My old homemade 55 gallon drum grill finally dropped its bottom.
I just needed something to contain a fire, preferably with a top.
I found one of those charcoal grills that look like a flying saucer
for $20 at Dollar General (seasonal clearance) and figured that would be
a whole lot easier and better than building something else.
It was the big one, 20" across at the top.
I placed a metal plate on the lower rack that holds
the charcoal and placed fire brick around that to help
contain heat and to protect the thin metal from over-heat damage.
It's basically a fire pit on legs, with a top.
I pick up tiny branches out of the yard and get a fire going.
I add pieces from my wood processing and get a good bed of coals.
Now the fun part;
Add the meat.
If I want to crisp it up first, I put on fresh wood and leave the top off.
If it gets flaming too much, simply cover and the flames will die and the smoke will build.
As it dies down, remove cover to regenerate fire.
I kinda play with it and manipulate it by adding wood, covering,
uncovering. As the wood burns down, more heat from coals and less smoke.
It's a whole lot easier to do than it is to explain.
Here's a blog by a handy gal who does some very yummy and creative cooking;
http://cowgirlscountry.blogspot.com/
] Had some pecan smoked beef brisket once and it was very good - very light flavor. There are all kinds of good smoking woods - just have to experiment and find your taste.
