Author Topic: Old School Cook  (Read 1163 times)

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Offline LostArrow

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Old School Cook
« Reply #-1 on: May 14, 2016, 11:44:47 AM »
When I first started smoking it was on a homemade barrel cooker made from a 55 gallon barrel.
Charcoal fire with wood chunks on one end meat on the other.
Cook usually involved adding a few briquettes every 45 min or fr 8)esh beer whichever came first  ::)
Didn't worry bout temperature, smoker didn't have one & didn't know what a meat thermometer was!
Well the main chamber of my offset is a 36 in long barrel! It's got thermometers but I don't pay attention to them.
Big bag chicken thighs ( my favorite) marinated in Blakes B3 sauce & Italian dressing.
Kingsford & hickory chunks , adult beverage , fetch with Lucy & music  8)









« Last Edit: May 14, 2016, 12:03:05 PM by LostArrow »
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Offline Pam Gould

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Re: Old School Cook
« on: May 14, 2016, 11:55:05 AM »
I like barrel cookers too, simple and basic is the way to go. I mostly cook over open fire at the campground for 35 years now.
Lucy looks good.    .☆´¯`•.¸¸. ི♥ྀ. 
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Offline hikerman

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Re: Old School Cook
« Reply #1 on: May 14, 2016, 02:43:14 PM »
I don't know why, but the beer always tastes better when the meat is on the cooker! ::)

Offline smokeasaurus

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Re: Old School Cook
« Reply #2 on: May 14, 2016, 04:58:57 PM »
I feel my batteries charging LA  :)
Got Smoke?

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