The Cooker
This is a smoker.
It is not a barbeque. It makes barbeque.
It is not a grill.
I'm not a real fanatic about using the proper verbiage, but some are. And, considering how much some have invested in their equipment (time and money), I don't blame them.
Mine is a "reverse flow" smoker. That is, the heat and smoke are generated in a firebox outside the cooking chamber. The heat and smoke come into the cook chamber underneath a steel plate that bisects the chamber. The steel plate gets heated and radiates heat up. The steel plate stops short of the other side and the heat and smoke are allowed to make a 180 degree turn back towards the fire box (reverse flow) into the cook chamber where it smokes and cooks the meat.
The smoke stack comes all the way through the cook chamber and stops just a few inches above the steel plate, allowing the entire cook chamber to fill with heat and smoke before it's allowed to exhaust out. See the sketch below.
I did not build it myself, but I did draw up the plans and design it myself.
Whole Hog - "Butterflied"
Whole Hog - "Racer Style"
Butts (Pulled Pork)
Pulled
Ribs
Turkey & Chicken
I've had great success with brisket, too, but don't have any pictures.
I generally use hickory to smoke, but almost any fruit or nut bearing tree will work.
I am certainly more serious than most about BBQ, but not nearly as serious as others.
I make my own "secret" rub, and no you can't have the recipe. That's what makes it a secret.
Affiliations:
Member and Certified Judge - Kansas City Barbeque Society
Great Lakes BBQ Association
BBQ Brethren
