Thread: SKkin's BBQ Follies

Originally Posted by NamPikToot

I reckon looking at the one AO posted you could knock one up using an old oil drum and some 2-3mm sheet to make the fire box. With the oil drum you could also get the fire box hot and no smoke, chuck a pizza stone in the smoking barrel and do Pizza.

Not even close. This is much thicker and must be tempered as it stays outside, at night in the garage and has never rusted or even had a wheel squeak. I have used it now 2 years in a row. Still same deep black.

As for an oil background I grew up in Saudi with a dad who worked for Aramco, they knew how to make barbecues let me tell you, but not this nice in terms of retaining heat. What all the old Aramco guys were good at were stills. Really good stills.

Originally Posted by aging one

What all the old Aramco guys were good at were stills. Really good stills.

You can keep your blackened steel, i'm going rat rod 4-5mm it can rust all it likes.

Originally Posted by NamPikToot

You can keep your blackened steel, i'm going rat rod 4-5mm it can rust all it likes.

Good on ya. You obviously have never had the bottom fall out of your 20 gallon drum home made barbecue on your flip flop clad feet while you were cooking.

Goodnight you wankers...

Originally Posted by aging one

This is the best mid range barbecue plus smoker I have seen.

I like that too...did he use any wood in it? Chunks of wood or lump charcoal? One of the reviews at the HD link snub posted said it is a fuel hog.

Can't beat the price though.


snub have you looked into how a pellet grill will do in your climate? It's pretty damp there at times, no? Seems to me if there's much dampness/high humidity you wouldn't want to leave pellets in the hopper or auger...even with a cover. If those pellets get damp at all inside the thing, you'd have a mess to deal with. The SOBs swell up and are useless if they get any kind of wet.

Originally Posted by SKkin

I like that too...did he use any wood in it? Chunks of wood or lump charcoal? One of the reviews at the HD link snub posted said it is a fuel hog.

Both, wood chunks for the smoker to start the sausages, and the beef. The beef smoked at 120 for an hour, then we added charcoal.

Took the beef and sausages out while it got up go to heat, Did the steaks so they were medium rare. Added wood back to the charcoal. Put the sausages in and smoked them for another 5 or 6 hours.

^Wow...don't forget I need a nap now and then, or things get out of control.

I take it he did the steaks in the firebox on the side and not in the smoker barrel??

Right, exactly. He brought venison home from Alaska and it was so lean we added about 25 or 30 percent pork belly for fat, minced it and cased those ourselves. Black pepper, garlic, onion, and sage. Damn they came out nice.

Sounds Delicious.

Originally Posted by aging one

Damn they came out nice.

I'm going to have go down to Home Depot and see if they have one on display. I'd like to physically see and touch it before I order one online.

Not really sure which direction to go. Pellets would be handy...as long as they're kept dry. But I can get good size bags of those at a good price all day long. Wood and charcoal not so much. Probably get more bang for your buck with pellets as fuel.

But the smoker you're talking about doesn't have to be plugged in. That's a plus.

18lb. bag of lump charcoal at Lowes is about $16. not sure how long that would last...one cook maybe?
20lb. bag of pellets about $9 at Rural King. Pretty sure you'd get more than one cook from that bag.


edit: AO do you think that smoker would be safe to use on a wood deck?

Originally Posted by aging one

Good on ya. You obviously have never had the bottom fall out of your 20 gallon drum home made barbecue on your flip flop clad feet while you were cooking.

Well you sound like a reckless BBQ cook, i always wear my BBQ shoes.

I wear these for BBQing...and foruming.




Oh shit, Cujo's here...can imagine what he thinks of a smoker you have to plug in.

Found some pretty nice steaks, that were marked down to an affordable price, while shopping Thursday. Snatched em up...a rib-eye and a NY strip. Already had a couple of lesser "steaks"(round or sirloin) in the freezer to go along with the nice ones. Put some kosher salt, black ground pepper and some steak house seasoning on them and chucked them in a zip lock bag. Poured in some Worcestershire sauce and some fresh squeezed lime juice then closed the bag and massaged em a little. Put the bag in the fridge overnight. Got em out about a 1/2 hour before grilling:



Seared them off and marked them and then let them finish on some indirect heat:



I got the rib-eye along with some corn and coleslaw:



The wife and grandson each had some of the strip and the "lessers."

Much better than the steak I had at the restaurant for our anniversary dinner. Mine was medium, theirs were medium rare. Felt good to grill(and eat) a decent steak for a change.

Btw...pulled the trigger and bought a smoker. Same brand as AO's friend's smoker...but propane fired. With a nice sized wood chip box that you can also use with pellets or smaller chunks of wood. Hotter than blue blazes here so I put it together indoors:



Sprayed the complete interior of it down with canola spray oil then put it outside and seasoned it. Loaded up the chip box and filled the water pan and let her go. Hopefully that will help it last a little longer. Here she is outdoors before the smoke started rolling:



Shut it off about an hour and a 1/2 later as I needed the propane tank to grill the steaks above. Dyna-Glo said it only had to be seasoned about an hour. I should have taken a pic with the doors open I guess.

edit: Damned thing was still smoking after dinner, 2 hours after the propane was shut off. Nice.

But anyway, I read on another thread that real men don't talk about or take pics of their BBQ/food...so I guess this is the end of the line for this thread. Too bad, as I also picked up some ribs to do on my new smoker.

Whoo hooo, a positive reply from a post I made. Not been happening much lately..

Originally Posted by bsnub

Oh that is nice! Did you get it on Amazon?

No...WMT . com ...discount too don't you know. $180.00 shipped to my door.

Originally Posted by aging one

Whoo hooo, a positive reply from a post I made. Not been happening much lately

Thanks for the tip on that Dyna-Glo brand AO. Decided propane was the best for my situation.

Got up this morning at 0300 and the SOB was still smoking. I used way too many wood chips and pellets for the seasoning job. The thing would be great for cold smoking...which I've never done.

Originally Posted by bsnub

Whoever said that is a fucking wanker. Let me know who it was and I will flame his ass.

Guess who... He can only post in the doghouse.

Originally Posted by SKkin

$180.00 shipped to my door.

Nice. I think you did take my advise on keeping the old grill then?

Looking good and I do expect more pics for the rest of summer.

Originally Posted by SKkin

Guess who...

FaRT? Chico got out and why would you listen to those losers anyway.

Originally Posted by bsnub

Nice. I think you did take my advise on keeping the old grill then?

Yup...for now. May try to slip a new grill past the boss lady next year. Don't think my old one will last much longer.

Next grill I'll get a cover for it. I think that would have helped. I ordered a cover for the smoker, but it hasn't arrived yet. I'll store all the grates and water pan/chip box in the garage over winter. Wish I had done that for my grill too.

Originally Posted by bsnub

why would you listen to

Who said I would listen?

Originally Posted by SKkin

May try to slip a new grill past the boss lady next year. Don't think my old one will last much longer.

That is how you do it mate.

Asadero. These cowboys know what they're doing with meat.





Beef, pork, chicken and longaniza and morcilla sausages; I felt like a fucking caveman setting about that little lot.



Firing another one up in town this morning...

^Damn that looks good. More old school BBQ. Do they use mainly beef there?

Originally Posted by bsnub

That is how you do it

I'll try the same ploy I did with the smoker. First I told her I wanted one of those pellet smokers(Z Grills?) you were talking about, or something similar in the $300 - $500 range. No go. Then I said, "I think I could get by with this one(the Dyna-Glo) and it's only $180 with my discount." Her, "ok we can handle $180." So I'll start out big with a new grill, then ease it down a few notches.

Originally Posted by SKkin

^Damn that looks good. More old school BBQ. Do they use mainly beef there?

Mainly beef, but the area where the restaurant owners are from is also famous for veal (you can see it on the sign- ternera). Locally, they call it mamona and it was some of the best meat I've ever eaten when I was out on the plains (this was in another area of the country and wasn't as good).

It's a very masculine way to BBQ though, that's for sure.