My 1st build!!!!

[Lil Charlie]

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This is my very 1s smoker ever....I built it this weekend
Let me know what you guys think. Im not sure how to put these pictures in order or how to write discriptions inbetween them. One of these pics shows a small rubber plug I found in the HD hardware section. I got them so no water can get down in my valves and ruin them.

[PigCicles]

Nice build! You came outta the gate with two builds in one weekend. Now lets get some fire and smoke going in the drum and get some tastey eats rollin.

Also you may want to invest in a cane style weed burner (I get mine at Lowe's up by the Bernz O matic burners). Don't use lighter fluid in the drum unless you want everything to taste like it.

cane weed burner.jpg

[Uncanney]

Got to be proud.
Fire em up.

[SmokyOkie]

Now you're gonna have some fun!

If you use photobucket like most of us do, posting nice big pix in the order you want is easy.

Here's a link to a tutorial:

[tomshoots]

I don't like the way it looks.













Too Clean!! Now show us some dirty pics! Congrats!

[Lil Charlie]

I don't like the way it looks.













Too Clean!! Now show us some dirty pics! Congrats!

Funny man
I got a 10# Pork butt at the store but Im not sure what to do with it. I will be spending some time today looking though this site to see how to prep and smoke it for this coming weekend.

[Uncanney]

Funny man
I got a 10# Pork butt at the store but Im not sure what to do with it. I will be spending some time today looking though this site to see how to prep and smoke it for this coming weekend.

Charlie
Before the weekend cook I would give the drum a dry run.
That is 'no meat'. Not only to burn out any chemicals, paint, and what not But also to give you an idea on temp control.Shoot for around 225°F.
Find you a good rub, I rub mine the day before I cook. Cant go wrong with Head Country Rub(found at HEB) And giddy-up.
Oh yea you need a meat thermometer too.

[Lil Charlie]

Charlie
Before the weekend cook I would give the drum a dry run.
That is 'no meat'. Not only to burn out any chemicals, paint, and what not But also to give you an idea on temp control.Shoot for around 225°F.
Find you a good rub, I rub mine the day before I cook. Cant go wrong with Head Country Rub(found at HEB) And giddy-up.
Oh yea you need a meat thermometer too.

I already burt 2 pallets throught it to get rid of all the crap, plus Im going to smoke a fatty tomorrow to break er in before the pork butt. I will hit HEB tonight to look for that rub.

[Vermin99]

You didn't waste no time making your UDS's, well done!! Like Tom said lets see them getting down and dirty.

[OakySmoker]

Very nice drums! Let the good times roll....sweet smoke!!