On 8/26/2017 7:45 PM, dsi1 wrote:
> On Saturday, August 26, 2017 at 9:32:50 AM UTC-10, Terry Coombs wrote:
>> Â* Pretty well describes our dinner for tonight . Late Thursday evening
>> I put a pork butt (dry rubbed) and a 16 pound turkey on the smoker .
>> Friday morning I had a "temperature excursion" , which I discovered
>> later was caused by the smoker lid being blocked open a bit by my grill
>> tool . Upshot is that everything got (way) overcooked and dried out .
>> Crap ... well , the butt didn't do too bad as it was way over away from
>> the firebox . The turkey is another story . Black skin , top layer of
>> breast meat dried out . Drumsticks and thighs seem OK if overcooked .
>> Wings edible , barely . So I got this bright idea , since I've been
>> baking all day (loaf bread and 2 kinds of buns - baking post to follow)
>> to make a turkey pot pie for dinner . Got taters , carrots , celery ,
>> and some CofC soup , so ...Â* hey , I've been baking all day , the AC is
>> turned off , and it's only 75°f in here . I'll slice veggies with the
>> food processor and shred the turkey by hand . Pastry dough is chillin'
>> even as i type .
>>
>> Â* --
>>
>> Â* Snag
>
> My dad used to make wonderful smoked meat. I don't know how he did it. I asked him about it and he said it was something he came up with. He only made it for our Christmas party.
>
> He used a 55 gallon oil drum and a small hibachi on the bottom. There was a grill on the top but he used that to hang meat using stainless steel hooks in several layers. It didn't take him very long to smoke the meats because he made them on the day of the party. It was typical Hawaiian style in that he only used Hawaiian salt and pepper on it.
>
> He smoked chuck roasts and whole chickens. The meats were juicy and had an amazing bright red smoke ring on them - even the chicken. The chicken, in fact, was so red that it looked undercooked.
>

Now they sell those steel barrel smokers preconfigured:

http://www.oldenglish.co/steel-barre...-members-mark/