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  1. Thread: BBQ Guru

    by cragcrawler
    Replies
    6
    Views
    5,151

    Update: these tips that were provided worked...

    Update: these tips that were provided worked really well! My only issue now is when I open up the drum to check my meat for color and feel, the temp spikes real high because of the sudden rush of...
  2. Thread: BBQ Guru

    by cragcrawler
    Replies
    6
    Views
    5,151

    BBQ Guru

    Very good. I'll try that next time.


    Marcus
  3. Thread: BBQ Guru

    by cragcrawler
    Replies
    6
    Views
    5,151

    BBQ Guru

    Hello all!

    Merry Christmas! I hope this post finds everyone healthy, happy, in good spirits this holiday season.

    I was given the gift that will keep on giving. I received the BBQ Guru. Now I...
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    Leg of lamb

    Haven't posted in awhile. Thought I would share what I did this last weekend. Had a leg of lamb in the freezer and decided to throw it on the drum.

    It's a bone in leg. Cut some slits in it. Dried...
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    Memorial Day Photo Contest

    So it should say 11:59PM and not AM?


    Marcus
  6. Replies
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    5,130

    Memorial Day Photo Contest

    Am I understanding this correctly? Photos must be posted within 11hours 59 minutes on 5/26?


    Marcus
  7. 3 Napkin Cheeseburger on the Mini BPS Drum

    Those are the best kind of burgers! Looks good!and those onions look devine!


    Marcus
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    4,467

    Lid Sweating and Dripping....

    Ron, love the lid handle. I think I may have to steal that idea.


    Marcus
  9. Replies
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    New guy here!

    I didn't know to use high heat silicone for sealing the bottom vents. Interesting.


    Marcus
  10. Replies
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    2,494

    Tri-tip rub

    Would you apply the rubs dry or mix it with EVOO or another wet substance?


    Marcus
  11. Replies
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    Tri-tip rub

    I think I'll order all of em :-) give me all a try!


    Marcus
  12. Replies
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    Tri-tip rub

    Was looking at the big poppa website and all their rubs. I was wondering what others have used for tri-tip and how they liked it.


    Marcus
  13. OK we are tough smokers! No more excuses of winter LETS COOK!

    Cooked up seafood paella on the drum last weekend and tomorrow will be a 7 lb elk tri-tip.


    Marcus
  14. Replies
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    Seafood Paella!

    I haven't posted in a while so I thought I would post tonight's dinner.

    I moved the basket to the top position and heated up the 16 inch paella pan while I gathered my fixings. I then sautéed the...
  15. Thread: Brisket!

    by cragcrawler
    Replies
    6
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    2,260

    Brisket!

    Tried my first brisket today.

    Got it marinating last night in a beef broth concoction. After which I rubbed it with Spade L Beef rub.
    ...
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    Drum smoke meatballs

    Very nice!


    Marcus
  17. I want to see the heat deflectors everyone is using.

    I like the foil idea. Just saying. I might do that!!


    Marcus
  18. Replies
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    Pork Chops and Apples

    Very nice!


    Marcus
  19. Replies
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    1,303

    Jerky for the quirky!

    When I did a search for jerky I saw that box you made. That was way cool! I just may have to do something like that. What was the temp inside the box?


    Marcus
  20. Replies
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    Jerky for the quirky!

    Looking for some tips/tricks for jerky on the drum. I have about ten pounds of deer I'm thawing especially for this purpose come hell or high water!

    Thanks in advance!!!


    Marcus
  21. Replies
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    4,179

    How often do people use their smokers?

    As often as I can get meat thawed. I have two freezers full of beef, elk, deer, chicken, & pork. The hardest thing is deciding what to get thawing.


    Marcus
  22. Replies
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    Chicken thighs!

    Thanks! And No I didn't use a heat deflector.


    Marcus
  23. Replies
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    Chicken thighs!

    I forgot to add that I brined my chicken for about 5 hours.


    Marcus
  24. Replies
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    Chicken thighs!

    It wasn't at 325 for long. About 45 min in I noticed it crept to 300 on the dial (+25 for middle temp) and I closed both sides to one hole and the temp came down.


    Marcus
  25. Replies
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    Chicken thighs!

    Chicken for dinner tonight!

    1 hour in pan with seasoning and a little butter. 30 minutes without sauce. 30 minutes with sauce. And a final sauce once off. 275 - 325 range of temp.

    And...
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