Sean, Right now, we live in western Oklahoma....the flat, dry, barren part of the state without many trees or changes in elevation. I was born and raised in SE oklahoma, so I am very familiar with Clayton and Poteau. You are right in the fact that they are "zoom and go" areas. There are a few guys around OKC that hit the riverbeds on a regular basis (mainly highly-modified off-road only jeeps), but it is nothing like what you guys have out west.
Ya, that's the main reason I have little interest in moving back; just not enough of the kind of 4wheeling the SW has in abundance. Though....if you could get BLM or NFS (whoever controls the area) down around Lawton and Ft. Sill to allow you guys to open some trails in the washes.....that would peak my interest. I remember hiking up Boulder (pr was it Baldy) "Mountain" as a kid and the creek getting there would be prime real estate for rockcrawling....massive boulders like we have on the "No Limits" trail in AZ.
__________________
"Awww....c'mon now dawg. You know I was just ****in' with ya. You know I give ya the mad, phat, super-fly, stupid, dope, dumbass, retarded, bomb **** props."
Doc..when I lived in Nebraska there was a farm down the road that would sell whole baby pigs.....they smoked up into some of the best meat to ever cross my teeth....can you get those here.....I would stuff the gut with veggies and rub the outside with a ton of flavor and smoke it all day....cut past the "bark" and have a feast for all....of course we were college kids at the time so it was always eatten with cheap keg beer and slaw
Doc..when I lived in Nebraska there was a farm down the road that would sell whole baby pigs.....they smoked up into some of the best meat to ever cross my teeth....can you get those here.....I would stuff the gut with veggies and rub the outside with a ton of flavor and smoke it all day....cut past the "bark" and have a feast for all....of course we were college kids at the time so it was always eatten with cheap keg beer and slaw
Quote:
Honu previously said:
pig !!!
make a imu bury the thing but not sure you can get the leaves and rocks here ?
then some poi to dip it in YUUUUMMMMMMMYYYYYYYY
love poi and pig
Suddenly I want to leave work and bbq up Porkie....
__________________ YOUR PERSONAL FUKIN RAY OF SUNSHINE
I'm home for a shower and to grab my overnight bag. I've been cooking at the party site since about noon today. I've got 12 racks of pork back ribs with my spice rub on them, and they've been basted twice with an apple/apple jucie/ apple cider vinegar based sauce. They come off at midnight and go into storage for tomorrow.
There are 2 pork butts in Jeff's smoker and there's one in mine. They're covered in a commercial Kansas City style rub. They're going to go all night and into the next day without any interference. There are two full sized briskets in my smoker, again with my special rub but they're not getting mopped.
Before 0500, the other twelve racks of ribs go on. They'll also get mopped.
I'm preparing for about 80 guests.
If this goes according to plan, I'll be quite happy cooking for maybe half that many AZFJ folk with families... That'll be relaxing by comparison.
Sean... you don't have to be an FJ driver to qualify!
I use a small Weber Smokey Mountain charcoal smoker. It will hold two briskets, 6-7 pork butts, or 6-8 racks of ribs depending on size. A major disadvantage is that it is small and you can only cook about 50 lbs of meat maximum. I have had 3 of them going at the same time, and that provided enough food for close to 60 people. The drum smokers will hold more meat, but they take more babysitting in order to keep the proper temp. My wife says that they also have a higher "redneck factor" so she wont let me get one....lol. If I had my way, I would have one that you could tow behind a truck (or an FJ)....but she would divorce me if I did that.
~random thought: I used to have a T-shirt that said, "I use my Hardwood for Smoking". Now that I think of it, I am pretty sure that she tossed that in the trash.
A HUGE advantage of the bullet smoker is that you can basically "set it and forget it". Usually I will start the thing at midnight for brisket and once you get the temp stable, you can leave it alone until you wake up in the morning and then do your basting and mopping. A couple of pounds of charcoal and a few lumps of apple wood will last close to 18 hours. With smokers, you get what you pay for. And by all means, stay away from the electric ones. Air leaks are your enemy with hardwood and charcoal (leading to temperature fluctuations and a quicker burning fire) so you want to get the best-sealed smoker that you can, regardless of barrel or bullet.
Here is a GREAT website that is full of helpful tips for using this particular bullet smoker. They usually run anywhere from 200-250 and can double as a grill as well. Money well spent for the quality and versatility that you get.
Sorry about the verbose post, but I DO get WOOD when it comes to smoking BBQ.
K... Its about 0245 Sunday and I'm on fire duty. I'm typing on my blackberry cell phone.
I have a Lang "mobile 60" and I've posted pictures of it somewhere on a thread here on the forums but I forget where. Its built integrated into a trailer which is why I'm away from home at a colleagues house cooking for the whole department of surgery. Have pit will travel!
This was a fairly expensive cooker but its proven its worth. I paid about 2200 for it and then had to pay a guy another 700ish to flatbed it here to phoenix from Georgia.
There is absolutely nothing set-and-forget about it unfortunately, and it needs management tweaks every 15 to 45 minutes depending on how tolerant I feel for temperature variations.
However, it makes a competition worthy product and that's my plan for November!!
very cool someday hope to build up or get something like that any info ?
Hey! That's my ugly mug and my chassis.
Not exactly sure what you mean by "what kind" of frame. I'll answer as best I can and if you have more questions, just post up.
It's a "tube" frame essentially, but the lower portion (or base, as I call it) is actually .188" wall 2x3" rectangular tubing. Most of the rest of the cage is 1.75" od x .120" HREW round tubing. Alot of it is double walled though, which means there's 1.5"x.120" wall HREW tubing stuffed inside it. That goes for the slider area, the elbow bar....all the way from the front to just past the passenger area, and then the bars running over the driver/passenger's heads.
There are some 1 1/4" od. x .120" wall, 1.5x.120" wall, and even a few 2"x.120 wall DOM and HREW pieces throughout the chassis....though they are predominantly just bracing or gusset type structures.
As for the design....I drew it out in chalk in both plan and side view on my driveway before I started building it. I'll bet my neighbors thought I was nutz! A grown man playing with chalk in his driveway.
Let me know if you need more explanation.....this response may not have been what you wanted to know.
Sean
__________________
"Awww....c'mon now dawg. You know I was just ****in' with ya. You know I give ya the mad, phat, super-fly, stupid, dope, dumbass, retarded, bomb **** props."
YUUUUMMMMMMMYYYYYYYY 
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