SHOW US YOUR BUTT!!!

money_pit_yj · Sep 21, 2016

$1500-$5500 depending on how big and how much SS he uses and how fancy you want it.

CHASMAN9 · Sep 21, 2016

I have a similar rack system that I am using for my coal/woodchips. My set up is a stone/block barbeque that is 40" x 46" and the grill top sits 8" below stone sides. I have a swing open door that has 4 shelf height adjustments and I use the door as a flue pipe. I have a steel cover that goes over the entire length of the grill and has a 90 degree bend at the close end and a handle where I can pull it back slightly to allow the smoke to escape at the far end. Pretty Neanderthal, but it works pretty good till I build me something like ya'lls.

KILLERB468 · Sep 22, 2016

CHASMAN9 said:
Got a picture of the homemade smoker?

Post up your smokers if you got em. I'd like to get some ideas so I can build one.

Still a work in progress, have a maple work tray to add to it.

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onepieceatatime · Sep 25, 2016

My buddy smoked Big Bird.

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kmcminn · Oct 14, 2016

Would love to have one of these.

http://www.langbbqsmokers.com/lang48/lang48_hybrid-deluxe.html

paradisepwoffrd · Oct 14, 2016

Re: Re: SHOW US YOUR BUTT!!!

onepieceatatime said:
My buddy smoked Big Bird.

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Did he just use a double barrel stove kit? Shovel coals or live fire?

onepieceatatime · Oct 15, 2016

Re: Re: Re: SHOW US YOUR BUTT!!!

paradisepwoffrd said:
Did he just use a double barrel stove kit? Shovel coals or live fire?

Yeah it's a double barrel kit and he added an extra pipe between the two barrels and he puts coal in the bottom and tosses some wood in for smoke

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Beerj · Oct 24, 2016

Hope this works. Installed a banjo burner on the smoker today since the factory one started producing an orange, sooty flame that I couldn't get rid of unless I cranked it up. The new burner can hold a 1/4" flame up to torch status without any orange. Also managed to fit it inside the wind barrier.

Figured id try it out tonight but don't have a ton of time to do a butt or something big so I cubed a pork loin. I'm just going to skewer them and hope they only take about an hour. Letting them hang out in the rub till I get home.

CHASMAN9 · Oct 24, 2016

Oh yah, I wanna see them babies get smoked...................... Good idea cubing them. :eat:

paradisepwoffrd · Oct 24, 2016

Re: Re: SHOW US YOUR BUTT!!!

CHASMAN9 said:
Oh yah, I wanna see them babies get smoked...................... Good idea cubing them.

X2. If that's fast it's what I'll try next. I love loin but hate how long one takes

Beerj · Oct 24, 2016

I forgot to get a pic right as they came off. Me thinks they were just a tad over cooked but when I checked temp they were only 130° so I kept going. I think since they're so small they lost some heat before I could get a reading. Damn tasty though.
Meat and potatoes, all a man needs.

TBItoy · Oct 24, 2016

I like to cube a loin and make tacos al pastor

Beerj · Oct 24, 2016

I think about 1 - 1.5 hrs at 230° would be about right.

onepieceatatime · Nov 18, 2016

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CHASMAN9 · Nov 18, 2016

onepieceatatime said:
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AHHHH, HELL NAW!!!!!!!!!!!!!!!!!!!!!!!!! Awesome

kmcminn · Nov 18, 2016

Going to smoke a 19 pound turkey Sunday. Will be my first big bird.

clemsonjeep · Jan 14, 2017

Got started at 3:30am on this 9.7lb butt. Planning to have it for lunch today. Rubbed it with some garlic powder and lots of brown sugar yesterday after dinner and let it sit overnight. She's chugging along at 275F and smells wonderful...

2hrs in...