Henrik, You Sound Like My Kind of BBQ'r! Fill the Smoker Up and when Done Ring the Dinner Bell and Holler "Come and Get It" I did one of those for My Dad's "Surprise Birthday Party" Smoked a case of Pork Butts on a Borrowed Propane Tank Smoker! I Brined and Rubbed the Butts at Home for 2 Days and then Hauled them 245 Miles to Rolla ND, Got them on the Smoker by 5:30 AM, Had the Party at the American Legion Cabin @ 2:30 PM! People from Miles Arround! Most said It Was the Best BBQ Ever i.e. Freeâ“ Until Dad Passed he Never Could Figure Out How We Pulled It Offâ“ More Fun than should be Legal!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
Great write up Henrik! Sounds like you killed it! What a great event for the community and there is no better food to serve when your spreading the love.
It sounds like Rude Boy was rolling right along. Do you think your even temps can be attributed to the double walled design? I always thought that was a great call on your part.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Thank you! Spinaker, when I say even temps I mean inside the chamber. As in: I don't have to move the meat around.
The smoker is still sensitive to the fire. The temp dropped when I left it for too long, and spiked if putting in too many logs. I like that, because I want that fine grained control.
The double walls are great though. Come wind, rain or snow, this smoker completely ignores it. Another benefit of (thin) double walls is that it fires up quickly, as I don't have a ton of steel to heat up. And thirdly, there is very little radiation heat. Radiation heat can be a benefit, just like a water pan, i.e. it evens out temp variations, but in this case I don't have to account for it either, which is good. The only heat source is convection heat from the hot air (just like the KBQ). And since I tend to forget myself every now and then and lean on the smoker, I don't get burnt :-)
6 & 2 burner gas BBQ's
Diy electric smoker
A-maze-n-tube 12 inch
Gas powered pizza oven
GMG Davy Crockett with Wifi
Rosle 24 inch charcoal kettle
Slow'nSear - my favourite
2 x Thermapens
2 x wireless thermometers
3 x wired thermometers
Favourite drink:
Scotch whiskey various brands
American Honey WT
And beer ....
And at work just plain old chilled water....
Very impressive first "bulk" cook for Rude Boy and of course the "operator" Henrik . The 2am sunrise must have been impressive.
Your story is making me daydream about doing the same but unfortunately my work schedule gets in the way of my dreams.. For now.
Just a question? Is it wise to sell your book ( and give away your secrets ) to other Pitmasters? They may be your competition in the future.
Thanks! I weighed the meat and I cooked 100 lbs in one go :-) As for the cook book, I'm trying to make a name for myself, and I do like sharing. They still need a lot of experience under their belts too ;-)
I love your plan Henrik . Share your knowledge to give them a false sense of security and then crush them with a superior cooker ( Rude Boy) and superior experience.
I'm just joking.
I do admire your attitude.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Henrik What a great journey! The "eye roll upon first bite" is a great reward for your effort and skill! You will hear about this cook several times again as you bump into people who you shared this piece of BBQ Joy with. So Glad for you!
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
1. Bring a team member. Everything went well up until people started arriving. I had a hard time getting all the sammies ready.
2. Please Henrik, with sugar on top, remember to put a can underneath the grease drain. My trailer was covered in grease. I guess that's what you call learning money ;-)
As for the quality of the meats: I'm ready to take on the KBQ challenge. A side by side cook. I ran my smoker with the door wiiide open all night, for a squeaky clean burn. Temp adjustment was done purely by adding sticks. Mind-blowing flavor.
I LOVE Side-by-side cooks, they help us learn and then believe the results! I do mine with a blind-taste-test, meaning I don't tell the tasters which one was which until after they have eaten and shared their feedback.
Oh, and the clean-burn stickburner smoke is an absolute thing of beauty! Your super-cool insulated smoker I'm sure does a fabulous job, tended by a real Pitmaster, as it is.
I have not heard of the KBQ challenge yet, but I'm in!
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