This is my make-shift (have used it for 7 or 8 years) smoker. Just an ordinary 3 drawer file cabinet that I found on 'big trash day'. Bottom drawer has a stainless steel colander to hold the charcoal and wood. Middle drawer has a stainless steel bowl to hold any desired liquid. Top drawer has a thermometer & a stainless steel rack to hold the meat. Temp holds at approx. 210* to 225*, which is perfect for what I use it for. Think I have $10 invested.
Now I'm hungry :S
Ate it plain tonight. Will make sammiches and baked potatoes this week
I smokes a couple roasts I had. A rump and a arm roast. Those never make good pot roast so this was an experiment. The key is not letting them dry out so I smoked 4 hours and foiled for 4 but the last hour I undid the foil and lathered them with Headcountry sauce and they were like brisket only not quite as tender, but still didn't need a knife. The beans are Bushes best baked beans and we added diced hot link , sausage onion and jalapenos.
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I smoked a pork shoulder butt roast overnight. 16 hours on the egg. Then 2 hours resting in cooler easiest pork I ever pulled. It was so good that I had a sandwich for “dessert”!
