Moderators dtel Posted June 13, 2014 Moderators Share Posted June 13, 2014 (edited) a big UDS The do work great, I built one for a nephew, I like it so much on the test run I got him to get me a drum, just never did my own yet. I got all my info from the smoke ring also to build a couple smokers, KAM helped a lot with working out my first smokers air flow problem, I built it before finding that site. I sold the huge smoker and built a much smaller one, this is the small one, It still holds 4 butts. It has a firebox on the back bottom and on the far left a burner for a discada . It does NOT look like this anymore, the pic is from 2011 when it was almost new and it gets used a couple of time a week at the least so it's not pretty anymore but works great and uses much less wood than the giant smoker did. Doing some stir fry on a 22" disc. Edited June 13, 2014 by dtel Quote Link to comment Share on other sites More sharing options...
Porn_Star Posted June 13, 2014 Author Share Posted June 13, 2014 I have really put to use this Jenn-Air that I picked up at Costco.... i assume you dont have any arms anymore. this prolly cost more than the 2 arms you have! Poor man's grill.... thats awesome! I'd love to have a brick pit like that....currently have a nice weber gas grill for quick stuff, a big Weber charcoal kettle, a Weber Smokey Mountain, and my favorite, a big UDS (ugly drum smoker), that I built myself, and as simple and crude as it is, it works perfectly. I can put one load of coals in there, and smoke for 12 hours overnight at 225 degrees and never touch it.....I may have mentioned this before, but my fave web site for smoking and grilling is: http://www.thesmokering.com IMG_4623 (Large).JPG you arent talking about the 37 inch weber ranch are you?? Quote Link to comment Share on other sites More sharing options...
ChuckAb3 Posted June 13, 2014 Share Posted June 13, 2014 I'm a pretty dedicated smoker fan but just can't bring myself of smoke a steak or burgers. Solution has been to make a hot, quick fire for grilling and throw a couple of chunks (not chips) of dry hickory or mesquite and put the lid down. The wood flavor permeates without actually smoking the meat for an extended period. Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted June 13, 2014 Moderators Share Posted June 13, 2014 I'm a pretty dedicated smoker fan but just can't bring myself of smoke a steak or burgers. Like a giant burger, meatloaf smokes really well, did one for my son in law once, now every time he comes over he brings ground beef to make another he likes it so much. I usually put some foil under it to make sure I can remove it in one piece, he likes it with a couple of eggs and good Italian bread crumbs and other seasoning mixed in the beef and some sliced onions on top as it cooks. It is good 2 Quote Link to comment Share on other sites More sharing options...
ChuckAb3 Posted June 14, 2014 Share Posted June 14, 2014 hey dtel ... I've actually thought about that but never tried it. Thanks!! Quote Link to comment Share on other sites More sharing options...
peshewah Posted June 14, 2014 Share Posted June 14, 2014 (edited) I am smoking 3 rack of rib right now on my 22" weber kettle. They will smoke for 6 hour. Using the snake method I can smoke for maybe 8 or 9 hours at 250 degrees and not have to lift the lid once to add extra charcoal or wood. I will have this grill at least 8 years maybe longer, minimal rust. All for a $150 bucks. I find that hard to beat. Edited June 14, 2014 by peshewah 1 Quote Link to comment Share on other sites More sharing options...
joessportster Posted June 14, 2014 Share Posted June 14, 2014 I use a 40.00 weber knock off, we grill every couple few days I figured out a way to get the boys to eat carrots using the grill place aluminum down put in a few carrots, add butter, then sprinkle with cinnamon and brown sugar, grill for about 1 hour and enjoy tonight on the grill I will be cooking boneless skinless chicken breast, pork chops, and the old standby hotdogs, with the carrots and baked potatoes I believe this will also call for a loaf of fresh baked bread Your all invited 2 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted June 14, 2014 Moderators Share Posted June 14, 2014 hey dtel ... I've actually thought about that but never tried it. Thanks!! Meatloaf seems to take smoke well, just check the internal temp to get it how you like. I do it so I don't accidently make it to dry. I just put seasoning without any kind of glaze because I want the smoke to get into the meat, but it still may get smoke may with a glaze I don't know ? 1 Quote Link to comment Share on other sites More sharing options...
ChuckAb3 Posted June 15, 2014 Share Posted June 15, 2014 Will give it a shot. Thanks again .... Quote Link to comment Share on other sites More sharing options...
musicook Posted June 15, 2014 Share Posted June 15, 2014 I grill and smoke using a Primo Oval XL kamado. I don't grill burgers or brats that often, but have a gas grill for that as well. Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted June 17, 2014 Moderators Share Posted June 17, 2014 I grill and smoke using a Primo Oval XL kamado. I don't grill burgers or brats that often, but have a gas grill for that as well. Those are nice, but I got a little dizzy from the sticker shock. But especially for people up North it would be great for smoking or cooking when it cold out, from what I read there are great at holding temps and well insulated. Quote Link to comment Share on other sites More sharing options...
mungkiman Posted June 17, 2014 Share Posted June 17, 2014 Half the fun is getting there... Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted June 17, 2014 Moderators Share Posted June 17, 2014 Now that's dedication. Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted June 17, 2014 Moderators Share Posted June 17, 2014 Poor man's grill.... Kind of weird Boxx the way that lady's staring at your sausage ! 1 Quote Link to comment Share on other sites More sharing options...
musicook Posted June 17, 2014 Share Posted June 17, 2014 I grill and smoke using a Primo Oval XL kamado. I don't grill burgers or brats that often, but have a gas grill for that as well. Those are nice, but I got a little dizzy from the sticker shock. But especially for people up North it would be great for smoking or cooking when it cold out, from what I read there are great at holding temps and well insulated. I bought it used with all of the accessories. I use it year round. I've done long cooks in the dead of winter. I just saw someone locally selling a Big Green Egg XL for $1000. A lot of money, but I think the Primo is a little more versatile with the split grill. I guess you can look at it like your nice set of speakers - it's going to be used for many years of tasteful enjoyment. Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted June 17, 2014 Moderators Share Posted June 17, 2014 I guess you can look at it like your nice set of speakers - it's going to be used for many years of tasteful enjoyment. Very true, and it will last a really long time. I tend to be cheap, not always because I want to be, and I love to build things so it's usually diy with anything I can. The grill smoker I put a pic of probably cost me about $75-$100 because I had all the metal and tanks already, the cost was for oxygen and gas for cutting and the cost for the new disc to cook on. I just really like doing that kind of thing. Quote Link to comment Share on other sites More sharing options...
johnnydrama Posted June 17, 2014 Share Posted June 17, 2014 I grill and smoke meat a lot, especially during spring/summer/fall. For smoking I use a GrillPro charcoal fueled smoker probably 3 times a month. I bought this a few years ago at Menards and it has held up well. I generally use mesquite or hickory w/ a little bit of apple chips sprinkled in. For convenience purposes I have a gas grill (on average I use this 4-5 nights a week). For Father's Day (my excuse) I just picked up a new Weber Genesis E-310 at Lowes. And when I grill I don't just do the meat, I throw everything on there, veggies and fruit (usually fresh cut pineapple). My wife isn't much of a cook, besides she's chasing a 2.5 and 1.5 year old around all day so I can't blame her for not wanting to cook. And I really enjoy grilling after a long hard day of work. And quite honestly I'd rather prepare my food the way I like it as opposed to eating out at a nice restaurant. 2 Quote Link to comment Share on other sites More sharing options...
Boxx Posted June 17, 2014 Share Posted June 17, 2014 Poor man's grill.... Kind of weird Boxx the way that lady's staring at your sausage ! Quote Link to comment Share on other sites More sharing options...
Porn_Star Posted June 18, 2014 Author Share Posted June 18, 2014 looks like i will be grilling for about 30 people on the 4th! got any ideas how to do this cheaply?? Quote Link to comment Share on other sites More sharing options...
johnnydrama Posted June 18, 2014 Share Posted June 18, 2014 looks like i will be grilling for about 30 people on the 4th! got any ideas how to do this cheaply?? Hotdogs & brats. Doesn't get much cheaper and consumes the smallest amount of space on the grill allowing you to cook a lot, and quickly. There are several ways to gourmet up hotdogs and brats on a grill as well so that everyone doesn't think you're a cheap a-hole. For example, if I'm not in a huge hurry I often cook brats in a beer bath on the grill. Fill a cast iron cooking tray with beer, onions, and peppers. Then throw the brats in there and place the tray directly on the grill. Always good results and you can't really mess it up or over cook them. Quote Link to comment Share on other sites More sharing options...
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