It's always nice to put a name to a piece of equipment. Back when I worked at a large residential facility for the state, the kitchen staff enjoyed a picnic at Folsom Lake each June.
One of the sous chefs always brought his homemade vertical drum smoker to the park and smoked tri-tip. A package of six or seven Costco tri-tips fit inside the smoker. I'll post more of my experience with the smoker in a day or two.
I learned over the weekend that barbecue folks commonly call it an ugly drum smoker (or UDS). It may not be the best looking piece of barbecue equipment, but it produces some wonderful meat. (Here are instructions to build one from the California BBQ Association.)
In the photo, the meat was about 30 minutes from being pulled. The seven roasts took about three hours.
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