Damn SL, that smoker looks 12 years old already, what chu been doin'?
Ahhhhhh the ol' pork-buttshoulder.... Yum, the other white meat....
And no invite...
The juices are dripping out the door and down the less, making a mess on the deck. We'll have to get some cans or something to put the legs in.
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Pork tips? Oh the bark, okay haha. The bark is supposed to be kinda crusty, but to keep it from burning and crisping up too much mop it. Just dilute a small amount of your Texas Creek sauce in apple juice and keep it moist. Plus you need a lot more rub for a good bark. It looks a little patchy.I didn't tie it up, so a lot of the tips got overdone.
I think thats brilliant,looks like a old filing cabinethavent seen this thread, i would be interested in what everybody is cooking on.
here's mine:
ECB - el cheap brinkman (no mods done on this yet as it is still brand new)
"El Commodore Smoker" aka ECS - commodore filing cabinet - just started this 5 days ago
my friend made this one.... UDS (ugly drum smoker)
my stickburner looks very similar to this one a lang clone - no pics of mine because its buried in snow in the storage yard..lol
this is what mine was modelled after
Here's my UDS I designed and built last year.
You can see the welded tabs for holding the 18" grates.
At the base of the drum I have 6 each 3/4" holes going around the drum that I use with the same size bolts and washers for controlling airflow. More air? Just pull out a bolt. Between that and the custom made steel lid with sliding vents, it works perfectly in controlling temps.
The UDS works fabulous for not only ribs, brisket, butts and salmon, but is also excellent for other 'thangs....like this cheddar bacon bloomin' onion. Are you gettin' hungry or what?