Superbowl Party Picture Dump

[TunaHead]

I can't tell you how jealous I am of that grill. Looks like it's big enough that a guy could park the meat off to one side and pile the coals at the other end and do a nice slow 'Q as well. The burn down barrel is a great idea. I have tried burning down oak in a round iron fire pit but that looks like a better idea. I usually end up using lump charcoal.

[Blue_Runner]

Yes Tuna, you could do some indirect heating on there or just put a thin layer of coals to regulate the heat. We cooked between 225 and 240 this time, but IMO we should have went down to 200 - 225. The one thing about the oil barrel laid on its side is the grate is not really high enough from where the coals are. To smoke meat it generally needs to be higher....

The burn down barrel here is overkill. What I see alot is a 55 gallon drum with a square cut in the bottom, then they drill holes in insert rebar kindof like a tic tac toe pattern where the wood burns high and the coals fall through the rebar openings. Very easy to make, and if you have or can get the wood its cheaper than lump charcoal.

What you can't see b/c I didn't get a pic of it is the burn down barrel is not open on the top, rather a "window" is cut in the side on the back near the top which allows you to add wood and also for the smoke to escape. This is cool because it could pour rain and your fire stays lit. Pretty cool.

[chumbucket]

We'll overlook it this time Blue. But only because of your invitee status.

If it happens again though, I'm sending MJ down there to spend a nice looooonnnnggggg weekend sleeping on your couch and basically just hanging with the family and being obnoxious. You know. The stuff he's really good at.
Got it?

[TunaHead]

Right now it's costing me ~ $275 for a cord of wet oak. It's cheaper that way and I usually stay a cord ahead for the next year so it has time to dry. A big bag of lump mesquite charcoal runs ~$14. Looks like I'll be making a burn barrel.

I have several books on BBQ (not grilling, BBQ). The best is by a guy by the name of Smoky Hale. He spends alot of time describing the science of low and slow barbeque and is adamant the the best is from using embers from burned down wood as fuel. It is more work but seems to be worth the effort.

[Blue_Runner]

TH yes it is more work, but on a cold day it is more fun too! Make that barrel and keep an eye out on CraigsList's free section for some free hardwood.

BTW - nice avatar

CB, thank you! Your warning has been noted and I assure you it will NOT happen again!

[Franco]

Hey Blue, I do like the lexington Style................... on CHICKEN

Pork is a different story!

Looks like y'all had a great time, too bad I missed it!

[Blue_Runner]

Ah - there he is...I've been awaiting your arrival Sir Franco.

So now the TRUTH comes out and your story has changed! You do like it after all!

Just kidding around with you brother. Chicken and pork are still alot like W.E.T.

Its good even when its bad.