared. I'm thinking of acquiring a concession trailer in the future. The smoking season is a bit seasonal up here, but I don't think that I'd miss more than 3 months a year. Glad to be a member.
Bearmoe
Bearmoe