Smokers (BBQ - not grilling)

[Twigg]

It seems like one way to get the most meat into a smoker is to stack the racks vertically, like the chest style smokers do. I plan on adding a second (and maybe a third) tier into my drum smoker for that. With the drums it is as easy as drilling some holes, sticking through some more bolts and nuts to support the grills, and buying more 22" round weber type grids.
By the way, plans changed this past weekend and I didn't get to do my Pork shoulder. It will have to be a mid-week thing sometime this week.

A good plan, but remember the lower you go the closer you are to "grilling" temps, not BBQ.

What you could also do is make a deep lid from the bottom third of another drum, and raise the racks ... or make a second drum, they are cheap.

 

[Fred W]

I already have and use a domed lid, and my current (single) grid is at the level of the handles, so I can easily put a second rack at or just below the top of the barrel for cooking stuff that is not too tall. Like ribs or thois delicious looking bacon wrapped chicken breasts.

I also intend to make a heavy gauge steel heat deflector plate that I can place right on top, over the charcoal basket (which is shown below) and that will ward off some of the radiant heat issue should I opt to put another grid in another 6 or 8' lower.

Hmmm... I wonder if there might be some value to using a less-heat conducting material for the deflector plate... Some sort of an insulator.

 

[Twigg]

I may have mis-read. I thought you were maybe thinking of a third, lower rack. With that set-up I don't think you need the deflector plate at all. One effect it will have is that it will prevent the juices dripping on the fire and creating their own smoke and flavor.

Try it, and let us know how it worked out.

 

[Knifemaker]

Hmmm... I wonder if there might be some value to using a less-heat conducting material for the deflector plate... Some sort of an insulator.

I was actually thinking of having two deflector plates on my offset smoker. Just two sheets of steel with an inch or so between them. Maybe even using aluminum instead of steel. (Less issue of rust, and aluminum doesn't conduct heat as much as steel)Not sure if this link will work for you, but photo of MOS smoker with deflector plate welded in...wouldn't be that hard to weld in one right above it.

https://fbcdn-photos-h-a.akamaihd.net/hphotos-ak-xtp1/v/t1.0-0/551522_625752170891530_4881794495702452895_n.jpg?efg=eyJpIjoidCJ9&oh=b487aceeec41833a022f62d4bf6651e6&oe=55FCA825&__gda__=1446280366_4d4e9d1d82c26912563e482b24cd768d

But....I kinda want mine to be removable so I can still have a charcoal grid in the larger part of the smoker when I just want to grill a bunch of stuff. The "Man of Steel" guy I mentioned uses stainless steel for his internal grates, as these are the most prone to rust.

More food ****...1 pound 2" thick Saratoga steak (trimmed ribeye) I grilled last night:

 

[08FJR4ME]

Round stone or clay dish? bottom of a clay planting pot.

Just guessing on my end.

Dave

 

[Bounce]

pizza stone

 

[TomInPA]

Ceramic fire brick or refractory would be the cat's ***. Much less expensive than a pizza stone or plate-setter (Green Egg). Brick supply stores should have it. It would create a huge radiant mass that would make temperatures rock steady. I think they are 4.5" x 9" x 1.25" and larger sizes are available. This is the stuff they build professional pizza ovens and fire place interiors with.

Even better, I remember buying fire clay at Home Depot to make fireplace mortar. I bet that could be mixed with mortar cement to make a custom shape cast stone.

 

[Fred W]

Now you guys are onto something! That's some good brainstorming.

One thing about this heat deflector for use in a vertical UDS, whatever it is, l'lI need to be able to lift it in and out or the drum with the fire going below. It will also get pretty darn hot sitting right over the coals, and it will have to stand up to meat juices dripping onto it (or into in the case of a bowl shape)

 

[08FJR4ME]

https://www.lowes.com/pd_94461-303-672022_1z0wg9p__?productId=3062267&pl=1

 

[Bounce]

Now you guys are onto something! That's some good brainstorming.
One thing about this heat deflector for use in a vertical UDS, whatever it is, l'lI need to be able to lift it in and out or the drum with the fire going below. It will also get pretty darn hot sitting right over the coals, and it will have to stand up to meat juices dripping onto it (or into in the case of a bowl shape)

Those are the reasons I suggested a pizza stone. The thing I have for my Kamodo is made of the same stuff as a pizza stone but is a little thicker had 3 outcroppings that fit in the holder pieces inside the smoker.

Been working fine for a couple of years. I place and pull it using an insulated glove.

 

[Fred W]

Alrighty then..

After a (work related) trip to the Northeast Kingdom of VT earlier this week, I'm getting geared up for finally getting that pork shoulder smoke-a-thon going tomorrow. I'll be multi-tasking during the work day June is the premium time of the year for smoking big hunks as the whole thing may actually be accomplished during daylight!

Got the UDS all cleaned up, and ready for firing off at O-dark-thirty. Just trimmed out the shoulder (picnic half), skinned it (which I hear is best for low and slow smoking), and laid on some dry brine for the overnight tonight. Will need to concoct some dry spice rub tonight for laying on it in the AM.

I think this little porky is going to be guest of honor on Father's Day, Sunday. Pics to follow...

 

[TomInPA]

I sure hope your guest of honor is as well received as mine tonight. It's fascinating how the bone just slips right out of the shoulder.

 

[Fred W]

Fired up the UDS pit at 5:30AM. One nice thing about these vertical smokers is they come up to speed quick.

Pulled Mr Porky from the fridge and laid on a nice home concocted spice rub

Tossed it on the pit and went back to work for a while. Then things were a bit light at work, so I decided to paint my old storage shed. Got carried away with that and wasn't spying on the temps too much (had not even stuck the thermometer probe in the meat yet) and a'fore I knew it it was after 1PM. Finished my painting and stuck the probe into the shoulder and I had already traversed the stall temps and was up at 170F. Nice!

Back up to my office for a while and just checked the meat thermometer temp every half hour or so, she was climbing slow and steady. Before too long it was cocktail time, but I was still only at 190-ish. Let it run a bit while I sipped my Friday night martini. Finally opened the lid for the first time since sticking the thermometer in and the top was kind of pale, Decided to probe around (with the probe, doh!) and also flip the roast over even though many folks eschew such stuff. I found the bottom was already well darkened, so I think the flipping was a good idea.

At just about 7PM (11 hours of solid smoking) I called it, with the repositioned probe calling out @195 degrees. Here's the darker side (was originally on the bottom)

And after turning it out onto some foil and resting it for an hour, here's the other side

Pulled it into a bowl for the upcoming Sunday Padre's Day festivities, but of course I couldn't help taking a good number of "tastes". Not too much "waste" left on the foil, except the bone, which slipped out like it was greased.

Oh... My... Gawd!

Delicious, without any sauce or accompaniments (I'd already eaten dinner at this point). I think this may be the best pulled pork this poor northern boy has ever tasted.

I can't believe that it was such a success. Can't wait for my next grillin' attempt.

 

[TomInPA]

Lookin' good Fred! You got a bit more dark bark than I did, but the good stuff is there.

I have done two shoulders at once and as hungry as we've made the poor forum members, we might need to do that again.

 

[Fred W]

Funny you should say that. I was thinking the exact same thing this morning. By the time you use up all the fuel (lump charcoal, in my case) for a 12-14 hour smoke-a-thon, you might as well be smoking more meat. On my Ugly Drum I could easily fit two or three shoulders on the single rack.

PS - I staged the last photo a bit and put some of the "fancy" bark on the top to showcase it.

 

[Warpdrv]

Dammit you guys...... Look what you made me do...... Picked up a couple of Picnics, rubbed the 15.5 lbs of oink last night

Filled the Pellet Pooper to the brim, started at 6am set to 190* and left for 11 hrs at work, I can come and go since I own the place, and I'm not going to fire myself. Set it low to start to get more smoke into the meat, then I'll crank it up a bit higher for the second half of the day and help it get past the stall.....

At that time I'll also be injecting.....

 

[hppants]

For 3 years running, I had the pleasure of being a judge for a IBCA (International Bar-b-q Cookers Assn) qualifier competition for the Jack Daniels Nationals. Holy cow was that fun.

Reading this thread is also fun.

 

[Fred W]

Set it low to start to get more smoke into the meat, then I'll crank it up a bit higher for the second half of the day and help it get past the stall.....

I think that, in general, this is a good strategy. :thumbsup:

At that time I'll also be injecting.....

I thin that those are either small shoulders or you have a magnificently large pit. I'm wagering on the latter. Looking forward to your results.

 

[TomInPA]

The thread that just keeps giving. Wrpdrv, what is the sauce of choice in WI?

 

[08FJR4ME]

My turn to smoke, since you guys have been driving me nuts with all the good food. I started early this morning making a brine to soak the pork shoulder. 1 quart of water, one cup of kosher salt, half a cup of honey, 1 tablespoon of cinnamon and 3 dried red peppers broken up. I decided to take the skin off but it will be going on the smoker also. Smoked chitin’s, mmmmm good.

I set the shoulder in the fridge and forgot about it. Next was setting up and checking out the brinkman smoker. Luckily there were no live critters inside and I got it all cleaned up ready to smoke. Then I had to prep for the rain that’s coming in tomorrow. So I made a make shift tent of sorts. All set to fire it up now. I am not sure if I will start at midnight or around 3:30 AM in the morning.

Yeh I know, don’t laugh too much. The bucket on the left is maple wood chunks I cut up today. I also cut up some dried apple wood from the trees that were on my father in laws property. It is currently soaking in water now.

Then it was time to relax a little. Fresh mint from the garden just picked. Now what to do with it? MOHITO’S of course.

Its time to sit by the fire and relax. I will let you know how it comes out.

Dave