Food Smokers and Smoking Tips/Tricks/Techniques

Too much $$$ Probably make a UDS that has a side door that doubles as a vertical spit. I can make a small mounting plate on the outside at the bottom of the door too set the bottom of the spit. I have plenty ideas just need to find the right drum or keg and get to work on it on my lunch breaks.

 

If you do that I would suggest making the side hinged so you can open, slice, close and continue cooking.

 

Nice. I know some got canceled. Some got theirs.
My only order (last picture) for one tp15 hasn’t been cancelled YET. Says arriving Thursday

 

Yep. Found an old brinkmaster electric drum smoker on craigslist here. Probably use that for parts.

 

Make sure you take some pics. I'm interested to see how it all comes out. Might copycat you at some point. Wife and I really like chicken shawarma.

 

Also found this. Not a smoker but still pretty cool.

 

A little higher heat for the bacon, maybe, but that thing looks great! Especially for a first try. I think most of my first one ended up falling through the grates.

 

Not sure if he still has it since it was about 5 years ago, but there is a guy not too far from me that made an R2D2 UDS. He was providing us with little rubber plugs with pass-thru for temp probes. It was a neat drum. Dude was a major enginerd.

 

Jump start the bacon cook in a microwave before weaving. Not very long, but enough to have it finished when your fatty hits the internal temp.

 

So what are y'all using in these fattys. Might have to try it this weekend. Temp and times as well!

 

You spelled air fry wrong!

 

Curious to see what you come up with!

Horizontal rotisserie doesn't work so well for slicing. I have rotisserie for the WSM, kettle and gasser. The spit diameter is large on all 3. Plus the forks that are required to hold the meat in place interfere with slicing. Then there is the problem with the juices not flowing through all the meat stack like it does held vertically.

I added a stacker to my WSM and used a gateway drums holder made for a 18" UDS.



And used it with marinated beef hanging on a PBC skewer



It works, to some extent, but the heat still is mainly at the bottom.



The dripping juices cools the coals where it drips so moved it around after pulling out to slice. The bottom still cooks a lot faster than the top. And the bottom couple pieces of meat get over cooked but not a show stopper. But far from a Doner.

I think if someone made a vertical firebox with expanded steel to fit along one side and fed it fuel from the top it would work. The side opposite the firebox could hold a motor and turn a vertical spit. Doesn't have to turn fast and steel cables should work with the heat. Lot of work to build something like that though would be unique and should work close to a Doner (Trompo) which are usually propane fueled.

 

Problem solved...lol

Doner Kebab Machine- Döner- Adana Kebab-Vertical Broiler-3 Burner Propane Gas- Meat Capacity 25lbs

https://www.amazon.com/Machine-Kebab-Vertical-Broiler-3-Propane-Capacity/dp/B00BAGQ7LE

 

You gon' buy it for me? I'll pm you my address and I'll be expecting it monday AM.

 

They got cheaper electric models for under $100

 

Maybe something like the Blaze basket that you get with the Caliber Pro Kamado. Keeps it to one side.

 

Exactly! Now just to find a vertical rotisserie to work with it...

 

Basics are:

1. Ground meat
2. Stuffing
3. Bacon weave

What you use for each component is where the creativity comes in. For my "go-to" fatty, I do this:

1. 1lb of Jimmy Dean original breakfast sausage
2. Stuff with a dusting of BBQ rub, feta & mozzarella cheeses, chopped fresh spinach
3. ~1lb of bacon for the weave (I prefer the 'regular' as opposed to thick cut)

Ideally, you'll get it made, then wrap in plastic wrap and put in the fridge for a couple/few hours.

Cook it at 250* for roughly 2-2.5 hours and pull when the ground meat is at 160-165* IT.

 

Will have to find a WSM 14 on CL and drill a hole in the top. Then wait for CB to run a sale on rotisserie parts.

 

I'd keep the rotisserie horizontal in a drum smoker, but build it to have a pivot point so that when you cut it, you could swing the rotisserie up in to the vertical position for shaving, the swing it back down and continue cooking.

Maybe capture the juices just below it and reintroduce after each time you slice off some meat.