aint got nuthin on lanscaping bricks and expanded steel!
almost one year since ive had a kitchen!
take that food network
let me get this straight, you got internet, but no kitchen? Very Strange!
JPW
Strange, maybe. The internets everywhere.
picture is too small to tell what it is. pleeeeeeeeeeease tell me it’s a homemade back yard grill! If so, I’ll come help you test it out!
Every piece of tail you turn down is a piece of tail you didn’t get.
xHCFKx
I could easily handle shutting down the kitchen for a year or so! Cheese and crakers is dinner, right?
rap, it is! Oak powered!its been in use since last september, nice and seasoned. oughta get up and throw some animal on it. no stove/oven in the house and charcoal gets expensive. will pm
Some of the best steaks i have ever put in my mouth have come off that oak fueled master piece.
be a ■■■■ fine day to crank her up!
be a ■■■■ fine day to crank her up!
Slack I made one out of cinder blocks. Its large enough for a pig. Rack is roughly 30 inches from the coals. I use oak and hickory. Can’t beat it.
BR, right on man! i gots da old take 2 make one oil drum hog cooker.
Yeah baby! Did some chicken wings low and slow as an appetizer 2 weeks ago. Hot as h-e-double-hockey-sticks shoveling coals but it was worth it. Dad made a new smoker for me out of steel lined with ■■■■■■■■■■. It was the first time I’d used it. Wings were great but 2 racks of baby backs and 1 rack of spareribs failed to live up to my standards. The new grill only has 18" clearance b/t grilltop and coals so I have a learning curve. I think the ticket will be not to put too many coals directly under the meat and go s-l-o-w as always. You know they are done when you go to pick them up and the bones fall out. 
I’ll do better next time.
quote:
Originally posted by Blue_RunnerYeah baby! Did some chicken wings low and slow as an appetizer 2 weeks ago. Hot as h-e-double-hockey-sticks shoveling coals but it was worth it. Dad made a new smoker for me out of steel lined with ■■■■■■■■■■. It was the first time I’d used it. Wings were great but 2 racks of baby backs and 1 rack of spareribs failed to live up to my standards. The new grill only has 18" clearance b/t grilltop and coals so I have a learning curve. I think the ticket will be not to put too many coals directly under the meat and go s-l-o-w as always. You know they are done when you go to pick them up and the bones fall out.
I try to put all my coals to one side that way i can control the distance the meat is from the heat…did some ribs tues. that were preeeety darn good.